Salmon Caesar Salad (Printable)

Grilled salmon fillets over crisp romaine with homemade Caesar dressing and croutons

# Ingredient List:

→ 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:

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, prepare the Caesar dressing: 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.

# Helpful Tips:

01 -
  • The warm salmon against cool crisp lettuce creates that perfect temperature contrast restaurant salads always nail
  • Homemade dressing takes five minutes but tastes infinitely better than anything from a bottle
  • Protein-packed greens keep you full for hours without that heavy meal feeling
02 -
  • Let the salmon rest for a few minutes after grilling so the juices redistribute and dont make your salad soggy
  • The dressing tastes better after sitting for 30 minutes, so make it first if you have the time
  • Dont overdress the greens. Start with half the dressing and add more as needed
03 -
  • Grill extra salmon fillets and flake them into salads or pasta throughout the week
  • Double the dressing recipe and keep it in the fridge for quick lunches all week

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