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Crispy Blackened Salmon Cobb Salad with Easy Homemade Avocado Ranch Dressing

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A flavorful and satisfying Cobb salad featuring crispy blackened salmon atop fresh greens, complemented by a creamy homemade avocado ranch dressing. Perfect for a quick, nourishing meal with a balance of smoky, spicy, and fresh flavors.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin removed
  • 2 tablespoons paprika (smoked or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to season
  • 2 tablespoons olive oil or avocado oil (for crispiness)
  • 6 cups mixed greens (romaine, butter lettuce, arugula blend)
  • 2 large eggs, hard-boiled and sliced
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 4 slices cooked bacon, chopped (optional)
  • 1/2 cup crumbled blue cheese or feta (optional)
  • 1/2 cup cucumbers, diced
  • 1 ripe avocado, peeled and pitted (for dressing)
  • 1/2 cup Greek yogurt (use dairy-free if preferred)
  • 1/4 cup buttermilk or milk of choice (adjust for desired thickness)
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons fresh chives or dill, chopped
  • Salt and pepper to taste

Instructions

  1. In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper.
  2. Pat the salmon fillets dry with paper towels for a crispier crust.
  3. Rub the spice mix evenly on all sides of the fillets and let rest for 10 minutes at room temperature.
  4. Place eggs in a saucepan, cover with cold water, bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10 minutes, transfer to ice water to cool, peel and slice.
  5. In a blender or food processor, combine ripe avocado, Greek yogurt, buttermilk, lemon juice, minced garlic, and fresh herbs. Blend until smooth and creamy. Season with salt and pepper to taste. Add more milk if needed for desired consistency. Chill until ready to serve.
  6. Heat skillet over medium-high heat and add olive or avocado oil. When oil is hot, place salmon fillets in pan.
  7. Cook salmon for 3-4 minutes on each side until crust is dark and crispy but not burnt, and salmon flakes easily with a fork. Remove from heat and let rest for a couple of minutes.
  8. Arrange mixed greens on a large platter or individual plates as the base.
  9. Add sliced eggs, avocado slices, cherry tomatoes, cucumbers, bacon, and cheese in rows or clusters to resemble a classic Cobb salad layout.
  10. Place crispy blackened salmon fillets on top.
  11. Drizzle generously with avocado ranch dressing or serve on the side.
  12. Garnish with extra chopped chives or dill and freshly cracked black pepper. Serve immediately.

Notes

Pat salmon dry before seasoning for a crisp crust. Use oils with high smoke points like avocado or grapeseed oil to prevent burning. Cook salmon in batches if needed to avoid crowding the pan. Let salmon rest after cooking to lock in juices. Dressing can be made ahead and stored up to 2 days; stir before serving. Adjust cayenne pepper to taste for spice level. For gluten-free, omit bacon or use turkey bacon and substitute cheese if needed.

Nutrition

Keywords: blackened salmon, Cobb salad, avocado ranch dressing, crispy salmon salad, healthy salad, quick dinner, homemade dressing

Find it online: https://evabake.com/crispy-blackened-salmon-cobb-salad-recipe-easy-homemade-avocado-ranch-dressing/