Heat broiler to high with rack set 6-inches from element.
Arrange 1-pound salmon fillet skin-side down on baking sheet. Pat salmon dry with paper towels then season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Broil salmon until mostly opaque but center still looks undercooked, tops are charred, and an instant-read thermometer inserted in the centers registers 125ºF (48–52ºC), 10–12 minutes.
Let salmon cool, then flake into large chunks.
Meanwhile, in a large bowl, whisk together ¾ cup Greek yogurt, 4 sliced scallions, ¼ cup chopped dill, juice of 1 lemon, and ½ teaspoon salt. Season with black pepper.
Add cooled and flaked salmon, 4 diced Persian cucumbers and gently mix to combine. Season with additional salt and pepper to taste. Serve immediately.
For more information and tips on broiling salmon, check out our Broiled Salmon Recipe.We do not recommend making this salad ahead of time, but you can make the dressing and broil the salmon ahead of time. Store the creamy dressing in an airtight container in the refrigerator for up to 3 days. The salmon can be broiled, cooled and stored in an airtight container for 1 day. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Drain off any watery liquid then give it a good stir and serve.To quicken the cooling time, pop the broiled salmon fillet in the refrigerator.Instead of whole milk greek yogurt, you can substitute with 2% Greek yogurt. It won’t be as creamy, but it will work. For a more mild onion flavor, use chopped chives instead of scallions. If you don’t have a lemon on hand, you can use a tablespoon or so of white wine vinegar.
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