Salmon Cobb Salad

Ingredients

• 3large eggs
• 6 slicesbacon
• 454 g (1 lb)boneless salmon fillets, skin removed
• to taste (for the salmon)salt and pepper
• as neededolive oil for the pan
• about 1.9 litres (about 8 cups)mixed greens or your favourite lettuce, chopped
• about 300 g (2 cups)cherry tomatoes, halved
• 1avocado, stoned and sliced
• about 70 g (½ cup)crumbled blue cheese
• 2spring onions, roughly chopped, tops removed
• about 245 g (1 cup)Greek yoghurt
• 15–30 ml (1–2 tablespoons), or to tastefresh lemon juice
• about 8 g (½ cup, lightly packed)fresh coriander
• 1avocado, stoned and diced
• 1 clovegarlic, crushed
• to tastesalt and pepper
• as neededwater, to thin the dressing

Instructions

1. 1

   Boil the eggs

   Put the eggs in a medium saucepan and cover them with water. Bring to the boil, then carefully add the eggs with a spoon if you removed them to do so. Reduce the heat to low, cover and simmer for 2 minutes. Turn off the heat and leave them covered in the hot water for 10 minutes. Run under cold water, peel and cut into wedges or slices. For firmer yolks, leave them in the hot water for a further 1–2 minutes.

2. 2

   Cook the bacon

   While the eggs cook, fry the bacon in a large skillet over medium heat until cooked through and crisp. Drain it on a paper-towel-lined plate, chop and set aside.

3. 3

   Cook the salmon

   Season both sides of the salmon with salt and pepper. Heat about 15–30 ml (1–2 tablespoons) olive oil in a large skillet over medium-high heat. Cook the salmon for about 4–5 minutes per side, or until cooked through. Transfer to a plate and rest for 10 minutes, then flake roughly with a fork.

4. 4

   Blend the dressing

   Meanwhile, blend or process the yoghurt, lemon juice, coriander, diced avocado, garlic, salt and pepper. Add water as needed to thin the dressing, then set it aside.

5. 5

   Assemble the salad

   Spread the greens over a large platter. Arrange the tomatoes, salmon, eggs, bacon, sliced avocado and blue cheese in rows. Drizzle with the avocado dressing and serve immediately.

What is a Cobb salad?

Cobb salad is an American main-course salad, traditionally presented with its ingredients arranged in distinct rows over a bed of lettuce. This version uses salmon in place of the more usual chicken, alongside bacon, eggs, avocado and blue cheese.

The arrangement makes the different colours and textures easy to see, while a blended avocado and coriander dressing gives the platter a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 47g protein, 23g carbs, 46g fat.

The salmon, eggs, bacon and blue cheese contribute most of the protein, while the lettuce, tomatoes and dressing ingredients provide some carbohydrates. Avocado, olive oil, bacon and cheese account for much of the fat. For a more balanced plate, serve a generous share of greens and tomatoes alongside each portion and use dressing to taste.

Choose the key ingredients

Salmon: Boneless fillets are straightforward to cook and flake into the salad. Patting them dry before seasoning can help them brown in the pan.

Greens: Use a sturdy lettuce or a mixed leaf selection that will hold up under the toppings and dressing. Chop it into manageable pieces for serving.

Blue cheese: Its tangy, savoury flavour contrasts with the mild avocado and rich salmon. Crumble it over the salad shortly before serving.

Get the eggs right

Timing: The recipe uses a brief simmer followed by 10 minutes in covered hot water. That leaves the yolks just a little creamy; add another 1–2 minutes for a firmer centre.

Peeling: Cooling the eggs under cold water makes them easier to handle. Cut them into wedges or slices once peeled, and keep them intact when arranging the platter.

Cook the salmon gently

Heat: A medium-high pan gives the fillets a chance to colour while cooking through. The stated 4–5 minutes per side is a guide; fillet thickness affects the timing.

Resting: Leave the cooked salmon on a plate for 10 minutes before flaking it. Use a fork to separate it into generous pieces rather than fine shreds.

Make a pourable dressing

Blend: Process the yoghurt with the diced avocado, coriander, garlic, lemon juice and seasoning until smooth. The dressing should coat the salad without masking its separate ingredients.

Adjust: Add water a little at a time if the mixture is too thick to drizzle. Taste and adjust the lemon, salt and pepper before serving.

Arrange and serve

Rows: Set out the toppings in separate bands over the greens, as the method suggests. This keeps the salad colourful and lets diners choose a little of each ingredient.

Timing: Assemble just before serving so the lettuce stays fresh and crisp. Serve the dressing over the platter or pass any extra at the table.

What to serve alongside

The salad is designed as a full meal, with fish, eggs and vegetables on one platter. If you want an accompaniment, offer crusty bread or warm potatoes, and keep the side simple so it does not compete with the toppings.

Recipe notes & tips

• Use a large platter so the toppings can sit in clear rows.
• Keep the skillet in a single layer of salmon rather than crowding the fillets.
• Drain the bacon well before chopping it to avoid adding excess grease to the salad.
• Add dressing gradually so the greens do not become soggy.
• Cut the avocado shortly before assembling to keep it looking fresh.

Variations

• Swap the greens: Use chopped romaine or another crisp lettuce in place of mixed leaves.
• Change the herbs: Replace the coriander with fresh parsley for a different flavour.
• Use another cheese: Crumbled feta can stand in for blue cheese, though it will taste less pungent.
• Make it milder: Use less garlic in the dressing and adjust to taste.
• Serve separately: Put the dressing in a small jug so everyone can add their own.

Common mistakes to avoid

• Overcooking the salmon: Check it after 4 minutes per side and remove it once cooked through.
• Skipping the resting time: Rest the fish for 10 minutes before flaking so it is easier to handle.
• Thick dressing: Blend in water a little at a time until it can be drizzled.
• Soggy greens: Dress the salad just before serving rather than letting it stand.
• Crowded bacon: Cook it in a large skillet with room to crisp, working in batches if needed.

How to store

Store leftover salad and dressing separately in covered containers in the fridge and eat within 1–2 days. The greens and dressed components soften over time; serve the leftover salmon cold, or warm it gently on its own rather than reheating the assembled salad.

Frequently asked questions