Nordic Salmon Salad with Dill and Cucumber
A chilled salmon salad with fresh dill, crisp cucumber, and a light lemon-mustard dressing, perfect for a light, refreshing meal. This mediterranean-inspired salads ready in about 15 minutes pairs smoked salmon slices, English cucumber, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz smoked salmon slices
- 1 medium English cucumber
- 2 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed salad greens
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Thinly slice 1 medium English cucumber into half-moons and place in a large bowl.
- Step 2: Tear 6 ounces smoked salmon slices into bite-sized pieces and add to the bowl with 4 cups mixed salad greens.
- Step 3: Chop 2 tablespoons fresh dill finely and add to the salad mixture.
- Step 4: In a small bowl, whisk together 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- Step 5: Pour the dressing over the salad and gently toss to combine all ingredients.
- Step 6: Chill the salad in the refrigerator for 15 minutes before serving to meld flavors and keep it cool.
Frequently asked questions
How long does Nordic Salmon Salad with Dill and Cucumber take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Nordic Salmon Salad with Dill and Cucumber?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Nordic Salmon Salad with Dill and Cucumber?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Nordic Salmon Salad with Dill and Cucumber for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Nordic Salmon Salad with Dill and Cucumber?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
