This easy Salmon Pasta Salad with Dill and Cucumber is one of my Summer favourites. Flakes of soft poached salmon are the star of the pasta show with finely chopped red pepper, cucumber and tomatoes all combined together with a delish lemony, creamy mayo dressing and a generous helping of dried dill. Served cold from the fridge and I'm in a seriously happy place.
I make this salad in two ways. One with only 2 salmon fillets for a kind of lunch dish vibe which I take to work, picnics and general lunchy business and another where I make it with four salmon fillets for a more substantial meal.
This recipe is made with 2 standard 260 grams (9.2 oz) salmon fillets.
*Scroll down for a full printable recipe card at the bottom of this post.*
Ingredients
2 - 4 salmon fillets - I prefer to poach my own if I have time but to get ahead you can buy ready cooked or even tinned. Although tinned salmon really does not taste as good here as poached.
300 grams (10.6 oz) dried pasta - I LOVE the bow shaped farfalle pasta in this particular dish. For some reason it just sticks in my head that these are just right for it but any shapes will do. Cook as per the instructions on the bag but make sure it is past al dente. Also make sure to chill your pasta as quickly as possible - see tips and tricks
half a cucumber finely chopped - I don't bother to scoop the seeds out but you can if you prefer.
one red pepper finely chopped - the colour of red pepper goes really well with the green of the cucumber but a yellow pepper is good to go too. The green peppers are a little bitter in this delicate salad.
100 grams (3.5 oz) of tomatoes finely chopped . I deseed them by halving them and pushing my thumb into the seedy centre to strip the insides out. Then I finely chop them.
2 generous tbsp of dried dill - I use dried because I find it easier and less hassle to remember to buy and then keep fresh dill but fresh dill is just as good here. Use 6 tbsp chopped fresh dill instead.
juice of a large lemon.
50 grams (1.8 oz) mayonnaise - full fat for creaminess
50 grams (1.8 oz) sour cream - full fat for creaminess
How To Make Salmon Pasta Salad - step by step
Time to prep. Before we begin chop your cucumber, tomatoes and peppers as well as cook your pasta and poach your salmon. Here is a little guide to poaching salmon if you are unsure.
Place them all in a very large mixing bowl along with the 50 grams of mayonnaise, 50 grams of sour cream the juice of a large lemon and 2 generous tbsp dried dill but not your salmon. It's best to only mix the salmon through minimally as the flakes will disintegrate if mixed too flipping much. I like to get a good old bite of salmon when munching.
Mix it all together well, carefully turning it over. I use a large metal spoon.
Add your salmon.
Gently mix it through.
Cover and chill in the fridge. I like to chill it overnight to let the flavours really meld and the dill deepen through it.
Tips and Tricks
- Don't overcook your Salmon Susan. There is a big difference between lightly poached and dry as a dry thing. Here is a little guide to poaching salmon if you are unsure.
- Add your salmon only when the salad is mixed through so as to keep your salmon flakes intact for full salmon in each bite experience.
- Leave the salad overnight to deepen it's delicate flavours.
- Chop the vegetables finely (0.5 cm) so as to keep each bite balanced. It's a salad of all things delicate.
- It will keep beautifully for 3 days when stored in the fridge covered.
- Add vegetables to suit you sir. Asparagus, avocado, peas or sugar snap peas would all go well.
- To make this salad gluten free use gluten free pasta.
- Use any pasta you like it doesn't have to be farfalle, I just love the frilly bows here. They make me squeal, I should get out more.
- Double up the salmon for a more substantial meal.
How To Get Ahead
- Buy precooked poached salmon or tinned salmon. Although tinned salmon won't really make this salad rock as much as poached will.
- Buy a ready made creamy dressing.
- Pulse your tomatoes, cucumbers and peppers in a food processor. Keep 'em chunky though.
- Easily make ahead so great for easy work lunches or summer midweek meals. Will keep well for 3 days if covered in the fridge.
If you're feeling this salmon pasta salad then why not check out these other salady beauties.
Salmon Pasta Salad with Dill and Cucumber
Ingredients
- 2 salmon fillets
- 300 grams dried farfalle pasta
- 2 tbsp dried dill (rounded)
- 1 large juice of lemon
- 100 grams tomatoes deseeded and finely chopped
- ½ large cucumber finely chopped
- 1 large red pepper
- 50 grams mayonnaise
- 50 grams sour cream
Instructions
- Time to prep. Before we begin chop your cucumber, tomatoes and peppers as well as cook your pasta and poach your salmon.
- Place them all in a very large mixing bowl along with the 50 grams of mayonnaise, 50 grams of sour cream the juice of a large lemon and 2 generous tbsp dried dill but not your salmon. It's best to only mix the salmon through minimally as the flakes will disintegrate if mixed too flipping much.
- Mix it all together well, carefully turning it over. I use a large metal spoon.
- Add your salmon flakes and gently mix through.
- Cover and chill in the fridge. I like to chill it overnight to let the flavours really meld and the dill deepen through it.
Notes
- Don't overcook your Salmon Susan. There is a big difference between lightly poached and dry as a dry thing.
- Add your salmon only when the salad is mixed through so as to keep your salmon flakes intact for full salmon in each bite experience.
- Leave the salad overnight to deepen it's delicate flavours.
- Chop the vegetables finely (0.5 cm) so as to keep each bite balanced. It's a salad of all things delicate.
- It will keep beautifully for 3 days when stored in the fridge covered.
- Add vegetables to suit you sir. Asparagus, avocado, peas or sugar snap peas would all go well.
- To make this salad gluten free use gluten free pasta.
- Use any pasta you like it doesn't have to be farfalle, I just love the frilly bows here. They make me squeal, I should get out more.
- Double up the salmon for a more substantial meal.
Nutrition
All nutritional information is approximate and intended only as a guide.
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