Salmon & Avocado Cobb Salad - No Dressing Recipe

Preheat and season

Pat salmon dry with paper towels. Brush both sides with 1 tablespoon olive oil. Season evenly with 3 teaspoons sea salt, 1 teaspoon freshly ground black pepper and 1 teaspoon smoked paprika. Let sit at room temperature for 10 minutes while you prep other ingredients.

Pan-sear the salmon

Heat a nonstick or stainless steel skillet over medium-high heat until hot. Add a light swipe of oil if needed. Place salmon fillet skin-side down and press gently for 15 seconds to ensure even contact. Cook skin-side down for 4–5 minutes without moving until the skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Finish and rest

Flip the salmon carefully and cook for an additional 1–2 minutes for medium doneness (adjust 2–4 minutes for thicker fillets or to your preferred doneness). Remove from heat, squeeze half a lemon over the fillet, and let rest on a cutting board for 5 minutes. Flake into large chunks or slice into 1-inch pieces, keeping skin pieces separate if desired.

While the salmon rests, assemble the base: combine 6 cups chopped romaine and 2 cups baby spinach in a large bowl or arrange on a platter for a composed Cobb. Scatter 1 cup halved cherry tomatoes and 1 cup diced cucumber evenly over the greens.

Add 4 slices chopped cooked bacon distributed in sections and place 2 quartered hard-boiled eggs in two or four portions across the salad (depending on serving style). Sprinkle optional 1 oz crumbled feta or blue cheese if using.

Prepare the avocado shortly before serving to prevent browning: halve, pit, peel and slice or cube 1 ripe avocado. Arrange the avocado pieces in a row or scattered sections over the salad.

Scatter 2 tablespoons thinly sliced red onion and 1 teaspoon capers (if using) near the avocado. Sprinkle 1 tablespoon chopped fresh chives and 1 tablespoon chopped dill or parsley evenly over the salad.

For a no-dressing finish that still adds moisture and brightness, drizzle 1 tablespoon extra-virgin olive oil and 1 tablespoon fresh lemon juice over the assembled salad, focusing on the greens and avocado. Season with 1/2 teaspoon flaky sea salt and 1/2 teaspoon cracked black pepper. If you prefer, serve lemon wedges alongside for additional acidity.

Top the salad with the flaked or sliced salmon, arranging pieces so each portion gets salmon, avocado and egg. Taste and adjust salt or lemon as needed, then serve immediately.