It’s amazing how a piece of pan-seared salmon elevates an everyday Caesar salad. While the classic salad will always please, this salmon Caesar salad recipe pairs a generous portion of seasoned salmon with homemade croutons and a lightning-fast homemade Caesar dressing on a bed of crisp romaine.
This Caesar salad with salmon is one of our go-to recipes for a nice dinner in a pinch. Serve the salad with a bottle of affordable white wine, like sauvignon blanc or pinot gris, a loaf of homemade focaccia bread and a fruit cobbler for a memorable dinner party in the making.
Salmon Caesar Salad Ingredients
- French bread: This sturdy, crusty bread is perfect for making croutons. Other suitable options include Italian bread, an artisan-style sourdough boule or ciabatta.
- Seasonings: Homemade salad croutons are drizzled with olive oil and seasoned with a blend of garlic salt and pepper. You could also add dried herbs, such as basil or rosemary, or sprinkle on grated Parmesan or Asiago cheese.
- Salmon: We love how the mild ocean flavor of salmon pairs well with the subtle fishiness of the anchovy-laced dressing. Plus, rich with omega-3, salmon has the perfect amount of fattiness to balance the salty, peppery bite that Caesar salad fans adore. You can choose any type of salmon you enjoy for this recipe. We prefer the robust flavor of sockeye salmon.
- Romaine: Unlike types of greens that are ultra-tender, such as spinach and arugula, romaine is crisp and cool. Its structure stands up against the croutons and dressing.
- Parmesan: Perfectly nutty and salty, there’s no such thing as too much Parmesan cheese on a Caesar salad.
Dressing
- Mayonnaise: This is our secret to making a rich and creamy homemade Caesar dressing without raw eggs. Since mayo is essentially eggs emulsified with oil, it provides an easy shortcut for homemade Caesar dressing any time you have the craving.
- Parmesan: Some grated Parm makes the dressing perfectly cheesy.
- Lemon juice: Lemon adds some brightness and acidity to cut through the richness of the mayo and cheese. Ditch the bottled juice and use fresh lemons for the best taste.
- Dijon mustard: Give the dressing extra zip and bite with a bit of Dijon.
- Worcestershire sauce: Working with the anchovies, Worcestershire sauce adds some depth and umami flavor to the dressing.
- Anchovy paste: Caesar dressing’s signature taste is fishy, salty and savory. If you can’t find anchovy paste, increase the amount of Worcestershire sauce by 1 teaspoon since most Worcestershires are made with anchovies.
- Garlic: Garlic is an essential Caesar salad ingredient. We love using roasted garlic in Caesar dressing for a simple variation.
- Salt and pepper: The classic pair balances and enhances the flavor of the dressing. If you’re like us and love a good peppery Caesar, feel free to increase the amount of black pepper or use another type of peppercorn.
Directions
Step 1: Make the croutons
Preheat the oven to 400°F. Cube the bread. Combine the olive oil with the garlic salt and pepper. Spread the bread cubes in a single layer on an ungreased 15x10x1-inch sheet pan. Drizzle the bread cubes with the oil mixture and toss to coat.
Bake the bread cubes until golden brown, five to seven minutes. Stir the croutons occasionally as they cook to help them toast evenly on all sides.
Step 2: Cook the salmon
While the croutons are baking, season the salmon on all sides with salt and pepper. In a large skillet, heat the canola oil over medium heat.
Add the salmon and cook until it just begins to flake easily with a fork, about 5 minutes per side. Remove from the heat and set aside.
Step 3: Whisk the dressing
In a large bowl, combine the mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire sauce, anchovy paste, garlic, salt and pepper.
Whisk vigorously until the ingredients are evenly mixed.
Editor’s Tip: A mini food processor is our recommended gadget for making silky-smooth homemade salad dressings.
Step 4: Toss and assemble the salad
Add the romaine, Parmesan and croutons to the dressing, and toss to coat evenly. Divide the salad evenly among four plates and then top each portion with a salmon fillet.
Recipe Variations
- Use kale instead of romaine: While romaine is traditional for Caesar salads, feel free to use other sturdy greens. Kale is similar to romaine in crunch and texture but packed with added nutrients that would turn this salad into a superfood.
- Season the salmon: Season the salmon with a seafood rub or use the recipe for this spice-rubbed salmon.
- Grill or roast the salmon: Pan-searing isn’t the only option. Try another cooking method for salmon that you enjoy. Grilled salmon, herb-roasted salmon and even poached salmon can all be used to make a Caesar salad with salmon.
- Add sliced vegetables: For added color and nutrition, toss in fresh produce. Cherry tomatoes, sliced avocado, thinly sliced red onion or radishes are all great choices.
- Make a grain bowl: For added protein, texture and bulk, add a scoop of cooked quinoa, farro or amaranth to this salmon Caesar salad recipe.
- Change the protein: Instead of salmon, use grilled chicken breast, sliced beef tenderloin, grilled shrimp or even fried calamari.
How to Store Salmon Caesar Salad
Leftovers of this salmon Caesar salad recipe are best deconstructed and stored in separate containers. The croutons may be stored in an airtight food storage container at room temperature for a week. Extra greens and cooked salmon will stay fresh for three or four days in the refrigerator.
For the best taste, leftover dressing should be refrigerated in an airtight container (a Mason jar works like a dream) and enjoyed within one to two weeks. If the dressing separates, shake the container to recombine the ingredients before using.
Salmon Caesar Salad Tips
What can you serve with salmon Caesar salad?
This Caesar salad with salmon can be served on its own as a main entree or in tandem with an array of sides and starters. Make a homestyle “you pick two” combo by serving the salad with a cup of cozy soup or half of one of these sandwich recipes. You can also dress up this meal by pairing the salad with an elegant appetizer and finishing with a rich crème brûlée.
Can you make salmon Caesar salad in advance?
Yes! You can make this quick salmon Caesar salad recipe even easier by doing some of the prep ahead. Make the dressing and croutons up to three days ahead. Then, simply toss everything together while pan-searing salmon.
How can you tell when salmon is fully cooked?
Salmon is fully cooked once the fish reaches an internal temperature of 145° and flakes easily with a fork. For salmon with a medium center, remove it from the heat when an instant-read meat thermometer placed in the center of the fillet reaches a temperature of 125°.
