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Salmon Caesar Salad

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Salmon Caesar Salad is the perfect healthy and simple weeknight meal that is ready in about 30 minutes! Made with romaine lettuce tossed with a quick Caesar dressing, shaved parmesan and optional croutons topped with perfectly cooked salmon.

Chopped salmon on top of romaine lettuce, croutons, shaved parmesan and Caesar dressing.

This recipe was created as a salad for two but can easily be doubled to serve more!

recipe ingredients

Salmon Caesar Salad ingredients.
  • The optional croutons are made with sourdough bread cubes tossed with olive oil and garlic powder.
  • Quick Caesar dressing is made with mayonnaise, olive oil, lemon juice, pressed garlic and anchovies smashed into a paste.
  • Center-cut salmon fillets are moist and tender, but any salmon will work. It is seasoned with garlic pepper or your favorite seasoning.
  • Torn romaine lettuce leaves and shaved parmesan are true to the original salad.

Be sure to check out the detailed printable recipe card below

Looking down on two bowls filled with romaine lettuce, chopped salmon, croutons and shaved parmesan.

How to make Salmon Caesar Salad

For the croutons:

Preheat oven to 375 degrees. Mix 1.5 tablespoons of olive oil with the garlic powder in a small bowl. Place the bread cubes on a rimmed baking sheet then drizzle with the oil mixture.

Bread cubes drizzled with garlic oil on a baking sheet.

Toss together to coat and bake for 10 to 15 minutes, until golden brown and crispy. Set aside until ready to use.

For the dressing:

Place two anchovies, garlic, and pinch of salt on a plate or in a small bowl. Use a large tablespoon to smash into a paste.

Five anchovies with pressed garlic and oil on a small plate.

Add the mayonnaise, olive oil, anchovy paste, and lemon juice in a measuring cup or wide-mouth jar.

Mayonnaise, lemon juice, garlic and anchovy paste in a glass measuring cup.

Place an immersion blender in the jar and push to the bottom. Press the button and blend the dressing until smooth and creamy. Refrigerate until ready to serve.

For the salmon:

Pat the filets with a paper towel to remove any excess moisture. Brush the tops with olive oil, or use a misto sprayer, then sprinkle with garlic pepper seasoning.

Two salmon fillets seasoned with oil and garlic pepper on a small plate.

To Air Fry:

Press the “Air Fry” button, then the “Time” button. Twist the knob until the time reads 7 to 9 minutes. Press the “Temp” button and twist the knob until it reads 380 degrees. Allow the air fryer to “pre-heat” and add the salmon filets skin-side down when the display reads “Add Food”. You do not need to “Turn Food”, just ignore it when it beeps.

To Broil:

Preheat oven to BROIL. Line a baking sheet with foil or parchment paper. Place salmon under the broiler for 5 to 7 minutes depending on the thickness of your filet. Remove from oven and set aside.

To Pan-fry:

Heat a large skillet over medium-high heat. Add two tablespoons of oil, then the salmon fillets skin side down. Cook until the flesh turns opaque almost half way up the side, 3 to 4 minutes. Flip the salmon over and cook for an additional 3 to 4 minutes until the salmon is cooked through.

Cooked salmon should flake easily with a fork when done, and have an internal temperature of 130 degrees in the thickest part. It will continue to cook for a few minutes after it is removed from heat. Be careful not to over cook!

Allow salmon to cool for 10 minutes then slice into large chunks. Set aside. If using skin-on salmon, slide a knife between the skin and the flesh to remove then slice into chunks.

To assemble the salad:

Toss the lettuce with the dressing, croutons, and shaved parmesan together in a large bowl.

Romaine lettuce, shaved parmesan, Caesar dressing and croutons in a large bowl.

Divide salad between two plates and top with the chopped salmon. Serve immediately with additional shaved parmesan and black pepper.

Chopped salmon on top of romaine lettuce, croutons, shaved parmesan and Caesar dressing with a small bowl of dressing on the side.

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Enjoy!!

