Salmon Cobb Salad is a fresh and interesting twist on this American classic.
Recently, I got the insatiable craving for a Cobb salad! I’ve also been on a huge salmon kick lately – wild-caught salmon is in season right now and much more affordable than other times of the year – so I decided to put them together.
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Traditionally, Cobb salad comes with cheese, so I substituted that for these gorgeous green Castelvetrano olives. Now, hear me out if you hate usually hate green olives; these are totally different!
Castelvetrano olives hail from Sicily, and they’re mild and buttery. Still not convinced? Simply use your favorite olives or leave them off entirely.
There’s a sneak peek into my recipe planning for this dish!
The great part about this Salmon Cobb Salad is that you can customize it the way you like!
- Not into salmon? Swap it out for some of my Easy Pan-Fried Lemon Chicken.
- Are you more primal than paleo? Switch the olives for a high-quality cheese.
- Plus, you can use whatever dressing you like. Though red wine vinaigrette is the classic dressing pairing for a Cobb salad, I topped mine with Lemon Basil Bacon Fat Vinaigrette.
Make this Salmon Cobb Salad come together in no time by preparing the salmon, hard-cooked eggs, and bacon ahead of time. You’ve got lots of options!
Admittedly, I fussed over the presentation of this Salmon Cobb Salad for photography reasons – probably way more than you will at home – but I think it’s important to take a little time to make it look special. After all, we eat with our eyes first.
- 8 to 12 oz wild-caught salmon, pin bones removed
- Zest of a lemon
- Generous pinch sea salt and pinch black pepper
- 4 oz mixed spring greens or baby lettuce
- 4 slices thick-cut bacon, cooked and chopped
- 3 hard-cooked eggs, peeled and quartered
- 2 avocados, peeled and sliced
- 2 plum tomatoes, seeded and sliced
- 1/4 large cucumber, seeded and sliced
- 1/4 cup Castelvetrano olives
- 1 generous handful fresh chives, chopped
- Dressing of choice (suggestion: Lemon Basil Bacon Fat Vinaigrette)
- Preheat oven to 350F. Cover a baking sheet with parchment paper or foil. Lay the salmon skin-side down (if yours came with skin on) on the baking sheet and sprinkle with half the lemon zest, salt, and pepper. Bake about 10 minutes or until just cooked through. Set aside to cool, then gently pull the meat away from the skin, and break the meat up with your fingers.
- On a platter or a couple large plates, assemble the salad by making a bed of the spring greens or lettuce.
- Traditionally, a Cobb salad is presented with the toppings laid out across the salad. There’s no right or wrong answer here. From top to bottom, I put: olives, cucumber, tomato, egg, salmon, avocado, bacon, and chives. I finished by sprinkling with the other half of the lemon zest.
- Serve with your dressing of choice on the side.
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