Can I use smoked salmon instead of fresh salmon?

Yes! Smoked salmon adds a unique, savory flavor to the salad. Simply flake it over the greens, and you’re good to go—no cooking required.

How can I make this salad vegetarian?

You can swap the salmon for grilled tofu or roasted chickpeas for a plant-based protein option. Use a vegetarian-friendly Caesar dressing without anchovies.

How long does Caesar dressing last in the fridge?

If the dressing doesn’t include raw egg, it can last up to 3 days in an airtight container. For raw egg-based dressings, consume it within 24 hours.

Can I prepare the salad ahead of time?

Yes, but keep the components separate to maintain freshness. Assemble the salad just before serving for the best results.

Salmon Caesar Salad: 5 Steps To Make It Perfect

Description

This Salmon Caesar Salad recipe elevates a classic favorite with the addition of perfectly pan-seared salmon, creamy homemade Caesar dressing, crisp romaine lettuce, and crunchy croutons. It’s a healthy, protein-packed dish that’s perfect for a quick lunch, elegant dinner, or meal prep option. Easy to customize with variations like avocado, poached eggs, or gluten-free croutons, this salad is versatile, satisfying, and bursting with flavor.

Ingredients

Scale

For the Salad:

4 cups romaine lettuce, chopped
2 wild salmon fillets (skin-on, ~6 oz each)
1 avocado, sliced (optional)
1/2 cup Parmesan cheese, shaved
1 cup croutons (homemade or store-bought)

For the Dressing:

2 cloves garlic, minced
3 anchovy fillets (or 1 tsp anchovy paste)
2 tbsp fresh lemon juice
1 tsp Dijon mustard
3 tbsp Greek yogurt or mayonnaise
1/4 cup olive oil
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste

Instructions

Prepare the Salmon:
- Pat salmon fillets dry with a paper towel. Season with salt, pepper, and a pinch of garlic powder.
- Heat olive oil in a skillet over medium-high heat. Place the salmon skin-side down in the pan and sear for 3-4 minutes. Flip and cook for another 2-3 minutes, or until the flesh is opaque and flakes easily. Set aside to cool slightly.
Make the Dressing:
- In a small bowl, mash the garlic and anchovies into a paste. Add lemon juice, Dijon mustard, and Greek yogurt, and whisk to combine.
- Gradually drizzle in olive oil while whisking to emulsify the dressing. Stir in Parmesan cheese and season with salt and pepper to taste.
Toast the Croutons:
- If making homemade croutons, cut artisan bread into cubes, toss with olive oil, garlic powder, and herbs, and bake at 375°F (190°C) for 10-12 minutes, or until golden and crispy.
Assemble the Salad:
- In a large bowl, toss chopped romaine lettuce with the Caesar dressing until evenly coated. Add croutons, shaved Parmesan, and avocado (if using).
- Break the salmon into chunks and gently place it on top of the salad.
Serve:
- Garnish with additional Parmesan and cracked black pepper. Serve immediately.

Notes

Variations: Substitute salmon with grilled chicken, shrimp, or smoked salmon. For a gluten-free option, use gluten-free croutons or roasted chickpeas.
Make-Ahead Tips: Store the salad components (lettuce, croutons, dressing, and salmon) separately for up to 3 days and assemble when ready to serve.
Storage: Homemade dressing can be refrigerated in a sealed jar for up to 1 week.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Pan-Searing
Cuisine: American

Nutrition

Serving Size: 1 large salad
Calories: 500 kcal
Sugar: 3g
Sodium: 800 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 100 mg

Keywords: salmon caesar salad, healthy salad recipes, Caesar dressing recipe, quick lunch ideas, high-protein salads, gluten-free Caesar salad