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Overhead view of a Salmon Cobb Salad with eggs, bacon, avocado, tomatoes, and blue cheese on a white platter.
Layla

Salmon Cobb Salad

A fresh twist on the classic Cobb with flaky salmon, creamy avocado, and tangy buttermilk dressing that turns lunch into something worth slowing down for.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, lunch, Salad
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lb skinless salmon fillets cut into 4 portions
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
For the Salad
  • 8 cups romaine lettuce chopped, about 2 heads
  • 1.5 cups cherry tomatoes halved
  • 2 avocado diced
  • 4 hard-boiled eggs quartered
  • 6 oz bacon cooked crisp and crumbled
  • 0.5 cup blue cheese crumbled
For the Buttermilk Dressing
  • 0.5 cup buttermilk well shaken
  • 0.25 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic minced

Equipment

  • Large skillet
  • Small Bowl
  • Whisk

Method
 

Make the Dressing
  1. In a small bowl, whisk together buttermilk, mayonnaise, lemon juice, Dijon mustard, garlic, and 1/4 teaspoon salt until smooth. Taste and adjust seasoning. Refrigerate until needed.
Cook the Salmon
  1. Pat salmon dry with paper towels. Brush with olive oil and season all over with remaining 1/2 teaspoon salt and black pepper.
  2. Heat a large skillet over medium-high heat until hot. Add salmon and cook without moving for 4 minutes until a golden crust forms. Flip gently and cook 3-4 minutes more until just opaque in the center. Transfer to a plate and let rest 5 minutes, then break into large flakes.
Assemble the Salad
  1. Spread romaine on a large platter or divide among four bowls. Arrange tomatoes, avocado, eggs, bacon, and blue cheese in rows or scattered sections.
  2. Top with warm salmon flakes. Serve with dressing on the side, or drizzle lightly over the top if serving immediately.

Notes

For the best texture, cook salmon to medium - it should still have a slight translucency in the very center. The residual heat will finish it as it rests. Dressing keeps refrigerated for 5 days; shake before using. No buttermilk? Thin 1/3 cup sour cream with 3 tablespoons milk as a substitute.