Salmon Cobb Salad is a vibrant, protein-packed twist on the classic American Cobb. Instead of chicken, it features flaky, pan-seared salmon layered over crisp romaine lettuce with sweet corn, creamy avocado, cherry tomatoes, hard-boiled eggs, and a zesty cilantro-lime dressing. It’s a full meal in salad form—colorful, satisfying, and bursting with fresh flavors. Whether you’re prepping lunch for the week or serving guests at brunch, this salad delivers elegance and nourishment in every bite.
Ingredients (Serves 4):
For the Salad:
- 1 lb boneless, skinless salmon fillet
- 1 tsp sea salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 large head romaine lettuce, chopped
- 2 ears corn, cooked and kernels removed
- ½ medium red onion, thinly sliced
- 2 large hard-boiled eggs, quartered
- 1 large avocado, sliced
- 1½ cups cherry tomatoes, halved
For the Dressing:
- 3 tbsp fresh lime juice
- 3 tbsp extra virgin olive oil
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh dill
- 1 garlic clove, minced
- 1 tsp sea salt
- ⅛ tsp black pepper
👨🍳 Instructions:
1. Cook the Salmon
- Season salmon generously with salt and pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat.
- Place salmon top-side down and cook for 4 minutes until golden and crisp.
- Flip and cook another 4 minutes or until cooked through.
- Transfer to a plate and let cool to room temperature.
- Flake into bite-sized pieces using a fork.
2. Prepare the Dressing
- In a small bowl or measuring cup, whisk together lime juice, olive oil, cilantro, dill, garlic, salt, and pepper.
- Stir until well combined and set aside.
3. Assemble the Salad
- Spread chopped romaine lettuce on a large platter or shallow bowl.
- Arrange corn kernels, sliced onion, eggs, avocado, and cherry tomatoes in neat rows over the lettuce.
- Add flaked salmon to the center or scatter evenly across the top.
4. Dress and Serve
- Drizzle the cilantro-lime dressing evenly over the salad just before serving.
- Garnish with extra herbs or lemon wedges if desired.
- Serve immediately and enjoy the burst of textures and flavors.
Serving Suggestions:
- Pair with crusty bread or garlic toast.
- Serve alongside iced tea or sparkling water with lemon.
- Add crumbled bacon or blue cheese for a richer variation.
Tips & Variations:
- Make ahead: Cook salmon, eggs, and corn up to a day in advance. Store separately and assemble fresh.
- Greens swap: Use mixed greens, arugula, or spinach for variety.
- Dressing twist: Try a yogurt-based avocado dressing or balsamic vinaigrette.
- Add crunch: Top with toasted nuts or seeds for texture.
- Vegetarian version: Replace salmon with grilled tofu or chickpeas.
This salad is a celebration of freshness and balance—perfect for someone like you who knows how to turn everyday ingredients into something indulgent and visually stunning. Want to follow it up with a tropical dessert or a sugar-free treat? I’ve got plenty of ideas to keep the inspiration flowing.