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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

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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

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
Natasha's Kitchen Cookbook

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 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.

Read more posts by Natasha

5 from 33 votes (14 ratings without comment)

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Recipe Rating




Comments

  • Sherri Snead
    February 8, 2020

    I love your recipes and videos. Keep them coming!

    Reply

    • Natasha's Kitchen
      February 9, 2020

      Thanks for the compliment and great review!

      Reply

  • Katie
    December 22, 2019

    Natasha, can this be made a day prior?

    Reply

    • Natasha
      December 23, 2019

      Hi Katie, that would work fine to prep some of the salad ingredients ahead (romaine, eggs, corn and the dressing), then add the dressing just before serving. I have always felt freshly cooked salmon had the best flavor and texture. If possible, I would recommend making the salmon the day of as well as slicing the tomatoes and avocados since avocados can discolor without their dressing and tomatoes can get mealy in the refrigerator. So the answer is you can make parts of it ahead.

      Reply

  • Sayyidnazri
    November 24, 2019

    Its was a nice recipi ! Im in process to lose weight! So i will try your recipi to make my daily meal a low calories! Thnk you for this recipi i really love it

    Reply

    • Natashas Kitchen
      November 25, 2019

      You’re welcome! I’m so glad this will help you along!

      Reply

  • Patricia
    September 19, 2019

    Great salad, but I have a request – do you have a mustard type vinaigrette that I could use for the dressing? I can’t find one but I’m sure you have one out there.

    Reply

  • Jenise
    August 16, 2019

    This has been my go-to salad ever since I first tried it a few months ago. I haven’t stopped coming back to your blog ever since! Thanks for sharing these delicious recipes, especially your salads! The chicken avocado salad is another favorite

    Reply

    • Natashas Kitchen
      August 16, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Beth Ann
    August 15, 2019

    I absolutely LOVE this salad. And so does my 11 year old son. I have made it a few times. I do add cucumbers to it also. I am watching calories, and see that this says 432 calories per serving. Is this a misprint? It seems like a lot of calories for such a healthy salad. Or is the 432 calories for the entire dish.

    Reply

    • Natasha
      August 15, 2019

      Hi Beth, the nutrition label should be correct -that would be for 4 servings as a main course salad. This is a hearty and satisfying and healthy salad and we enjoy it like a meal. If you wanted to cut carbs and make it a low carb salad, I suggest omitting corn and replacing it with cucumber.

      Reply

      • Beth Ann
        August 17, 2019

        Thank you. I take your reply as 432 per serving as indicated in the recipe. Yes… indo it this a main course.

        Reply

  • Mary
    August 8, 2019

    I don’t care for cheese with salmon….I did however add bacon & I must say…this is a winner! Thanks for sharing!

    Reply

    • Natashas Kitchen
      August 8, 2019

      You’re welcome! I’m so happy you enjoyed it Mary!

      Reply

  • terrie cox
    March 27, 2019

    can you explain how to pick the perfect avoacado yours look the same every time, mine are either soft or hard?

    Reply

    • Natashas Kitchen
      March 27, 2019

      Hi Terrie. I lightly squeeze the avocados. Even if it appears ripe, I should still feel it. A ripe avocado should feel to firm but shouldn’t feel overly soft or mush. Some also use the trick of pulling the stem check to see how easily that peels away. I hope that helps!

      Reply

      • terrie cox
        March 28, 2019

        thank you, your reply was very helpful.

        Reply

        • Natashas Kitchen
          March 28, 2019

          You’re so welcome!

          Reply

  • Dinara Saparova
    February 1, 2019

    Yum! Made this for lunch with my girlfriends. We loved it. The salad is light but satisfying. Salad dressing is a separate story – 👍🏼👍🏼

    Reply

    • Natashas Kitchen
      February 1, 2019

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

      Reply

  • Lois Gaglardi
    January 15, 2019

    Thanks for this great salad recipe, Natashia! ‘Just wondering if you’ve tried it using home-canned salmon as a short cut. What do you think?

    Reply

    • Natashas Kitchen
      January 15, 2019

      Hi Lois, 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

  • Susan
    January 7, 2019

    This salad looks soo delicious! But, I do not like cilantro. Is there something else that I can substitute for it with the lime?

    Reply

    • Natashas Kitchen
      January 7, 2019

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

      Reply

  • 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

  • Nataliya
    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

  • Jeanie Joe
    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

  • 2pots2cook
    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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