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Salmon Caesar Salad Recipe

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3.8 from 13 reviews

This Salmon Caesar Salad combines perfectly blackened salmon with homemade Caesar dressing and crunchy Parmesan croutons for a fresh, flavorful take on a classic salad. With a balance of tender salmon, crisp romaine, and creamy dressing, it’s an elegant yet approachable dish perfect for a light lunch or satisfying dinner.

Ingredients

Salmon

  • 2 – 4 ounce pieces of salmon fillets
  • 1 tbsp olive oil
  • 1 tbsp blackened seasoning

Croutons

  • 2 cups French bread, cut into 1/2 inch cubes
  • 1/4 cup olive oil
  • 2 tbsp Parmesan cheese
  • Salt and pepper to taste

Salad & Dressing

  • 1 large head of romaine, cleaned and chopped
  • 2 egg yolks
  • 1 tsp fish sauce
  • 1 tbsp Dijon mustard
  • Juice from 1/2 lemon
  • 1 garlic clove, diced finely
  • 1/4 cup olive oil
  • 1/2 cup canola oil
  • 1/4 cup freshly grated Parmesan cheese
  • Cracked black pepper to taste

Instructions

  1. Make the croutons: Preheat oven to 350°F. Line a baking sheet with foil and spray with cooking oil. In a medium bowl, add bread cubes and drizzle olive oil over them while tossing to coat evenly. Add Parmesan cheese, salt, and pepper and toss again. Spread the coated bread cubes in a single layer on the baking sheet. Bake for 10-12 minutes or until golden brown. Remove from oven and allow to cool.
  2. Cook the salmon: In a large sauté pan, add olive oil and place a piece of parchment paper over the oil. Heat the pan over medium-high heat. Sprinkle blackened seasoning over both sides of the salmon fillets. Place the salmon skin-side down (if skin-on) on the parchment paper. Cook for 5 minutes, then flip and cook an additional 3 minutes. Remove from pan and set aside to cool to room temperature.
  3. Prepare the dressing: In a large mixing bowl, combine egg yolks, Dijon mustard, fish sauce, and finely diced garlic. Mix thoroughly to combine. Add lemon juice, salt, pepper, and 1/4 cup olive oil. Whisk well, then slowly drizzle in the canola oil while whisking vigorously to emulsify the dressing.
  4. Assemble the salad: Add chopped romaine lettuce and freshly grated Parmesan cheese to the bowl with the dressing. Toss well to incorporate the dressing evenly throughout the lettuce. Add the cooled croutons and toss gently to combine. Tear the cooked salmon into 1/2 inch chunks and place on top of the salad as a finishing touch.

Notes

  • Ensure salmon is cooked to an internal temperature of 145°F for safety.
  • Use fresh eggs and handle raw egg yolks carefully due to food safety considerations.
  • Homemade croutons can be stored in an airtight container for up to 3 days.
  • Blackened seasoning can be adjusted to your spice preference or substituted with Cajun seasoning.
  • For a lighter dressing, reduce the amount of oil or substitute with healthier oils like avocado oil.
  • Salmon can be cooked using skinless fillets if preferred; adjust cooking time accordingly.

Find it online: https://bitezly.com/salmon-caesar-salad-recipe/