Salmon Caesar Salad
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.
Ingredients
- 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
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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!
Nutrition
Calories: 320kcalCarbohydrates: 8gProtein: 19gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 139mgSodium: 501mgPotassium: 421mgFiber: 1gSugar: 1gVitamin A: 2035IUVitamin C: 7mgCalcium: 128mgIron: 2mg
Tried this recipe?Let us know how it was!