Looking for a fresh and delicious twist on a classic salad? This Salmon Cobb Salad with a Simple Vinaigrette is perfect for lunch, dinner, or meal prep. Packed with nutritious ingredients like salmon, avocado and fresh vegetables, this Cobb Salad is both satisfying, and easy to prepare.
What is a Cobb Salad
The Cobb salad was created in the late 1930s at the Brown Derby restaurant in Hollywood, California. The salad is named after Robert H. Cobb, the owner of the restaurant. According to popular legend, the salad was invented late one night when Cobb, hungry after a long day, raided the restaurant’s kitchen and threw together various leftover ingredients.
A Cobb salad is a classic American main-dish salad traditionally made with chopped greens (usually a mix of lettuce varieties), tomatoes, crispy bacon, hard-boiled eggs, avocado, grilled or roasted chicken breast, blue cheese and a vinaigrette dressing.
The ingredients for a Cobb salad are typically arranged in neat rows on a large plate or platter, creating a visually appealing and colorful presentation.
Why You Should Make This Salmon Cobb Salad
- Nutritious and Balanced: This Salmon Cobb Salad is packed with protein, healthy fats and a variety of fresh vegetables.
- Delicious Flavor: The combination of air-fried salmon, creamy avocado and tangy blue cheese, is irresistible.
- Easy to Prepare: Simple steps and minimal cooking make it perfect for a quick meal.
- Customizable: Easily adjust ingredients based on personal preferences, or dietary needs.
- Perfect for Meal Prep: This salmon salad can be prepared in advance for a convenient lunch or dinner.
- Visually Appealing: A colorful and vibrant dish that looks as good as it tastes.
- Healthy Alternative: Offers a lighter and healthier spin on the traditional chicken Cobb salad.
- Fresh and Light: Ideal as a summer salad, or whenever you crave a refreshing dish.
Ingredients
- Salmon: Easily substitute the salmon in this Cobb salad with the traditional chicken. Alternatively, use shrimp, tofu or tempeh for a different protein. If using frozen salmon, be sure to thaw properly in the fridge.
- Seasonings: Feel free to season the salmon to your liking.
- Romaine Lettuce: Substitute with mixed greens, spinach, kale, and/or arugula.
- Cherry Tomatoes: Use regular tomatoes, grape tomatoes or sun-dried tomatoes.
- Blue Cheese: Substitute with feta cheese, goat cheese or shredded cheddar.
- Red Onion: Use shallots, green onions, or omit if preferred.
- Microgreens (optional): Substitute with baby spinach, arugula, or omit.
- English Cucumber: Use regular cucumber or zucchini.
- Radishes: Substitute with sliced bell peppers or carrots.
- Avocado: Omit, if desired.
- Bacon: Use turkey bacon, pancetta, or omit for a vegetarian option.
- Hard boiled Eggs: Substitute with poached eggs, or omit for a vegan option.
- Other Additions: Grilled corn and/or sunflower seeds would make great additions to this Salmon Cobb Salad.
How to Prepare a Salmon Cobb Salad
- Hard boil the eggs and crisp the bacon.
- While the eggs and bacon are cooking, prep the remaining vegetables.
- Combine all of the ingredients for the dressing in a jar and shake well.
- Pat the salmon dry and cut the salmon into 1″ cubes.
- Sprinkle on the seasoning and toss to coat the salmon cubes.
- Place the salmon into a preheated air fryer that has been coated with non-stick spray, and air fry at 400°F (200°C) for 7 minutes (do this in batches, if necessary).
- To build the salad, layer the bottom of a big bowl or platter with the Romaine lettuce.
- Cut the eggs in half and drain the bacon of the fat.
- Add the tomatoes in a row, and do the same with the cucumbers, bacon, eggs, blue cheese and salmon.
- Scatter the radishes, red onion, and microgreens over the entire salad.
- Dress the salad with the vinaigrette, to your liking.
- Garnish with cracked black pepper.
