Salmon and Couscous Salad With Cucumber-Feta Dressing Recipe (2024)

Maybe it's a typo but 18 minutes for a fillet of salmon at 400 degrees sounds excessive. I cook mine for 8.

Terrific dish. Next time I will make the dressing in advance to let the herbs become more intense in flavor. I opted to keep the fillets of salmon whole and placed each one on the salad.

Great dish. We made it “deconstructed” which turned out so well. This allowed for self portioning of sauce to taste and less soupy leftovers. We also added some sliced radish as garnish which gave a nice crunch!

Loved this (so did my partner and toddler)!! I followed other reviewers and did not mix everything together but had us plate it ourselves right before eating and I’m so glad I did! There is a LOT of the yogurt mixture compared to couscous and salmon and it would have overpowered all the great flavors. 400 degrees for salmon makes it easy to overcook- I cooked the salmon at 275 degrees for 18 minutes and it was perfect. It also tastes delicious cold.

Made this after seeing the recipe today.. it’s delightful! I shredded my cucumber (not a fan of big pieces of cucumber). Seriously so light and delicious!

18 mins in the oven will ruin expensive fish and waste time. Pat spices onto the filets. Pan fry skin side down in a little regular olive oil for a couple off minutes. Add a good knob of unsalted butter and light beer or orange juice, begin spooning sauce over the filets. They stay moist and you can see how much you want them to cook. I am using BC or Alaskan Sockeye.I would not use wine with the spices in this recipe. Remove filets, boil down liquid until it’s syrupy and dribble over filets.

Easy and delicious - and adaptable. I used pearl barley because it’s what I had on hand, and I think it would work with quinoa, wild rice, orzo. I used lemons rather than limes as I had a bunch to use up. I didn’t make the dressing as directed, but rather mixed the liquid ingredients and then added the cucumber, mint, and scallions at the same time as the salmon. I should have used more mint.Overall very flavourful and flexible, one I will come back to many times, especially in summer months.

Why not? And also, I think one could use poached salmon instead of roasted. Quicker, less oily and less messy.

Don’t wilt the arrugula. Let everything chill before mixing

make the dressing in advance to let the herbs become more intense in flavor.Don’t wilt the arrugula. Let everything chill before mixing.I followed other reviewers and did not mix everything together but had us plate it ourselves right before eating and I’m so glad I did! There is a LOT of the yogurt mixture compared to couscous and salmon and it would have overpowered all the great flavors. 400 degrees for salmon makes it easy to overcook- I cooked the salmon at 275 degrees for 18 minutes and

This better cold than warm

This looks good - hmmmm I wonder what it would be like with canned salmon???

We made this last night. It was good but the flavor of the individual ingredients seem to be masked by the yogurt dressing. I’ll make it again but skip the yogurt and opt for olive oil and lime juice.

I couldn’t find pearl couscous without an added flavor, so opted for acini de pepe pasta. Worked out just fine!

I thought the feta and yogurt seriously incompatible with the salmon, and the whole dish was mushy. I couldn’t even finish the leftovers.

How could anyone not like this dish? I also serve the yogurt sauce on the side (and use whatever lettuce/herbs we happen to have in the fridge) and it's fantastic. You can also use any type of couscous or grain. The result is light and healthy but still filling. The cooking instruction is odd though; as others have noted, 10-12 minutes at 400 is probably more than enough (depending on how the filets are cut.)

Liked this simple, nutritious meal but found the dressing a little wet. Will tweak the dressing and add all the herbs next time. Def will make again!

I made the recipe as described--should have read comments first. I'd say it took me an hour or more to make it and the result was ok but not as good as its parts separated. I did watch the salmon baking, and took it out early but agree that low temp baking would have improved it. Too much of the yogurt dressing. Agree probably better not to wilt the arugula as people mentioned. And even more herbs might have improved this.

I always opt for high quality hot smoked salmon when making this dish. Delicious balance of flavours and halves the cook time, so yum!

This was very good and came together easily. It was a bit tart to my taste but hubs thought it was fine, so add lime to your taste. I can see switching out the salmon for shrimp (bay or prawns) or good quality can tuna.

Was a little weird for me. I didn’t really like the mint in it and I think my lime was a little off. I would try this again with a different balance of herbs/acid. Did not have arugula so I served over romaine. The salmon didn’t need to cook that long for sure.

I added a garlic clove to the dressing, which added a good amount of flavor.

This was OK but I don't know why everybody is so excited about it. Tangy but not quite tangy enough. Kind of just flat. Even after reading all of these notes that are described as helpful I could not figure out what to add to it to make it better. Also, keep in mind that if you make this as the recipe is written, you will have enough salmon salad for at least six people. And being as it is fish, it is not going to make great leftovers for more than a day or two.

Added skinless, boneless cubed chicken thighs and a handful of spinach.

This was delicious! I agree with the other commenters that this should be served deconstructed. I served this is big bowls; fresh arugula, Israeli couscous, a few dollops of the dressing (used Greek yogurt, skipped the water and added all the herbs) freshly smoked salmon, thinly sliced green onions. Total winner. Might add some fresh tomatoes if I make it in the summer.

Outside of being a little soupy (I'll cut back on the water in the dressing next time), it turned out excellent. And as many others have pointed out, we only did 16 minutes in the oven and we like our fish a little more totally cooked through.

I ended up with salmon skin almost permanently stuck to my sheet pan. Perhaps I should have known to oil the pan or use foil, but the recipe-writer should have reminded me.

This was amazing! I never comment but changed it up a lot with the same ingredients and it was perfect: instead of making a dressing I chopped up big chunks of cucumber, herbs, and spiced up and used lemon for the couscous. Added to arugula and put in feta at the end and smoked salmon on top. It was an amazing cold crunchy salad!

I have made this meal at least 5 times over the last 3 years and will continue to make it! Always a hit when cooking for friends and also a very reliable meal for one (with leftovers for a few more meals). Toasting the couscous is key and adding more arugula is always a good option.

This is truly one of my favorite recipes to date. The 30 minute time estimate is a real stretch to me, and i would not do it in this order. I make the dressing first, and set it in the fridge at which point i preheat the oven and start with the salmon and couscous. The dressing takes the longest because of the amount of chopping necessary. I add cayenne pepper to the salmon seasoning for spice and don’t even flake the salmon but just put it on top. So delicious, I crave this dish all the time