Grilled Salmon With Cucumber Salad

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Grilled Salmon With Cucumber Salad

Serves 4  | Prep Time: 5 minutes | Cook Time: 10 minutes

A simple salmon dish courtesy of the Cleveland Clinic.


  • 1/4 cup apple cider vinegar
  • 1 tablespoon caraway seeds
  • 1 tablespoon yellow mustard seeds
  • 3/4 teaspoon sea salt
  • Kosher salt and freshly ground black pepper to taste
  • 2 large seedless cucumbers, thinly sliced
  • 4, 6-ounce boneless, skin-on wild salmon fillets
  • 5 1/2 ounces baby arugula
  • 1 Belgian endive, thinly sliced
  • 1/2 cup chopped fresh dill, plus more for garnish
  • 1 tablespoon almond oil or extra virgin olive oil
  • Grated zest and juice of 1 lemon

Chef Tips

If you don’t carry caraway or mustard seeds in your pantry it’s ok. Perhaps you coriander seeds or celery seed.


Step 1

Combine the vinegar, caraway seeds, mustard seeds, 1/2 teaspoon salt and a pinch of black pepper in a large bowl. Add the cucumbers and stir to coat. Let stand, stirring occasionally, while you prepare the salmon.

Step 2

Heat a well-seasoned stovetop grill pan or large skillet over medium heat. Season the flesh side of the salmon fillets with salt and pepper. Place the fillets, skin-side up, in the pan and cook until the flesh releases easily from the bottom, about 5 minutes. Turn and cook until the salmon is just opaque throughout, about 4 more minutes.

Step 3

While the salmon cooks, toss the arugula, endive, dill and oil with the cucumber mixture.

Divide the salad among four plates. Top each with a salmon fillet and garnish with the lemon zest, lemon juice and dill. Serve immediately.