Salmon Cobb Salad

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This salmon Cobb salad recipe is a lighter take on the classic! It’s every bit as delicious.

Prep Time 15 minutes | Cook Time 10 minutes | Total Time 25 minutes

salmon cobb salad


  • 3 eggs
  • 1/2 tablespoon olive oil
  • 1 small piece of salmon (about 1/2 pound)
  • 1 head butter leaf lettuce and/or assorted salad greens
  • 1 large handful arugula
  • 2-3 medium tomatoes chopped
  • 1 avocado diced
  • Scallions chopped, to taste
  • Radish greens to taste (optional)


  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon honey
  • Salt & pepper to taste


  1. Preheat oven to 375F and move the rack to the middle position. Line a baking sheet with tin foil. 
  2. Hard boil your eggs. The ones pictured are cooked for 7 minutes after they start boiling. Once they’re done, cover with cold water and peel.
  3. Place the salmon on the baking sheet. Cover it with the 1/2 tablespoon of olive oil and some salt & pepper. Roast for about 10 minutes or until it flakes easily with a fork (don’t overcook).
  4. Meanwhile, whisk the dressing ingredients together in a small bowl and set aside. Prep your other salad ingredients and add them to a large salad bowl.
  5. When the eggs and salmon are done, chop or slice the eggs as desired and break the salmon into smaller pieces using a fork. Add to the salad bowl.
  6. Either toss the salad or pour the dressing over top. Enjoy immediately. 

Recipe Notes

  • Serves 2 as a main course or 4+ as a side salad.

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