Salmon Caesar Salad - superman cooks

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Salmon Caesar Salad is an upgrade to a classic recipe, made with Blackened Salmon and homemade Caesar dressing. Don't forget the crunchy croutons!

hands serving caesar salad into wooden bowls

A Classic Caesar Salad is one of our go-to weeknight dinners. Like our Niçoise Salad recipe, it's light, healthy, and always satisfies. Blackened Salmon fillets really add a level of flavor to this recipe, drizzled in Keith's famous Homemade Caesar Dressing. We're big believers in homemade croutons (crunchy on the outside and soft on the inside) to round out this family favorite meal.

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Ingredients
Caesar Dressing without anchovies
Instructions
Variations
Storage
Is Caesar salad healthy?
FAQ
Salmon Caesar Salad recipe
Related recipes

Ingredients

SALMON FILETS: fresh salmon filets (we like wild-caught salmon)
OLIVE OIL: (for the salmon and the salad dressing) use the best quality extra virgin olive oil you can afford
BLACKENED SEASONING: to season salmon. Make Homemade Blackened Seasoning or buy pre-made seasoning.
ROMAINE LETTUCE: 1 large head of romaine, cleaned and chopped
EGG YOLKS: for dressing
FISH SAUCE: for dressing (we like this better than anchovies)
DIJON MUSTARD: for dressing (get good quality, grainy mustard)
FRESH LEMON JUICE: (juice from ½ lemon)
FRESH GARLIC: 1 garlic clove, diced finely
CANOLA OIL
PARMESAN CHEESE: freshly grated Parmesan cheese works best
BLACK PEPPER: cracked black pepper (to taste)
HOMEMADE CROUTONS: (see recipe card for instructions)

* see recipe card for quantities.

Caesar Dressing without anchovies

Traditional Caesar dressing is made with anchovies, but Keith's homemade dressing uses Fish Sauce instead. It gives the same flavor and is usually in the pantry.

large wooden bowl of Caesar Salad on counter top, with hand adding salmon pieces

Instructions

Using a large mixing bowl, add the egg yolks, mustard, fish sauce and garlic. Mix to combine.
Add lemon juice, salt, pepper and olive oil and mix well using a whisk.
Slowly drizzle the canola oil into mixture while whisking vigorously to allow oil to combine.
Add chopped romaine and Parmesan cheese. Toss to incorporate dressing into lettuce.
Add homemade croutons, then tear the salmon into ½" chunks and top salad.

Variations

Don't like fish? Swap out the salmon with Easy Grilled Chicken.
No time to cook? Use a store-bought smoked salmon instead.
Need a vegetarian option? Try our famous Grilled Romaine Caesar Salad.

Storage

If you plan on making extra salad to eat later, do not dress the greens before serving.

Dressing can be stored in the refrigerator for up to 5 days.
Croutons can be stored at room temperature in an airtight container for 3 days.

wooden serving bowl of Caesar salad with gold serving spoons + blue napkin

Is Caesar salad healthy?

Blackened Salmon has very little oil, making it high in protein and fatty acids. It is an excellent source of protein. Our Caesar Dressing is also made with healthy ingredients: olive oil, egg yolks, and lemon juice. Romaine lettuce is a good source of fiber, Vitamin A and Vitamin C.

Hint: Serve Salmon Caesar Salad without croutons if you are looking to eliminate carbs.

FAQ

I don't have time to blacken salmon. What can I use instead?

We recommend packaged smoked salmon.

I thought real Caesar Dressing has anchovies. Why aren't they in your recipe?

We use fish sauce instead. It's easier to find and gives the same flavor.

Do I have to dress the salad before adding the salmon?

No. This recipe is written restaurant style. We like coating the leaves in dressing to maximize the flavor. But you can pour the dressing on last if you prefer.

Large wooden bowl of Caesar salad with gold serving spoons

Salmon Caesar Salad recipe

Print Recipe

Salmon Caesar Salad is an upgrade to a classic recipe, with Blackened Salmon and homemade Caesar dressing. Don't forget the crunchy croutons!

Total Time: 40 minutes
Yield: 4 servings 1x

Ingredients

Scale

For the salmon:

2-4ounce pieces of salmon filets
1 tbsp olive oil
1 tbsp blackened seasoning

For the salad:

1 large head of romaine (cleaned and chopped)
2 egg yolks
1 tsp fish sauce
1 tbsp Dijon mustard
juice from ½ lemon
1 garlic clove diced finely
¼ C olive oil
½ C canola oil
¼ C freshly grated Parmesan cheese
Cracked black pepper to taste

For the croutons:

2 C French bread cut into ½ in cubes
¼ C olive oil
2 Tbsp Parmesan cheese
salt and pepper to taste

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Instructions

Make the croutons first, the salmon second and finish making the salad.

To make the croutons:

Preheat oven to 350 degrees and line baking sheet with foil and spray with cooking oil.
In a medium bowl add bread cubes and drizzle oil overtop while tossing.
Add park cheese, salt and pepper and toss to coat.
Transfer to the baking sheet and spread to form a single layer.
Place in oven and bake for 10-12 minutes or until golden brown.
Remove from oven and allow to cool.

To make salmon:

Place oil in large sauté pan and place a piece of parchment paper in pan covering oil and heat to medium high.
Sprinkle blackened spice over both sides of salmon to coat.
Place salmon skin side down ( if using skin on salmon ) on top of parchment paper and cook for 5 minutes.
Turn salmon over and continue to cook for 3 minutes.
Remove from pan and set aside to cool to room temperature.

To make the salad and dressing:

Use a large mixing bowl and add the egg yolks, mustard, fish sauce and garlic and mix to combine.
Add lemon juice, salt, pepper and olive oil and mix well using a whisk.
Slowly drizzle the canola oil into mixture while whisking vigorously to allow oil to combine.
Add chopped romaine, Parmesan cheese and toss to incorporate dressing into lettuce.
Add croutons and then tear the salmon into ½ in chunks and top salad.

Serve immediately, salad will not stand to be refrigerated after.