Salmon Cobb Salad in a wooden salad bowl with salad spoons
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4 from 16 votes

Salmon Cobb Salad

Salmon Cobb Salad ~ a twist on a classic main course salad that proves that salad can complete with tacos or pizza any night of the week!
Prep Time20 mins
Course: main course salad, Salad
Cuisine: American
Servings: 4 -6 servings


  • 4 handfuls of chopped romaine lettuce
  • 2 handful endive chopped
  • 2 handful watercress trimmed
  • 1/2 lb cooked salmon broken into large flakes
  • 6 -8 slices crisp bacon crumbled or broken
  • 4 boiled eggs sliced in half
  • a few 1/8 inch thin slices of red onion
  • 1/2 cup crumbled blue cheese
  • about 8-10 cherry tomatoes or strawberry tomatoes, cut in half
  • 1 avocado sliced (squeeze lemon juice over all the exposed areas to prevent browning)

vinaigrette (feel free to double the recipe for extra dressing)

  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard


  • Make sure your greens are rinsed and dried. Add them to a large wide salad bowl.
  • Add the salmon to the center of the bowl. Surround it with the crumbled bacon, eggs, sliced onions (separate the rings as you add them) cheese, tomatoes, and avocado.
  • To make the dressing shake the ingredients together in a mason jar until they combine into a creamy emulsion. Taste and adjust in any way you like.
  • Dress the salad at the table, tossing it optional. I like to leave it as is, and let people serve themselves.


If you'd like to cook your salmon for this salad: preheat your oven to 400F and
line a baking sheet with foil or parchment. Lay out the salmon and brush lightly with oil and season with salt. Bake for about 20 minutes, or just until the fish flakes. I sometimes add a squeeze of lemon or top the fish with a couple of slices of lemon before baking.