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  • Writer's pictureChef at Home

Summer salmon & cucumber coulis

This recipe combines the rich flavours of perfectly cooked salmon with the cool and tangy taste of the cucumber coulis, creating a harmony of textures and tastes that will impress your family and friends this summer. Let's get started!

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Summer salmon & cucumber coulis

Serves 4


4 Salmon fillets (approximately 170g each)

50ml Olive oil

1 Cucumber

20 Cherry tomatoes

225g Greek yogurt

1tbsp Fresh dill

1tbsp Lemon juice

1 Garlic cloves

4tsp Salmon roe

50g Fresh dill


  1. Preheat the oven to 200°C.

  2. Make the dill oil by adding the most of the fresh dill & olive oil to a blender. Pulse until smooth. Keep a few sprigs of the dill back for later.

  3. Line a baking sheet with parchment paper or foil. Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle the fillets with some dill oil and season with salt and pepper. Gently rub the oil and seasonings over the salmon to evenly coat.

  4. Roast the salmon in the preheated oven for about 10-12 minutes, or until the flesh is opaque and easily flakes with a fork. Cooking time may vary depending on the thickness of the fillets, so keep an eye on them to avoid overcooking.

  5. While the salmon is cooking, prepare the cucumber sauce. Peel & deseed the cucumber. Keep the shavings & seeds and place in a blender along with peeled the garlic. Fine dice the remaining cucumber as small as you can. place 2/3rds into the blender. Pulse until smooth.

  6. Pass the puree through a fine sieve into a mixing bowl.

  7. Combine the cucumber puree, Greek yogurt, lemon juice, salt, and pepper. Mix well until all the ingredients are thoroughly combined to form the coulis. Taste and adjust the seasoning if needed.

  8. slice the cherry tomatoes in half and add to the coulis along with the remaining diced cucumber.

  9. Once the salmon is cooked, remove it from the oven and let it rest for a couple of minutes. Peel the skin if desired.

  10. To serve, place a few spoons on the coulis into a deep rimmed plate. Rest the salmon in the centre of the dish. Finish with with a teaspoon of salmon roe, a drizzle of dill oil & a sprig of fresh dill.


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