Salmon with Cucumbers & Dill

Salmon with Cucumbers & Dill

2 Reviews
From: EatingWell Magazine, September/October 1992

Seared first to add color and flavor, the salmon is then combined with braised cucumbers—an unexpected yet delicious way to enjoy that vegetable's subtle taste.

Ingredients 6 servings

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  • 2 tablespoons all-purpose
  • ¼ teaspoon salt
  • 1¾ pounds salmon fillet, preferably center-cut, skin removed, cut into 1½-inch cubes
  • 4 teaspoons extra-virgin olive oil, divided
  • Freshly ground pepper, to taste
  • ⅓ cup reduced-sodium chicken broth
  • 2 seedless cucumbers, (1½ pounds), cut into 2-by- ½-inch sticks
  • ¼ cup chopped fresh dill, plus sprigs for garnish
  • Pinch of sugar
  • Lemon wedges, for garnish


  • Active

  • Ready In

  1. Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the salmon and saute until lightly browned on the outside but still pink inside, 5 to 6 minutes. Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons oil and return to the heat. Saute the remaining salmon and transfer to the plate.
  3. Wipe out the pan again and add cucumbers, broth and sugar. Bring to a simmer over medium heat. Cover and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
  4. Uncover, increase the heat to medium-high and boil until the pan juices are reduced to 2 tablespoons, 3 to 4 minutes. Add the reserved salmon and dill to the pan, cover and simmer just until the salmon is opaque in the center, about 3 minutes. Garnish with dill sprigs and lemon wedges.

Nutrition information

  • Per serving: 190 calories; 7 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 24 g protein; 29 mcg folate; 53 mg cholesterol; 2 g sugars; 0 g added sugars; 311 IU vitamin A; 5 mg vitamin C; 63 mg calcium; 1 mg iron; 186 mg sodium; 603 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 4 lean meat

Reviews 2

July 08, 2012
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By: EatingWell User
Easy, interesting and wonderful This was fantastic. Very subtle flavors, yet elegant and tasty. My 22 year old son loved and asked for more cucumbers. My mother who is very picky asked for the recipe. I used the best salmon available in Boston, but I think it would be good with Trader Joe's salmon too. Pros: Different, moderate prep time, perfect for guests,
January 23, 2010
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By: kmr7336
Very bland & must use a non-stick pan. I didn't have one big enough so, I added additional oil and used a stainless steel pan. The salmon still stuck to it. Overall, the dish had very little flavor even though I added quite a bit of pepper. I was unable to taste the dill at all. I will use the leftovers in a salad as I don't think I want to eat this dish again as prepared.
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