Salmon Cucumber Salad

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This bright, tangy, and refreshing Salmon Cucumber Salad is made with celery, cucumbers, and green onions. To top it off, literally, we add a dairy-free dressing that consists of lemon juice, coconut milk, garlic, and fresh dill. Enjoy it by itself or add it to wraps and sandwiches! {Paleo-friendly}

Okay, Spiriteds, just go with me on this. Dill + lemon + garlic + coconut milk + salmon + cucumber + celery + green onions = A LOT of plus signs. But, when added together those same ingredients also mean you have the makings of a scrumptious salad. 

I’m not going to lie, excepting the salmon, I don’t typically eat the ingredients in this salad by themselves. It just isn’t my thing. Stalks of celery just because? Probably not. Dill for the hell of it? Nope, unless it’s with a pickle, but then it’s no longer by itself. Ooh, what about coconut milk? Not usually. And what about lemon juice? If it’s in a cake, is it no longer by itself? Thought so. But in this Salmon Cucumber Salad, each ingredient balances the others. And that creates a delectable taste and texture your tastebuds will enjoy. The proof is in each crunchy-yet-buttery bite.

Even better? You can enjoy it throughout the week by itself or add it to wraps and sandwiches. Think of it as a flavorful twist on a traditional chicken salad. 

If this sounds like your kind of salad, then grab your mixing bowl and let’s make a batch to enjoy throughout the week!

Salmon Cucumber Salad is

• Bright, tangy, and refreshing
• Garlicky and citrusy
• Crunchy
• Gluten-free and dairy-free
• Paleo-friendly

Side note: I mentioned it before, and I’ll mention it again –> Salmon Cucumber Salad is a mouthwatering salad recipe that you can also add to wraps and sandwiches. Once you’ve made this salad, then your options for how to serve it are limited only by your imagination.

Salmon Cucumber Salad ingredients

• Salmon. You can work with fresh/thawed or frozen in this recipe. If using frozen, thaw according to package instructions.
• Cucumbers celery, and green onions. I slice them on the smaller side so each bite gets an even distribution of flavor and texture. This is also helpful if you want to add the salad to wraps and sandwiches.
• Coconut oil and olive oil. You can sauté the salmon in either coconut oil or olive oil, but you’ll definitely want olive oil for the dressing.
• Lemon juice and full-fat coconut milk. These ingredients pair with the olive oil to finish the base of the dairy-free dressing.
• Dill sprigs, fresh garlic, and sea salt. These ingredients round out the flavor of the dressing. I sometimes add a sprinkle of sea salt to the coconut oil in the pan when I prepare the salmon.

How to make Salmon Cucumber Salad

Below are the steps to prepare Salmon Cucumber Salad, including a variation for wraps and sandwiches.

1. If using frozen salmon then thaw according to package instructions. Melt coconut oil in a skillet with a pinch of sea salt, if desired, and add the salmon fillets. Sauté on one side for about 4-5 minutes. Then flip each fillet over and sauté for another 4 minutes. You know the salmon is done when it begins to flake easily with the touch of a fork. Transfer the salmon to a plate to let cool. Once the salmon has cooled enough to handle, begin gently flaking the fillets with a fork.
2. Next, dice the cucumbers and celery and set aside. If I am working with frozen salmon, I’ll do this step as the salmon thaws.
3. In a separate bowl, whisk together the olive oil, lemon juice, coconut milk, fresh dill sprigs, garlic, and sea salt. In a large bowl, combine cucumbers, celery, and green onions with the dressing. Toss together to evenly coat the ingredients. Then gently stir in the flaked salmon.
4. Keep refrigerated and enjoy within approximately 3-4 days.

Troubleshooting full-fat coconut milk

Canned full-fat coconut milk can vary in consistency, depending on the brand. Some are thinner and milky, as one might expect. Others, however, are thicker and creamier. In some cases, when chilled in the refrigerator, the ingredients may separate so that the oil sits at the bottom and the creamy portion of the “milk” rises to the top. 

