A Classic Salmon Caesar Salad is a delicious and nutritious twist on the traditional Caesar salad. This recipe features perfectly grilled salmon, crisp romaine lettuce, homemade Caesar dressing, and crunchy croutons for the ultimate balance of flavor and texture. Not only is this salad rich in protein and omega-3 fatty acids, but it also makes for a satisfying meal that’s both healthy and restaurant-quality.
PrintClassic Salmon Caesar Salad Recipe
- Total Time: 25
- Yield: 2 1x
Ingredients
For the Salmon:
- 2 salmon fillets (skin-on or skinless)
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
- 1 tbsp lemon juice
For the Salad:
- 1 large head romaine lettuce, chopped
- ½ cup cherry tomatoes, halved (optional)
- ¼ cup shaved Parmesan cheese
- ½ cup croutons (homemade or store-bought)
For the Caesar Dressing (Homemade Option):
- ½ cup mayonnaise (or Greek yogurt for a healthier version)
- 2 tbsp grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp anchovy paste (or 2 anchovy fillets, mashed)
- ¼ tsp black pepper
- ¼ cup olive oil
Instructions
Step 1: Preparing the Salmon
- Pat the salmon dry using paper towels to remove excess moisture. This helps achieve a nice crust while cooking.
- Season the salmon on both sides with olive oil, salt, black pepper, garlic powder, and smoked paprika. The seasoning enhances the natural flavors of the fish.
- Preheat a grill pan or skillet over medium-high heat. If grilling, preheat your grill to medium heat.
- Cook the salmon skin-side down first (if using skin-on fillets) for about 4-5 minutes, until crispy. Flip and cook for another 4-5 minutes until the salmon is opaque and flakes easily with a fork.
- Remove from heat and drizzle with lemon juice for added freshness. Let it rest for at least 5 minutes before slicing or flaking.
Step 2: Making the Caesar Dressing (If Homemade)
- In a mixing bowl, combine mayonnaise (or Greek yogurt), grated Parmesan, Dijon mustard, lemon juice, minced garlic, Worcestershire sauce, anchovy paste, and black pepper.
- Slowly whisk in the olive oil until the dressing is smooth and emulsified.
- Taste and adjust seasoning if needed. If the dressing is too thick, add a teaspoon of water or more lemon juice for a thinner consistency.
- Refrigerate the dressing for at least 10 minutes to enhance the flavors.
Step 3: Assembling the Salad
- Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
- Add the halved cherry tomatoes for a fresh, juicy element (optional but recommended).
- Drizzle the Caesar dressing over the lettuce and toss gently to coat evenly.
- Sprinkle shaved Parmesan cheese and croutons over the salad for crunch and extra flavor.
Step 4: Adding the Salmon
- Place the cooked salmon on top of the prepared salad. You can either serve it whole or flake it into bite-sized pieces.
- Garnish with extra Parmesan cheese, freshly cracked black pepper, and a drizzle of dressing if desired.
Step 5: Serving & Storage Tips
- Serve immediately for the best texture and taste.
- If storing leftovers, keep the dressing separate to prevent the lettuce from wilting.
- Refrigerate the cooked salmon in an airtight container for up to 2 days.
- The Caesar dressing can be stored in the fridge for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Salad, Main Course
- Method: Grilling, Pan-searing, Tossing
- Cuisine: American, Mediterranean-Inspired
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