Alternatives to Air Frying the Salmon
- Grilling: Grill the salmon bites on medium-high heat for about a few minutes per side, until cooked through.
- Baking: Bake the salmon in a preheated oven at 400°F (200°C) for 8-10 minutes, until it flakes easily with a fork.
- Pan-Seared: Heat a little oil in a skillet over medium-high heat and cook the salmon for 3 minutes per side, until golden and cooked through.
- Broiling: Broil the salmon on high for 5-6 minutes, depending on the thickness of the fillets, until cooked through and slightly charred on top.
How to Serve and Store
- Serve this Salmon Cobb Salad immediately after dressing, for the best flavor and texture.
- This simple summer salad is perfect as a main dish for lunch or dinner.
Storing:
- Store the leftover Cobb salad in an airtight container in the refrigerator for up to two days.
- If possible, keep the dressing separate and add just before serving to maintain freshness and crispness.
More to Salad Recipes to Love
- Blackened Salmon Caesar Salad
- Healthy Grilled Shrimp Salad
- Heirloom Tomato Lobster Salad with Orange Vinaigrette
- Orzo with Pesto Grilled Shrimp
Salmon Cobb Salad with a Simple Vinaigrette
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Salmon Cobb Salad with a Simple Vinaigrette is a spin on a traditional Cobb Salad, and is perfect for lunch, dinner or meal prep.
Ingredients
- 1 to 1 1/2 pounds salmon (skin-off), cut into 1″ cubes
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 stalks Romaine lettuce, chopped
- 3/4 cup cherry tomatoes, halved
- 2 to 3-ounces blue cheese crumbles
- 1/3 cup red onion, thinly sliced
- 1/3 cup microgreens (optional)
- 1/2 cup English cucumber, cut into thin wedges
- 2 radishes, sliced thin
- 1 avocado, sliced
- 4 pieces thick-cut bacon, chopped
- 4 hardboiled eggs
- Cracked black pepper, for garnish
Vinaigrette:
- 1/2 cup olive oil
- 1/3 cup golden balsamic vinegar
- 1 tablespoon lemon juice
- Pinch of salt
- 1/2 teaspoon cracked black pepper
- 2 teaspoons Dijon mustard
Instructions
- Hard boil the eggs and crisp the bacon.
- While the eggs and bacon are cooking, prep the remaining vegetables.
- Combine all of the ingredients for the dressing in a jar and shake well.
- Pat the salmon dry and cut the salmon into 1″ cubes.
- Sprinkle on the seasoning and toss to coat the salmon cubes.
- Place the salmon into a preheated air fryer that has been coated with non-stick spray, and air fry at 400°F (200°C) for 7 minutes (do this in batches, if necessary).
- To build the salad, layer the bottom of a big bowl or platter with the Romaine lettuce.
- Cut the eggs in half and drain the bacon of the fat.
- Add the tomatoes in a row, and do the same with the cucumbers, bacon, eggs, blue cheese, and salmon.
- Scatter the radishes, red onion, and microgreens over the entire salad.
- Dress the salad with the vinaigrette, to your liking.
- Garnish with cracked black pepper.
- Serve and ENJOY!
Notes
- Use fresh ingredients to ensure the best flavor and texture.
- Wild-caught salmon (King) salmon was used in this recipe. If using frozen salmon, be sure to thaw properly in the fridge.
- Season the salmon generously before cooking to enhance its flavor.
- Cut salmon pieces uniformly to ensure even cooking.
- If you do not have an air fryer, you can bake, broil or pan sear the salmon bites.
- Cook the bacon until it’s crispy for added crunch and flavor.
- Chop vegetables and other ingredients evenly, for a balanced bite in each forkful.
- Assemble the salad and add the dressing just before serving to maintain freshness.
- Taste the vinaigrette and adjust the seasoning if necessary, before dressing the salad.
- Arrange the salad ingredients in neat rows for an appealing and organized look.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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