Salmon Caesar Salad – Recipes

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This Salmon Caesar Salad is a healthy and delicious take on a classic Caesar. It features easy, homemade dressing, freshly baked croutons, and pan-seared salmon.



2 Pink salmon fillets (~ 4oz)

1 tsp salt

1 TB olive oil


1/4 French loaf (~ 4oz)

1 TB olive oil

3 garlic cloves

2 tsp sea salt


3 garlic cloves

4 anchovies

1 1/2 lemons, juiced

1 TB yellow mustard

2 tsp Worcestershire sauce

1/8 cup Parmesan, freshly grated

1/3 cup whole yogurt, plain


1 romaine heart, roughly diced

1/4 cup Parmesan, freshly grated


Pat salmon dry, and set aside.  Allow salmon to come to room temperature while you prepare the rest of the salad.


Preheat oven to 350ºF.

Roughly dice bread into 1″ squares.  Use a zester to grate garlic.  (Alternatively, finely dice garlic.)

Toss bread in garlic, olive oil, and salt.  Spread onto a baking sheet.  Bake 11 minutes for soft croutons, or 14 minutes for crunchy croutons.  Set croutons aside.


Use a zester to grate garlic. (Alternatively, finely dice garlic.)  Place in the bottom of a large salad bowl.

Add anchovies to the bowl.  Mash with a pestle or with a wooden spoon, until the anchovies have dissolved.

Whisk in lemon juice, mustard, and Worcestershire sauce.  Add the yogurt and the Parmesan.  Whisk until smooth.


Sprinkle salt on the salmon.

Add 1 TB olive oil to a heavy bottom pan, and heat over medium-high heat.  When the oil is hot and begins to ripple, add the salmon skin-side down, and do NOT touch the salmon.

Allow the salmon to sear until the translucent flesh has cooked through and turned opaque about 2/3 of the way through the fish.  (You’ll be able to see the fish turning opaque from the bottom up as it cooks.)  

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