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Salmon with Creamy Dill Pickle and Ranch Cucumber Salad

Baked salmon and a creamy cucumber salad — it’s a match made in ranch heaven. While your skin-on salmon fillets bake, we’ll show you how to whip up the most refreshing ranch cucumber salad. Pickle-lover pro tip: Drizzle Hidden Valley® Original Ranch® Pickle Flavored Condiment & Dressing for the perfect finish. 

  • Prep Time 15 min
  • Cook Time 7 min
  • Servings 4
  • Print print Print

Ingredients (8)

For safe meat preparation, reference the USDA website.

Steps (3)

  1. 1

    Place the pickles and English cucumber in a medium sized mixing bowl, along with the red onion. Pour the dressing over the ingredients and toss well to combine. Fold in the fresh dill and a bit of cracked pepper.

  2. 2

    Preheat a broiler to high heat, with the rack 4–6 inches from the top. Place the salmon fillets on a foil-lined baking sheet, rub with the olive oil and season with salt and pepper.

  3. 3

    Place salmon on the rack under the broiler and cook for 5–7 minutes depending on thickness, until cooked to your liking. Serve immediately with the creamy pickle and cucumber salad on the side.

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7 Reviews


recommend 57.1% would recommend this recipe

Rated 3 out of 5 by from Just ok. Not great. This dish tasted quite a bit too fishy for my liking. Did not love it, sorry.
Date published: 2023-08-21
Rated 2 out of 5 by from Dont like it! A friend if mine made this but in a smaller serving size just to try it and we didnt like it at all!!!! The flavors together dont taste right....Needs something else..
Date published: 2023-06-23
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