Salmon, samphire & charred cucumber salad

Evoke memories of the seaside by using seaweed flakes or nori sushi sheets to enhance this salmon dish, complemented by a smoky, cucumber and samphire salad

  • Prep:30 mins
    Cook:30 mins
    plus 1 hr chilling
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 354
  • fat 24g
  • saturates 4g
  • carbs 5g
  • sugars 5g
  • fibre 3g
  • protein 28g
  • salt 1.8g


  • 1 tbsp seaweed flakes or nori sushi sheets, crushed
  • 2 tsp chilli flakes
  • 1 tbsp demerara sugar
  • finely grated zest 2 limes
  • 750g boneless side of salmon
  • 1 tbsp olive oil
  • 2 large cucumbers, halved lengthways
  • 2 green chillies, sliced
  • 3 tbsp sushi ginger, chopped
  • 150g samphire
  • 1 tbsp sesame oil
  • 2 bunches of peppery leaves, like watercress or mizuna


  1. Tip the seaweed flakes, chilli, sugar, lime zest and 1 tsp sea salt into a bowl and mix together. Lay the salmon flesh-side up on a tray lined with foil and scatter over the seaweed seasoning. Cover the tray with cling film and chill for 1 hr.

  2. Heat the oven to 180C/160C fan/gas 6. Drizzle the salmon with a little olive oil and roast in the oven for 25-30 mins or until just cooked. Remove from the oven and leave to cool at room temperature.

  3. While the salmon is cooling, heat a heavy frying pan or griddle. Brush the cut side of the cucumber with a little oil, place cut-side down in the pan and sear for 2 mins or until charred. Don’t worry if it blackens – the flavour will be great. When the cucumber is ready, remove from the heat and season with a little salt. Slice into chunky wedges and tip into a large salad bowl. Add the chilli, chopped ginger, samphire and sesame oil and toss everything together

  4. Flake the salmon into big bite-sized pieces and add to the salad bowl along with the leaves. Gently toss the salad, being careful not to break up the salmon too much, then tip out onto a large platter.

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