Simple Salmon Caesar Salad
from 1 vote
A simple, straight-forward Salmon Caesar Salad that is perfect for lunch or quick weeknight dinners. It's easy, healthy and so satisfying.
homemade Caesar dressing,
semi-homemade Caesar dressing
, or purchased caesar dressing
pound (8 ounces)
whole-grain bakery bread,
torn into 1-inch pieces
extra-virgin olive oil
kosher salt and black pepper
skin-on center-cut salmon fillet
Little Gem Lettuce,
leaves separated (about 8 cups)
Semi-Homemade Caesar Dressing
according to recipe instructions. Refrigerate until ready to use.
Heat oven 350ºF (177ºC). Toss bread and oil to coat on a large baking sheet; season with ½ teaspoon kosher salt and ½ teaspoon pepper.
Spread bread cubes into an even layer.
Toast croutons until deeply golden brown, crispy on the outside and slightly chewy on the inside, 15–20 minutes, tossing occasionally.
Let cool completely.
Heat broiler to high with rack set 6-inches from element.
Arrange salmon fillets 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.
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).
View Nutrition Info
Salmon Caesar Salad
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