Salmon Cobb Salad is a complete, protein-packed meal in one beautiful bowl. It has salmon, bacon, eggs, cheese, and lots of veggies, dressed in a fresh homemade vinaigrette. Ready in just 10 minutes, this salad makes for a simple and satisfying dinner or fresh grab-and-go lunches for the week.
I make this salad every time we have leftover salmon, which is a lot. But, salmon is a quick protein, so I can also cook up a couple of fillets while I prep the salad.
I’ve tested a million salmon recipes, and my pan-seared salmon is definitely the quickest option. If I need something more hands-off, I’ll cook salmon in the oven. And when I want to experiment with flavors, I usually make air fryer salmon bites.
Salmon Cobb salad is also very customizable. There are “classic” ingredients to a Cobb salad, but I say use whatever works for you! Even if you don’t have time for the presentation, you can make a chopped salmon salad that’s just as delicious.
What’s in This Salad
Salmon – Use any salmon you prefer, whether it’s cooked fresh, leftover, or even canned. I typically use whatever I have on hand, and it works great!
Vegetables – For the veggies, I use fresh romaine lettuce (washed and dried), cherry tomatoes, and ripe avocado (dark green and slightly soft). I also love adding spinach, arugula, or herbs like chives for extra flavor.
Hard-Boiled Eggs – I have a whole post that walks you through how to make hard-boiled eggs on the stovetop. Lots of helpful tips included!
Bacon Crumbles – I cook bacon in the oven for an easy, hands-off method and to avoid a greasy pan.
Blue Cheese – If blue cheese is too strong for you, gorgonzola, goat cheese, or feta cheese work great too. I’ve made this salad with all of them!
Dressing – I prefer homemade vinaigrette for its freshness, but you can use your favorite store-bought dressing as well.
How To Assemble This Salmon Cobb Salad Recipe
Step 1: You can make the vinaigrette in a bowl by slowly whisking the olive oil into the other ingredients. Or, you can add everything to a mason jar, close the lid tightly, and shake it.
Step 2: Gently place the eggs in a large pot of water and bring it to a boil for one minute. Then, turn off the heat and cover with a lid for 9-12 minutes, depending on how you like the yolk.
Next: Use a slotted spoon to transfer the eggs to a bowl of ice water to stop the cooking process.
Then: Spread a layer of chopped romaine onto a large platter for a crowd, or a large bowl for yourself.
Finally: Arrange the toppings in even rows. Then, lightly drizzle the vinaigrette on top, or serve it on the side.
Olivia’s Meal-Prep Tips
- Prep in advance: Make the salmon, boil the eggs, cook and crumble the bacon, and make the dressing up to a day in advance. You can also chop the veggies early, but wait until just before serving to slice the avocado since it can oxidize quickly.
- Store separately: Keep the veggies and dressing in separate containers so the lettuce doesn’t get soggy in the fridge. Then, toss it all together when you’re ready to eat.
- Build it backwards: If you prefer everything in the one container, build the salad backwards so the delicate items are on top. So, dressing first, then the salmon, veggies, eggs and cheese, and lettuce on top. Give it a good shake, and enjoy!
Delicious Salmon Flavors To Try
Honey Garlic Salmon
15 mins
Dijon Mustard Salmon Recipe
15 mins
Blackened Salmon Recipe
15 mins
Panko Crusted Salmon
25 mins
Salmon Cobb Salad
Equipment
Ingredients
For the Dressing:
- 2 tbsp red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- Salt and black pepper to taste
For the Salad:
- 1 head romaine lettuce coarsely chopped
- 4 hard-boiled eggs peeled and quartered
- 1 ½ cups cooked salmon flaked
- 8 slices bacon cooked and crumbled
- 1 avocado thinly sliced
- ½ cup crumbled blue cheese
- 1 cup halved cherry tomatoes
- 2 tablespoons finely chopped chives
Instructions
- In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking until the dressing is well combined and emulsified. Season with salt and pepper to taste.
- Spread the chopped romaine lettuce evenly on a large serving platter.
- Arrange the flaked salmon, crumbled bacon, quartered hard-boiled eggs, avocado slices, cherry tomatoes, crumbled blue cheese, and chives in rows over the lettuce for a classic Cobb presentation.
- Drizzle the vinaigrette over the salad just before serving, or serve it on the side so everyone can add their own.
Notes
- Use a salad spinner to wash and dry the lettuce. It’s the easiest way to remove all the water, which helps the dressing cling to the greens.
- Chop the ingredients into similar-sized pieces so you can get a little bit of everything in each bite.
- Customize the ingredients to make your perfect salad. Swap the salmon with any other protein, and add your favorite chopped veggies (red onions, corn and bell pepper for example).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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