A fresh, delicious salmon Cobb salad with creamy avocado, juicy tomatoes, fresh greens, hard-boiled eggs and sweet red onions – the perfect summer salad bowl!
About This Recipe
Cobb salad is a traditional American dish that normally includes greens, chicken, bacon, tomatoes, eggs, avocados, chives and cheese. For this recipe, I used salmon instead of chicken and it tasted amazing!
The Cobb Salad was first made in 1937 at the Hollywood Brown Derby restaurant and became the signature dish. It was named after the restaurant owner Robert Howard Cobb. Legend has it that Robert had not eaten all day so he used leftovers from the fridge to create this salad.
How to Make Salmon Cobb Salad
- Add eggs to a saucepan and pour in enough cold water to cover the eggs. Bring to a boil and leave to simmer for 8-10 minutes. Once the eggs have cooled peel them, chop into large chunks and set aside.
- Meanwhile, heat a splash of olive oil in a pan (medium heat). Add salmon fillets, a few drops of lemon juice and a pinch of salt and pepper. Cook on each side for 3-5 minutes or until done. Set aside and leave to cool. Then, chop into large chunks and set aside.
- Wash lettuce and chop. Season with salt and pepper and set aside.
- Wash and chop tomatoes. Set aside.
- Peel and dice the red onion.
- Peel, chop avocados and set aside.
- Add lettuce, salmon fillets, eggs, tomatoes, onions, avocado and sweetcorn to a large bowl as shown. Garnish with parsley or feta and serve with French salad dressing.
Alternatives
The Cobb salad was made using leftovers so feel free to get experimental and add different ingredients. For example you can replace the salmon chicken, beef, tuna, beans etc.
If you’re looking for extra bite you can sprinkle blue cheese on top and serve your Cobb salad with french dressing!
Storage
Store this salmon Cobb salad for 2-3 days. The Cobb salad is also a great meal prep option!
PRODUCTS USED TO MAKE THE SALMON COBB SALAD:
How to Make Salmon Cobb Salad
Ingredients
- 4 salmon fillets
- 4 eggs
- 2 avocados
- 3/4 cup of sweetcorn
- 1-2 romaine lettuce
- 1/2 red onion
- 3/4 cup of cherry tomatoes
- Salt to taste
- Pepper to taste
- Lemon juice to taste
- A few drops of olive oil
- Parsley to garnish (optional)
- Feta cheese crumbled on top (optional)
- French salad dressing (optional)
Instructions
- Add eggs to a saucepan and pour in enough cold water to cover the eggs. Bring to a boil and leave to simmer for 8-10 minutes. Once the eggs have cooled peel them, chop into large chunks and set aside.
- Meanwhile, heat a splash of olive oil in a pan (medium heat). Add salmon fillets, a few drops of lemon juice and a pinch of salt and pepper. Cook on each side for 3-5 minutes or until done. Set aside and leave to cool. Then, chop into large chunks and set aside.
- Wash lettuce and chop. Season with salt and pepper and set aside.
- Wash and chop tomatoes. Set aside.
- Peel and dice the red onion.
- Peel, chop avocados and set aside.
- Add lettuce, salmon fillets, eggs, tomatoes, onions, avocado and sweetcorn to a large bowl as shown. Garnish with parsley or feta and serve with French salad dressing.
It’s amazing how gorgeous colours like that just make you want to dig in right away.
Right!
What a colorful salad it is! I made it today, and it turned out delicious. It will become my new alternative option to my lunch. 🙂
Glad you enjoyed it!
I love cobb salads and never thought to add salmon – this is genius! Bacon is great and all but I can’t wait to mix things up and try your version.
Cobb salads are one of my favorites, but I usually get it with chicken. The salmon was even better and made it taste even more summery. So, so good!
I love this version and the history was fun to read. I had my first Cobb salad at the original Brown Derby. I’ve been hooked ever since!