Salmon Cobb Salad is a lightened up twist on the classic Cobb Salad. It’s made with grilled or broiled salmon, cucumber, eggs, tomatoes, avocado, crispy bacon and a creamy and tangy vinaigrette. Low carb, keto , gluten free with Whole 30 & paleo friendly options.
Loaded salads are my favorite thing to have for lunch or dinner when the weather is a bazillion degrees outside. I love a good Cobb Salad since they are a great keto-friendly option when you’re dining out.
This Salmon Cobb Salad has all the components from my favorite Chicken Cobb Salad.
For this delicious salmon salad, we swapped the chicken with some healthy salmon – mixed greens, Canadian bacon, hard boiled eggs, cherry tomatoes, cucumbers and avocado.
And if you want a little bit of a crunch – feel free to add some chopped pecans or any other nuts you like.
Salmon happens to be my favorite fish because it’s a delicious choice when you’re craving something lighter. Plus it takes no time at all to cook and is packed with protein and healthy Omega’3 fatty acids.
With the hotter weather, this salmon cobb salad would make the perfect low carb lunch or light dinner. And if you leave out the cheese and sour cream from the dressing, this would make a wholesome and delicious paleo and Whole 30 lunch or dinner
HOW TO MAKE SALMON COBB SALAD:
- Start off by seasoning the salmon with salt, pepper and drizzle with olive oil and lemon.
- You can make the hard boiled eggs while your salmon is cooking or prep them ahead of time the night before. I usually like to make a large batch using this method to keep on hand during the week for breakfast or to add to my salads.
- Cook and crumble the bacon then grill, bake or pan fry the salmon.
- Prepare and assemble the remaining salad ingredients starting with the lettuce plus any other greens you like. Add eggs, grape tomatoes, avocado, cucumber, crumbled bacon and feta.
- Add any other toppings you like then drizzle with the simple vinaigrette right before serving
WHAT SUBSTITUTIONS CAN I MAKE TO THIS CLASSIC COBB SALAD:
- Meatless option: leave out the salmon and bacon
- Swap in your favorite vegetables or cheese
- For a Whole 30 and Paleo friendly option – leave out the cheese & swap the sour cream in the vinaigrette with tahini or mashed avocado instead.
WHAT OTHER DRESSINGS ARE GOOD WITH COBB SALAD?
Cobb salads are so versatile and depending on what you like or have on hand, they would be great with some creamy ranch, Caesar, Poppyseed or even a balsamic vinaigrette.
MAKE AHEAD TIPS:
- Season the salmon the night before and store in the fridge in an airtight container or zip-top bag.
- Whisk together the dressing the night before and store in a sealed jar in the fridge.
- Wash and dry the lettuce and mixed greens and store in a large zip-top bag
More salad recipes you might like:
More salmon recipes:
Salmon Cobb Salad is a lightened up twist on the classic Cobb Salad. It's made with grilled or broiled salmon, cucumber, eggs, tomatoes, avocado, crispy bacon and a creamy and tangy vinaigrette. Low carb, keto , gluten free with Whole 30 & paleo friendly options.
- 1 6-ounce salmon fillets
- salt and black pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoons fresh lemon juice
- 1 tbsp olive oil
- 1 large avocado peeled pitted and cut into slices or chopped
- 4 cups mixed green lettuce chopped
- 2 hard boiled eggs peeled and sliced
- 4 slices bacon cooked and chopped
- 1 cup grape or cherry tomatoes halved
- 1/2 cucumber sliced in rounds or chopped
- 1/2 cup crumbled feta or blue cheese (leave out for paleo or Whole 30)
- 3-4 tbsp apple cider vinegar
- 2 tbsp sour cream (leave out for paleo or Whole 30 & swap in mashed avocado instead)
- 1/2 tsp garlic powder
- 3 tbsp extra virgin olive oil or avocado oil
- Salt and pepper to taste
- Pat salmon dry. Rub both sides with olive oil and lemon juice. Season with salt, pepper and garlic powder.
- Preheat grill to medium-high heat and cook for 4-5 minutes on each side or until the internal temperature reaches 62 F. Use a fork to flake the cooked salmon into bite-sized pieces and set aside.
- Heat broiler and line a baking sheet with parchment paper (or foil). Place salmon on pan and broil 8 to 10 minutes or until fish flakes easily when tested with a fork.
- Whisk together all the ingredients for the vinaigrette. Drizzle 1 teaspoon over the sliced avocado (to prevent from browning).
- In a large bowl, add the lettuce, then top with flaked salmon, eggs, avocado, bacon, tomatoes, cucumber and cheese. Drizzle with dressing right before serving.