Salmon Caesar Salad (Printable)
Vibrant Caesar salad with succulent grilled salmon, crisp romaine, and creamy homemade dressing
# What You'll Need:
→ For the Salmon
01 - 4 skinless salmon fillets (about 5 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
→ For the Salad
07 - 2 large heads romaine lettuce, washed and chopped
08 - 1 cup cherry tomatoes, halved
09 - 1/2 small red onion, thinly sliced
10 - 1 cup croutons
11 - 1/3 cup freshly grated Parmesan cheese
→ For the Caesar Dressing
12 - 1/2 cup mayonnaise
13 - 2 tbsp freshly squeezed lemon juice
14 - 2 tsp Dijon mustard
15 - 2 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste)
17 - 1 garlic clove, minced
18 - 1/4 cup finely grated Parmesan cheese
19 - Salt and pepper, to taste
# How to Make It:
01 - Preheat grill or grill pan over medium-high heat.
02 - Pat the salmon fillets dry. Brush both sides with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
03 - Grill salmon for 3-4 minutes per side, or until cooked through and lightly charred. Remove from heat and let rest.
04 - While the salmon cooks, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, garlic, Parmesan, salt, and pepper until smooth.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes, red onion, and croutons. Drizzle with Caesar dressing and toss to coat evenly.
06 - Divide the salad among four plates. Place a grilled salmon fillet on top of each. Sprinkle with extra Parmesan if desired and serve immediately.
# Expert Advice:
01 -
- The homemade dressing transforms everything—it takes five minutes and tastes infinitely better than bottled versions
- Warm grilled salmon against cool crisp lettuce creates that perfect temperature contrast restaurants charge double for
02 -
- Dry salmon thoroughly before seasoning—any moisture on the surface will steam instead of sear, leaving you with gray fish instead of gorgeous char
- The dressing tastes better after 15 minutes in the fridge, giving the garlic and anchovies time to mellow and meld together
03 -
- Room-temperature salmon cooks more evenly than cold-from-the-fridge fillets—take it out 20 minutes before grilling
- Grill pan ridges create those professional-looking marks and let excess fat drain away for healthier results