Layered Salmon Cobb Salad Recipe

Layered Salmon Cobb Salad Recipe

How To Make Layered Salmon Cobb Salad

This refreshing cobb salad takes a modern twist with layers of fresh vegetables and flaky salmon, all served with a side of creamy buttermilk dressing.

Preparation: 45 minutes
Cooking: 21 minutes
Total: 1 hour 6 minutes



  • ¾cupbuttermilk
  • ¼cupmayonnaise
  • 2tbspwhite wine vinegar
  • ½garlic clove,crushed
  • 2tspfresh dill,chopped
  • salt and ground black pepper,to taste
  • 3cupsfresh green beans,trimmed
  • 1lbsalmon fillets
  • ½tspvegetable oil
  • 4cupsgreen leaf lettuce,chopped
  • 1lbtomatoes,cut into bite-sized pieces
  • 15ozcorn,(1 can), drained
  • 2cucumbers,halved, sliced
  • 5eggs,hard boiled, halved
  • 4bacon slices,cooked, cut into thin strips
  • 4spring onions,thinly sliced


  1. Combine the buttermilk, mayonnaise, white wine vinegar, and garlic in a jar. Seal and shake well. Stir in the dill, salt, and pepper. Refrigerate dressing.

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the green beans, cover, and steam for 4 to 5 minutes until tender. Drain and let cool.

  3. Preheat the grill for medium heat and lightly oil the grate. Brush the salmon with vegetable oil; season with salt and pepper.

  4. Cook salmon on the preheated grill for 6 to 8 minutes per side until flesh flakes easily with a fork.

To Assemble:

  1. Layer the lettuce, tomatoes, corn, cucumbers, green beans, and hard-boiled eggs in a large glass trifle bowl. Place the salmon on top.

  2. Garnish with bacon and spring onions. Serve dressing alongside, and enjoy!


  • Calories: 489.69kcal
  • Fat: 30.78g
  • Saturated Fat: 7.65g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 10.11g
  • Polyunsaturated Fat: 9.96g
  • Carbohydrates: 27.93g
  • Fiber: 5.24g
  • Sugar: 12.12g
  • Protein: 28.80g
  • Cholesterol: 192.62mg
  • Sodium: 1213.24mg
  • Calcium: 135.25mg
  • Potassium: 1169.25mg
  • Iron: 3.12mg
  • Vitamin A: 190.92µg
  • Vitamin C: 30.71mg
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