Salmon Caesar Salad (Printable)
Vibrant salad with grilled salmon, crisp romaine, and creamy homemade dressing
# What You 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 (optional)
→ 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
# How to Make It:
01 - Preheat grill or grill pan over medium-high heat.
02 - Pat the salmon fillets dry. Brush both sides with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
03 - Grill salmon for 3–4 minutes per side, or until cooked through and lightly charred. Remove from heat and let rest.
04 - In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, garlic, Parmesan, salt, and pepper until smooth.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes, red onion, and croutons. Drizzle with Caesar dressing and toss to coat evenly.
06 - Divide the salad among four plates. Place a grilled salmon fillet on top of each. Sprinkle with extra Parmesan if desired. Serve immediately.
# Expert Suggestions:
01 -
- The homemade dressing takes five minutes and tastes infinitely better than anything from a bottle
- You get that perfect contrast between warm, smoky fish and cool, crisp lettuce
02 -
- Overcooking salmon is the easiest way to ruin this dish, so pull it when it still looks slightly underdone
- The dressing tastes better after sitting for 15 minutes, so make it first
03 -
- A cast iron grill pan gives you beautiful marks if you do not have an outdoor grill
- Room temperature salmon cooks more evenly than cold straight from the fridge