Salmon Couscous Salad with cucumbers, herbs, and Feta Dressing. This Mediterranean-inspired salad is nutritious and filling - perfect for easy make-ahead lunches.
Much like my 10 Minute Chickpea Tuna Salad, this salmon salad makes weekday meal prep a breeze.
Grain salads are a staple over here, and one of my favorite categories of recipes to develop. The versatility is endless, and they always boast the best mashup of textures and flavors.
This salmon salad is a light, yet filling lineup of flaked salmon, couscous, fresh veggies and herbs, tossed in the most dynamite feta dressing. The dressing itself is double-batch worthy, and one you'll want to keep on hand.
The salmon is seasoned with my favorite spice blend: Za’atar. This Middle Eastern spice blend typically includes dried herbs, sumac, and toasted sesame seeds. The flavor is woodsy, floral, and delightfully nutty.
How to Make Salmon Couscous Salad
This salad is creamy, crunchy, filling, and oh-so fresh. You’ll love having it on hand for quick + easy snacks and meals.
It's also easy to switch up using chicken or tuna, if you prefer.
The Ingredients
- Salmon: You need 1 (12-oz.) fillet of salmon, which can be wild-caught or sustainably farmed. Salmon is an excellent source of protein and heart-healthy omega-3 fatty acids.
- Za'atar: A Middle Eastern spice blend that typically includes dried herbs, sumac, and toasted sesame seeds. The flavor is woodsy, floral, and delightfully nutty.
- Couscous: A quick-cooking grain that adds heft to the salad, while still keeping it light. You may know couscous best for its star role in tabbouleh salad. For a gluten free alternative, use quinoa instead.
- Cucumber: I prefer using English cucumbers, which have a softer, more edible skin. You can also use Persian cucumbers, which are smaller, but function much the same.
- Red Onion: Shallots will also work here!
- Herbs: This salmon salad is super herbaceous which 1 full cup of parsley and a hefty amount of fresh dill. The herbs really bring the flavor to life.
- Feta Dressing: A mix of crumbled feta, olive oil, lemon juice, Dijon mustard, and honey creates the most dynamite dressing. Feel free to double the batch and keep extra on hand to liven up salads throughout the week.
The Directions
Step 1: Cook Couscous
In a medium saucepan, bring water, olive oil, and salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Transfer to a large bowl to slightly cool.
Step 2: Prepare Salmon
You can prepare the salmon one of two ways: under the broiler or on the stovetop:
- How to Broil Salmon: Preheat broiler with oven rack 6 inches from heat. Place fillet, skin side down, on a foil-lined baking sheet. Rub with olive oil, and season with za'atar and salt. Broil to desired degree of doneness, 8 to 10 minutes.
- How to Sauté Salmon: Heat 1 to 2 Tbsp. of olive oil in a skillet over medium-high. Rub salmon with olive oil, and season with za'atar and salt. Place salmon, skin side-down, in pan and cook for about 3 minutes, until the flesh turns from translucent to opaque all the way up the sides. Gently flip salmon (usually a fish spatula, ideally), turn off heat, and cook for another 3 minutes, or until fully cooked.
Once the salmon is cooked, let rest for about 5 minutes before using a fork to flake into pieces.
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How Do I Know When My Salmon is Done?
- The easiest way to check if your salmon is done is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon easily flakes, or separates along the white lines that run across the fillet, it’s done.
- Alternatively, you can use a food thermometer and check that the salmon temperature registers at 125-130ºF.
Step 3: Mix Feta Dressing
In a medium bowl, combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt and pepper; whisk to combine. Stir in feta cheese.
Step 4: Assemble Salmon Salad
To the bowl with cooled couscous, add cucumber, red onion, parsley, and dill; toss to combine. Fold in flaked salmon and pour dressing overtop; gently stir to combine. Garnish with extra crumbled feta and/or herbs, if desired.
How to Store Salmon Salad
- To Store. Refrigerate salad in an airtight storage container for up to 3 days. Drizzle with extra olive oil before serving to help moisten the grains.
