Salmon Cobb Salad Recipe (VIDEO)

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!

Salmon Cobb Salad served over a bed of lettuce with a zesty cilantro lime dressing

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.

What is a cobb salad with layers of salmon, avocado, hard boiled eggs, corn and cherry tomatoes over romaine lettuce

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 salmon here.
  • 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.

Ingredients for Cobb Salad with Salmon, avocado, lettuce, tomatoes, corn and cilantro lime dressing

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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How to make Salmon Cobb Salad with Cilantro Lime Dressing

Salmon Cobb Salad Recipe:

5 from 5 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $18-$24
Keyword: Cobb Salad, Salmon Cobb Salad
Calories: 432 kcal
Servings: 4 people as a side salad

Ingredients

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

  1. 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.

  2. Arrange romaine lettuce on a large platter or large shallow bowl.

  3. Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.

  4. Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.

Nutrition Facts
Salmon Cobb Salad Recipe:
Amount Per Serving
Calories 432 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Cholesterol 155mg 52%
Sodium 1261mg 53%
Potassium 1124mg 32%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 5g
Protein 29g 58%
Vitamin A 24.9%
Vitamin C 31.2%
Calcium 4.1%
Iron 12.3%
* Percent Daily Values are based on a 2000 calorie diet.

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 :).

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. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jacqueline Therrien
    October 20, 2018

    wish you could come up with some KETO friendly receipes that everyone is doing now thanks love your channel Reply

    • Natashas Kitchen
      October 20, 2018

      Thank you for your feedback, Jacqueline! Reply

  • Olga
    October 5, 2018

    Hi,Natasha
    Thanks for this good recipe. My hubby,I & kids really liked it. Thanks for sharing your recipes w/us. God bless u.☺🌹💖 Reply

    • Natashas Kitchen
      October 5, 2018

      I’m so happy your entire family enjoyed this, Olga!! Thank you for the wonderful review! Reply

  • mxytsplyk
    October 1, 2018

    The only recipe thus far I have to disagree with. A Cobb without Roquefort dressing just isn’t a Cobb.. Reply

    • Natashas Kitchen
      October 1, 2018

      You are more then welcome to substitute with Roquefort dressing. We used the Cilantro Lime dressing to compliment the Salmon. Reply

  • Ioula
    October 1, 2018

    Hi Natasha! Im a student so I just made this salad with what I had in the fridge: spinach, canned corn, canned salmon, avocado, cherry tomatoes, hard-boiled egg. For dressing, I used some sunflower oil and lime juice, salt and pepper. SUCHa delicious combo – WOW! I have never thought of it myself! And so cheap if you use canned ingredients (though I think it would taste better with fresh ingredients). I will be making this on Thanksgiving for the family – thanks for your wonderful site and recipes. I was introduced to your blog by a friend and I love making all your food recipes because they are simple, have available ingredients and are healthy and tasty. Take care. Reply

    • Natasha
      October 1, 2018

      Thank you so much for sharing your modifications! That is so smart and I have a feeling I’ll be making this salad even more often! 🙂 Reply

  • September 30, 2018

    So I made this tonight!!! Wow, it was main course, and my husband didn’t even miss not having other side dishes. Seriously, the flavors are pure magic. Yumm. Reply

    • Natasha
      September 30, 2018

      I’m so happy you all loved it and thanks for sharing your photo on Instagram Stories and tagging us. That was so awesome of you! I shared it on our own Instagram story. Thanks for the awesome review! Reply

  • Z
    September 30, 2018

    Natasha, I know you use special technology effects to make it look like you, say, snapped your fingers and at once the eggs were cracked, vegetables were chopped, etc. (all by themselves), but the kid in me always thinks you use magic when you cook. 🙂 Reply

    • Natasha
      September 30, 2018

      Ha ha!! It definitely takes practice to get it right! 😉 We sure enjoy doing the tricks and keeping our videos entertaining. Reply

  • Patricia A Harmon
    September 29, 2018

    I LOVE, LOVE, LOVE Cobb Salads of all types. Will have to try this. Reply

    • Natashas Kitchen
      September 29, 2018

      I look forward to hearing how you like it, Patricia! Thank you for watching! Reply

    • Healthy Kitchen 101
      October 4, 2018

      Such a so hearty plate! I’m imagining I can finish all by myself xo
      – Natalie Reply

      • Natashas Kitchen
        October 4, 2018

        It is so good! Definitely hard to put the fork down with this recipe! Reply

  • September 29, 2018

    Natasha, the story you have about the origin of the Cobb Salad is absolutely true. Bob Cobb was the owner of the famous Brown Derby restaurant in Hollywood, which closed in the mid-80’s. The salad was presented in it’s layers to the customer at the table, where the server asked if they would like it tossed–you know, like the classic Caesar was tossed at the table. I consider myself a ‘cobb-snob’ in that–I often order (and critique!) the Cobb in restaurants, and wish more restaurants would make it the classic way. While I guess it’s okay for chefs to make it their own way, to get the true classic, I like to make it at home. The biggest annoyance at restaurants: the salad greens are also supposed to be finely chopped like all the top ingredients. Make one up like this and give it a try–chop the greens, and chop all ingredients–not wedge, not sliced, but chopped. You will love it this way!
    Side note: The crumbled roquefort (or blue cheese) makes it so yummy, I don’t use dressing, I like mine with just lemon, and of course, tossed! :~) Reply

    • Natashas Kitchen
      September 29, 2018

      Definitely so true! Thank you for sharing this with all of us Jeanie!! There are so many variations and different recipes out there finding a true classic can be hard. I hope you like out take on it. Enjoy! Reply

  • September 29, 2018

    This one proves how wise is to be subscribed Natasha ! Thank you very much ! Reply

    • Natasha
      September 29, 2018

      You are so nice! Thank you for that sweet compliment and I hope you absolutely love the recipe! 🙂 Reply

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