Onion and Cucumber Salad with Salmon

Onion and Cucumber Salad with Salmon
Prep Time:
5 mins
Total Time:
20 mins

Combine these raw Vidalia onions with flaked salmon, capers, and cucumber in a salad substantial enough to be a meal.


  • 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


  1. 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.

  2. 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.

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