If you’re craving a refreshing yet hearty meal, the Grilled Salmon Cobb Salad with Mustard Vinaigrette is your new go-to dish. Combining fresh greens, smoky turkey bacon, and shredded mozzarella cheese (vegetal), this salad offers a perfect balance of vibrant flavors and satisfying textures. The tangy mustard vinaigrette ties everything together beautifully, making each bite deliciously memorable. It’s ideal for lunch, dinner, or anytime you want a healthy, flavorful feast in one bowl.

Why You’ll Love This Recipe

Fresh and Flavorful: Every bite bursts with a mix of crisp greens, juicy grilled salmon, and savory smoked turkey bacon.
Protein-Packed: Salmon and turkey bacon fuel you with essential nutrients and keep you feeling full longer.
Easy and Quick: This recipe comes together quickly with simple ingredients and straightforward steps.
Versatile: It works great for meal prep, a light dinner, or impressing guests at your next gathering.
Bright Mustard Vinaigrette: The tangy dressing elevates flavors and adds a perfect zing to balance the richness.

Ingredients You’ll Need

Using easy-to-find ingredients, this Grilled Salmon Cobb Salad with Mustard Vinaigrette brings together components that each enhance the dish’s texture, color, and nutrition. Fresh greens provide crunch, while smoked turkey bacon adds a smoky touch, and shredded mozzarella cheese (vegetal) creates a creamy contrast.

Fresh mixed greens: A colorful mix of lettuce, spinach, and arugula for crispness and nutrients.
Salmon fillets: Fresh, skin-on salmon for grilling that stays tender and juicy.
Smoked turkey bacon: Adds smoky flavor without overpowering the salad’s freshness.
Cherry tomatoes: Sweet and juicy bursts of color and taste.
Hard-boiled eggs: Protein-rich bites that make the salad more filling.
Avocado slices: Creamy texture to complement the grilled salmon.
Shredded mozzarella cheese (vegetal): Mild, melty cheese that balances savory and fresh flavors.
Green onions: Light onion flavor for freshness and color.
Mustard vinaigrette: A blend of mustard, apple cider vinegar, olive oil, and seasonings to bring it all together.

Variations for Grilled Salmon Cobb Salad with Mustard Vinaigrette

Feel free to make this salad your own by experimenting with ingredients or adjusting flavors to suit your taste or dietary needs. It’s wonderfully adaptable and keeps well with simple swaps.

Protein swap: Use grilled chicken breast or tofu if you want a different protein option.
Dressing flavor: Add a touch of honey or fresh herbs like dill to the mustard vinaigrette for a twist.
Cheese alternative: Substitute shredded mozzarella cheese (vegetal) with crumbled feta or goat cheese if preferred.
Add nuts or seeds: Toasted almonds or pumpkin seeds add a satisfying crunch and extra nutrition.
Extra veggies: Incorporate cucumbers, radishes, or roasted peppers for more color and variety.

Fresh Grilled Salmon Cobb Salad with Mustard Vinaigrette

How to Make Grilled Salmon Cobb Salad with Mustard Vinaigrette

Step 1: Prepare the Salmon

Begin by seasoning the salmon fillets with salt, pepper, and a light drizzle of olive oil. Preheat your grill to medium-high heat and cook the salmon skin-side down for about 4-5 minutes, then flip carefully and grill for another 3-4 minutes until cooked through and flaky.

Step 2: Cook the Smoked Turkey Bacon

While the salmon grills, heat a skillet over medium heat and cook smoked turkey bacon until crispy. Once done, remove and drain on paper towels to keep it crunchy but not greasy.

Step 3: Prepare the Salad Components

Wash and dry the mixed greens thoroughly. Slice cherry tomatoes in half, chop the green onions, peel and slice the avocado, and shred the mozzarella cheese (vegetal). Peel and quarter the hard-boiled eggs.

Step 4: Make the Mustard Vinaigrette

In a small bowl, whisk together Dijon mustard, apple cider vinegar, minced garlic, olive oil, salt, and pepper until emulsified. Taste and adjust seasoning as needed to strike a perfect balance of tang and creaminess.

Step 5: Assemble the Salad

In a large bowl or platter, arrange the greens as a base. Artistically place grilled salmon pieces, smoked turkey bacon strips, tomatoes, green onions, avocado, shredded mozzarella cheese (vegetal), and hard-boiled egg quarters on top. Drizzle the mustard vinaigrette over everything just before serving.

