Salmon Caesar Salad (Print Version)
Grilled salmon atop crisp romaine with homemade creamy dressing and crunchy croutons
# Recipe Ingredients:
→ 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
# Directions:
01 - Preheat grill or grill pan over medium-high heat.
02 - Pat the salmon fillets dry with paper towels. Brush both sides with olive oil and season evenly with salt, black pepper, garlic powder, and smoked paprika.
03 - Place salmon on the preheated grill and cook for 3 to 4 minutes per side, or until the fish is cooked through and lightly charred. Remove from heat and let rest for a few minutes.
04 - While the salmon cooks, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies, minced garlic, grated Parmesan cheese, salt, and pepper in a bowl until smooth and creamy.
05 - Combine chopped romaine lettuce, halved cherry tomatoes, sliced red onion, and croutons in a large salad bowl.
06 - Drizzle the Caesar dressing over the salad mixture and toss gently to coat all ingredients evenly.
07 - Divide the dressed salad among four plates. Top each serving with a grilled salmon fillet. Sprinkle with additional Parmesan cheese if desired and serve immediately.
# Expert Advice:
01 -
- The homemade dressing hits that perfect spot between creamy and tangy, better than anything from a bottle
- Grilled salmon adds this gorgeous smoky contrast that makes a regular salad feel special
02 -
- Let the salmon rest for a couple minutes after grilling so the juices redistribute
- The dressing tastes even better after sitting for 10 minutes to let the flavors meld
03 -
- Room temperature salmon grills more evenly than cold from the fridge
- Taste and adjust the dressing before tossing it with the salad