1.Make pickled cucumber salad. Cut cucumbers in half lengthways, remove seeds. Cut cucumber into long thin strips. Place cucumber in a large bowl with remaining ingredients, toss gently to combine. Season to taste.
2.Pat salmon dry with absorbent paper; season. Brush salmon with oil. Cook salmon, skin-side down, on a heated oiled barbecue (or grill or grill plate) about 3 minutes or until skin is crisp. Turn salmon, cook about 2 minutes or until cooked as desired.
3.Serve salmon with pickled cucumber salad, top with dill sprigs.
Salmon is best served a little rare in the centre to prevent drying out.Note