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salmon cobb salad

Best Salmon Cobb Salad

Delicious Best Salmon Cobb Salad recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.