Salmon Cobb Salad Recipe
Total Time
30 mins
Prep Time
15 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(33)
Ingredients
4 servings
- 1 lb salmon, boneless, skinless (preferably wild-caught)
- 1 tsp sea salt
- 1/4 tsp black pepper
- 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
- 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
How would you rate this recipe?
Preparation
Step 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.
Step 2
Arrange romaine lettuce on a large platter or large shallow bowl.
Step 3
Arrange remaining salad ingredients in rows over the romaine lettuce; cooked corn kernels, sliced onion, quartered eggs, sliced avocado, and halved cherry tomatoes.
Step 4
Combine dressing ingredients in a measuring cup and stir to combine. Drizzle evenly over the salad just before serving.
Step 5
Save recipe for the next time?
Chef's notes
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 on the blog.
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.