For the purposes of this recipe, we use the oil (that may sit at the bottom of a can) AND the cream (that may rise to the top). This creates a thinner dressing that is easily drizzled over the ingredients. If you prefer a thicker dressing, you can use canned coconut cream or skim the milk off the top of a refrigerated can of coconut milk.

It’s also important to read nutrition labels if you need a strictly paleo recipe because some canned coconut milks aren’t as paleo-friendly as others.

Recipe FAQs

• What should I do if the dressing is too tangy? Add a small amount of sea salt, a small clove of garlic, or an extra sprig’s worth of dill.
• What should I do if the dressing is too garlicky or I added more dill than I ended up wanting? In this case, I would add extra lemon juice, sea salt, or coconut milk to dilute some of the flavor.
• How can I make my dressing thicker? If you end up with coconut milk that is too runny, chill it in the fridge for about 30 minutes. The dressing, even if on the runnier side, will typically thicken as it stands.
• Is it okay to sauté the salmon with the skin left on? Definitely! According to the Real Simple article Can You Eat Salmon Skin? Here’s What a Fishmonger Wants You to Know, it’s okay to eat the salmon skin. And not only is it okay to eat, but also the skin contains vitamins and minerals.  

More crunchy goodness!

Who says salads have to be boring? Not us. We are face first into these tasty, crunchy goodies, and we hope you enjoy them, too!

• Italian Crunchy Cauliflower Salad
• Paleo Greek Salad
• Pomegranate Pear Salad
• Berry Spinach Salad
• Easy Paleo Apple Chicken Salad

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know how glad I am you’re here! 🩷

Salmon Cucumber Salad

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This bright, tangy, and refreshing Salmon Cucumber Salad is made with celery, cucumbers, and green onions. To top it off, literally, we add a dairy-free dressing that consists of lemon juice, coconut milk, garlic, and fresh dill. Enjoy it by itself or add it to wraps and sandwiches! {Paleo-friendly}

• Prep Time: 20 minutes
• Cook Time: 9 minutes
• Total Time: 29 minutes
• Yield: 5 cups 1x
• Category: Salads and Dressings
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Salad base:

• 2 tablespoons coconut oil or olive oil
• Pinch of sea salt, optional
• 4 salmon fillets
• 2 cups cucumbers, diced
• 2 cups cup celery, diced
• 1/2 cup green onions

Salad dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup coconut milk
• 1/4 cup fresh dill sprigs, loosely packed
• 1–2 cloves fresh pressed garlic, optional
• 1/4 teaspoon sea salt, more or less to taste

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Instructions

1. If using frozen salmon then thaw according to package instructions. Melt coconut oil in a skillet with a pinch of sea salt, if desired, and add the salmon fillets. Sauté on one side for about 4-5 minutes. Then flip each fillet over and sauté for another 4 minutes. You know the salmon is done when it begins to flake easily with the touch of a fork. Transfer the salmon to a plate to let cool. Once the salmon has cooled enough to handle, begin gently flaking the fillets with a fork.
2. Next, dice the cucumbers and celery and set aside. If I am working with frozen salmon, I’ll do this step as the salmon thaws.
3. In a separate bowl, whisk together the olive oil, lemon juice, coconut milk, fresh dill sprigs, garlic, and sea salt. In a large bowl, combine cucumbers, celery, and green onions with the dressing. Toss together to evenly coat the ingredients. Then gently stir in the flaked salmon.
4. Keep refrigerated and enjoy within approximately 3-4 days.

Notes

• If planning to eat this salad throughout the week, add salmon and dressing just prior to serving.
• For a thicker dressing, use the cream portion of the full-fat coconut milk. You can achieve this by chilling a can of full-fat coconut milk in the refrigerator (do not shake!). Then skim the cream that rises to the top and use that in the dressing.