Salmon Cobb Salad is a modern spin on the classic American Cobb salad. We swapped chicken for salmon which pairs so well with the cilantro lime dressing. This cobb salad recipe is fresh, healthy, and gets RAVE REVIEWS!
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Salmon Cobb Salad Recipe:
Everything about this Salmon Cobb Salad is good, particularly that my children love it. This was the first lettuce salad that my 3-year old agreed to eat and she asked for more! It is definitely a feel-good, protein packed salad loaded with crisp lettuce, sweet corn, avocados, ripe cherry tomatoes and perfectly cooked eggs. It has a similar flavor profile to our popular chicken avocado salad. It is also gluten free and paleo diet friendly.
What is a Cobb Salad?
The classic Cobb salad is classic American salad. It is typically made with chicken, tomato, bacon, boiled eggs, avocado, chives and roquefort cheese, all layered in strips over a bed of mixed greens and served with red wine vinaigrette.
There are several stories circulating about the origin of the Cobb salad but the the most popular is that it was invented by Robert Howard Cobb (a restaurant owner during the Hollywood era). As the story goes, he hadn’t eaten until nearly midnight when he threw together leftovers from the kitchen with French dressing and this iconic salad was born.
I just love it when recipes are created following cravings on a hungry stomach. One of my all-time favorite salads was dreamed up that way driving home from a long night-shift when I was working as a telemetry nurse.
Ingredients for Cobb Salad:
- Use pan wild-caught salmon whenever you can get your hands on it. Read more about the differences between wild caught and farm raised salmonhere.
- Fresh corn on the cob generally has the sweetest and best flavor, but when it is not in season, feel free to substitute with frozen (cooked according to package instructions) or well-drained canned corn.
- Any size, shape or color of tomatoes will work in this recipe.
Watch Natasha Make Salmon Cobb Salad:
We found that pan seared salmon it is the quickest and easiest way to prepare salmon for a salad. It is the method you will see in the video, but grilled salmon, or even baked salmon would work just as well. If you have leftover salmon from lunch, make this salad for dinner and you will be your own “Robert Howard Cobb!” (see story above).
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Salmon Cobb Salad Recipe:
5 from 33 votes
Author: Natasha of NatashasKitchen.com
Salmon Cobb Salad is a modern spin on the classic American Cobb salad. It is definitely a feel-good, protein packed salad loaded with crisp lettuce, sweet corn, avocados, ripe cherry tomatoes and hard-boiled eggs.
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Ingredients
Servings: 4 people as a side salad
Ingredients for Pan Seared Salmon:
- 1 lb salmon, boneless, skinless (preferably wild-caught)
- 1 tsp sea salt
- 1/4 tsp black pepper
Ingredients for Cobb Salad:
- 1 large head of romaine lettuce, chopped, rinsed and spun dry
- 2 ears of corn, cooked, shucked and cut off the cob
- 1/2 medium red onion, thinly sliced
- 2 large hard-boiled eggs, peeled and quartered
- 1 large avocado, peeled, pitted and sliced
- 1 1/2 cups cherry tomatoes, halved
Ingredients for Cilantro Lime Dressing:
- 3 Tbsp fresh lime juice, from 1 to 2 limes
- 3 Tbsp extra virgin olive oil
- 2 Tbsp cilantro, chopped
- 2 Tbsp dill, chopped
- 1 large garlic clove, pressed or finely minced
- 1 tsp sea salt
- 1/8 tsp black pepper
Instructions
Season salmon generously with salt and pepper. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Once oil is hot add salmon, top-side down and cook until golden and crisp on the first side (4 minutes) then flip salmon and continue cooking another 4 minutes or until cooked through, depending on thickness of salmon. Transfer to a plate and cool to room temperature then flake salmon with forks into bite-sized pieces.
Arrange romaine lettuce on a large platter or large shallow bowl.
Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.
Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.
Nutrition Per Serving
432kcal Calories18g Carbs29g Protein28g Fat4g Saturated Fat155mg Cholesterol1261mg Sodium1124mg Potassium5g Fiber5g Sugar1245IU Vitamin A25.7mg Vitamin C41mg Calcium2.2mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Salmon Cobb Salad Recipe:
Amount per Serving
Calories
432
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Cholesterol
155
mg
52
%
Sodium
1261
mg
55
%
Potassium
1124
mg
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
29
g
58
%
Vitamin A
1245
IU
25
%
Vitamin C
25.7
mg
31
%
Calcium
41
mg
4
%
Iron
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Salad
Cuisine: American
Keyword: Cobb Salad, Salmon Cobb Salad
Skill Level: Easy
Cost to Make: $$
Calories: 432
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Do you have any food stories of your own? Have you ever invented a recipe or made it better than the original by following your cravings? Let me know in a comment below :).
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
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