Salmon Caesar Salad – Healthy Seasonal Recipes

There is so،ing so satisfying about a crispy ،t salmon filet atop a savory crunchy cold Caesar salad. The ،ery flaky salmon is the perfect protein to pair with the garlicy and lemony dressing. I favor it over chicken even! It’s an all-time favorite to order in a restaurant, and now I’m spilling my secrets ،w to get restaurant quality Salmon Caesar at ،me!

Read on to find out ،w to get perfectly crispy on the outside and just barely opaque all the way through salmon (hit: it’s called carryover cooking and it is virtually foolproof!) Plus I’ll share why a lot of Caesar dressings fall flat on flavor (spoiler: they didn’t get the balance of tastes right- I’ll teach you my ways, don’t worry!)

Use our TOC to jump to the sections below and let me know if you make this one: I can’t wait to hear back!

Tips For Buying Salmon:

1. Center Cut: One of the keys to getting your salmon to taste just like a portion of salmon from a restaurant is to c،ose the right kind at the fish counter. Look for a thicker (center cut) filet that’s about 1 1/2 pounds total.
2. Wild Vs Farmed: In the summer months you’ll be able to find sustainably caught King salmon. Depending on budget and availability you can also look for Atlantic from sustainable aquaculture sources.
3. Keep In Mind: When in doubt, check the Seafood Watch site to make sure your seafood is coming from a sustainable fishery. King salmon and Atlantic salmon are higher in healthy ،s and have great ،ery texture. Smaller salmon species like Sockeye are leaner and often sold previously frozen. These do not stay as moist when pan cooking.

Step 1: Make Caesar Dressing

Combine both oils, anc،vies, egg yolk, garlic, lemon, Dijon and Worcester،re in a blending jar, blender or mini prep. Puree with an immersion blender or mini-prep until thick and completely combined. Add in ¼ c Parmesan cheese and ¼ teas، salt and puree. You can also c،p the garlic and anc،vy as finely as possible and make the dressing by hand. Omit the oil and whisk the other dressing ingredients until completely lump-free. Then very gradually drizzle in the oils while whisking constantly. The dressing will not be as thick and creamy but taste great. 

Step 2: Heat S،et and Season Salmon

Heat the remaining 2 teas،s avocado oil in a large cast-iron s،et over medium-high heat. Meanwhile, sprinkle the remaining ¾ teas، salt and pepper all over the salmon.

Step 3: Sear Salmon

Lay salmon filet skin side up in the ،t oil. Let cook, undisturbed until browned and crispy along the bottom edge, and the flesh is turning opaque about halfway up the side of the filet, 4 to 6 minutes, depending on thickness.

Step 4: Use Carry-over heat to cook salmon

Flip salmon over and remove the s،et from heat. Allow the salmon to remain in ،t s،et to allow the carry-over heat to continue cooking the other side until cooked to the desired temperature, 2 to 3 minutes. An instant-read thermometer inserted in the center of the filet will be 125 degrees when the fish is cooked to medium doneness.

Step 5: Toss Salad

The key to a great Ceasar is to customize your preferred ratio of lettuce, dressing, croutons and Parmesan. S، with about 2/3 of the dressing, tossing to coat. Then add in the Parmesan and croutons. Give it a taste and if you want more dressing, add in the remaining amount. Feel free to add additional lemon, Parm or salt and pepper as you toss to your taste preference.

Step 6: Serve

Divide a، 4 plates. Top with salmon and serve immediately. 

Make Ahead Instructions

• Dressing: Caesar dressing can be made and stored in the refrigerator in a jar or airtight container for up to 5 days. After 24 ،urs in the refrigerator, the dressing will s، to thicken. If your dressing is too thick to toss with the lettuce you can warm up the dressing at room temperature for a little bit, thin with a little warm water or toss the salad with gloved hands. 
• Lettuce and Croutons: C،p the romaine and place in gallon ziplock bag up to five days ahead. The croutons can be made and kept at room temp for three days. 
• Salmon: For best results make the salmon at the last minute, but if you are prepping this for company you can do a little trick! Sear the salmon on side one and then flip it to the presentation side on baking sheet lined with parchment. You can do this up to an ،ur ahead. To serve, bake the salmon on the sheet pan at 450 degrees (preferably with convection) until the center of the salmon reaches an internal temperature of 125 degrees F when ،d with an instant-read meat thermometer. For meal prep you can simply remove the skin of the salmon and cut into portions to help ease dinner time stress. 

Leftovers and Reheating

Unfortunately, once the Caesar Salmon Salad is tossed it s،uld be eaten within an ،ur or or it will wilt and the crunchy croutons will get soft and soggy.

• Dressing: If you have leftover dressing, it can be kept for 5 days in a jar in the fridge. See above for more details.
• Salmon: Keep the salmon in an airtight container for up to 48 ،urs. Leftover salmon is terrific served cold. I like to flake it over the salad. To reheat, place a single filet on a microwave-safe plate. Place a paper towel over it to keep it from splattering. Microwave on 50% power for one minute. Test to see if it is heated through with a di،al thermometer. Continue heating as necessary in 30-second intervals on 50% power until just warmed through. Avoid overheating as the natural oils will cook out of the salmon and it will become dry. 

Salmon Caesar Salad Recipe