This salmon caesar salad is fresh, flavorful, and packed with protein. Crisp romaine lettuce, golden croutons, and flaky salmon fillets are tossed in a creamy homemade caesar dressing that’s full of bold, tangy flavors. It’s the kind of salad that doesn’t feel like a salad—more like a full-on meal that actually keeps you full. Plus, it’s easy to prep and comes together fast, whether you’re cooking for yourself or sharing with friends.
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I love this one for lunch or a light dinner, especially in spring or summer when I’m craving something fresh but still filling. There’s something about the warm, golden salmon on crisp romaine that just hits right—especially with my homemade garlic-lemon caesar dressing (which, by the way, totally beats any store-bought bottle I’ve tried) Perfect for meal prep, it’s simple, tasty, and it actually keeps me full.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Salmon Caesar Salad
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I like to keep this recipe really simple. Here’s how to make the best salmon caesar salad with just a few fresh ingredients.
Prep the lettuce
Start by slicing up the romaine hearts into thin, crisp strips. I like mine chopped into bite-size pieces so every forkful gets a little of everything. Set the lettuce aside in a big bowl.
Make the dressing
In a blender, combine garlic, anchovy paste, a pinch of salt, egg yolks, lemon juice, and Dijon mustard.
Blend it all up until smooth, then slowly drizzle in vegetable oil while blending to get that creamy, dreamy texture. I usually taste and adjust as I go—some days I want it extra tangy, others more mellow.
Cook the salmon
Heat a bit of olive oil in a nonstick skillet over medium-high heat. Season your salmon with salt and pepper.
I always start skin-side up and let it cook for a few minutes until golden, then flip and cook the other side until it flakes easily with a fork.
Toss the salad
Add the chopped romaine and juicy salmon to a large bowl and toss with the caesar dressing until everything’s well coated.
I like using tongs for this—it helps get every leaf evenly dressed.
Assemble and serve
Top your salad with croutons and grated Parmesan. Finish with cracked black pepper and serve it up fresh. If you want to add a little extras color, a few cherry tomatoes work great too!
Recipe Notes and Tips
I always find that little tricks make a big difference. Here are my go-to tips for making this salmon caesar salad extra good:
- Leftovers work great: Use leftover salmon to save time—just warm it slightly or serve cold.
- Homemade croutons: Toast your own cubed bread in butter for crunchy golden goodness.
- Add extra toppings: Cherry tomatoes or a few avocado slices give it more flavor and color.
- Lighter dressing option: Swap some oil for a spoon of Greek yogurt if you want a lighter feel.
- Anchovy alternative: Not into anchovy paste? A splash of Worcestershire sauce adds great depth.
- Fresh cheese: Parmesan tastes best when freshly grated—skip the pre-shredded stuff.
- More crunch, more fun: Add extra croutons if you’re a texture lover (I always do).
- Any salmon works: This salad is just as tasty with grilled, blackened, baked salmon or even canned salmon.
- Dress last-minute: Toss the salad right before serving so the croutons stay nice and crisp.
How to Store Leftover Salmon Caesar Salad
If you’ve got leftovers, store the salad and dressing separately in airtight containers. The romaine and croutons will stay crisp for up to 2 days if you keep them dry.
I usually pop the leftover salmon into the fridge and reheat it gently or enjoy it cold. Just give everything a quick toss with fresh dressing when you’re ready to eat—good as new!
What to Serve With Salmon Caesar Salad
This salad is filling on its own, but I like to pair it with a slice of warm focaccia bread or a bowl of tomato soup for a cozy meal.
If I’m making it for guests, I’ll sometimes serve it alongside a pasta dish like three cheese manicotti, marry me chicken, or homemade mac and cheese.
More Recipes You Will Love
If you’re into easy meals that taste amazing, I think you’ll love these too:
- Blackened Salmon Tacos with Lime Crema
- Big Mac Salad
- Thai Coconut Curry
- Shrimp and Grits
- BBQ Chicken Stuffed Potatoes
Salmon Caesar Salad
Add Preferred SourceIngredients
- 3 hearts of romaine lettuce about 6–8 cups sliced
- ½ pound salmon filet
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1 cup croutons
- ¼ cup Parmesan cheese grated
Caesar Salad Dressing:
- 2 cloves garlic minced
- 2 tablespoons anchovy paste
- 1 Pinch salt
- 2 egg yolks
- 4 tablespoons lemon juice about 2 lemons
- 1 teaspoon Dijon mustard
- ¼ cup vegetable oil +2 tablespoons if needed
Instructions
- Slice the romaine hearts into thin strips and set them aside.3 hearts of romaine lettuce
- In a blender, combine minced garlic, anchovy paste, salt, egg yolks, lemon juice, and Dijon mustard. Blend briefly, then gradually drizzle in the vegetable oil while blending until the dressing becomes smooth and creamy. Adjust oil quantity as needed for your preferred consistency.2 cloves garlic, 2 tablespoons anchovy paste, 2 egg yolks, 4 tablespoons lemon juice, 1 teaspoon Dijon mustard, ¼ cup vegetable oil, 1 Pinch salt
- Heat olive oil in a nonstick skillet over medium-high heat. Season the salmon with salt and pepper, then place it skin-side up in the pan. Cook for about 4 minutes, then flip and cook for another 2-3 minutes until fully cooked.½ pound salmon filet, Salt and pepper, 1 teaspoon olive oil
- In a large bowl, toss the romaine lettuce with the dressing. Top with croutons, grated Parmesan, and the cooked salmon. Finish with freshly cracked black pepper and serve immediately.1 cup croutons, ¼ cup Parmesan cheese
Video
Notes
- Leftovers work great: Use leftover salmon to save time—just warm it slightly or serve cold.
- Homemade croutons: Toast your own cubed bread in butter for crunchy golden goodness.
- Add extra toppings: Cherry tomatoes or a few avocado slices give it more flavor and color.
- Lighter dressing option: Swap some oil for a spoon of Greek yogurt if you want a lighter feel.
- Anchovy alternative: Not into anchovy paste? A splash of Worcestershire sauce adds great depth.
- Fresh cheese: Parmesan tastes best when freshly grated—skip the pre-shredded stuff.
- More crunch, more fun: Add extra croutons if you’re a texture lover (I always do).
- Any salmon works: This salad is just as tasty with grilled, blackened, baked salmon or even canned salmon.
- Dress last-minute: Toss the salad right before serving so the croutons stay nice and crisp.
Storage and Reheating Instructions
- Fridge: Store the salad and dressing separately in airtight containers in the fridge. The romaine and croutons will stay crisp for up to 2 days if you keep them dry.
- Reheat: Reheat the salmon gently in the microwave or in a pan on the stove, or you can enjoy it cold. Just give everything a quick toss with fresh dressing when you’re ready to eat—good as new!
