Description
This BBQ Salmon Cobb Salad is loaded with all of the delicious Cobb salad ingredients and with a special addition that even my salmon-hating husband loves: BBQ glazed salmon filets! Packed with nutrition AND flavor! No boring salads here.
Ingredients
Scale
For the Salmon:
- 2 (6-oz) center-cut filets of salmon, skin on
- 1 teaspoon dried BBQ seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons BBQ sauce
For the Lime BBQ Ranch Dressing:
- 3 tablespoons Greek yogurt
- Zest and juice of 1 lime
- 1 teaspoon dried BBQ seasoning
- 1 tablespoon BBQ sauce
- 1 tablespoon ranch dressing
- 1 tablespoon red wine vinegar
- ¼ cup extra-virgin olive oil
- Salt and pepper, to taste
For the Salad:
- 8 cups mixed greens of choice (I like a combo of romaine and baby greens)
- ½ cup cherry or grape tomatoes, halved
- ½ cup thinly sliced red onion
- 4 slices bacon, cooked and diced
- 2 hard- or soft-boiled eggs, peeled and halved or sliced
- ½ of an avocado, peeled, pitted, and diced
Instructions
For the Salmon:
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Spray the parchment with nonstick spray.
- Place the salmon filets, skin side down, on the parchment and sprinkle the BBQ seasoning, salt, and pepper evenly over the filets.
- Brush the BBQ sauce evenly over the salmon, coating the top and all the sides of the filets.
- Bake for 8-10 minutes or until the salmon easily flakes with a form and is firm to the touch.
- Remove from the oven and allow to cool slightly before using on the salad.
For the Dressing:
- Whisk all the ingredients except the olive oil together in a bowl.
- Slowly stream in the olive oil while constantly whisking to allow the mixture to thicken and emulsify.
- Season, to taste, with salt and pepper.
For the Salad:
- In a large bowl, combine the greens, tomatoes, onions, bacon, eggs, and avocado.
- Toss with some of the dressing and then top with the salmon filets. Drizzle on more dressing and then divide between serving plates.
Notes
- I like to do this salad with 7-minute eggs, which results in a jammy, somewhat runny yolk. Place eggs in a pot of boiling water, reduce the heat so that the water is simmering, and then cook the eggs for exactly 7 minutes. Place in a bowl of ice water until completely cooled. Peel under running water.
- For the bacon, I also like to do this in the oven. You can bake it at the same time as the salmon. Bake for 10-15 minutes at 400°F on a foil-lined baking sheet, flipping once, until crisp and browned.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: salad
Keywords: salmon salad recipe, healthy salad recipes, BBQ salmon recipe, easy salmon recipe, Cobb salad, BBQ salmon Cobb salad