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Posted by Abby Kellie on

Serves 2

* This comes together quickly and is quite nice with grilled veggies and rice or couscous on the side. It may be more expensive at times, but wild salmon really makes a difference in flavor (farm-raised tastes fishier) so go wild given the chance.


  • 2 salmon fillets (preferably wild) approx. 6-7 oz each
  • Kosher salt and freshly ground pepper
  • 2 small cucumbers (such as persian, or substitute 1 medium cucumber)
  • 1 small shallot, sliced
  • Extra Virgin Olive Oil
  • 1 teaspoon white wine vinegar
  • 3 Tablespoons Greek yogurt
  • 1⁄4 cup mixed fresh chopped herbs (such as cilantro, basil, and dill)


  1. Preheat oven to 450 degrees and prepare a baking sheet with foil and cooking spray.
  2. Pat salmon dry and season with salt and pepper.
  3. Trim the stem end of the cucumbers, halve them lengthwise and scoop out the seeds.
  4. Slice cucumbers into half moon slices about 1/8 -inch thick.
  5. Put slices in a colander with sliced shallot. Salt vegetables generously and let sit about 20 minutes.
  6. While veggies soften, prepare the salmon.
  7. Heat olive oil in a medium non-stick skillet over medium-high heat.
  8. Add salmon, skin-side up to hot pan.
  9. Cook undisturbed until browned, 2-3 minutes.
  10. Flip salmon and place skin- side down on prepared baking sheet. Roast until salmon reaches an internal temperature of 145 degrees, about 5 minutes.
  11. Remove from oven, cover with foil and set aside until ready to use.
  12. Pat veggies dry with a paper towel and add to a medium bowl.
  13. Add vinegar to bowl with cukes and shallot and toss well.
  14. Add the yogurt and toss again.
  15. Add herbs, season with salt (if needed) and pepper and a drizzle of olive oil.
  16. Plate salmon with a mound of cucumber salad on top.

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