Salmon caesar salad is one of my favourite quick and easy salad meals! The tangy homemade caesar dressing comes together in minutes in the blender, and it’s only minutes in the pan for perfectly cooked salmon.
I can’t think of a more perfect pairing than salmon on caesar salad!!! I love how the sweetness of the salmon adds to the salty creamy flavour of the Caesar dressing and the crunch of the fresh romaine lettuce.
This post is the first of its kind on this blog – it’s the first post where I haven’t actually created and cooked the whole recipe – James worked with me on this one! When I told him I was planning on doing a salmon caesar salad for the blog he wanted to get involved because he had a really great homemade Caesar salad dressing that he wanted to share – the one his mother Margo used to make for him all the time when he was growing up.
I’m so happy he did – because it was perfect! Garlicky and salty with nice tangy zing – everything you could want in the perfect Caesar dressing.
How to make salmon caesar salad
Start with making the dressing, because it tastes better the longer it sits.
For the dressing:
Add the garlic, anchovy, dijon mustard, red wine vinegar, Worcestershire sauce, lemon juice, egg, and salt and pepper to a high-speed blender. I use a Vitamix.
Pulse the dressing ingredients 7 or 8 times until everything is chopped and combined.
With the blender on low (Vitamix setting 3) begin to slowly pour the olive oil into the blender in a steady stream. Once all the oil is in the blender, keep blending for another 15 seconds.
Add the parmesan cheese to the dressing in the blender and stir to combine before transferring it to a mason jar or similar container to chill in the fridge.
For the salmon:
Heat a skillet over medium heat, then add the butter and olive oil.
When the butter has melted, add the salmon to the skillet skin side down and cook for about 3 minutes, depending on the thickness of your salmon fillet. When you see that the salmon has cooked about 1/3 of the way up from the bottom it is time to flip it and cook for about 3 minutes more on the other side. Remove the pan from the heat and allow the salmon to rest while you build the salad.
For the salad:
Toss the romaine hearts in about 1/4 of the dressing and divide it between two bowls.
Top with bacon and parmesan slices and serve.
Dietary Considerations and Accommodations
This recipe for salmon Caesar salad is suitable for the following diets:
- low carb and keto friendly
- gluten free
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Salmon Caesar Salad
- 1 clove garlic
- 1 anchovy fillet
- 1.5 tbsp dijon mustard
- 1 tbsp red wine vinegar
- 1⁄2 tsp Worcestershire sauce
- 1 tbsp lemon juice or the juice of 1/4 lemon
- 1 whole egg
- 1⁄2 tsp salt
- 1⁄2 tsp fresh cracked pepper
- 3⁄4 cup olive oil
- 1⁄8 cup freshly grated parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- 8 oz salmon 2 4oz/110g filets
- salt and pepper
- 1.5 romaine hearts chopped
- 2 strips bacon
- 1 tbsp parmesan cheese curled or shaved
- put all dressing ingredients except the oil and parmesan in the blender and pulse until just combined.
- With the blender on low speed (vitamix 3) slowly pour the olive oil in a steady stream into the blender to emulsify. Continue to blend for 15 seconds once all of the oil is in.
- Mix the parmesan in the dressing and store in an airtight container. There will be dressing left over for 4-6 more salads. It keeps well in the fridge for at least a week.
- heat a pan to medium heat, melt butter and small drizzle of olive oil in the pan.
- cook the salmon skin side down for 3 minutes (until you start to see the cooked part reach about 1/3 of the way up the thickest part).
- flip the salmon over and finish skin side up for 3 more minutes, remove from heat while you assemble the rest of the salad.
- Toss the romaine hearts in about 1/8 of the dressing and put in the bowl.
- Lay the salmon skin side down on the salad, sprinkle with bacon and shaved parmesan
- Grind some fresh pepper over everything and serve immediately