Cucumber Dill Salmon
It’s a new year and while I really enjoyed all the holiday goodies (hello leftover Fettuccine Alfredo for breakfast), it’s time I started eating more responsibly, kicking it off with this Cucumber Dill Salmon.
There are a lot of reasons to eat salmon, but the best reason is that it tastes good. Really good. Personally, I don’t automatically jump on whatever the current health bandwagon is just for the sake of. I want need my food to taste good first and foremost.
Cucumber Dill Salmon is one of my favorite ways to eat salmon and while other cucumber dill recipes call for mayonnaise, this one does not. You won’t believe how much flavor it has with so few ingredients and how quickly it goes from stove to table!
In the past, I’ve bought salmon both from my local supermarket and fish market, but for the last several years I stock up on it from Sam’s Club ~ yes Sam’s ~ the giant warehouse store where you can buy a new chair for the family room, prescription eyeglasses and a nice bottle of wine.
Sam’s Club is the last remaining source for buying salmon with the skin off ~ something other stores do not and since you’re paying by the pound, why pay for that thick, heavy skin you aren’t going to eat anyway?
And there’s such a huge turnover at Sam’s that I know the salmon is always fresh. I buy a large filet, cut it into single serve pieces and freeze it.
We recently bought a vacuum sealer (for another post) which really keeps both fish and meat frozen for quite a while without freezer-burn.
I don’t want to turn this into Health Class 101 ~ I’m certainly not an expert ~ but I’d like to pass along that just one serving of salmon has 40 grams of protein and 106% of the daily recommendation of Vitamin B-12. Amazing!
I wasn’t familiar with B-12 until about a year ago when I complained to my doctor during an annual physical of ‘brain fogs’, fatigue and sluggishness. She recommended a daily dose of Vitamin B-12 and it’s helped quite a bit.
B-12 is also said to reduce stress, depression and even brain shrinkage. 
The ingredients for this Cucumber Dill Salmon are minimal and pretty simple (not pictured, skim milk).
- Olive oil
- 3-4 salmon filets
- Salt and pepper
- 1 lemon, cut in 6 wedges
- 1/3 cup of English cucumber cut in pea size cubes
- 4 oz. light (or Greek yogurt) cream cheese
- 2 tablespoons of fresh dill, minced
- 1/4 cup + an additional 2-3 tablespoons of skim milk
The fresh herbs make all the difference. I just discovered this Greek cream cheese and Greek yogurt combo at my local Kroger and like it really well. If you can’t find it where you shop, any light cream cheese is great. 
Start by preheating the oven to 400 degrees then using an oven-safe skillet, drizzle a tablespoon of so of olive oil in and warm over medium heat.
Pat moisture from salmon using a paper towel then season it with salt and pepper adding it to the skillet.
Sear the salmon on both sides (if your salmon has the skin on, sear only on side without the skin). Squeeze the juice from one lemon wedge over the top of the salmon pieces and bake the salmon 6-8 minutes or until it’s firm and cooked through.
Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same skillet. Season the sauce with salt and pepper and using an ‘S’ motion, combine 1/4 cup of skim milk and the cream cheese (if the mixture is too thick for you, add more milk one tablespoon at a time).
Turn off the heat and stir in the diced cucumber and one tablespoon of the fresh dill then spoon the creamy dill sauce over the salmon filets, garnish with the additional dill and serve with a lemon wedge. Enjoy!
- Olive oil
- 3-4 salmon filets
- Salt and pepper
- 1 lemon cut in 6 wedges
- 1/3 cup English cucumber cut in pea size cubes
- 4 oz light or Greek yogurt cream cheese
- 2 tablespoons fresh dill minced
- 1/4 cup + an additional 2-3 tablespoons of skim milk
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Pre-heat the oven to 400 degrees.
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Using an oven-safe skillet, drizzle olive oil into the pan and warm over medium heat.
-
Pat moisture from salmon using a paper towel and season with salt and pepper.
-
Sear the salmon on both sides (if your salmon has the skin on, sear only on side w/o skin) then squeeze the juice from one lemon wedge over the top of the salmon pieces.
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Bake the salmon 6-8 minutes or until it is firm and cooked through.
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Remove the salmon from the pan onto a serving platter and on top of the stove over low-medium heat, add the milk and cream cheese to the same skillet then season with salt and pepper.
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Using an 'S' motion, combine 1/4 cup of the skim milk and cream cheese (if the mixture is too thick, add more milk one tablespoon at a time).
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Turn off the heat and stir in the diced cucumber and ONE tablespoon of the fresh dill. Spoon the creamy dill sauce over the salmon filets.
Garnish with the additional dill and serve with a lemon wedge.
Mary
February 24, 2016
This salmon recipe looks so good. Pinned.
Bernie
February 29, 2016
Thank you for pinning and following along, Mary!
Courtney
April 9, 2017
Help! This recipe looks amazing and I’ve purchased all the ingredients but for some reason the instructions on the page are cut off and I can’t see them. Is there any way you could send it to me please? Thank you so much!
