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Chilled Salmon with Cucumber-Dill Sauce Recipe

Chilled Salmon with Cucumber-Dill Sauce Recipe

A friend from Boston shared this traditional New England dish. It’s a refreshing hot-weather meal and a nice change of pace from heavy, cookout food. —Sheri Sidwell, Alton, IL
TOTAL TIME: Prep: 20 min. Cook: 10 min. + chilling YIELD:4 servings


  • 1-1/2 cups water
  • 1 cup white wine or chicken broth
  • 4 green onions, sliced
  • 10 whole peppercorns
  • 4 salmon fillets (5 ounces each)
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped peeled cucumber
  • 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
  • 2 teaspoons prepared horseradish
  • 1-1/2 teaspoons lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork.
  • 2. With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon. Yield: 4 servings.

Nutritional Facts

1 fillet with 8 teaspoons sauce equals 316 calories, 18 g fat (5 g saturated fat), 94 mg cholesterol, 186 mg sodium, 3 g carbohydrate, trace fiber, 30 g protein.

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.