Looking for a Salmon Caesar Salad that rivals your favorite restaurant? This recipe combines perfectly seared salmon and homemade croutons with a creamy, garlicky Caesar dressing. After testing dozens of variations in my kitchen, I can tell you the secret to this salad isn't just in the ingredients – it's in the technique. And I'm going to share every tip and trick I've learned to help you nail it on your first try.
Why You'll Love This Recipe
- Learn the pro technique for perfectly crispy salmon skin (it's easier than you think!)
- Make restaurant-style croutons that beat store-bought every time.
- Customize the dressing to your taste (and skip the anchovy drama).
- Prep salad components ahead for quick assembly.
Since Caesar Salad Dressing has a permanent place on my refrigerator condiment shelf, I make this salmon salad (or Blackened Shrimp Caesar Salad) almost weekly through the warm months. For a spicy twist, try my Mexican Caesar Dressing next!
Ingredients and Smart Substitutions
For the perfect salmon Caesar, quality ingredients matter. Here's some tips and tricks:
- Salmon: Skin-on salmon is my preference, but skinless works, too. If frozen, thaw salmon in refrigerator overnight, or soak (in package) in cold water for 30-40 minutes. Dry well, then season. Arctic char or steelhead trout would make for delicious alternatives.
- Bread: Day-old baguette or those Portuguese sandwich rolls in your freezer work perfect for homemade croutons. Sourdough or ciabatta are great substitutions.
- Romaine: Hearts are traditional, but feel free to use leaf lettuce, or even mix with kale for more texture and color.
- Parmesan: Spring for the real stuff and shave it yourself – those pre-shaved pieces can lack flavor. Sub asiago or grana padano.
Full ingredient list and measurements included in the printable recipe card below.
Pro Tips for Success
- Pat salmon completely dry before seasoning for the crispiest skin.
- Room temperature salmon sears more evenly than cold.
- Caesar dressing gets so much tastier when the components have time to marry. Refrigerate for 30 minutes before serving.
- Let the dressed salad sit for 2-3 minutes to slightly soften the romaine.
Can I meal prep this salad?
Yes! Make the dressing up to 3 days ahead. Cook the salmon fresh, or serve it chilled if made ahead. I think croutons are best served fresh and a little warm, but they can be made a few hours ahead, if needed.
How do I know when my salmon is done?
Look for the flesh to be opaque and flaking easily. For medium doneness, the center should be slightly translucent. If using a temperature pen, I like to remove salmon around 135 degrees. For well done salmon, remove at 145 degrees.
Can I use skinless salmon?
Absolutely! Reduce initial cooking time to 4 minutes and watch carefully to avoid overcooking.
How to Make Salmon Salad with Caesar Dressing
Step 1: Make the Dressing (Skip if Using Store-Bought)
Whisk together all dressing ingredients until smooth. Refrigerate until needed.
Step 2: Prep the Croutons
Tear bread into small chunks, cook in butter with salt and pepper until golden brown.
Step 3: Cook the Salmon
Salt the skin side, place in hot oiled skillet skin-down. Season top with salt and pepper. Cook 6 minutes until skin is crispy, flip and cook 2-3 minutes more.
Step 4: Assemble and Serve
Toss lettuce with dressing, divide between plates.
Top with salmon, croutons, and shaved parmesan. Finish with black pepper and extra dressing on the side.
Salmon Caesar Salad (Restaurant-Style)
- Total Time: 30 minutes
- Yield: 2
Description
This restaurant-style Salmon Caesar Salad will be the highlight of your week! Make extra to pack for lunch tomorrow. You won't be sad!
Ingredients
For Salmon:
- 2 6-ounce salmon fillets
- 1 teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 1-2 tablespoons extra virgin olive oil
For Salad:
- 2 cups hand-torn baguette or bread
- 3 tablespoons butter
- 2 romaine hearts, washed, dried and roughly chopped (about 3 cups)
- ¼ cup caesar dressing, (store bought or homemade)
- ¼ cup parmesan, shaved
- Salt and pepper, to taste
For Caesar Dressing (no anchovies required):
- 1 cup mayonnaise
- ⅓ cup parmesan cheese, grated
- 3 tablespoons fresh lemon juice
- 4 teaspoons Worcestershire sauce
- 1 tablespoon Dijon
- 2 garlic cloves, grated
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
Make the Caesar dressing by combining all ingredients in a mixing bowl. Stir to combine well. Taste and adjust seasoning. (Flavors will build as dressing sits). Refrigerate until service.
Tear bread into bite-sized pieces. Cook in butter over medium heat with a good pinch of salt and pepper until golden brown on all sides.
Season salmon skin with salt. Preheat skillet over medium high heat and add olive oil and salmon, skin side down. Season flesh side of the salmon with salt and pepper. Cook about 6 minutes, until salmon skin is crisp and the fish is about 70 percent cooked. Flip and sear until your desired doneness. For medium-well salmon, cook another 2-3 minutes.
Build salad by combining chopped romaine, with Caesar dressing in a large bowl. Toss to coat. Divide lettuce between two plates. Top with seared salmon fillet, croutons and parmesan shavings. Serve with an extra crack of black pepper and more Caesar dressing on the side.
Notes
Storage: Store leftover components separately. Salmon keeps in an airtight container for 2 days. Dressing keeps for up to 1 week refrigerated in an airtight container.
For meal prep: Cook salmon medium-rare if planning to reheat.
- Prep Time: 20
- Cook Time: 10
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: ½
- Calories: 660
- Sugar: 2.3 g
- Sodium: 2398.2 mg
- Fat: 50.2 g
- Carbohydrates: 12.9 g
- Protein: 41.2 g
- Cholesterol: 144.2 mg
Jill
Those slices of parm is where it's at! I'm making this again for a girl's night next week. We loved it!
Christina Jolam
It's the ultimate girl dinner! Thanks for the great feedback, Jill. So glad you and your squad loved the salad recipe.