2 seedless cucumbers (1-1/2 pounds), cut into 2-by-1/2-inch sticks
1/3 cup reduced-sodium chicken broth
Pinch of sugar
1/4 cup chopped fresh dill, plus sprigs for garnish
Lemon wedges for garnish
Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.
Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add half the salmon and saute until lightly browned on the outside but still pink on the inside, 4 to 5 minutes.
Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons oil and return to the heat. Saute the remaining salmon and transfer to the plate.
Wipe out the pan again and add cucumbers, broth and sugar.
Bring to a simmer over medium heat. Cover and simmer until the cucumbers are tender-crisp, 3 to 4 minutes.
Uncover, increase the heat to high and boil until the pan juices are reduced to 2 tablespoons, about 3 minutes. Add the reserved salmon and dill to the pan, cover and simmer just until the salmon is opaque in the center, 2 to 3 minutes.