Shellfish Free Salmon and Cucumber Salad
Bright, refreshing, and packed with clean flavors, this poached salmon salad is the kind of dish that feels like a restaurant lunch you made at home in under half an hour. The salmon is gently simmered in a ginger-infused broth until it's perfectly tender and flaky — no dry, overcooked fish here. Crisp cucumber, creamy avocado, and a handful of fresh cilantro and mint bring a lively contrast in both texture and taste, while the apple cider vinegar and honey dressing ties everything together with a bright, slightly sweet tang. For anyone navigating a shellfish allergy or sensitivity, seafood salads can feel like a minefield at restaurants and delis where cross-contact is common — cooking this one yourself means you're fully in control of every ingredient on the plate. The whole thing comes together with a gentle fold so the avocado stays in beautiful chunks and the salmon doesn't break down into mush. A squeeze of fresh lemon at the end makes every bite pop. It's light enough to serve on a warm afternoon but satisfying enough to stand on its own as a full meal.
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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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