Categories: Eats, Life Style

Salmon Cobb Salad

Hey, What’s Cookin’?

Depending upon how your weekend went, you may have a great deal of hard-boiled eggs to use up this week. One delicious way to enjoy those eggs is in a salad–a Salmon Cobb salad, to be specific.  You may have heard of Cobb salad, but don’t really know much about it beyond its appearance on menus. The origins of Cobb Salad are not exactly known; several stories exist about how the salad was invented. The most popular (and probably most likely) story is that it was invented in 1937 at the famous Hollywood Brown Derby restaurant, where it was a signature dish. Supposedly, it is named for the restaurant’s owner, Robert Howard Cobb. Stories vary whether the salad was invented by Cobb or by his chef.

Regardless of the where and when of its origin, a Cobb salad is usually composed of chicken, hard-boiled eggs, bacon, lettuce, and tomatoes. But more than 80 years later, there are endless  variations of it. So this Cobb salad includes baked salmon filet instead of chicken, and uses a buttermilk-based dressing instead of an oil/red wine vinegar dressing. I think you’ll enjoy this version–so give this Salmon Cobb Salad a try sometime this week!

Salmon Cobb Salad

Serves: 4 as a meal
Serves: 8 as part of a meal


  • 1/4 cup Greek yogurt, such as Fage Total or Fage 2%
  • freshly ground black pepper
  • 2 baskets of yellow, red, or orange cherry tomatoes


  1. Whisk buttermilk, Greek yogurt, mayonnaise, shallots, dill, lemon juice, and salt in a small bowl until well combined. Season with pepper. Cover and refrigerate until cold, about 30 minutes.
  2. Arrange bacon in a single layer in a large saute pan, and cook over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels. When cool, crumble bacon into bite-size pieces.
  3. Arrange the lettuce on a large platter. Attractively arrange the bacon, tomatoes, eggs, flaked salmon, and avocado chunks on top the lettuce. Drizzle 1/4 of the dressing over all and season with pepper. Serve with remaining dressing on the side.

Notes:  If you prefer you can serve the salad in individual bowls. Evenly divide the bacon, tomato, eggs, salmon, and avocado among the bowls. Pass the dressing and allow each individual to add their own.



Photograph via Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *