Salmon Caesar Salad (Printable)

Grilled salmon meets crisp romaine with homemade Caesar dressing for a satisfying meal ready in 30 minutes.

# What You Need:

→ For the Salmon

01 - 4 skinless salmon fillets (about 5 ounces each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika

→ For the Salad

07 - 2 large heads romaine lettuce, washed and chopped
08 - 1 cup cherry tomatoes, halved
09 - 1/2 small red onion, thinly sliced
10 - 1 cup croutons
11 - 1/3 cup freshly grated Parmesan cheese

→ For the Caesar Dressing

12 - 1/2 cup mayonnaise
13 - 2 tablespoons freshly squeezed lemon juice
14 - 2 teaspoons Dijon mustard
15 - 2 teaspoons Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
17 - 1 garlic clove, minced
18 - 1/4 cup finely grated Parmesan cheese
19 - Salt and pepper, to taste

# Steps:

01 - Preheat grill or grill pan over medium-high heat.
02 - Pat the salmon fillets dry. Brush both sides with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
03 - Grill salmon for 3-4 minutes per side, or until cooked through and lightly charred. Remove from heat and let rest.
04 - While the salmon cooks, prepare the Caesar dressing: In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, garlic, Parmesan, salt, and pepper until smooth.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes, red onion, and croutons. Drizzle with Caesar dressing and toss to coat evenly.
06 - Divide the salad among four plates. Place a grilled salmon fillet on top of each. Sprinkle with extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • You get that perfect restaurant quality Caesar flavor without any complicated techniques or hard to find ingredients
  • The combination of warm grilled salmon and cool crisp salad creates an irresistible texture contrast
02 -
  • Let the salmon rest for a few minutes after grilling so the juices redistribute throughout the fish
  • The dressing tastes better if you make it ahead and let it sit for at least 30 minutes
03 -
  • Make extra dressing and store it in a jar in the refrigerator for up to a week
  • If your salmon has skin grill it skin side down first for the easiest removal later

Return