Crème Fraîche Cucumber Salmon

20 min prep time
40 min total time

This simple cucumber salmon recipe assembles quickly and is a delicious dish to share.



2 cucumbers, peeled, halved lengthwise, seeded, and cut crosswise into ¼-inch-wide slices

1/2 cup clam juice or fish stock

4 ounces Vermont Creamery Crème Fraîche

2 egg yolks, at room temperature

1 teaspoon Dijon mustard

2 tablespoons lemon juice, freshly squeezed

2 tablespoons fresh chives or green onions, minced

Salt and freshly ground black pepper to taste


4 fillets (1½ to 2 pounds total) salmon; or, skinned

Salt and freshly ground black pepper to taste

1 ounce

2 tablespoons water


  • STEP 1

    For the cucumbers, cook the slices in a heavy medium skillet with the clam juice and crème fraîche over medium–high heat until tender when pierced with a knife, about 5 minutes, stirring occasionally. (This can be prepared ahead, cooled, covered, and set aside at room temperature for up to 2 hours, or refrigerated.)

  • STEP 2

    To finish the cucumber sauce, in a small bowl whisk the egg yolks, mustard, and lemon juice to blend. Bring the cucumber mixture to a boil. Gradually whisk about ½ cup of the cucumber mixture into the egg yolk mixture, then gradually whisk this mixture back into the cucumbers.

  • STEP 3

    Add chives and stir over low heat without boiling until sauce thickens, about 7 minutes. Season with salt and pepper. (This can be prepared several hours ahead and kept warm in a widemouthed thermos.)

  • STEP 4

    For the salmon, season the fish with salt and pepper. Melt the butter in a heavy, large nonstick skillet over medium heat. Turn salmon in butter, add water, cover and simmer until opaque and just cooked through, about 6 to 7 minutes total, turning halfway.

  • STEP 5

    To serve, ladle cucumber sauce onto 4 plates. Place the salmon in the center of the sauce. Serve immediately.