Salmon Caesar Salad
A fresh twist on the classic Caesar, this salad tops crisp romaine lettuce and crunchy homemade croutons with a perfectly seared salmon fillet. Everything is tied together with a creamy, tangy dressing made from scratch, creating a satisfying meal that feels both hearty and light.
For 4 servings
- prep
Preheat the oven and season the bread cubes.
1.Preheat the oven to 190°C (375°F).2.Toss the sourdough bread cubes with 1 tablespoon of olive oil and a pinch of salt.3.Spread the cubes in a single layer on a baking sheet.TIPSlightly stale bread works best for croutons; it absorbs less oil and gets crispier. - bake · ~12 min
Bake the croutons until golden and crisp.
Bake the bread cubes for 10-12 minutes, stirring once halfway through, until they are golden brown and crunchy. Remove from the oven and let them cool completely on the baking sheet.
- prep
Pat the salmon dry and season.
1.Pat the salmon fillets completely dry with a paper towel.2.Season the flesh side with a pinch of salt and a pinch of black pepper.TIPThoroughly drying the skin is the key to achieving a crispy crust, not a steamed, flabby one. - grill
Sear the salmon fillets skin-side down.
1.Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.2.Carefully place the salmon fillets in the skillet, skin-side down.3.Press gently with a spatula for 10 seconds to ensure good contact.4.Cook without moving for 5-6 minutes, until the skin is golden and crispy.TIPDon't overcrowd the pan; cook in batches if needed. Moving the fish too early will tear the skin. - grill · ~3 min
Flip the salmon and finish cooking.
1.Carefully flip the fillets and cook for another 2-3 minutes for medium doneness.2.The flesh should be opaque and flake easily with a fork. - prep
Make the Caesar dressing.
1.In a medium bowl, mash the minced garlic and anchovy fillets into a smooth paste using the back of a fork.2.Whisk in the egg yolk, lemon juice, and dijon mustard until smooth.3.While whisking continuously, very slowly drizzle in the 1/2 cup of oil until the dressing is thick and creamy.4.Whisk in 40 g of the grated parmesan cheese. Set aside the remaining cheese for serving.TIPIf the dressing is too thick, whisk in a teaspoon of warm water to loosen it. - mix
Toss the lettuce with the dressing.
1.Place the chopped romaine lettuce in a large mixing bowl.2.Add half of the dressing and toss well to coat every leaf.3.Add more dressing as needed to reach your desired level of creaminess. - assemble
Assemble the salmon caesar salad.
1.Divide the dressed lettuce among four plates or a large platter.2.Top with the homemade croutons.3.Using a vegetable peeler, shave the remaining parmesan cheese over the salad.4.Place a seared salmon fillet on top of each salad, or slice the fillet and fan out the pieces. - serve
Serve immediately while the salmon is still warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest skin, pat the salmon dry and let it sit uncovered in the fridge for 10 minutes before searing.
- 2Use a fish spatula to flip the salmon — it slides under the fillet without tearing the delicate skin.
- 3Let the croutons cool completely on the baking sheet; they continue to crisp as they cool.
- 4If your dressing breaks or separates, whisk in a teaspoon of warm water to bring it back together.
- 5Warm the serving plates in the oven so the dressed lettuce stays cool while the salmon stays warm.
- 6Taste the dressing before adding all the salt — anchovies and Parmesan are already salty.
- 7Make the dressing up to 2 days ahead; store in a jar in the fridge, then shake or whisk before using.
Adapt it for your goals.
Low-oil
Replace half the olive oil in the dressing with plain Greek yogurt or buttermilk. Use only 1 tbsp oil for the croutons and a non-stick spray for the salmon. This cuts calories significantly while keeping the dressing creamy and tangy.
High proteinHigh-protein
Double the salmon portion to 300 g per person, or replace half the croutons with roasted chickpeas (tossed in oil and smoked paprika). This boosts the protein content for a post-workout meal or for those seeking higher satiety.
VeganVegan
Substitute the salmon with marinated and pan-seared king oyster mushrooms (scored to mimic flakes). Replace egg yolk with 1 tbsp smooth tahini, use vegan Parmesan (or nutritional yeast), and swap anchovies with 1 tsp capers plus 1 tsp miso paste for umami depth.
Gluten freeGluten-free
Use gluten-free sourdough or sturdy bread (like a GF baguette) for the croutons. Ensure the Dijon mustard and anchovies are certified gluten-free (most are, but check labels). The rest of the recipe is naturally gluten-free.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The salmon fillet provides a concentrated dose of EPA and DHA, essential fats that support heart and brain health.
High-Quality Complete Protein
Salmon and egg yolk together deliver all nine essential amino acids, making this salad a balanced, muscle-friendly meal.
Good Source of Vitamin K
Romaine lettuce is rich in vitamin K1, which plays a key role in blood clotting and bone metabolism.
Contains Beneficial Fermented Flavors
Anchovies and Parmesan provide natural umami and a modest dose of probiotics from the aging process, supporting gut health.
Frequently asked questions
Yes, but you will lose the crispy skin texture. If using skinless fillets, sear one side for 3–4 minutes over medium-high heat, then flip and finish to your desired doneness.
