Hot-Smoked Salmon Couscous Salad

By Sheela Prakash

Updated August 7, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
35 min
Rating
5(74)
Comments
Read comments

Large flakes of hot-smoked salmon lend big, bold flavor and protein to this easygoing no-cook salad. Not to be confused with the thin slices of silky cold smoked salmon you pile onto your bagel, hot smoked fillets are as tender and meaty as those you roast or grill yourself, minus the need to cook them. Just pour boiling water over the couscous to hydrate it before tossing it with the rich salmon, crunchy cucumbers, quick-pickled red onion and peppery arugula. Any leftovers will keep in an airtight container in the refrigerator for up to a couple of days.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • ½ small red onion, thinly sliced

  • ¼ cup red or white wine vinegar

  • 1 cup uncooked couscous

  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided

  • ¼ teaspoon kosher salt, plus more for seasoning

  • 1 cup boiling water

  • 1 tablespoon Dijon mustard

  • 2 teaspoons dried oregano

  • 2 (5-ounce) hot-smoked salmon fillets

  • 4 Persian or mini cucumbers, sliced

  • 1 packed cup arugula

  • Freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

39 grams carbs; 39 milligrams cholesterol; 485 calories; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 27 grams fat; 3 grams fiber; 213 milligrams sodium; 21 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put the red onion slices in a small fine-mesh strainer and rinse under cool water for 10 seconds to soften their bite. Drain well then transfer to a large bowl. Add the vinegar and set aside to quick-pickle as you prepare the couscous.

  2. Step 2

    Put the couscous in a medium heatproof bowl, add 1 tablespoon of olive oil and ¼ teaspoon of salt, and stir to coat the grains. Pour the boiling water over the couscous, immediately cover the bowl and let stand for 10 minutes. Fluff the couscous with a fork to separate the grains.

  3. Step 3

    Add the remaining ¼ cup olive oil, the mustard and oregano to the bowl of quick-pickled onion and stir to combine. Add the couscous and toss well. Remove and discard the skin from the salmon. Flake the salmon into large chunks with your hands and add it to the bowl along with the cucumbers and arugula. Toss until well combined. Season with salt and pepper and serve.

Tip

  • The salad can be enjoyed right away or it can be fully assembled and stored ahead of time as it will keep, refrigerated in an airtight container, for up to two days. Enjoy at room temperature or cold and taste and refresh with a little more olive oil, vinegar, salt, pepper or a combination as needed before serving.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
74 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Suzanne

Trader Joe’s also has really good hot smoked salmon.

Jennifer B.

@Leslie Kriewald You don’t smoke it yourself you buy it prepared. WF’s sells hot smoked salmon

Sharon

@Ruth. Not everyone who makes a recipe comments on it.

Tate

Good flavors, but it would have been better chilled and not served right away. The couscous is hot from the boiling water when it's mixed in, which makes the salad kind of lukewarm at first.

Francis Urquhart

Just terrific. Will definitely make again. Made exactly as written. Served with TJ’s olive fougasse bread. Next time I think Kalamata olives would be a nice addition, and I will try whole wheat couscous instead of regular. I used TJ’s hot smoked salmon, and it was delicious. I think next time I might try their hot smoked trout instead since it is cheaper. Two packages of the TJ’s salmon was $17.98, so the trout might be a little easier on the wallet.

TW

I threw a runny egg on top of the leftovers for breakfast. Delicious.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.