Gluten Free Salmon and Cucumber Salad
Light, fresh, and genuinely satisfying, this poached salmon salad is the kind of meal that feels like a treat without requiring much effort at all. The salmon is gently simmered in a ginger-infused broth until perfectly flaky, then folded into a vibrant mix of cucumber, creamy avocado, scallion greens, cilantro, and mint. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — it just works as written. The dressing ties everything together beautifully: apple cider vinegar, olive oil, honey, and fresh ginger create a bright, tangy vinaigrette that complements the richness of the salmon and avocado without overpowering the herbs. Poaching is a surprisingly hands-off technique that keeps the fish moist and tender, and it's far more forgiving than pan-searing if you're new to cooking salmon. A squeeze of lemon at the end lifts the whole bowl and makes it feel restaurant-worthy. This is the kind of recipe you'll come back to on repeat, whether you're cooking for yourself or trying to impress someone at a dinner party.
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin-on
- 4 cups water
- ½ tsp salt
- 3 slices fresh ginger
For the dressing
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp salt
For the salad
- 1 large english cucumber, halved lengthwise and thinly sliced
- 1 large avocado, pitted and diced
- 4 scallions, green tops only, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tbsp fresh mint leaves, torn
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the water, salt, and ginger slices in a medium saucepan and bring to a gentle simmer over medium heat. Slide the salmon fillet in skin-side down, reduce the heat to low, and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part, about 10–12 minutes. The flesh should be opaque throughout and flake easily when pressed.
- 2
Transfer the salmon to a plate and let it rest for 10 minutes. Discard the poaching liquid and ginger slices. Once cool enough to handle, peel away and discard the skin, then flake the salmon into large chunks.
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