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    Home » Recipes » Seafood

    Salmon Cobb Salad

    Published: Mar 24, 2022 · Modified: Apr 14, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 743 words. · About 4 minutes to read this article.

    Jump to Recipe
    Salmon cobb salad recipe.
    Salmon cobb salad recipe.

    Salmon cobb salad makes the perfect warm weather meal - made with flaked salmon, crispy bacon, avocado, onion, tomato, hard boiled egg, and fresh greens. Complete with a creamy homemade dressing!

    White bowl filled with salad ingredients.

    There's nothing better than a light and filling salad on a warm day. This salmon cobb salad is filled with nutritious ingredients and topped with a homemade dill buttermilk dressing.

    The original cobb salad (made with chicken rather than salmon) is named after Robert Cobb, owner of the Hollywood Brown Derby restaurant. The cobb salad is known for its chopped toppings arranged in neat rows over a bed of lettuce.

    Serve this salmon cobb salad as a lunch or dinner - it's filling enough to be served on its own or with a side of garlic bread. A hearty salad makes a fantastic meal during the warmer months of spring and summer.

    Ingredients and substitutions

    Ingredients on a counter top.
    • Lettuce - The original cobb salad was made with a variety of four different greens, but I used two large romaine lettuce hearts for simplicity. Iceberg or mixed greens also work well.
    • Tomatoes - Cherry or grape tomatoes work best.
    • Red onion
    • Avocado
    • Hard boiled eggs
    • Bacon - Fresh cooked and crumbled bacon adds the best flavor, but can be substituted with crumbled bacon bits if needed.
    • Salmon - Fresh salmon fillets can be substituted with canned salmon if needed - but fresh salmon will have the best flavor. Substitute with cooked, shredded chicken for a traditional cobb salad!

    Dill buttermilk dressing

    Ingredients on a counter top.
    • Buttermilk - Adds thickness and tangy flavor to your dressing. I do not recommend substituting it with anything else.
    • Mayonnaise - Can be substituted with plain yogurt.
    • Fresh dill - 2 tablespoons of fresh dill equals about 2 teaspoons of dried. As always, fresh will add the best flavor, but dried dill will work in a pinch.
    • Lemon zest - The perfect complement to salmon. Adds more lemon flavor than lemon juice (which made the dressing too thin).
    • Salt & pepper
    Mixing dill buttermilk dressing in a glass container.
    Left: adding lemon zest to a glass to a glass container. Right: whisking dressing ingredients together.

    Can I use a different dressing?

    The original cobb salad was topped with red wine vinaigrette. However, I found that salmon and vinaigrette together felt too oily. Instead, this creamy dill dressing adds a bright, fresh flavor without feeling heavy.

    You're also welcome to use your favorite bottled dressing to save time - ranch dressing is a popular choice!

    Salmon cobb salad in a white bowl on a counter top with a fork and cutting board.

    Make ahead

    Salmon cobb salad can be made a few hours ahead of time if needed. Prepare your salad(s) and refrigerate until ready to serve.

    Keep your dressing in a separate container and toss just before serving (or serve your dressing on the side).

    I also recommend slicing your avocado just before serving, as it can brown fairly quickly after coming in contact with oxygen (like an apple!).

    White bowl filled with salad ingredients.
    Print Recipe
    5 from 2 reviews

    Salmon Cobb Salad

    Salmon cobb salad makes the perfect warm weather meal - made with flaked salmon, crispy bacon, avocado, onion, tomato, hard boiled egg, and fresh greens. Complete with a creamy homemade dressing!
    Prep Time10 minutes
    Cook Time12 minutes
    Total Time22 minutes
    Servings: 4 big salads
    Calories: 511kcal
    Author: Heather

    Ingredients

    Salmon

    • 16 ounces salmon fillets
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Salad

    • 2 heads romaine lettuce, chopped
    • 1 pint cherry tomatoes, halved
    • 6 slices cooked bacon, chopped
    • 2 large hard boiled eggs, chopped
    • 1 avocado, cubed
    • 1 small red onion, diced

    Dill Buttermilk Dressing

    • ⅓ cup buttermilk
    • ⅓ cup mayonnaise
    • 2 tablespoons fresh dill, chopped
    • ½ teaspoon lemon zest
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    • Preheat an oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Place salmon fillets, skin side down, onto baking sheet. Season with salt and pepper and bake for 10-12 minutes, or until salmon flakes apart easily in the center with a fork. Remove from oven and allow to cool slightly before flaking salmon apart with a fork. Set aside.
    • In a large bowl, or in four small bowls, add chopped lettuce. Arrange flaked salmon, tomatoes, bacon, egg, avocado, and onion in neat rows over the salad(s).
    • In a bowl, add buttermilk, mayonnaise, dill, lemon zest, salt, and pepper. Whisk until smooth.
    • When ready to serve, drizzle over salad(s) and toss to coat.

    Equipment Recommendations

    • Nordic Ware Half Baking Sheet
    • Reynolds Parchment Paper
    • Zwilling Pro Chef's Knife
    • OXO Metal Balloon Whisk

    Notes

    • Recipe makes 4 large salads, or 6+ side salads.
    • Salmon can be substituted with cooked, shredded chicken for a traditional cobb salad.
    • Dressing can be substituted with your favorite bottled dressing (like ranch dressing) if desired.
    • Salads can be made several hours ahead of time if needed - refrigerate until ready to serve. Slice avocado just before serving, and keep dressing separate until just before serving.

    Nutrition Estimate

    Serving: 1salad | Calories: 511kcal | Carbohydrates: 14g | Protein: 33g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1022mg | Potassium: 1259mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2114IU | Vitamin C: 35mg | Calcium: 84mg | Iron: 3mg
    Course: Main Course, Salad
    Cuisine: American

    More recipes

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    • Baked Teriyaki Salmon
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    • Sheet Pan Salmon and Veggies
    • Pineapple Shrimp Skewers
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    • Filet Mignon and Garlic Shrimp - Surf and Turf

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    1. Jan

      August 04, 2022 at 8:13 pm

      OMG…My husband went crazy over this salad. I did not vary from the written recipe. I will definitely be making this salad again!!

      Reply
    2. Darren

      April 14, 2022 at 7:27 pm

      Can I substitute 10% fat yogurt for the mayonnaise?

      Reply
      • Heather

        April 14, 2022 at 7:41 pm

        Yes, yogurt would make a great substitute! I'll make note of this in the post as well.

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

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