Salmon Caesar Salad (Printable)
Grilled salmon meets classic Caesar with crisp romaine, cherry tomatoes, and creamy dressing.
# What You’ll Need:
→ For the Salmon
01 - 4 skinless salmon fillets (about 5 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp 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 tbsp freshly squeezed lemon juice
14 - 2 tsp Dijon mustard
15 - 2 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced or 1 tsp 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 with paper towels. Brush both sides with olive oil and season evenly with salt, pepper, garlic powder, and smoked paprika.
03 - Place salmon on the preheated grill and cook for 3-4 minutes per side, or until the fish is cooked through and lightly charred. Remove from heat and let rest for 5 minutes.
04 - While the salmon grills, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, minced garlic, grated Parmesan, salt, and pepper in a medium bowl until smooth and creamy.
05 - Combine chopped romaine lettuce, cherry tomatoes, sliced red onion, and croutons in a large salad bowl.
06 - Drizzle the Caesar dressing over the salad and toss gently to coat all ingredients evenly.
07 - Divide the dressed salad among four plates. Top each serving with a grilled salmon fillet. Sprinkle with additional Parmesan cheese if desired and serve immediately.
# Expert Advice:
01 -
- The homemade dressing comes together in minutes but tastes like it came from a fancy restaurant.
- Grilled salmon adds incredible smoky depth that you just can't get from chicken or shrimp alone.
02 -
- Crowding the pan drops the temperature instantly, so grill salmon in batches if your pan can't fit all four fillets comfortably.
- The dressing keeps for a week in the fridge, and I actually think it tastes better the next day once the flavors meld.
03 -
- Room temperature salmon cooks more evenly than cold-from-the-fridge fillets, so let it sit out for 15 minutes before grilling.
- The dressing's consistency should be thinner than you think—about the thickness of heavy cream—so it coats every single leaf of lettuce.