More Healthy Salmon Recipes to Try
Honey-Harissa Baked Salmon with Dill Rice
5 Ingredient Curried Maple-Mustard Salmon
Salmon Burgers with Lemon-Caper Spread
Firecracker Salmon Bowls
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Salmon Couscous Salad with Feta Dressing
Equipment
- Medium Saucepan with Lid
- Rimmed baking sheet
- Mixing bowls
Ingredients
- 1 cup uncooked couscous (sub quinoa if making gluten free)
- 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
- ¾ tsp. kosher salt, divided
- 1 (12-oz.) fillet salmon, skin-on
- 2 tsp. za'atar spice
- ½ English cucumber, sliced into coins and then quartered
- ¾ cup fresh parsley, roughly chopped
- ⅓ cup fresh dill, finely chopped
- ⅓ cup minced red onion
Feta Dressing
- ⅓ cup extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. honey or maple syrup
- 1 garlic clove, minced
- ¼ tsp. each kosher salt and black pepper
- ⅓ cup crumbled feta cheese
Instructions
- Prepare Couscous: In a medium saucepan, bring 1 ¼ cups water, 1 Tbsp. olive oil, and ¼ tsp. salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Transfer to a large bowl to slightly cool.
- Cook Salmon: Pat salmon dry with a paper towel. Rub with 2 tsp. olive oil, and season with za'atar spice and ½ tsp. salt. You can cook salmon one of two ways: under the broiler or on the stovetop:Broil Salmon: Preheat broiler with oven rack 6 inches from heat. Place fillet, skin side down, on a foil-lined baking sheet. Broil to desired degree of doneness, 8 to 10 minutes.Sauté Salmon: Heat 1 to 2 Tbsp. of olive oil in a skillet over medium-high. Place salmon, skin side-down, in pan and cook for about 3 minutes, until the flesh turns from translucent to opaque all the way up the sides. Gently flip salmon (usually a fish spatula, ideally), turn off heat, and cook for another 3 to 4 minutes, or until fully cooked.Once the salmon is cooked, let rest for about 5 minutes before using a fork to flake into small pieces.
- Prepare Feta Dressing: In a medium bowl, combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt and pepper; whisk to combine. Stir in feta cheese.
- Assemble Salad: To the bowl with cooled couscous, add cucumber, parsley, dill, and red onion; toss well. Add flaked salmon and dressing; gently stir to combine. Taste and adjust seasonings as needed. Garnish with extra crumbled feta and/or herbs, if desired.
Wajiha Yousuf
Delicious and light! Perfect weeknight dinner and also lunch!! Can’t stop making it
Nikki
I love this recipe for meal prep
Jennifer
Loved it! Perfect meal for Lent.
Jamie Vespa
I'm so glad you enjoyed it, Jennifer!! Thank you for leaving a review!
Morgan Iliff
This is just fantastic. Especially with the feta dressing! I’ve tried it with both fresh salmon and canned tuna and they have been both so tasty!
Victoria
I've made this recipe a couple times. Its so fresh and tasty. It keeps really well in the refrigerator. perfect for a nice lite lunch.
Kim
I have made this 3 times this summer and it is my new easy casual dinner guest menu main course! It tastes delicious, looks so pretty and can be made mostly ahead of time! Crowd pleaser for sure !
Jamie Vespa
Hi Kim - I'm so glad to hear!! Thank you for taking the time to leave a review!
Chef Mimi
Beautiful! Perfect for this spring.
Savannah M
I made this with chicken instead of salmon due to an allergy. It was AMAZING and also toddler approved, which is also a victory.
Jamie Vespa
Yay! So glad it was a hit, and the substitutions worked well!
Alex
This was the perfect weekday lunch for me. The flavor combo was perfect and super refreshing. I couldn’t get enough of it!
Jamie Vespa
I'm so glad you enjoyed this one, Alex! Thank you for leaving a review!
Kyle
I have been a bit of a glutton when it comes to this salad. During the recipe testing process, I ate so much of this. I didn't get tired of it and just continued wanting more. I patiently wait for my next encounter with this salad and anticipate it fulfilling my desires yet again.
Jamie Vespa
SO glad you enjoyed this one!