This Salmon Cobb Salad is packed and loaded with all the goods! Wild canned salmon makes it a breeze to put together. A healthy homemade Greek yogurt dressing and perfect jammy eggs send it over the top!
Are you a salad lover like I am? And I mean a reeeeal salad lover! I love anything from a good ol’ Kale Caesar Salad to a simple AF Tomato Salad. Gimmie it all, baby! And, I’m actually proud to admit that it’s been this way FOREVER. I’ve always loved salads, even as a kid. My earliest memory, I swear to the God of Cobb Salads, is getting asked the famous “What’s your fav food?!” question and staring my classmates dead in the face when I responded ‘Salad’. Ok, ok…perhaps that wasn’t my earliest memory. But I swear, salad was indeed one of my first true loves. I’ve just always loved what you could do with ‘em…(I mean, just look at this Loaded Taco Salad!!!)
It’s funny, cause everyone has their own way of including salad as part of a meal. Do you eat it as an appetizer before the main event? How about as a side to compliment your fav dish? Do you save it for the end, the aftermath, kind of like a digestivo in food form? (This is the one we always used to do as a family and I never thought it was weird until a friend came over for dinner back in like the fifth grade and questioned why it was an after meal thing instead of before)…. Orrrrr do you do as I’ve been doing lately and say to hell with anything else, salad IS the main event?! That’s right…I feed my grown man salad for dinner!!!
You already know I’m a saucy + toppings kinda gal. Therefore, realistically speaking, I’ma throw whatever is in my line of sight that day onto the collection of greens I happen to have on hand. There’s no hoping for the best here, y’all, cause anything goes and the outcome is almost always your new “best salad evvvaah”. This Salmon Cobb Salad with the most perfect Homemade Dressing is definitely no exception….I meaaaan, just look at those jammy eggs!!!
WHAT’S COBB SALAD?
Ahhh, the classic Cobb Salad. The good ol’ everyone-knows-it Cobb Salad. The Salad that’s likely gonna be on the menu Cobb Salad. You know the one. However, I make this one a litttttle bit different than the well-known Chicken version. What can I say, I like changing things up a bit! Meet: Salmon Cobb Salad with the easiest Homemade Dressing.
Traditionally, a Cobb Salad is made with Chicken (but I did Salmon!), tomatoes, bacon, hard boiled eggs (but I did mouth-watering soft and jammy), blue cheese (but I for some reason, didn’t have any cheese on hand), fresh chopped lettuce (but I did my go-to salad base instead aka spinach and spring mix) and a nice vinaigrette dressing (which believe you me, this homemade Greek Yogurt Mustard Dressing, although not quite the vinaigrette type, is IT). Here, I added onions, cucumbers and green olives because there’s not a dish I can think of that doesn’t elevate without ’em. And, if you ask me, the beauty of a ‘classic’ Cobb Salad is that it doesn’t have to be so classic after all. Am I right?
WHAT YOU’LL NEED TO MAKE THIS COBB SALAD WITH SALMON & HOMEMADE DRESSING (INGREDIENTS)
This Salmon Cobb Salad is quick to come together thanks to the canned salmon which requires no cooking. It’s fresh, crisp and loaded with veggies. Let’s get into the details a little bit more down below:
- Canned Salmon: I like using canned wild, sockeye salmon for this recipe. Be aware, people! Canned salmon often has skin and bones but fear not! Not only are they full of calcium and good for you, once you mix it all up and crush them with a fork, you won’t even notice them. However, I know that bones in fish gross some people out (aka the boyfriend) so if that’s you, consider going for a canned salmon labelled as boneless and skinless. PRO TIP: If you don’t like canned salmon, canned tuna is a great substitute!
- Greens: The base of our Salmon Cobb Salad. I used mixed baby greens but anything would work here! Spinach, arugula, kale, lettuce, a mixture…whatever floats your boat!
- Bacon: ‘Cause everything’s better with a little bit of bacon, am I right? Adds saltiness and a bit of smokeyness to the salad.
- Cucumber: Adds a fresh bite and crunch to the salad. We generally prefer ours peeled, however, whether or not you peel yours is up to you!
- Cherry Tomatoes: Adds the perfect bite sized gems of freshness and juiciness to this Salmon Cobb Salad. You can use chopped tomatoes instead, if you prefer.
- Red Onion: Adds a nice oniony crunch and pop of colour to the salad. However, you can use white or even green onion instead, if you prefer.
- Olives: Adds a salty, flavourful bite to this Salmon Cobb Salad. I like using whole Manzanilla Olives for this recipe, however, sliced green or even black olives can be used instead, if you prefer.
- Eggs: These perfect jammy eggs are drool worthy all on their own! They add texture, flavour and creaminess to this Salmon Cobb Salad. If you don’t like runny yolk, try it with my Instant Pot Hard Boiled Eggs instead!
- Greek Yogurt: Makes the dressing creamy and smooth. Plain works best in this recipe.
- Maple Syrup: Adds a bit of sweetness and balance to the dressing. You can use honey instead, if you prefer.
- Olive Oil: Adds flavour, texture and smoothness to the dressing for this Salmon Cobb Salad. As always, good quality extra virgin is best.
- Apple Cider Vinegar: Adds acidity and tang to the dressing, providing a little bit of a balance. You can use red or white vinegar or even fresh lemon juice instead, if you prefer.
- Garlic Powder: Adds a nice but subtle garlic flavour to the easy homemade dressing.
- Smoked Paprika: Adds a bit of smokiness and colour to the canned salmon.
- Salt and Pepper: Adds balance and makes the rest of the flavours in this salad pop.
