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Grilled Salmon Steaks with Cucumber Salad

A yogurt-based cucumber salad packed with fresh herbs acts both as a sauce and a side dish for salmon in this low-carb seafood dinner.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
475 calories per serving


> 1 seedless English cucumber, thinly sliced
> 1/2 small red onion, very thinly sliced
> 1/2 tsp salt, plus more for seasoning
> 4 salmon steaks
> 5 tbsp olive oil, divided
> 1/2 cup plain Greek yogurt
> 2 tsp white wine vinegar
> 1/4 cup loosely packed fresh dill, finely chopped
> 1/2 cup loosely packed fresh mint, finely chopped


Set grill or grill pan to medium-high. In a large bowl, season the cucumber and red onion with the salt, tossing to combine. Let stand at least 15 min.
Meanwhile, with paper towels, blot the salmon until dry. Brush on both sides with 2 tbsp oil. Season with salt and pepper. Place salmon on grill and cook 5 min. per side, until cooked through.
Meanwhile, drain cucumber and onion well. In the same large bowl, whisk together the Greek yogurt, vinegar, dill, mint, and remaining 3 tbsp oil. Season with salt and pepper to taste. Fold in drained cucumber and onion. Serve with salmon.


To prevent sticking, be sure your grill is very clean and very hot before placing the salmon on it. When flipping, if the salmon does not lift from the grate easily, wait 15–30 sec., then try again.

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