Salmon, Corn, and Cucumber Salad

By Ann Fulton

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Corn and Cucumber Salad with Basil and Chives is one of the oldest salads in my repertoire. I return to it again and again for its delicious simplicity. Because the recipe is so basic, it lends itself well to easy adaptations.

With Corn, Cucumber and Avocado Salad with Homemade Ranch, I added avocado, tomatoes, and my go-to homemade ranch to easily create a heartier side.  The flavor of avocado pairs perfectly with the corn and its buttery texture is balanced by the crisp cucumber.

This latest creation occurred on a night when I was the only one home for dinner.  That doesn’t happen very often, and I was happy to take the night off from cooking…but I was hungry!

The perfect meal was easy and satisfying with the help of some leftover corn, a cucumber, and a can of wild Alaskan salmon.  Of course, this salad would be more glamorous with cooked salmon that has been “chunked,” but this is a great example of working with what you have and the versatility of the recipe.  I do like to keep a few cans of wild salmon on hand, by the way. Not only is wild salmon a richer source of heart-healthy omega-3’s than the farmed variety–full of protein, too–it is far more economical than purchasing fresh wild salmon.

If you are inclined to stock up on a few cans, this recipe for Potato Chive Salmon Cakes is another good one which relies on basic pantry ingredients.

Salmon, Corn and Cucumber Salad
This salad is a delicious way to use leftover corn and a great reason to freeze corn for use throughout the colder months. The addition of canned, wild salmon makes this an incredibly easy, healthy, and economical complete meal.

Yields 2-4 servings.
  • 2 cups leftover corn (from 3-4 cobs; could use frozen and thawed corn)
  • 1 cup diced cucumber, peeled and seeded (about 1 small to medium cucumber)
  • 1 6-ounce can wild salmon, drained and flaked with a fork
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh chives, snipped
  • 2 tablespoons mayonnaise
  • 1 tablespoon plain Greek yogurt (non-fat or 2% both work well)
  • 1/4 teaspoon kosher salt and a few grinds of the pepper mill
  1. Combine all ingredients in a large bowl and toss to thoroughly combine.
  2. Taste for seasoning. If you like your salads “wetter'” you may wish to add an extra tablespoon of mayonnaise and/or Greek yogurt.
  3. Serve immediately or chill in the refrigerator until ready to eat!
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