Recipes Ingredients Seafood Recipes Salmon Recipes Onion and Cucumber Salad with Salmon 3.3 (23) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Servings: 4 Combine these raw Vidalia onions with flaked salmon, capers, and cucumber in a salad substantial enough to be a meal. Ingredients ¾ pound skinless salmon fillet Coarse salt and ground pepper 1 tablespoon sherry vinegar 1 tablespoon olive oil 1 teaspoon honey ½ Vidalia onion, very thinly sliced ½ seedless cucumber, thinly sliced 1 tablespoon nonpareil or very small capers, rinsed and drained Directions Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt and pepper. Bake just until opaque throughout, 8 to 10 minutes. Using a fork, gently flake fish into bite-size pieces; let cool to room temperature. Meanwhile, in a medium bowl, whisk together vinegar, oil, and honey. Season with salt and pepper. Add salmon, onion, cucumber, and capers; toss to combine. Serve immediately, or refrigerate up to 4 hours. Cook's Notes Red-wine vinegar can replace sherry vinegar; then add a bit more honey to the dressing. Rate it Print