a birds eye view of a bowl of salmon caesar salad
Print Recipe
5 from 4 votes

Salmon Caesar Salad

Caesar salad with a zingy homemade dressing served with salmon
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: salmon caesar salad
Servings: 2
Calories: 588kcal
Author: Courtney



  • 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