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Salmon Cobb Salad Recipe

A bright, protein-packed cobb salad topped with pan-seared salmon and a lime-cilantro dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb salmon, boneless skinless preferably wild-caught
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 head romaine lettuce large, chopped, rinsed and spun dry
  • 2 ears corn cooked, shucked and kernels cut off the cob
  • 1/2 medium red onion thinly sliced
  • 2 hard-boiled eggs large, peeled and quartered
  • 1 avocado large, 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 garlic clove pressed or finely minced
  • 1 tsp sea salt for dressing
  • 1/8 tsp black pepper for dressing
  • 1 Tbsp olive oil for cooking salmon

Instructions

  • Pat the salmon dry and season both sides generously with 1 tsp sea salt and 1/4 tsp black pepper.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering.
  • Add the salmon to the skillet, presentation side down, and cook 4 minutes until golden and crisp; flip and cook about 4 more minutes until cooked through (time may vary by thickness).
  • Transfer the cooked salmon to a plate and let cool to room temperature, then flake into bite-sized pieces with forks.
  • Arrange the chopped romaine on a large platter or shallow bowl as the salad base.
  • Arrange the remaining salad components in rows over the romaine: corn kernels, sliced red onion, quartered hard-boiled eggs, sliced avocado, halved cherry tomatoes, and flaked salmon.
  • Make the dressing by combining 3 tablespoons fresh lime juice, 3 tablespoons extra virgin olive oil, 2 tablespoons chopped cilantro, 2 tablespoons chopped dill, 1 pressed garlic clove, 1 tsp sea salt, and 1/8 tsp black pepper in a measuring cup; stir until emulsified.
  • Drizzle the dressing evenly over the salad just before serving and toss gently if desired.

Equipment

  • large nonstick skillet
  • mixing bowl or measuring cup
  • Cutting board and knife
  • salad spinner or colander and towel
  • plate for cooling

Notes

  • Use wild-caught salmon if possible for best flavor.
  • Cook corn on the cob ahead and refrigerate until ready.
  • Pat salmon dry to ensure a good sear.
  • Make dressing just before serving for freshest flavor.