Salmon Caesar Salad
Salads don't have to be boring. In fact, they can be the star of your table when done right. Enter this Salmon Caesar Salad, a hearty, smoky, and flavor-packed dish. Whether you're looking for a light lunch, a quick weeknight dinner, or an impressive addition to your weekend spread, this recipe has you covered.
The salmon brings a rich, buttery texture that complements the crisp romaine and creamy dressing. Brushed with olive oil and seasoned with garlic powder, smoked paprika, and just the right touch of salt and pepper, the salmon develops a subtle smoky crust as it bakes (or grills). The seasoning blend is simple yet bold, letting the natural flavors of the fish shine while adding a savory depth to the dish.
Forget the jarred stuff—this homemade Caesar dressing (without the raw egg yolk) is where it’s at. A mix of mayonnaise, tangy Dijon mustard, zesty lemon juice, and Worcestershire sauce creates a creamy base. Add the umami punch of mashed anchovies (or anchovy paste) and a generous sprinkle of Parmesan cheese, and you’ve got a dressing that’s brimming with flavor. And don’t skip the anchovies! They don’t taste fishy; instead, they lend a salty, savory complexity that makes Caesar dressing so addictive.
A Caesar salad is all about the perfect balance of textures. Crisp romaine leaves are the foundation, offering a refreshing crunch with every bite. Golden croutons add a nice crispiness while finely grated Parmesan melts slightly into the dressing, coating each leaf in velvety cheese. If you want to elevate the crunch even further? Toast your own croutons! Toss cubes of bread with olive oil, garlic powder, and a pinch of salt, then bake until golden. It’s a small extra step that pays off big time.
This Salmon Caesar Salad proves that salads can be hearty, satisfying, and anything but ordinary. With its smoky, flaky salmon and creamy, umami-packed dressing, it’s a dish that delivers on flavor while keeping things fresh and light. Whether you’re feeding your family or treating yourself, this salad is sure to impress.
Salmon Caesar Salad
Ingredients
- 2 salmon fillets (6 oz each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper, to taste
- 1 large head of romaine lettuce, chopped
- 1 cup croutons
- ⅓ cup grated Parmesan cheese
- ¼ cup mayonnaise
- 1 garlic clove, finely minced or grated
- 4 anchovy fillets, mashed (or 1½ teaspoons anchovy paste)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ cup finely grated Parmesan cheese
- freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F or set your grill to medium heat.
- Brush the salmon fillets with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
- Place the salmon skin-side down on a baking sheet lined with parchment paper or directly on the grill.
- Bake for 12-15 minutes (or grill for 8-10 minutes), until the salmon flakes easily with a fork.
- On a cutting board, mash the anchovy fillets and garlic into a paste using the side of a knife or a mortar and pestle.
- In a medium bowl, whisk together the mayonnaise, mashed anchovy-garlic paste, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.
- Add the grated Parmesan cheese and stir until fully combined.
- Taste the dressing and season with freshly ground black pepper. If the dressing is too thick, whisk in a teaspoon of water or lemon juice to thin it out to your desired consistency.
- In a large salad bowl, toss the chopped romaine lettuce with the croutons, Parmesan cheese, and dressing. Serve the salad and top with the salmon fillets. Enjoy!