Bernie
April 9, 2017
Hi Courtney – Yikes! I just checked and it seems to be when I view it on mobile – desktop seems to be okay but still NOT good. I’m going to look into why this is going on but in the meantime I’ll email you the directions at the email you listed. Thank you for bringing it to my attention – so sorry for the inconvenience.
Chris
April 5, 2017
trying tonight…looks good
Bernie
April 5, 2017
Hi Chris – I hope you enjoyed the dish. I’d love your feedback! 🙂
Chris
April 6, 2017
Hi Bernie, it was delicious…..funny thing, the wrapper my fish was salmon, so I had planned on making your recipe, turned out it was sword fish…..but the dill sauce was great….very good with any fish I bet
Bernie
April 6, 2017
Hey Chris – I’m so glad! That’s really funny about the fish. I’ve made this recipe a zillion times over the years and can I tell you I never once thought of switching up the fish? :O I will now! Thanks for a new recipe! Enjoy the day.
Marlene
April 9, 2017
Yum, making it tonight, can’t wait!
Bernie
April 9, 2017
Hi Marlene – I’m so glad you’re trying the recipe! If you get a chance, I’d love your feedback. 🙂
Kema
April 9, 2017
Anyone else having trouble reading the recipe directions? It’s cut off and I want to try this so bad!
Bernie
April 9, 2017
So sorry for the inconvenience Kema – you’re not alone unfortunately. It’s definitely a problem viewing it on mobile. I’m going to email you at the address you provided. Again, my apologies and I’m trying to get the mobile situation fixed!
Alyssa
April 10, 2017
I would love to have this recipe emailed to me! Planning on making it this week. Thank you for sharing such a yummy sounding recipe!
Bernie
April 10, 2017
Hi Alyssa – I’d be happy to email it to you – it’ll be sent to the address you provided. I’m in the process of trying to figure out what the problem is and why part of the instructions are cut off on mobile sites. In the meantime . . .
I hope you enjoy the recipe. I’d love your feedback!
Naomie Botlahle
April 10, 2017
Yum Yum !!! Looks so easy to make. Definitely trying this recipe.Thanks for sharing Bernie.
Bernie
April 10, 2017
Hi Naomie – It’s super easy and one of our favorites! Thanks for stopping by ~ I hope you enjoy it too. 🙂
Emily
April 10, 2017
Im making this tonight, but I’m in a summer cottage with no computer access. So i can see all the cooking directions via my mobile like everyone else. Any way i can get it emailed, so i can properly make this wonderful looking dish!
Bernie
April 10, 2017
Hi Emily – just saw this – hopefully you see this in time to make the salmon. Hoping to have this corrected by tomorrow, but it’s no problem emailing you the instructions. I’ll send them over now at the email you listed. Thanks for trying the recipe!
Emily
April 10, 2017
Thank you so much! my mom and I can’t wait to try it!
Lisa
April 10, 2017
DANG!! Bought all the ingredients and was about to make dinner but the recipe is cut off on my mobile phone and not showing up at all on my desktop system. The photo after “The ingredients are minimal…” is the end…only comments below that!!
Bernie
April 10, 2017
Hi Lisa – DANG is right – so frustrating I’m sure! I *think* I have the issue fixed, but I’m going to email you the instructions just in case. Thanks for trying the recipe – so glad for everyone letting me know about this problem – wouldn’t have known otherwise!
Amy
April 13, 2017
Just came across this recipe and I am going to try it for part of my Easter dinner-small crowd this year so I thought salmon would be a good addition to the menu. We are finally seeing signs of spring so I love the idea of the cucumber/dill sauce… two very light and fresh ingredients that just bring thoughts of warm weather to mind. Will let you know how it goes.
Bernie
April 14, 2017
Hi Amy – what a great menu idea for Easter! We’ve finally starting to enjoy some warmer days here, too. Won’t be long before we start gardening. I hope you enjoy the recipe as much as we do ~ I’d love your feedback. Happy Easter!
Ebony
May 2, 2017
I made this for dinner tonight and it was delicious!!!! My husband and kids loved It!
Bernie
May 3, 2017
Hi Ebony – I always LOVE when someone makes one of my recipes — especially when they enjoy it as much as you and your family did — makes my day. Thanks so much!
Lisa
May 14, 2017
I’m trying this tonight for my mom for mothers day dinner . But what would u recommend to cook with it besides asparagus?
Bernie
May 14, 2017
Hi Lisa – I hope this reaches you in time for your Mother’s Day dinner. I like light fresh sides — steamed or roasted broccoli, steamed fresh green beans, salad. Would love to know how you and your Mom liked the recipe. Enjoy the day!
Lisa
May 15, 2017
It did thank u . We both loved it and will be making again.
Bernie
May 17, 2017
Thanks for the follow up Lisa – so glad you both enjoyed it — that makes my day! 🙂