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.
Ingredients (8)
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large dill pickles, sliced thin 3
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small English cucumber, sliced thin ½
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minced red onion ⅓ cup
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chopped fresh dill 1 tablespoon
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salmon fillets, skin on 4 6-ounce
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extra-virgin olive oil 1 tablespoon
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kosher salt and freshly ground black pepper, to taste
Steps (3)
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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.
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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.
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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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