Go Back
–+ servings
Overhead of Salmon Cobb Salad.
Print Recipe
No ratings yet

Salmon Cobb Salad Recipe

This delicious Caribbean-inspired Salmon Cobb Salad is packed with marinated, then charred, salmon, flavorful mango, sauteed red pepper and creamy avocado.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: American, caribbean
Keyword: Salmon, salmon salad
Servings: 4 servings
Calories: 369kcal
Author: Tara Noland

Equipment

Ingredients

Salmon Marinade

  • 4 4 oz salmon fillets skin on
  • 1 1/2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp allspice
  • 1/2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste

Coconut Cilantro Dressing

  • 1 cup coconut milk from a can
  • Juice of 2 limes
  • Zest of one lime
  • 1 tbsp chopped fresh cilantro packed
  • Pinch of salt

Salad

  • 1 head green leaf lettuce
  • 1 cup shredded cabbage purple or green
  • 1 mango peeled and diced
  • 1 sweet red pepper diced
  • 1 avocado sliced
  • 2 green onions sliced
  • 1/2 cup crumbled feta cheese

Instructions

Salmon

  • In a small bowl, whisk together the brown sugar, soy sauce, onion powder, garlic powder, cayenne, thyme, paprika, and allspice with ½ tbsp of lime juice and olive oil.
  • Season salmon fillets lightly with kosher salt and black pepper (remember, the soy adds salt already). Coat the fillets generously with the spice paste.
  • Heat a drizzle of oil in a cast-iron skillet over medium-high heat. Sear the salmon for 3 to 4 minutes per side until the sugar caramelizes into a dark, spicy crust. Let it rest, remove the skin, and then flake into large, succulent chunks. Keep the salmon grease in the skillet and sauté diced pepper until it begins to soften. Work at high temperatures for a slightly charred flavor.

Salad Dressing

  • Whisk the coconut milk with the juice and zest of one lime and the chopped cilantro.
  • Add a pinch of salt and a dash of black pepper. This should be silky, bright, and slightly runny.

Building The Salad

  • Toss the chopped lettuce and shredded cabbage together to create a crunchier, more colorful bed. Add flaked salmon, diced mango, sauté red bell pepper, sliced avocado and sliced green onions on top. Sprinkle the crumbled feta cheese over the top and drizzle the coconut-cilantro dressing.

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1 | Calories: 369kcal | Carbohydrates: 28g | Protein: 9g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 763mg | Potassium: 839mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8860IU | Vitamin C: 80mg | Calcium: 181mg | Iron: 4mg