Pro Tips for Making Grilled Salmon Cobb Salad with Mustard Vinaigrette

Pat salmon dry: Removing excess moisture helps achieve a crispy exterior when grilling.
Don’t overcook salmon: Aim for a slightly pink center to keep it tender and moist.
Use fresh mustard: Freshly made or good-quality Dijon makes the vinaigrette taste bright and authentic.
Chill salad ingredients: Keep greens and veggies cold until assembly for maximum freshness.
Secure avocado: Toss avocado slices in a little lemon juice to prevent browning.

How to Serve Grilled Salmon Cobb Salad with Mustard Vinaigrette

Garnishes

Add a sprinkle of fresh chopped herbs like parsley or dill on top to brighten flavors and make the presentation pop even more.

Side Dishes

Serve alongside crusty whole-grain bread or garlic toasted baguette slices to scoop up the salad and make the meal complete.

Creative Ways to Present

Try layering the salad components in a clear glass bowl for an impressive visual of fresh colors before tossing, or arrange each ingredient in neat rows on a large platter for a classic Cobb salad look.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad components separately in airtight containers, especially the dressing, which should be added fresh before serving to maintain crispness.

Freezing

Grilled salmon can be frozen separately for up to 2 months, but avoid freezing the assembled salad to preserve texture and freshness.

Reheating

Warm grilled salmon gently in the oven or microwave before adding to fresh salad ingredients; avoid reheating smoked turkey bacon to keep it crisp.

FAQs

Can I use frozen salmon for this recipe?

Yes, just make sure to fully thaw and pat dry the salmon before grilling to ensure even cooking and a nice sear.

Is the mustard vinaigrette dairy-free?

Absolutely, this vinaigrette is made with olive oil, apple cider vinegar, and mustard without any dairy ingredients.

How long can I keep the dressing in the fridge?

The mustard vinaigrette can be stored in a sealed container for up to one week and should be shaken or whisked before use.

Can I make this salad vegetarian?

For a vegetarian version, swap salmon with grilled tofu or chickpeas and omit smoked turkey bacon.

What’s the best way to boil eggs for this salad?

Place eggs in boiling water for about 9-10 minutes, then cool immediately in ice water to make peeling easier and to prevent overcooking.

Final Thoughts

The Grilled Salmon Cobb Salad with Mustard Vinaigrette is a delightfully fresh and nutrient-rich dish that’s surprisingly simple to put together. Whether you’re serving it for a light lunch or a satisfying dinner, you’ll love how the flavors come alive in every colorful bite. Give this recipe a try and enjoy a vibrant meal that feels indulgent yet wholesome at the same time.

Grilled Salmon Cobb Salad with Mustard Vinaigrette

Author: Anthony
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Gluten Free

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Description

The Grilled Salmon Cobb Salad with Mustard Vinaigrette is a refreshing and hearty meal combining fresh mixed greens, smoky turkey bacon, and creamy shredded mozzarella cheese (vegetal). Enhanced with juicy cherry tomatoes, hard-boiled eggs, ripe avocado, and a tangy mustard vinaigrette, this salad offers vibrant flavors and satisfying textures perfect for lunch, dinner, or anytime you want a healthy, flavorful dish in one bowl.

Instructions

Prepare the Salmon: Season the salmon fillets with salt, pepper, and a light drizzle of olive oil. Preheat a grill to medium-high heat. Grill the salmon skin-side down for 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the salmon is cooked through and flakes easily.
Cook the Smoked Turkey Bacon: While the salmon cooks, heat a skillet over medium heat. Cook the smoked turkey bacon until crispy. Remove and drain on paper towels to keep it crunchy without excess grease.
Prepare the Salad Components: Wash and dry the mixed greens thoroughly. Slice cherry tomatoes in half, chop the green onions, peel and slice the avocado, shred the mozzarella cheese (vegetal), and quarter the hard-boiled eggs.
Make the Mustard Vinaigrette: In a small bowl, whisk together Dijon mustard, apple cider vinegar, minced garlic, olive oil, salt, and pepper until well emulsified. Taste and adjust the seasoning to balance tanginess and creaminess.
Assemble the Salad: On a large platter or bowl, spread the mixed greens as a base. Arrange grilled salmon pieces, smoked turkey bacon strips, cherry tomatoes, green onions, avocado slices, shredded mozzarella cheese (vegetal), and hard-boiled egg quarters on top. Drizzle the mustard vinaigrette evenly over the salad just before serving.

Notes

Pat salmon dry before grilling to help achieve a crispy exterior.
Avoid overcooking salmon; a slightly pink center keeps it tender and moist.
Use fresh or high-quality Dijon mustard for a bright, authentic vinaigrette flavor.
Keep salad ingredients chilled until assembly to maintain freshness.
Toss avocado slices in a bit of lemon juice to prevent browning.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salads
Method: Grilling
Cuisine: American