Alaska Sockeye Salmon Cobb Salad

Roasted sockeye salmon on top a cobb salad on flat bread

  • Preparation Time: 25 minutes
  • Cook time: 6 minutes
  • Yield: 12 servings

Green Goddess Dressing:

  • 12 oz Mayonnaise
  • 1 oz White Wine Vinegar
  • 1/4 cup Parsley, fresh, roughly chopped
  • 1/4 cup Green Onion, roughly chopped
  • 1 Tbsp Basil, fresh, roughly chopped
  • 1 Tbsp Dill, fresh, roughly chopped
  • 1/8 tsp White Pepper, fine

Roasted Sockeye Salmon:

  • 4 lbs Sockeye Salmon Fillets, cut into 1-oz pieces
  • 3 oz Vegetable Oil
  • 1 Tbsp Kosher Salt
  • 1 tsp Black Pepper, fine


  • Puff Pastry


  • 1 oz Green Goddess Dressing
  • 3 oz Mesclun Mix
  • 1 rectangle Flatbread
  • 4 oz roasted Sockeye Salmon
  • 1 oz Avocado, peeled, chopped
  • 1 oz Bacon, cooked, chopped
  • 1 oz Cherry Tomatoes, halved
  • 1 oz hardboiled Egg, cut in wedges


Green Goddess Dressing: Combine all ingredients in a food processor. Process for 60 seconds, or until the herbs are finely chopped and well combined. Pour dressing into squeeze bottles and refrigerate.

Roasted Sockeye Salmon: Place salmon pieces in a stainless steel bowl. Add oil, salt and pepper. Toss gently to coat salmon. Space pieces apart on a sheet pan and roast salmon for 6 minutes or until internal temperature reaches 145°F. Gently remove salmon from sheet pan to cool. Refrigerate.

Flatbread: Cut 8"x6" rectangle of puff pastry. Gently place puff pastry on parchment-lined sheet pan. Dock (poke holes in) pastry. Bake until golden brown.

Assembly: Assemble each fork and knife sandwich in this order: Brush flatbread with ½ oz. (about 1 Tbsp) Green Goddess Dressing. In a stainless steel bowl, toss Mesclun mix with remaining dressing to coat. Arrange dressed greens on flatbread. Arrange salmon pieces in a line in the center of the salad. Arrange remaining ingredients in lines on both sides of salmon.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)