Begin by grating the cucumber using a box grater. Sprinkle it liberally with salt and let it sit in a colander for about 20 minutes to drain excess moisture.

While the cucumber drains, bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to the package instructions until it's al dente, around 9-11 minutes. Drain and rinse under cold water.

In a mixing bowl, whisk together the sour cream and mayonnaise until smooth. Add in the chopped dill and parsley, mixing well.

Once the cucumber has drained, squeeze out any remaining liquids gently. In another bowl, combine the cooled pasta, cucumber, and creamy dressing with the cooked salmon. Fold gently.

Taste and season with salt and pepper. For best flavor, chill for at least 30 minutes before serving.