Salmon Caesar Salad is an upgrade to a classic recipe, made with Blackened Salmon and homemade Caesar dressing. Don't forget the crunchy croutons!
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
- SALMON FILETS: fresh salmon filets (we prefer 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: 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.
Featured review
❝ Wow! These is absolutely the best Caesar salad ever! The homemade croutons add a special touch! Yum! ❞
⭐️⭐️⭐️⭐️⭐️
Homemade Caesar Dressing
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.
Instructions
To make salmon:
- Prepare Pan: Place oil in large sauté pan and place a piece of parchment paper in pan covering oil and heat to medium high.
- Add Blankened Spice: Sprinkle blackened spice over both sides of salmon to coat.
- Cook Salmon: Place salmon skin side down (if using skin on salmon) on top of parchment paper and cook for 5 minutes.
- Turn Over: Turn salmon over and continue to cook for 3 minutes.
- Cool: Remove from pan and set aside to cool to room temperature.
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To make the salad and dressing:
- Mix Egg Yolks: Use a large mixing bowl and add the egg yolks, mustard, fish sauce and garlic and mix to combine.
- Add Lemon Juice and Olive Oil: Add lemon juice, salt, pepper and olive oil and mix well using a whisk.
- Whisk in Canola Oil: Slowly drizzle the canola oil into mixture while whisking vigorously to allow oil to combine.
- Add Lettuce + Parmesan: Add chopped romaine, Parmesan cheese and toss to incorporate dressing into lettuce.
- Top with Salmon and Croutons: Add croutons and then tear the salmon into ½ in chunks and top salad. Serve immediately.
🥗 More Salad Recipes
- Niçoise Salad with Olive Oil Poached Cod: This heart-healthy, beautiful salad is inspired by Mediterranean flavors. Ready in just 30 minutes!
- Radicchio Salad with Citrus Vinaigrette: Say goodbye to boring salads! This Mediterranean salad is crisp, colorful, and bursting with flavor.
- Asian Salad: crunchy, light, and bursting with flavor, this flavor-packed salad comes alive with homemade Cilantro Lime Dressing.
- Lemon Kale Salad: this zesty salad is rich in antioxidants and full of crunchy veggies, tossed in homemade Lemon Herb Vinaigrette.
Variations
- Protein Swap: Swap out the salmon with Easy Grilled Chicken, Grilled Shrimp, or Grilled Sirloin Steak
- Vegetarian: Omit the Salmon or try our popular Grilled Romaine Caesar Salad.
- Save time: Use a store-bought smoked salmon or canned salmon
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.
FAQ
Yes, you can use canned salmon for a quick and easy alternative. Just make sure to drain it well and flake it before adding it to your salad. You can also use store bought smoked salmon.
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.
Traditional Caesar dressing is the best choice for Salmon Caesar Salad. You can use store-bought dressing, but we swear by this homemade Caesar Dressing. It just takes a few minutes!
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.
We use fish sauce instead. It's easier to find and gives the same flavor.
Yes, you can prepare some components ahead of time. Cook the salmon and store it in the refrigerator. Assemble the salad just before serving to keep the lettuce crisp and fresh.
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Salmon Caesar Salad 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
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
Instructions
Make the croutons first, the salmon second and finish making the salad.
To make the croutons:
- Preheat oven to 350°F. Line baking sheet with foil and spray with cooking oil.
- In a medium bowl, add bread cubes and drizzle oil overtop while tossing.
- Add Parmesan 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:
- Using a large mixing bowl, 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. Dressed salad will not stand to be refrigerated after.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6 oz
- Calories: 765
- Sugar: 4.4 g
- Sodium: 2471.2 mg
- Fat: 60 g
- Carbohydrates: 34.9 g
- Protein: 26 g
- Cholesterol: 126.5 mg
Barbara says
Wow! These is absolutely the best Caesar salad ever! The homemade croutons add a special touch! Yum!
Jackie says
This is one of our favorite salads that we make on repeat. The dressing is TO DIE FOR and the homemade croutons and the perfect texture.