Dilly Salmon Salad on Cucumber Rounds

This salmon salad is so good, we make leftover fish on purpose. Now who does that?!?

salmon dill salad recipe

This Dilly Salmon Salad on Cucumber Rounds is a perfect lunch, snack or appetizer, and the salmon salad itself is fabulous on a bed of greens or a slice of toast.

Recipe Courtesy:  Alison Needham

I do not love leftover fish. At all. In fact, it completely freaks me out. I don’t really know what my deal is, but perhaps it’s because I’m a late-in-life seafood lover. Growing up my mom never made it (allergies), so I didn’t realize I even liked fish until I was a young adult. Even then, I was the kind of person who didn’t like fishy fish.

Eventually, as my tastes evolved, I graduated to more complicated fishes…even sushi and oysters. But leftover fish of any sort was usually tossed out, unless my husband ate it.

I made a poached salmon fillet the other day, and we had plenty leftover. Of course I saved it, thinking I would toss it out in a day or two. But lunch arrived, and there was no other food in the house. In a moment of inspiration (or desperation…depending on how you look at it), I decided to treat it like a can of tuna, and dress it up. I scooped it onto sliced toasted (gluten free) bread, and also cucumber rounds for good measure.

easy salmon salad recipe

It was delicious. I can imagine serving something like this for brunch, or even dinner on a night when it’s just too hot to cook. The dillyness, and of course the open faced sandwich (or Smorrebord) brought me right back to my Scandinavian roots. I can imagine making poached salmon again, for the express purpose of making this salad.

Serve this Dilly Salmon Salad on Cucumber Rounds – or bread, or wraps, or whatever – soon.

Then try this Dynamite Salmon for more bite-sized goodness! 

salmon salad recipe
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Dilly Salmon Salad on Cucumber Rounds

This Dilly Salmon Salad on Cucumber Rounds is a perfect lunch, snack or appetizer.
Prep Time10 mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: gluten-free, salmon appetizers, salmon salad
Servings: 4 servings
Calories: 155kcal
Author: Alison Needham


  • 1 cup cooked salmon leftovers work, mine was poached
  • juice & zest from one lemon
  • 1/4 cup mayonnaise
  • 2 tablespoons minced dill
  • 2 scallions thinly sliced
  • 1 celery stalk thinly sliced
  • 1 cucumber cut into rounds
  • *or 4 slices of gluten-free bread lightly toasted, for serving


  • Place salmon in a medium bowl and gently break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, and celery and toss together until evenly mixed.Scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.Alternately, top each slice of bread with a thin layer of mayo, some cucumber slices and baby spinach and a small scoop of salmon salad. Serve immediately.


Keep in a sealed container in the fridge for up to 3 days.


Calories: 155kcal | Carbohydrates: 2g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 285mg | Fiber: 1g | Sugar: 1g | Vitamin A: 143IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg


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