BBQ Salmon with Creamy Cucumber Salad: Easy Summer Dinner
A sweet-and-smoky glaze transforms flaky fish into a summer staple ready in minutes.
BBQ Salmon with Creamy Cucumber Salad: The Summer Dinner You Need
When summer rolls around, it’s all about vibrant flavors and easy meals that bring people together. This BBQ Salmon with Creamy Cucumber Salad is the perfect answer for a weeknight dinner or an effortless weekend gathering. The sweet, smoky, and slightly spicy BBQ glaze sets off the rich, flaky salmon, while the crisp cucumber salad brings a cool, creamy contrast with a little zing from lime and jalapeño. Best of all, the entire meal comes together in about 30 minutes, making it ideal even for the busiest nights.
Why You’ll Love This Recipe
- Quick and Easy: Prepped and cooked in about 30 minutes—no marinating required.
- Balanced Flavors: Sweet, smoky BBQ salmon meets crisp, tangy cucumber salad with a touch of heat.
- Minimal Cleanup: Baked on a single foil-lined sheet pan—less time in the kitchen, more time enjoying dinner.
- Nutritious: Salmon is loaded with protein and healthy fats; the cucumber salad is hydrating and packed with fresh herbs.
- Customizable: Swap in your favorite herbs, adjust the heat, or make it dairy-free with a simple substitution.
Ingredients
This vibrant meal relies on fresh produce and a handful of pantry staples. Here’s what you will need:
For the Creamy Cucumber Salad
- 1-pound package Persian cucumbers, cut into 1/2-inch chunks
- 2 1/2 teaspoons kosher salt (divided use)
- 1/2 cup sour cream
- 3 tablespoons fresh lime juice
- 2 teaspoons honey or agave syrup
- 3 scallions, thinly sliced
- 1/2 jalapeño pepper, finely diced (remove seeds for less heat)
- 1/2 cup fresh cilantro, roughly chopped
For the BBQ Salmon
- 1 tablespoon vegetable oil
- 1 garlic clove, finely chopped
- 1/2 cup ketchup
- 3 tablespoons molasses
- 2 tablespoons light brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped canned chipotle chile in adobo sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground cumin
- 1 2-pound center-cut salmon fillet
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Sliced scallions, for garnish
Step-by-Step Directions
1. Prepare the Cucumber Salad
- Drain the Cucumbers: Toss cucumbers with 2 teaspoons salt in a colander set over a bowl. Let them sit for 15 minutes. This draws out excess moisture for a crunchy, non-watery salad.
- Rinse and Dry: Rinse the salted cucumbers under cold water and pat dry thoroughly with paper towels.
- Make the Dressing: In a medium bowl, whisk together sour cream, lime juice, honey, and the remaining 1/2 teaspoon salt until smooth.
- Combine: Add the cucumbers, scallions, jalapeño, and cilantro to the dressing, and toss until everything is well coated. Refrigerate until ready to serve for best flavor and crunch.
2. Make the Homemade BBQ Sauce
- Heat Oil & Garlic: In a small saucepan over medium heat, heat vegetable oil. Add the garlic and cook, stirring, until fragrant and sizzling (about 30 seconds).
- Add Sauce Ingredients: Stir in the ketchup, molasses, brown sugar, apple cider vinegar, chipotle chile, Worcestershire sauce, and cumin.
- Simmer: Bring to a simmer and let cook, stirring frequently, until the sauce is slightly thickened (about 3–4 minutes).
- Reserve for Brushing: Remove 5 to 6 tablespoons of the sauce to a small bowl for brushing the salmon; keep the rest for serving.
3. Roast and Broil the Salmon
- Prep the Salmon: Position a rack in the upper third of your oven and preheat to 425°F (218°C). Line a baking sheet with foil for easy cleanup. Place the salmon fillet skin-side down and sprinkle with salt and pepper.
- First Bake: Brush the salmon with 2–3 tablespoons of the reserved BBQ sauce. Bake until the salmon is almost cooked through and flakes easily with a fork (about 10 minutes).
- Glaze and Broil: Take the pan from the oven and turn the broiler on high. Brush the salmon with another 2–3 tablespoons of the BBQ sauce. Broil the fish until the top is bubbly and caramelized (about 1–2 minutes). Keep a close eye to prevent burning.
- Garnish: Sprinkle with sliced scallions for an extra punch of freshness.
4. Serve
- Slice the salmon into portions and serve alongside generous scoops of the creamy cucumber salad.
- Drizzle with remaining BBQ sauce if desired, or serve on the side for dipping.
