This Salmon Cobb Salad is a modern, protein-rich take on the classic American Cobb, combining bold flavors, clean textures, and balanced nutrition. Perfectly cooked salmon replaces traditional chicken, bringing richness and omega-3 benefits to the dish. Paired with creamy avocado, jammy soft-boiled eggs, crisp lettuce, sweet cherry tomatoes, and tangy blue cheese, this salad delivers both comfort and elegance. Ideal as a light lunch or a satisfying dinner, it showcases how simple ingredients can be elevated through thoughtful preparation and professional plating.
Ingredients (Serves 2)
For the Salmon
- 2 salmon fillets (150–180 g each)
- 1 tbsp olive oil
- Salt and freshly cracked black pepper
- ½ tsp smoked paprika (optional)
For the Salad Base
- 3 cups romaine or butter lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 2 soft-boiled eggs, halved
- ⅓ cup blue cheese, crumbled
- 2 tbsp crispy bacon bits (optional)
For the Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Method
Begin by cooking the salmon. Heat a non-stick or stainless-steel pan over medium heat and add olive oil. Season the salmon generously with salt, pepper, and smoked paprika. Place the fillets skin-side down and cook for 4–5 minutes until the skin is crisp and releases easily from the pan. Flip and cook for another 3 minutes until just cooked through. Remove from heat and rest briefly, then flake into large pieces.
Prepare the eggs by boiling them in gently simmering water for 6½–7 minutes for a soft, jammy yolk. Transfer immediately to ice water, peel, and halve.
Arrange the lettuce evenly on a wide serving bowl or platter. Working in sections, neatly place the avocado slices, cherry tomatoes, blue cheese, eggs, and salmon on top of the greens. This structured arrangement is key to the classic Cobb presentation.
In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, salt, and pepper. Drizzle lightly over the salad just before serving to avoid wilting the greens. Finish with bacon bits if using.
Plating & Presentation
For a professional finish, keep ingredients separated rather than tossed. Use contrasting colors and textures, and place the salmon centrally to anchor the dish visually. Serve immediately while the salmon is still slightly warm.
Chef’s Tips
- Let salmon rest briefly before flaking to retain moisture.
- Use a sharp knife for clean avocado slices.
- Dress lightly; Cobb salads should taste fresh, not heavy.
- Substitute blue cheese with feta for a milder profile.