Chopped salmon on top of romaine lettuce, croutons, shaved parmesan and Caesar dressing.

Salmon Caesar Salad

Salmon Caesar Salad – romaine lettuce tossed with a quick Caesar dressing, shaved parmesan and optional croutons ready in about 30 minutes.
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Course: Main Course, Salad
Cuisine: American
Keyword: salmon salad recipe with romaine lettuce
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings: 2 Servings
Calories: 1005kcal
Author: Lisa Johnson

Ingredients

Croutons

  • 1 cup cubed sourdough bread cubes
  • 1.5 tablespoons olive oil
  • .25 teaspoon garlic powder
  • sea salt and black pepper to taste

Caesar Dressing

  • 0.5 cup mayonnaise I used Best Foods/Hellmans
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 anchovy fillets oil packed in a can
  • 1 large clove garlic pressed
  • pinch sea salt

Salmon

  • 10 ounces center-cut salmon fillets 2) 5-ounce fillets
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, sea salt and pepper or seasoning of your choice

Salad

  • 1 head romaine lettuce washed, dried, and cut into bite-sized pieces
  • 0.5 cup shaved parmesan cheese
  • crushed black pepper to taste

Instructions

For the Croutons

  • Preheat oven to 375 degrees. Mix 1.5 tablespoons of olive oil with the garlic powder in a small bowl. Place the bread cubes on a rimmed baking sheet then drizzle with the oil mixture.
  • Toss together to coat and bake for 10 to 15 minutes, until golden brown and crispy. Set aside until ready to use.

For the Dressing

  • Place two anchovies, garlic, and pinch of salt on a plate or in a small bowl. Use a large tablespoon to smash into a paste.
  • Add the mayonnaise, olive oil, anchovy paste, and lemon juice in a measuring cup or wide-mouth jar. Place an immersion blender in the jar and push to the bottom. Press the button and blend the dressing until smooth and creamy. Refrigerate until ready to serve.

For the Salmon

  • Pat the filets with a paper towel to remove any excess moisture. Brush the tops with olive oil, or use a misto sprayer, then sprinkle with garlic pepper seasoning.

To Air-Fry

  • Press the "Air Fry" button, then the "Time" button. Twist the knob until the time reads 7 to 9 minutes. Press the "Temp" button and twist the knob until it reads 380 degrees. Allow the air fryer to "pre-heat" and add the salmon filets skin-side down when the display reads "Add Food". You do not need to "Turn Food", just ignore it when it beeps.

To Broil

  • Preheat oven to BROIL. Line a baking sheet with foil or parchment paper. Place salmon under the broiler for 5 to 7 minutes depending on the thickness of your filet. Remove from oven and set aside.

To Pan-fry

  • Heat a large skillet over medium-high heat. Add two tablespoons of oil, then the salmon fillets skin side down. Cook until the flesh turns opaque almost half way up the side, 3 to 4 minutes. Flip the salmon over and cook for an additional 3 to 4 minutes until the salmon is cooked through.
  • Allow salmon to cool for 10 minutes then slice into large chunks. Set aside. If using skin-on salmon, slide a knife between the skin and the flesh to remove then slice into chunks.

For the Salad

  • Toss the lettuce with the dressing, croutons, and shaved parmesan together in a large bowl.
  • Divide salad between two plates and top with the chopped salmon. Serve immediately with additional shaved parmesan and black pepper.

Notes

  • Cooked salmon should flake easily with a fork when done, and have an internal temperature of 130 degrees in the thickest part. It will continue to cook for a few minutes after it is removed from heat. Be careful not to over cook!
  • Croutons and dressing can be made ahead of time. Store dressing in the refrigerator until ready to use. Store the croutons in an airtight container on the counter until ready to use.

Nutrition

Calories: 1005kcal | Carbohydrates: 22g | Protein: 44g | Fat: 83g | Saturated Fat: 16g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 934mg | Potassium: 1583mg | Fiber: 8g | Sugar: 5g | Vitamin A: 27595IU | Vitamin C: 16mg | Calcium: 477mg | Iron: 6mg

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