Grate the English cucumber and place it in a strainer. Sprinkle salt and let it rest for 20 minutes.

In a large pot, bring salted water to a boil and cook the orecchiette until al dente, about 8-10 minutes. Drain and chill under cold water.

Combine sour cream, mayonnaise, chopped dill, and parsley in a mixing bowl, stirring until smooth.

Add drained cucumber and chilled pasta to the dressing, folding gently to combine.

Break the cooked salmon into chunks and fold it into the salad mixture.

Adjust seasoning with salt and pepper, transfer to a serving dish, and enjoy chilled.