Tips for Perfect Results
- Choose Persian Cucumbers: Their snappy crunch and minimal seeds make them ideal for salads. If using English cucumbers, peel if waxy and scoop out excess seeds.
- Don’t Skip Salting the Cucumbers: This step keeps your salad crisp and prevents watery dressing.
- Control the Heat: Remove jalapeño seeds for a milder salad, or leave a few in for subtle heat. Chipotle in the BBQ sauce adds a gentle smokiness; adjust to taste.
- Salmon Cooking: Check early—the fish should flake easily and the center appear slightly translucent. Overcooking leads to dryness.
- Make Ahead: You can prep the sauce and salad dressing up to a day in advance for faster assembly.
What others are reading
Serving Suggestions
This main dish is satisfying on its own, but it’s also wonderful with summery sides. Here are a few ideas:
- Serve with grilled vegetables or fresh corn on the cob for an outdoor dinner.
- Add a side of warm rice, quinoa, or crusty bread for a more filling meal.
- For a family-style spread, pair with other light salads, like a tomato-avocado salad or watermelon-feta salad.
Ingredient Substitutions & Variations
- Fish Swap: Try the BBQ glaze on steelhead trout or thick cod filets.
- Dairy-Free Option: Substitute unsweetened coconut yogurt or a plant-based sour cream in the cucumber salad.
- No Molasses? Use honey or dark maple syrup for a similar rich sweetness in the BBQ sauce.
- Herb Up: Swap cilantro for fresh dill or mint for a different herbaceous twist on the salad.
- Add More Veggies: Toss in sliced radishes, halved cherry tomatoes, or thinly sliced bell peppers to the salad for color and crunch.
Nutrition Highlights
| Component | Benefits |
|---|---|
| Salmon | High protein, rich in Omega-3 fatty acids & Vitamin D |
| Cucumber | Low calorie, hydrating, good source of vitamin K |
| Sour Cream | Source of calcium & probiotics (may use low-fat varieties) |
| BBQ Sauce | Savory flavor, minimal added sugar in homemade version |
Note: For specific nutritional values, consult a nutrition calculator based on your ingredient brands and quantities used.
Make It Ahead
- BBQ Sauce: Can be made up to 2 days ahead and refrigerated. Warm gently before brushing on the salmon.
- Cucumber Salad: Prepare up to 4 hours ahead; keep refrigerated. Add herbs just before serving for maximal flavor and color.
- Salmon: Best cooked fresh, but leftovers keep well in the fridge for up to 2 days. Delicious flaked over greens for a lunch salad the next day.
Frequently Asked Questions (FAQs)
Can I grill the salmon instead of baking?
Yes! Place salmon, skin-side down, on a well-oiled grill over medium-high heat. Brush with BBQ sauce, cover, and grill for about 7–10 minutes. Add more sauce and grill for 1–2 minutes to caramelize.
Is the cucumber salad spicy?
The salad has a mild heat from the jalapeño. For no heat, skip the jalapeño. For extra spice, leave in the seeds or add more chipotle to the sauce.
Can I use a different type of fish?
Absolutely—thick, flaky fish like trout, Arctic char, or cod work well. Adjust cooking time depending on thickness.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temp of 125–130°F in the thickest part. The surface should be glazed and caramelized after broiling.
What can I use instead of sour cream in the salad?
Greek yogurt, dairy-free yogurt, or crème fraîche are good substitutes. Use unsweetened versions for best flavor.
More Tips for Success
- Don’t Overcrowd the Pan: If doubling the recipe, use two baking sheets for even cooking.
- Broil with Care: The sugar in the BBQ sauce can burn quickly—stand by the oven and watch closely during broiling.
- Herb Storage: To keep cilantro fresh, stand in a glass of water, cover loosely, and refrigerate.
- Leftover BBQ Sauce: Brush over grilled chicken or tofu for another quick meal.
Final Inspiration
This BBQ Salmon with Creamy Cucumber Salad is more than just a recipe—it’s a foundation for flavorful, joyful summer eating. Whether you’re looking for an easy weeknight meal, a healthy dinner option, or a dish to impress guests, this recipe delivers big on taste and simplicity. Gather your ingredients, preheat the oven, and bring a taste of summertime to your table tonight.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a46674774/bbq-salmon-with-cucumber-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a94507/grilled-salmon-caesar-salad/
- https://www.aol.com/bbq-salmon-cucumber-salad-easy-152000368.html
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g43908210/cucumber-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g64411208/recipes-with-cucumbers/
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