Salmon, Fennel, & Cucumber Salad

I LOVE this salad – bright, fresh, and so easy to make. It is a great salad to present at a brunch or cocktail party because it’s simple to put together and looks beautiful on a nice white platter. You can serve it a number of ways: with bagels and cream cheese; with baked crostini or melba toast; or as is. I’ve been eating a lot of this for lunch and I simply make a big green salad and eat this on the side. The key to this simple dish (as is often the case) is good ingredients – buy high-quality sliced smoked salmon, not the bright red lox you may see in the similar grocery section.

*I use a vegetable peeler to slice both the fennel and cucumber. You can also garnish with diced red onion if you like.


  • 1 fennel bulb, thinly sliced (reserve some fennel fronds to garnish)
  • 1 cucumber, thinly sliced (toss the outer skin peelings)
  • 1 lemon, juiced
  • Olive oil
  • S/P
  • 4 ounces thinly sliced smoked salmon
  • 1 – 2 tbsp. capers, drained


In a medium bowl, toss the fennel, cucumber, and lemon juice. Add about a tbsp. of olive oil and season with S/P. Let sit while you arrange the salmon on a serving plate. Top the salmon with the salad and sprinkle capers over top. Garnish with bright green fennel fronds and drizzle a dash of olive oil over top. Finish with a sprinkle of fresh cracked pepper and salt.

Serves: 4 (small plate) or 2 (large plate)

Recipe source: Original

Time: 20 minutes


3 thoughts on “Salmon, Fennel, & Cucumber Salad

  1. mjskit June 21, 2011 / 10:34 PM

    I make a very similar salmon salad which I love but your addition of the fennel sounds wonderful! Great idea! Thanks.

  2. Tiffany June 22, 2011 / 6:12 PM

    Wow, that is a fantastic photo, and I am so glad to discover your blog!

    • thequickanddirtycook June 23, 2011 / 8:35 AM

      Thank you Tiffany! My photos are a work in progress, so your compliment means a lot 🙂 I hope you subscribe and keep reading. Take Care!

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