Salmon Caesar Salad (Print Version)

Vibrant Caesar with grilled salmon, crisp romaine, and creamy dressing.

# What You 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 Steps:

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 - In a bowl, 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. Serve immediately.

# Expert Tips:

01 -
  • That moment when the hot salmon hits the cool, crisp lettuce and everything wilts just right
  • A homemade dressing that comes together in minutes but tastes like restaurant quality
  • The satisfaction of getting protein, greens, and serious flavor in one gorgeous bowl
02 -
  • Cold salmon on warm salad feels wrong, so let the fish rest at least 5 minutes before plating
  • Over-dressed salad gets sad fast, so start with half the dressing and add more as needed
  • That dressing keeps in the fridge for a week and somehow tastes better on day three
03 -
  • A salad spinner changed my life for getting lettuce truly dry, no more watery dressing
  • Leftover grilled salmon makes the best next-day lunch over arugula with the same dressing

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