Best Salmon Cobb Salad

I’ve been making this salmon cobb salad on repeat lately, and it’s become my go-to when I want something fresh but seriously satisfying. The combination of flaky, seasoned salmon with creamy avocado and sweet corn hits all the right notes, and the tangy lime dressing ties everything together perfectly. Trust me, once you try this one, it’ll be in your regular rotation too!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 85-95 g
• Fat: 65-75 g
• Carbohydrates: 65-75 g

Ingredients

For the salmon:

• 1 lb salmon (I use Kirkland Signature skin-on fillets)
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika
• 1 tbsp olive oil

For the salad:

• 1 head romaine lettuce (chopped into 1-inch ribbons)
• 2 ears corn
• 1/2 red onion (thinly sliced into half-moons)
• 3 eggs (hard-boiled and quartered)
• 1 large avocado
• 1 1/2 cups tomatoes

For the dressing:

• 4 tbsp lime juice
• 3 tbsp olive oil (I prefer Lucini Premium Select for dressings)
• 1 tsp dijon mustard
• 2 tbsp cilantro (finely minced for better distribution)
• 2 tbsp dill
• 2 garlic cloves (minced)

Step 1: Prepare the Salad Components

• 3 eggs
• salt
• 2 ears corn
• 1 head romaine lettuce
• 1/2 red onion
• 1 large avocado
• 1 1/2 cups tomatoes

Start by boiling eggs in salted water for 10-12 minutes until hard-boiled, then transfer to ice water to cool.

While eggs cook, shuck corn and blanch in boiling salted water for 3-4 minutes until tender-crisp, then cut kernels from the cob.

Chop romaine lettuce into 1-inch ribbons, thinly slice red onion into half-moons, quarter the hard-boiled eggs, halve and slice avocado, and chop tomatoes.

I like to prep the tomatoes last so they stay fresher and don't release too much liquid before serving.

Arrange all prepped ingredients in small bowls or on a sheet pan for easy assembly.

Step 2: Season and Cook the Salmon

• 1 lb salmon
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika
• 1 tbsp olive oil

Pat salmon fillets dry with paper towels, then season generously with salt, pepper, and smoked paprika on both sides.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke.

Place salmon skin-side up in the pan and cook for 4 minutes without moving it, allowing the flesh to develop a golden crust.

Flip carefully and cook for another 3-4 minutes on the skin side until the thickest part of the fish flakes easily with a fork.

Transfer to a plate and let cool slightly, then flake into bite-sized pieces with two forks, removing any remaining small bones.

Step 3: Make the Cilantro-Dill Lime Dressing

• 4 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp dijon mustard
• 2 garlic cloves
• 2 tbsp cilantro
• 2 tbsp dill
• salt and pepper to taste

In a small bowl, whisk together minced garlic, Dijon mustard, and lime juice, letting the acid begin to soften the raw garlic.

Slowly whisk in 3 tablespoons of quality olive oil until the dressing emulsifies and becomes creamy.

Fold in the finely minced cilantro and dill, tasting and adjusting salt and pepper as needed.

I find fresh herbs distribute more evenly when minced fine, so they flavor every bite rather than creating little herb pockets.

Step 4: Assemble and Dress the Salad

• prepped vegetables from Step 1
• flaked salmon from Step 2
• dressing from Step 3

Arrange the chopped romaine on a large platter or in a shallow bowl, creating an even base.

Artfully arrange the corn kernels, red onion, hard-boiled eggs, avocado slices, tomatoes, and flaked salmon from Steps 1 and 2 in sections over the lettuce, creating the classic Cobb pattern.

Drizzle the dressing from Step 3 over the entire salad, or serve it on the side for guests to dress to their preference.

I like to dress just before serving to keep the salad crisp and the avocado from browning too quickly.

Best Salmon Cobb Salad

Delicious Best Salmon Cobb Salad recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 1200

Ingredients Method

Ingredients

  

For the salmon:

• 1 lb salmon (I use Kirkland Signature skin-on fillets)
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika
• 1 tbsp olive oil

For the salad:

• 1 head romaine lettuce (chopped into 1-inch ribbons)
• 2 ears corn
• 1/2 red onion (thinly sliced into half-moons)
• 3 eggs (hard-boiled and quartered)
• 1 large avocado
• 1 1/2 cups tomatoes

For the dressing:

• 4 tbsp lime juice
• 3 tbsp olive oil (I prefer Lucini Premium Select for dressings)
• 1 tsp dijon mustard
• 2 tbsp cilantro (finely minced for better distribution)
• 2 tbsp dill
• 2 garlic cloves (minced)

Method

 

1. Start by boiling eggs in salted water for 10-12 minutes until hard-boiled, then transfer to ice water to cool. While eggs cook, shuck corn and blanch in boiling salted water for 3-4 minutes until tender-crisp, then cut kernels from the cob. Chop romaine lettuce into 1-inch ribbons, thinly slice red onion into half-moons, quarter the hard-boiled eggs, halve and slice avocado, and chop tomatoes. I like to prep the tomatoes last so they stay fresher and don't release too much liquid before serving. Arrange all prepped ingredients in small bowls or on a sheet pan for easy assembly.
2. Pat salmon fillets dry with paper towels, then season generously with salt, pepper, and smoked paprika on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke. Place salmon skin-side up in the pan and cook for 4 minutes without moving it, allowing the flesh to develop a golden crust. Flip carefully and cook for another 3-4 minutes on the skin side until the thickest part of the fish flakes easily with a fork. Transfer to a plate and let cool slightly, then flake into bite-sized pieces with two forks, removing any remaining small bones.
3. In a small bowl, whisk together minced garlic, Dijon mustard, and lime juice, letting the acid begin to soften the raw garlic. Slowly whisk in 3 tablespoons of quality olive oil until the dressing emulsifies and becomes creamy. Fold in the finely minced cilantro and dill, tasting and adjusting salt and pepper as needed. I find fresh herbs distribute more evenly when minced fine, so they flavor every bite rather than creating little herb pockets.
4. Arrange the chopped romaine on a large platter or in a shallow bowl, creating an even base. Artfully arrange the corn kernels, red onion, hard-boiled eggs, avocado slices, tomatoes, and flaked salmon from Steps 1 and 2 in sections over the lettuce, creating the classic Cobb pattern. Drizzle the dressing from Step 3 over the entire salad, or serve it on the side for guests to dress to their preference. I like to dress just before serving to keep the salad crisp and the avocado from browning too quickly.