This Salmon Caesar Salad is a go-to dinner recipe for me—it’s easy, healthy and totally satisfying. It’s also versatile! Make a from-scratch dressing, shortcut dressing with mayo, or pick up your favorite bottled dressing. Use whatever greens you like and play around with adding fresh herbs and crunchy veggies.
Caesar salad is absolutely delicious in its simplicity. And I wanted to add salmon without making it fussy, so I keep the salmon prep simple (just broil it) and the salad straightforward. Salmon, greens, croutons, and Caesar dressing, that’s it.
Broiling salmon is one of my favorite methods for cooking salmon. However, if you want to cook the salmon while the croutons are baking, you can make this pan seared salmon without oil.
Ingredients Needed
- Caesar Dressing: I have two recipes for you to choose from. My Caesar Dressing from scratch is a classic Caesar Dressing made by emulsifying oil into egg yolk and is flavored with anchovies. For a less fussy option, try this Caesar Dressing made with mayo. This shortcut version also uses anchovy paste.
- Salmon: Since we’re broiling the salmon here, it’s important to get a thick center-cut piece of fish. The thicker the fillet of salmon, the more likely it won’t over cook.
- Croutons: I love homemade croutons, but feel free to grab some from your local bakery or market as a shortcut. Use gluten-free bread if needed.
- Greens: I’m head over heels for little gem lettuce. It has tiny ripples in the leaves which hold on to the dressing, making every bite absolutely delicious. If you can’t find Little Gem, try a large head of Romaine or hearts of Romaine.
Here’s How Easy it is To Make
- Mix up the Caesar dressing (whichever recipe you prefer, or grab your favorite bottled dressing).
- Cut or tear the bread into cubes, toss with olive oil, salt and pepper and toast in the oven until crunchy. Croutons done!
- Turn your oven to broil with the oven rack set 6 inches from the heating element.
- Place the piece of salmon on a baking sheet and season with salt and pepper. Broil the salmon until cooked through, this will take just 10–12 minutes.
- While the salmon rests, toss the lettuce greens with the dressing.
- Flake the salmon into large chunks, then arrange over the salad. Sprinkle the croutons over top and enjoy!
Test Kitchen Tips
- For the best results, seek out a salmon fillet that’s at least 1 inch thick.
- I like to use skin-on salmon for just about everything, but especially when pan-searing or broiling. The skin keeps the fish nice and moist. It also usually sticks to an ungreased baking sheet or layer of foil, which makes for easy serving.
A Few Ideas for Mixing It Up
- For a flavorful shortcut, use hot-smoked salmon.
- Toss the salad with blackened salmon for a Cajun-inspired Caesar salad.
- Skip fresh salmon and make these very easy Salmon Patties.
- Add some shaved Parmesan to the salad as well.
Got Leftover Salmon? Try These Recipes
- Use any leftover salmon in these canned salmon burgers.
- Or turn it into an insanely crunchy salmon salad with cucumbers.
- Can’t go wrong with a salmon BLT!
Easy Caesar Salad with Broiled Salmon
Description
A delicious from-scratch Salmon Caesar Salad made with homemade Caesar dressing, crunchy homemade croutons and perfect broiled salmon. Why go out when you can make this at home?
Ingredients
- ½ pound (8 ounces) whole-grain bakery bread, torn into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- kosher salt and black pepper
- 1 recipe From Scratch Caesar Dressing, or Shortcut Caesar Dressing
- 1 (1-pound, 1-inch-thick) skin-on center-cut salmon fillet
- 2 (5-ounce) containers Little Gem Lettuce, leaves separated (about 8 cups)
Instructions
- Heat oven 350ºF (177ºC). On a large baking sheet, toss bread with oil to coat; season with ½ teaspoon kosher salt and ½ teaspoon pepper. Spread into an even layer.
- Toast bread until deeply golden brown, crispy, and slightly chewy, 15–20 minutes, tossing occasionally. Let croutons cool completely.
- Meanwhile, prepare From-Scratch Caesar Dressing or Shortcut Caesar Dressing according to recipe instructions. Refrigerate until ready to use.
- Turn oven to HI broil with rack set 6-inches from element.
- Arrange salmon fillet skin-side down on prepared sheet; pat dry and season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Broil salmon until mostly opaque but center still looks undercooked, tops are charred, and an instant-read thermometer inserted in the center registers 120–125ºF (48–52ºC); 10–12 minutes.
- In a large bowl, toss salad with a heavy drizzle of Caesar dressing; season lightly with salt and pepper.
- Flake salmon into large chunks then arrange over salad; discard skin. Sprinkle croutons over top and serve immediately with more dressing on the side.
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Notes
If you can’t find little gem lettuce, substitute with a big head of romaine.
To make the prep super-fast, use store-bought dressing and croutons (most bakeries sell croutons too).
Nutrition
Serving: 1/4 recipeCalories: 430kcalCarbohydrates: 15gProtein: 31gFat: 28gSaturated Fat: 5gCholesterol: 110mgSodium: 1175mgFiber: 3gSugar: 2g
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