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A healthy salmon cobb salad with all the flavor but healthier, easy to whip up and can be made dairy free. The ranch tahini dressing is full of fresh herbs. You will want to make this dressing weekly. Your new favorite salad!
The tahini ranch is by far one of my favorite dressings. If you aren’t familiar with tahini you should be. I use it a lot in my recipes because it is versatile and it creates a beautiful creamy base for dressings. Top it with any protein of choice.
Why Make This Salmon Cobb Salad Special
I love the salmon bacon combination personally, but I kept the bacon optional for this salad since it’s great as is. This salad is husband approved, he loves all the protein and takes in for lunch often. If you want to spice things up, try topping it with Baked Blackened Salmon!
It’s a great recipe to use up leftover produce in the fridge AND you can use any veggies that are in season. The options are truly endless here with this giant crunchy yummy salad.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Romaine. Fresh chopped romaine is the base of this salad. It stays crunchy and it holds the dressing well.
- Salmon. I like to use a high quality salmon, you can use wild caught or whatever salmon you enjoy.
- Bacon. Optional (not pictured but great with this salad!)
- Tomatoes. For color and tang.
- Hard Boiled Eggs. a cobb classic!
- Fresh Chives. For topping.
- Avocados. For topping and for creaminess.
- Feta. Blue cheese will also work. This adds an extra layer of punch and flavor. (optional!)
- Roasted Corn. Optional for topping depending on the season.
- Tahini. Well stirred tahini. I like this brand. This is for the dressing.
- Herbs. Lots and lots of fresh herbs make the dressing and the salad so tasty. Dill, parsley, chives and cilantro are used.
- Seasonings.
- Lemon. Fresh lemon juice is best.
- Garlic. This is for the dressing.
- Honey. Brings all the flavors together in the tahini dressing.
All other ingredients and measurements are listed in the recipe card below.
How To Make Salmon Cobb Salad
Ready to cook this Salmon Cobb Salad up? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Step One. Start with cooking your bacon (if using) I bake mine in the oven on a cookies sheet on foil on 350º for 20 – 30 minutes or however you prefer to cook bacon will work. Next, season the salmon with the salt, pepper, paprika and oregano. Start to cook your salmon. I cook mine in the air fryer on 390º for 9 minutes. or on the grill on medium high heat for about 3-4 minutes on each side.
- Step Two. While these items are cooking, boil your eggs. Fill a pot with enough water to just cover the eggs, place on high heat on the stove and bring to a boil. Once boiling, cook for 8 – 10 minutes. Empty hot water, fill with a small amount of cold water, add ice and let the eggs cool in an ice bath before peeling. You can also do this step the day before to cut back on time.
- Step Three. In a medium sized bowl, add tahini, water, lemon, honey. Finely chop the chives, cilantro, parsley and dill. Mince the garlic. Add this to the tahini and use an immersion blender or high-speed blender to mix the dressing. This will help blend the herbs up well and let the flavors combine. Add 1 tbsp of water to the dressing at a time if you need to thin it out a bit.
- Step Four. Chop up the cooked bacon, romaine, hard boiled eggs, feta, tomatoes, any other veggie you are using. Assemble in a large bowl. Pour 1/2 of the dressing in and mix well. If you’d like more dressing, add more! Add the salmon to the top if using, add chives for garnish and avocados. Serve and enjoy!
Recipe Tips
- If you are making this ahead of time, keep the dressing to the side until you are ready to serve to avoid any soggy lettuce.
- Try to chop things up in equal sizes for a great “chopped” cobb salad.
- This recipe is delicious without the salmon, feel free to skip the salmon if you can’t get your hands on any. The star of the salad is the tahini ranch.
- This salad will be good in the fridge for up to 2 days, it will get a bit soggy so I suggest eating it quick!
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Salmon Cobb Salad
Equipment
- large serving bowl
Ingredients
For the salmon
- .75 -1 lb salmon
- ½ tsp paprika
- ¼ tsp each salt & pepper
- ¼ tsp oregano
Tahini Ranch Dressing
- ¼ cup tahini , be sure it is well mixed
- 4 tbsp warm water
- 1 tsp fresh lemon juice
- ½ tbsp fresh cilantro
- ½ tbsp fresh dill
- ½ tbsp fresh parsley
- 2 garlic cloves minced
- ½ tsp each salt & pepper
- ½ tsp honey, *see notes
Cobb Salad
- 8 cups chopped romaine , about two medium heads of romaine.
- 4 hard boiled eggs, chopped
- 1 avocado, sliced
- ½ cup tomatoes, chopped
- ½ cup cooked bacon, chopped
- 4 tbsp feta or blue cheese, crumbled, optional
- ½ tbsp fresh chives, for topping
Instructions
- Start with cooking your bacon (if using) Next, season the salmon with the salt, pepper, paprika and oregano. Start to cook the salmon (if using). I cook mine in the air fryer on 390º for 9 minutes Grill on medium heat for about 3-4 minutes on each side.
- While these items are cooking, boil the eggs. Fill a pot with enough water to just cover the eggs, place on high heat on the stove and bring to a boil. Once boiling, cook for 8-10 minutes. Empty hot water, fill with a small amount of cold water, add ice and let the eggs cool in an ice bath before peeling. You can also do this step the day before to cut back on time.
Tahini Ranch Dressing
- In a medium sized bowl, add tahini, water, lemon, honey. Finely chop the chives, cilantro, parsley and dill. Mince the garlic. Add this to the tahini and use an immersion blender or high -speed blender to mix the dressing. This will help blend the herbs up well and let the flavors combine. **Add 1 tbsp of water to the dressing at a time if you need to thin it out a bit.
Assemble The Salad
- Chop up the cooked bacon, romaine, eggs, feta, chives , tomatoes, and any other veggies. Assemble in a large bowl.
- Pour 1/2 of the dressing in and mix well. If you'd like more dressing, add more! Add the salmon to the top if using. Serve immediately and enjoy.
Notes
- If you are making this ahead of time, keep the dressing to the side until you are ready to serve to avoid any soggy lettuce.
- Try to chop things up in equal sizes for a great “chopped” cobb salad.
- This recipe is delicious without the salmon, feel free to skip the salmon if you can’t get your hands on any. The star of the salad is the tahini ranch.
- This salad will be good in the fridge for up to 2 days, it will get a bit soggy so I suggest eating it quick!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved the vegan ranch and cannot believe how easy it was too make!
This is such a delicious salad. I only wish I was able to make my Salmon as pretty as yours.
This recipe was easy and delicious! Thank you. What ranch seasoning do you recommend?
I use the Simply Organic Mix or Primal Palate mix – Both are dairy free, good ingredients and tasty like Ranch seasoning should be 😉 So happy you enjoyed it!
When you say cook at 390 does it matter what setting? My air frier has options to fry, bake, and etc.
I usually do bake or the air fry option and they come out similar.