Dinner

Caribbean Cobb Salad With Salmon Recipe

Name: Caribbean Cobb Salad With Salmon Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Caribbean
Ingredients: 4 tsp light brown sugar; 4 tsp reduced-sodium soy sauce; 1 tbsp onion powder; 2 tsp garlic powder; 1 tsp cayenne pepper; 1 tsp dried thyme; 1 tsp ground ginger; 1/2 tsp ground allspice; 4 tsp fresh lime juice (divided); Kosher salt, to taste; Freshly ground black pepper, to taste; 4 (4-oz.) salmon fillets; 2/3 cup canned coconut milk; 2 tsp chopped fresh cilantro; 1/4 cup neutral oil (such as canola or vegetable oil); 2 tsp fresh lime juice (remaining from total 4 tbsp); Reserved seasoning paste from above; 2 large heads romaine lettuce, chopped; 1 mango, peeled and finely chopped; 1 large red bell pepper, seeded and finely chopped; 1 avocado, sliced; 4 scallions, sliced; 1 cup chopped purple cabbage; 1 cup plantain chips; 3/4 cup cotija cheese, crumbled; 2 tbsp neutral oil (for cooking salmon)

ByMariam Harutyunyan August 8, 2026August 8, 2026

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Introduction

This Caribbean Cobb Salad with Salmon brings a vibrant mix of tropical flavors and fresh ingredients to your table. Perfectly seasoned salmon pairs beautifully with crisp lettuce, mango, and creamy avocado for a refreshing, satisfying meal.

A large white bowl filled with multiple colorful salad layers, starting with a base of mixed green lettuce leaves. On top of the lettuce, there are bright orange mango cubes on the left, bright red chopped bell peppers near the center, and purple cabbage cubes to the right. A piece of grilled salmon with a dark charred crust is placed in the middle, slightly sliced to show pink flesh inside. Fresh avocado slices in a bright green shade are layered near the bottom right. Crumbled white cheese is sprinkled across the salad, with a few crispy light yellow plantain chips scattered on top. A gold fork and spoon rest on the right edge of the bowl. To the right of the bowl, a white bowl with a thin dark blue rim holds a creamy light brown dressing. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tsp. light brown sugar
4 tsp. reduced-sodium soy sauce

1 tbsp. onion powder
2 tsp. garlic powder

1 tsp. cayenne pepper
1 tsp. dried thyme

1 tsp. ground ginger
1/2 tsp. ground allspice
2 tbsp. plus 2 tsp. fresh lime juice, divided

4 (4-oz.) salmon fillets
Kosher salt
Freshly ground black pepper

2/3 cup canned coconut milk
2 tsp. chopped fresh cilantro
1/4 cup plus 2 tbsp. neutral oil, divided

2 large heads of romaine lettuce, chopped
1 mango, peeled, finely chopped
1 large red bell pepper, seeded, finely chopped

1 avocado, sliced
4 scallions, sliced
1 cup chopped purple cabbage

1 cup plantain chips
3/4 cup cotija cheese

Instructions

Step 1: In a small bowl, combine brown sugar, soy sauce, onion powder, garlic powder, cayenne, thyme, ginger, allspice, and 4 teaspoons lime juice to form a thick paste. Season salmon fillets with salt and pepper, then rub each with 2 tablespoons of the seasoning paste. Let sit for 10 minutes and reserve the remaining paste.

Step 2: Whisk together coconut milk, cilantro, 1/4 cup oil, remaining 2 teaspoons lime juice, and reserved seasoning paste in a small bowl. Set the dressing aside.
Step 3: Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Cook salmon fillets 2 to 3 minutes per side until the flesh flakes easily and the marinade blackens. Transfer salmon to a plate.
Step 4: Arrange chopped romaine lettuce on a platter or divide among plates. Season with a pinch of salt. Add rows or small piles of mango, bell pepper, avocado, scallions, cabbage, and plantain chips.

Step 5: Sprinkle the salad with cotija cheese and top with the cooked salmon fillets.
Step 6: Drizzle the salad with half the dressing and season lightly with salt. Serve the remaining dressing on the side.

Tips & Variations

For extra brightness, add a squeeze of fresh lime juice just before serving.

Substitute chicken or shrimp for salmon if preferred.
Use kale or mixed greens instead of romaine for added texture.
Make the dressing ahead to deepen the flavors and save time on serving day.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated and bring it to room temperature before use, whisking well. Salmon is best eaten fresh but may be refrigerated for up to 1 day and gently reheated or served cold.