HOW TO MAKE COBB SALAD WITH SALMON (KEY TIPS)
- Don’t be alarmed by the bones in the canned salmon. They’re full of calcium and good for you. I know there might seem like there are TONS but don’t worry, when crushed with a fork and mixed in with the rest of the ingredients you won’t taste a thing. EXTRA TIP: The thought of bones in fish, though, just turns some people (aka my boyfriend) off completely. If this sounds like you, you can always purchase boneless and skinless canned salmon instead. Alternatively, try this salad with canned tuna!
- Keep a close eye on the bacon in the last couple minutes of broiling to ensure it doesn’t burn. Every oven is different and while my method for broiling bacon is easy and mess free, it could burn easily if not watched. EXTRA TIP: Be sure to transfer the bacon to a paper towel lined plate to absorb the excess grease before chopping and adding to the salad.
- Be diligent when cooking the eggs. They need 6.5 minutes and 6.5 minutes only! EXTRA TIP: Drop them in a boil of ice water after the 6.5 minutes is up to stop the cooking! The most perfect jammy eggs EVERY.SINGLE.TIME. EXTRA EXTRA TIP: When you slice the egg open, do so over top of the salad as the inside is verrry runny and you don’t want to lose any of that good yolk.
- Make sure the ingredients for the dressing are well combined before topping the salad to ensure all the flavours get evenly distributed. Don’t add the dressing to the salad until you’re ready to eat or serve or it’ll become soggy.
FREQUENTLY ASKED QUESTIONS
And so, the truth is in the dressing, huh. Well, trust me on this. This Homemade Greek Yogurt Mustard Dressing is to die for and brings about the flavours soooo well (I’ve secretly been using it on evvvverything!). With only a few ingredients you probably already have on hand (olive oil, greek yogurt, dijon mustard, apple cider vinegar, honey, garlic powder, salt and pepper), you can’t go wrong with this dressing that takes only a few minutes to make! PRO TIP: Keep it in a squeeze bottle in your fridge and thank me later. But, don’t say I didn’t warn ya, it’s sliggghtly addictive!
You can definitely make components of this Salmon Cobb Salad in advance! The dressing (which will last up to a week in the fridge), the jammy eggs (don’t peel or slice until ready to use) and the crumbled bacon (just store in an airtight container in the fridge). Then, you can easily throw the salad and fresh veggies together with the salmon when you’re ready to eat and voila, can it get any simpler than this?!
The beauty of this Cobb Salad is that with the addition of canned salmon, it’s a perfectly satisfying meal all on it’s own! However, if you’d still like to serve it up with something some nibbles like these Vegan Buffalo Cauliflower Bites, Bacon Wrapped Water Chestnuts or Oven Roasted Pumpkin Seeds are all good options.
FOR THE SALAD
- 8 cups Greens of Choice*
- 1 213 g can Wild Sockeye Salmon*
- 5 strips Broiled Bacon, see instructions*
- 2 Jammy Eggs, see instructions
- 1/4 cup Red Onion, sliced
- 1/2 cup Manzanilla Olives
- 1/2 cup Cucumber, sliced
- 12 Cherry Tomatoes, halved
- 1/2 tsp Smoked Paprika
- Salt and Pepper, to taste
- 1 tbsp Extra Virgin Olive Oil
FOR THE DRESSING
- 4 tbsp Extra Virgin Olive Oil
- 4 tbsp Maple Syrup or Honey
- 4 tbsp Plain Full Fat Greek Yogurt
- 1 tbsp Apple Cider Vinegar
- 1.5 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- Salt and Pepper, to taste
Make the Jammy Eggs
- Bring a pot of salted water to a boil.
- Carefully lower the eggs into the water and set your timer for 6.5 minutes. Pay attention...time matters here, folks.
- While the eggs are boiling, prepare a large bowl filled with cold water and a few ice cubes (ice bath).
- Once the time is up, drain the eggs and carefully place them in the ice bath and leave them there for 2 minutes.
- When ready to use, peel and carefully slice in half (do this part over the salad, they're verrrrry runny!)
Make the Broiled Bacon
- Set oven to broil on high. Place bacon on a parchment lined baking sheet in a single layer. Place under the broiler for 6 or so minutes, turning once. Keep an eye in the last couple minutes to ensure they don't burn. Set on a paper towel lined plate to drain the grease then slice into bite sized pieces.
- Mix all the dressing ingredients in a jar or bowl until well combined. Set aside (or in the fridge) until ready to use.
- Drain the canned salmon and season with smoked paprika, 1 tbsp EVOO and salt and pepper, to taste. Divide the greens amongst two large bowls and spoon the salmon on top, in the center of the greens, evenly dividing it amongst the two bowls.
- Surround the salmon with cucumbers, broiled bacon, red onion, olives and cherry tomatoes. Top with the Jammy Eggs, a couple drizzles of the dressing and more salt and pepper to taste.
I used mixed baby greens but anything would work here! Spinach, arugula, kale, lettuce, a mixture...whatever floats your boat!
Don't be alarmed by the bones in the canned salmon. They're full of calcium and good for you. I know there might seem like there are TONS but don't worry, when crushed with a fork and mixed in with the rest of the ingredients you won't taste a thing.
You could use fresh salmon cooked however you like instead, if you prefer...leftover salmon or canned tuna work well, too!
For more detailed instructions on how to broil bacon, get out this post.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1167Total Fat: 66gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 283mgSodium: 1435mgCarbohydrates: 92gFiber: 34gSugar: 42gProtein: 70g
Nutrition is only an estimate and calculated using Nutritionix.
MORE HEALTHY SALAD RECIPES FOR YOU TO LOVE