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Large wooden bowl of Caesar salad with gold serving spoons

Salmon Caesar Salad recipe

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5 from 2 reviews

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



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 1/2 lemon
  • 1 garlic clove diced finely
  • 1/4 C olive oil
  • 1/2 C canola oil
  • 1/4 C freshly grated Parmesan cheese
  • Cracked black pepper to taste

For the croutons:

  • 2 C French bread cut into 1/2 in cubes
  • 1/4 C olive oil
  • 2 Tbsp Parmesan cheese
  • salt and pepper to taste


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

To make the croutons:

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

To make salmon:

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

To make the salad and dressing:

  1. Using a large mixing bowl, add the egg yolks, mustard, fish sauce and garlic and mix to combine.
  2. Add lemon juice, salt, pepper and olive oil and mix well using a whisk.
  3. Slowly drizzle the canola oil into mixture while whisking vigorously to allow oil to combine.
  4. Add chopped romaine, Parmesan cheese and toss to incorporate dressing into lettuce.
  5. Add croutons and then tear the salmon into 1/2 in chunks and top salad.

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

  • Author: Superman Cooks
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes


  • 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

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