Photo: Randy Mayor; Styling: Leigh Ann Ross
6 servings (serving size: 6 ounces salmon and 1/3 cup sauce)

Salmon, once a common commodity in Northeast waters, remains a traditional Independence Day dish in New England. This recipe showcases the classic combination of salmon, cucumber, and horseradish. Use two spatulas to make handling the salmon easier. Garnish with lemon wedges, if desired.

How to Make It

Step 1

Combine first 6 ingredients in a medium bowl. Add 1/4 teaspoon salt; stir well. Cover and chill 30 minutes.

Step 2

Prepare grill.

Step 3

Sprinkle fish with remaining 1/2 teaspoon salt and pepper. Place fish, skin side up, on grill rack coated with cooking spray; grill 3 minutes. Rotate fish one quarter-turn (45 degrees) for diamond-shaped crosshatches. Grill 3 minutes. Turn fish over; grill 4 minutes or until desired degree of doneness. Serve with sauce and dill sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

stellacorona's Review

October 05, 2013
loved the cucumber sauce as well !! served with baked potatoes. put 3 teaspoons horseradish in, but could have used more. used onion powder instead of green onion.

29ww29's Review

June 29, 2013

steponme's Review

August 08, 2011
Simple and surprisingly delicious. The family really enjoyed it. Served with baby field greens and toasted french bread. I used the cucumber sauce on the salad greens as well as the salmon.

SuzanneM's Review

August 06, 2011
This was a wonderful way to serve grilled salmon. The cool and creamy sauce was a fine contrast to the hot crispy surface of the salmon. I actually cooked it indoors on a grill pan (as the wind was blowing and it was too chilly to grill outside!) with good results. I got the nice diamond marks on the surface, and, after adjusting the cooking time for the grill pan and the thickness of the salmon, the fish was perfectly cooked. Based on suggestions from other reviewers, I also increased the amount of horseradish in the sauce- it had a nice "kick" to it. I served the salmon with steamed rice and steamed broccoli highlighted with lemon. This woud be good any time of year, and for any type of gathering. Delicious!

AnneSeattle's Review

September 09, 2010
I am addicted to the cucumber sauce - I want to put it on everything! I doubled the recipe but used greek yogurt instead of the second portion of sour cream - so good. I would recommend a thinner salmon steak as 3 minutes on one side and 4 on the other were definitely not enough for the size steaks we had. I took the advice of other reviewers and doubled the horseradish - it still wasn't enough for me so I added more to taste. We made this for guests and everyone loved it!

SherylM's Review

July 24, 2010
DH loves salmon. I don't. So I was shocked to absolutely LOVE this recipe. Like others, I would probably add more horseradish to the sauce next time. This is fantastic and not difficult to make at all. I fully intend to make this regularly and probably serve to guests, too. CL knocked it out of the park with this one.

stimply's Review

September 27, 2009
This was delicious. As others said, I'd up the horseradish for just a bit more flavor in the sauce. I don't love salmon (husband does) but this was yummy. Even held up well reheated. We served it with jasmine rice and roasted asparagus.

LindigoGirl's Review

March 31, 2009
Excellent. I think next time I'll add a little extra horseradish (I love it!), but this was very good. I'd serve it to company in a jif. Easy-peasy.