Skip to main content

Hot-Smoked Salmon Noodle Salad

Salmon Noodle Salad on a stone background with utensils  to the side
Photograph by Isa Zapata, food styling by Kaitlin Wayne, prop styling by Stephanie De Luca
  • Total Time

    45 minutes

Hot-smoked salmon combines the texture of cooked, not cured, fish with deep smoky aromas (look for it in the smoked-fish case). It stars in this riff on a traditional niçoise salad with blanched green beans, peppery radishes, and soft baby lettuces arranged in groups but begging to be tossed all together as soon as you pick up a fork. The zesty vinaigrette packs extra punch thanks to karashi, a nasal-clearing hot Japanese mustard that will perk up anyone after a long day in the sun. You can find prepared karashi in a tube (near wasabi), or as a dried powder version in a small can that you’re meant to reconstitute with water; if you have trouble, English mustard (like Colman’s) or Chinese mustard can sub in a pinch.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need


4 servings


lb. green beans, trimmed

Kosher salt


oz. dried soba noodles (about 2 bunches)


Tbsp. toasted sesame oil, plus more for drizzling


tsp. dry karashi (Japanese hot mustard) or English mustard powder (such as Colman’s) or 1 Tbsp. prepared karashi in a tube or English mustard (such as Colman’s)


cup soy sauce


cup unseasoned rice vinegar


Tbsp. sherry vinegar or red wine vinegar


tsp. sugar


garlic cloves

cup extra-virgin olive oil

Freshly ground pepper


5-oz. container baby lettuce (such as romaine or Little Gem)


red radishes, trimmed, thinly sliced


6–8-oz. piece hot-smoked salmon, flaked

Toasted sesame seeds (for serving)


  1. Step 1

    Cook 1 lb. green beans, trimmed, in a medium pot of boiling lightly salted water until bright green, about 2 minutes. Using a spider or small sieve, remove green beans and rinse under cold running water to stop them from cooking more. Shake vigorously or pat dry to remove excess water; set aside.

    Step 2

    Return water in pot to a boil and cook 6–7 oz. dried soba noodles (about 2 bunches) according to package directions. Drain in a colander and rinse under cold running water, rubbing vigorously to remove excess starch. Drizzle with a bit of toasted sesame oil (about 1 tsp.; this will prevent sticking) and toss to coat. Set aside.

    Step 3

    Whisk 2 tsp. dry karashi (Japanese hot mustard) or English mustard powder in a small bowl with 1 Tbsp. water to form a paste (if using 1 Tbsp. prepared karashi in a tube or English mustard, do not add the water and whisk in with the other ingredients as is). Add ¼ cup soy sauce, ¼ cup unseasoned rice vinegar, 2 Tbsp. sherry vinegar or red wine vinegar, 2 tsp. sugar, and 2 Tbsp. toasted sesame oil and whisk until sugar is dissolved. Finely grate 3 garlic cloves over and whisk to combine. Gradually pour in ⅓ cup extra-virgin olive oil, whisking constantly until emulsified. Season vinaigrette with freshly ground pepper and more salt if needed.

    Step 4

    Cut reserved green beans in half on a diagonal. Place in a medium bowl; drizzle some sesame oil over and sprinkle with a pinch of salt. Toss to coat.

    Step 5

    Place one 5-oz. container baby lettuce (such as romaine or Little Gem) in a large bowl; drizzle lightly with vinaigrette (2–3 Tbsp.) and gently toss to coat (gloved hands are great here). Transfer dressed lettuce to a platter, placing around the perimeter. Arrange reserved noodles in 3 bundles on platter, followed by sections of greens beans, 7 red radishes, trimmed, thinly sliced, and one 6–8-oz. piece hot-smoked salmon, flaked. Drizzle about half of dressing over green beans and noodles and sprinkle salad with toasted sesame seeds. Serve with remaining dressing alongside.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Hot-Smoked Salmon Noodle Salad?

Leave a Review

  • This was perfect for a hot summer night, and super easy to pull together. Used leftover roasted green beans, but otherwise followed recipe. It makes a lot of vinaigrette - enough for another recipe IMO. I’m also happy for the very specific instruction for rinsing the noodles after cooking: “rubbing vigorously to remove excess starch”. Now I realize why mine were always gummy! I was only doing a water rinse - rubbing made all the difference. Will make again.

    • Jsgoboys

    • Grapevine, TX

    • 9/3/2023