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

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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.

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

Natasha's Kitchen Cookbook

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
Cook Time: 15 minutes
Total Time: 30 minutes

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
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
32
%
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 :).

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

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Richard Ermolovich
    February 8, 2024

    Excellent! Made certain to salt and pepper the salmon sufficiently. Easy to make. Def a repeat. Thanks!

    Reply

    • NatashasKitchen.com
      February 8, 2024

      So glad to hear that, Richard!

      Reply

  • Aimee
    July 8, 2023

    This delicious salad was a home run! We made it exactly as written and enjoyed every bite. It made enough salad for a couple meals for two people. Thank you, Natasha, for all the hard work you put into your recipes and your blog. We will make this again!!

    Reply

    • NatashasKitchen.com
      July 8, 2023

      Hi Aimee! I’m so glad it was enjoyed. Thank you for the wonderful review.

      Reply

  • Colleen Gainey
    April 13, 2023

    My husband and I love this salad so much! It so fresh and full of flavor. And that dressing is amazing. For lunch, sometimes, I like to throw together a little salad of lettuce, tomato, eggs, avocado…whatever I have and a Pouch of tuna with your Cilantro-Lime dressing! AMAZING!!

    Reply

    • NatashasKitchen.com
      April 13, 2023

      Sounds amazing! So glad you love the salad. 🙂

      Reply

  • Ristia
    July 26, 2022

    What can i substitute the cilantro with? We dont like raw cilantro

    Reply

    • Natasha's Kitchen
      July 26, 2022

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

      Reply

  • Susan
    May 30, 2022

    A spectacular salad, thank you! Our guests loved it, too. The only change I made, was to use the corn kernels raw. Off the cob, they’re sweet and crunchy. I doubled the delicious dressing and used about 2/3 of it.

    Reply

    • Natashas Kitchen
      May 30, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Susan!

      Reply

  • Christine
    April 18, 2022

    When your husband asks you every time you cook, is that from Natasha? It’s because you often cook Natasha’s excellent recipes. Hihihihhi! 😉 This salad was once again a favorite. Thank you! We love you Nathasha. 🙂

    Reply

    • Natashas Kitchen
      April 18, 2022

      Aww, that’s so awesome, Christine! Thank you so much for sharing that with me!

      Reply

  • Monica
    April 16, 2022

    Made this salad today for our first Iftar in our new home. It was definitely a hit!
    Thank you for sharing! It’s a new family favorite!!!

    Reply

    • Natasha's Kitchen
      April 17, 2022

      You’re welcome, Monica. So good to hear that it was a huge hit!

      Reply

  • Irene
    July 29, 2021

    My husband and I tried this recipe and it turned out amazing! All of the ingredients marry well together. The creamy avocado tastes great with the salmon, and the cilantro lime dressing is zingy, fresh, and delicious. We will definitely make this salad again. Thank you, Natasha.

    Reply

    • Natashas Kitchen
      July 29, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Glenda Jernigan
    July 22, 2021

    I was taught that a recipe is only a blue print and the final product is subject to the cook’s discretion.

    So when I saw this appetizing salad, I just had to give it a try but tweak it to my tastes.

    I cut the recipe in half and made the following changes for an awesome salad for lunch. (It was a bit much for one but not enough for two unless you are serving it as a side.)

    1. substituted Steelhead trout for the salmon
    2. seasoned the fish with
    Old Bay Garlic and Herb Seasoning
    Dried Basil
    Dried Oregano
    Dried Parsley
    Garlic Powder (yes more garlic!)
    3. baked the trout at 350° for 30 minutes instead of pan searing it
    4. substituted quartered Campari tomatoes for cherry tomatoes
    5. omitted red onion (only because I was out)
    6. omitted corn (only because I was out)
    5. added bleu cheese crumbles
    6. additional salt and pepper to taste as needed
    6. used Newman’s Own Light Balsamic Vinaigrette for the dressing

    It really was good…and I can’t wait to make it again with the corn and red onion!

    I probably won’t ever try the Cilantro Lime Dressing unless I’m out of the Newman’s Own Light Balsamic Vinaigrette. Thanks to my sister who got me hooked on it! And just to clarify, there is always at least one bottle in the pantry and one in the fridge.

    Reply

    • Natasha
      July 22, 2021

      That all sounds really good and thanks for the tip about Newman’s Balsamic. We love that brand, but haven’t tried that one.

      Reply

  • Olivia
    July 2, 2021

    I am in love with this salad!! I made it last week for our family and replaced the raw onions with caramelized onions, and oh, my – it was absolutely scrumptious! I’ve since been craving it, and have made myself “mini versions” of it for lunch everyday! Thank you so much for this wonderful recipe!

    Reply

    • Natashas Kitchen
      July 2, 2021

      I’m so happy to hear that, Olivia! Thank you for sharing your great review!

      Reply

  • Jennifer
    February 14, 2021

    Natasha, do you think using canned salmon would taste just as good?

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Hi Jennifer, that should work! One of our readers wrote they enjoyed this recipe with canned salmon but did prefer the fresh cooked salmon over that.

      Reply

  • Noel
    February 14, 2021

    Natasha, what is the brand of the pan you use for this recipe?

    Reply

  • Pamela Warnick
    October 18, 2020

    Hi Natasha, my name is Pam Warnick and my mother in law had a delicious recipe for Thanksgiving dinner with sweet and sour sauerkraut it has been a crowd pleaser every year and I would love to have you make it on your videos

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Hello Pam, here are my only sauerkraut recipes.

      Reply

  • Bella Bursak
    June 28, 2020

    Love your cooking,your recipes and your energy! Have a good ,relaxing time.Thank you!

    Reply

    • Natasha's Kitchen
      June 29, 2020

      Thank you for your compliments, Bella. We appreciate it!

      Reply

  • Florence Williams
    June 3, 2020

    Hello Natasha,
    I love your enthusiasm for cooking and fabulous sense of humour whilst cooking. You are an inspiration to us all. Any new recipes please?

    Reply

    • Natashas Kitchen
      June 3, 2020

      You’re so nice! Thank you for that wonderful compliment Florence! We post two new recipes a week! See the latest when you go to our blog page: natashaskitchen.com

      Reply

  • Alona
    May 31, 2020

    Amazingly delicious 😋 made it tonight 👏❣️

    Reply

    • Natasha's Kitchen
      May 31, 2020

      Thanks for your excellent feedback!

      Reply

  • Dora M.
    May 18, 2020

    Amazing! Very easy, satisfying, tasty and healthy. I love all your recipes and youR videos are such a pleasure to watch.

    Reply

    • Natashas Kitchen
      May 18, 2020

      You’re so nice! Thank you for that wonderful review.

      Reply

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