Salmon Cobb Salad
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Published Jun 21, 2024, Updated Sep 09, 2024
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This protein packed salmon Cobb salad is loaded with crisp romaine, corn, tomatoes, turkey bacon, hard boiled eggs and flaky salmon all tossed in a creamy honey mustard dressing.
Introducing my latest salad obsession… this salmon cobb salad! I’ve made this salad so many times since first testing it, it’s just too good!
It features a medley of flavors and textures, from the tender baked salmon and crispy turkey bacon to the crisp fresh veggies, creamy avocado and salty feta. And when topped with my creamy honey mustard dressing, this salad is seriously next level! It’s the perfect meal-sized salad to enjoy for dinner or to meal prep for lunches throughout the week.
Table of Contents
Why You’ll Love This Salad
- High protein – Loaded with salmon, eggs and turkey bacon, this salmon cobb salad is packed with a whopping 47 grams of protein, making it a filling lunch or dinner option.
- Flavorful – With the fresh herbs, creamy avocado, salty feta, crunchy vegetables, tender salmon and creamy honey mustard dressing this salad is jam-packed with flavor in every bite.
- Customizable – I love this salad as is, but feel free to add or take away ingredients based on your taste preferences or what ingredients you have on hand.
Ingredients Needed
- salmon filets – we’re coating the salmon with olive oil, sea salt and pepper and baking it until nice and flakey.
- turkey bacon – a lighter alternative to traditional pork bacon, turkey bacon offers the smoky flavors of bacon but with fewer calories and less saturated fat. Follow my recipe for turkey bacon in the oven for a quick and easy way to prepare it. Feel free to use regular bacon if you want.
- hard boiled eggs – a staple ingredient for Cobb salad! Follow my simple tutorial on how to make hard boiled eggs.
- romaine lettuce – the leafy green base of this salad adding a nice crispness and crunch! I love the romaine in this salad, but feel free to swap it with your favorite leafy green.
- vegetables – I went with classic Cobb salad ingredients like tomatoes, sweet corn and red onion, but feel free to use your favorite veggies or whatever you have on hand.
- feta cheese or blue cheese – adds creaminess and saltiness to this salad. I usually go for crumbled feta cheese, but blue cheese is another great option if you like the flavor of it.
- avocados – this adds the perfect amount of creaminess to the salad. Just look for avocados that give slightly when you press down on the skin.
- creamy honey mustard dressing – a simple dressing made with greek yogurt, dijon mustard, honey, apple cider vinegar, extra virgin olive oil, lemon juice, garlic, salt and pepper.
Find the printable recipe with measurements below.
Recipe Substitutions
- Salmon – Not a salmon fan? Try my blackened chicken Cobb salad or protein Cobb salad instead!
- Vegetarian – The main component of this salad is all the protein. It adds so much flavor! If you’re looking for a vegetarian salad try my vegan cobb salad instead!
- Dairy-Free – Substitute the cheese with a dairy-free alternative such as dairy-free feta cheese or skip it all together. Also, make sure to use a dairy-free yogurt in the dressing.
- Customize it – Feel free to customize this salad with your favorite ingredients. You can add cucumber, bell pepper or olives for extra flavor and nutrition or swap the dressing with another dressing. It would also be delicious with this lemon vinaigrette or white balsamic dressing.
How to Make Salmond Cobb Salad
Step 1: Heat your oven to 400F and line a baking sheet with parchment paper. Bake the salmon for 10-12 minutes.
Step 2: Gather your ingredients and begin prepping your bowl with a bed of lettuce.
Step 3: Add the rest of the ingredients side by side on top of the romaine lettuce. Then, prepare your dressing if you haven’t already.
Step 4: Drizzle the honey mustard dressing onto your salad, and enjoy!
Recipe Tip!
Prepare the hard-boiled eggs, bacon and dressing ahead of time to save time when assembling the salad.
How to Store Leftovers
Store leftover salad components (salmon, bacon, eggs, vegetables, and dressing) in separate airtight containers to maintain freshness and prevent sogginess.
Keep all containers in the refrigerator. The salad ingredients will stay fresh for up to 2-3 days.
To enjoy the best texture and flavor, reassemble the salad just before eating. Drizzle the dressing over the salad components right before serving to keep everything crisp and delicious.
Frequently Asked Questions
Yes, you can prepare most of the components to this salad ahead of time. Cook the salmon, bacon and eggs and store them separately in the fridge. Make the dressing and store it separately and lastly, you can chop the veggies and store them in separate containers. When you’re ready to eat, just assemble the salad just before serving and enjoy!
Absolutely! I have a ton of different healthy salad dressing recipes to choose from, but this salad would be delicious with a red wine vinaigrette or lemon vinaigrette.
More Meal-Sized Salad Recipes to Try
- Blackened Tempeh Salad
- BBQ Chicken Salad
- Mandarin Orange Chicken Salad
- Grilled Chicken Salad
- Grilled Chicken Caesar Salad
- Southwest Chicken Salad
- Chicken Caesar Pasta Salad
- Sonoma Chicken Salad
- Buffalo Chicken Salad
Be sure to check out my full collection of meal-sized salads as well as all the salmon recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Salmon Cobb Salad
Ingredients
Salmon
- 1 lb salmon filets
- 2 teaspoons olive oil
- kosher or fine sea salt
- fresh ground pepper
Salad
- 1 large head romaine lettuce, chopped (about 8 cups)
- 8 slices cooked turkey bacon or regular bacon, chopped
- 4 hard boiled eggs, sliced
- 1 cup grape/cherry tomatoes, halved
- 2 ears of corn, cooked, shucked and cut off the cob (1 cup)
- ½ cup red onion, thinly sliced
- ½ cup crumbled feta cheese or blue cheese
- 2 avocados, sliced
- Fresh dill or parsley, optional
Creamy Honey Mustard Dressing
- ¼ cup greek yogurt
- 2 Tablespoon olive oil
- 2 Tablespoons Dijon mustard
- 2 Tablespoons honey
- 1 Tablespoon apple cider vinegar
- 1 Tablespoons lemon juice
- ¼ teaspoon garlic powder or 1 garlic clove, minced
- ¼ teaspoon sea salt
- ground pepper, to taste
Instructions
- Cook turkey bacon (follow my turkey bacon in the oven recipe), cook hard boiled eggs and cook corn on the cob if you haven't already.
- Make dressing by adding all ingredients to a small bowl and whisking until combined and smooth. Alternatively, you can add all ingredients to a mason jar and shake to combine. Set aside.
- Heat oven to 400°F and line a baking sheet with parchment paper or foil. Place salmon on baking sheet. Drizzle oil over salmon and season with salt and pepper. Bake for 10-12 minutes. Flake the salmon off the skin and set aside.
- Make salads by adding a base of romaine to a bowl and topping it with ¼ of the bacon, 1 hard boiled egg, ¼ cup tomatoes, ¼ cup corn, 2 Tablespoons red onion, 2 Tablespoons cheese and half an avocado. Top with fresh herbs if desired and drizzle 3 Tablespoons of dressing on top of each salad. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
excellent recipe Britt and salad dressing I made this at the hospital where I work the medical staff loved it
YUM! I am so happy to hear this salad was a hit for everyone, Jeff. Thank you for giving this recipe a try and for sharing your review & star rating, I really appreciate it!
Delicious!!
Yay! This is so great to hear, Leslie. I am so glad you’re loving this salad and it turned out great for you. Thanks for sharing your review & star rating, it means so much to me!