Salmon Caesar Salad Recipe

Introduction

This Salmon Caesar Salad offers a fresh twist on a classic favorite, combining crisp romaine and savory salmon with homemade croutons and a rich, tangy dressing. It’s a satisfying meal perfect for lunch or a light dinner, bringing together bold flavors and simple ingredients.

Ingredients

• 200 g sourdough, cut into 1 inch croutons
• 4 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/3 tsp flaky salt
• 1/4 tsp cracked black pepper
• 1 tbsp dried oregano
• 1 head romaine, finely shredded
• 2 salmon fillets (6 oz each), skin removed
• 1/4 cup Parmesan, shaved
• 2 tsp chives, chopped
• Optional: 1 hard boiled egg, grated
• 1 egg
• 2 anchovies, chopped (from a can in oil)
• 1 tbsp lemon juice
• 1/2 tbsp apple cider vinegar
• 3 tbsp Parmesan, freshly finely grated
• 1 small clove garlic, chopped
• 1 soft boiled egg
• 6 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Toss the sourdough croutons with 2 tablespoons of olive oil, minced garlic, flaky salt, cracked black pepper, and dried oregano. Spread them evenly on a baking sheet and bake for 10-12 minutes until golden and crisp. Set aside to cool.
2. Step 2: While the croutons bake, season the salmon fillets with salt and pepper. Heat 2 tablespoons of olive oil in a pan over medium heat and cook the salmon for about 3-4 minutes per side, until cooked through and lightly browned. Remove from heat and let rest.
3. Step 3: Prepare the Caesar dressing by blending the egg, chopped anchovies, lemon juice, apple cider vinegar, freshly grated Parmesan, chopped garlic, and soft boiled egg. Slowly whisk in 6 tablespoons of olive oil until the dressing is smooth and emulsified. Adjust salt and pepper to taste.
4. Step 4: In a large bowl, combine the shredded romaine, cooled croutons, and shaved Parmesan. Toss with the prepared dressing to coat evenly.
5. Step 5: Flake the cooked salmon into large pieces and arrange on top of the salad. Garnish with chopped chives and optionally, sprinkle grated hard boiled egg for extra richness.
6. Step 6: Serve immediately for the best texture and freshness.

Tips & Variations

• For a lighter salad, substitute the soft boiled egg in the dressing with Greek yogurt for creaminess without extra fat.
• Use day-old sourdough for croutons to ensure they crisp nicely in the oven.
• If you prefer a smoky flavor, try grilling the salmon instead of pan-frying.
• Add capers or cherry tomatoes to brighten up the salad.
• To make the dressing easier, you can pulse the ingredients in a blender instead of whisking by hand.

Storage

Store leftover salad components separately to keep textures fresh. Keep cooked salmon in an airtight container in the refrigerator for up to 2 days. Croutons can be stored at room temperature in a sealed bag for up to 3 days. Refrigerate dressing separately and stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this salad?

Yes, frozen salmon can be used. Thaw it completely before cooking to ensure even cooking and a better texture.

Is this salad suitable for meal prep?

It is best to prepare the salad components separately and assemble just before eating to prevent sogginess, especially the croutons and dressing.

Salmon Caesar Salad Recipe

Print Recipe

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4.4 from 91 reviews

A vibrant and fresh Salmon Caesar Salad featuring tender pan-seared salmon fillets atop crisp romaine lettuce, crunchy homemade sourdough croutons, and a creamy anchovy-infused dressing with parmesan and soft-boiled egg for authentic Caesar flavors.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Croutons

• 200 g sourdough bread, cut into 1-inch croutons
• 4 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1/3 tsp flakey salt
• 1/4 tsp cracked black pepper
• 1 tbsp dried oregano

For the Salad

• 1 head romaine lettuce, finely shredded
• 2 salmon fillets (6 oz each), skin removed
• 1/4 cup Parmesan cheese, shaved
• 2 tsp chives, chopped
• Optional: 1 hard boiled egg, grated

For the Dressing

• 1 egg (soft boiled)
• 2 anchovies (canned in oil), chopped
• 1 tbsp lemon juice (to taste)
• 1/2 tbsp apple cider vinegar
• 3 tbsp freshly finely grated parmesan cheese
• 1 small clove garlic, chopped
• 6 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Croutons: Preheat your oven to 375°F (190°C). In a mixing bowl, toss the sourdough croutons with 4 tbsp of extra virgin olive oil, minced garlic, flakey salt, cracked black pepper, and dried oregano until evenly coated. Spread the croutons in a single layer on a baking sheet and bake for 10-12 minutes or until golden and crispy, stirring halfway through for even cooking. Set aside to cool.
2. Cook the Salmon: Heat a non-stick skillet over medium heat. Lightly season the salmon fillets with salt and pepper. Add a small amount of olive oil to the pan and place the salmon fillets in it. Cook for about 3-4 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest briefly.
3. Make the Soft Boiled Egg: Bring water to a gentle boil in a small saucepan. Carefully add the egg and boil for exactly 6 minutes for a soft yolk. Immediately transfer the egg to ice water to stop cooking. Peel the egg and set aside.
4. Prepare the Dressing: In a blender or food processor, combine the soft boiled egg, chopped anchovies, lemon juice, apple cider vinegar, freshly grated parmesan, and chopped garlic. Blend while slowly drizzling in 6 tbsp of olive oil until the dressing thickens and emulsifies. Taste and season with salt and pepper as needed.
5. Assemble the Salad: In a large mixing bowl, toss the finely shredded romaine lettuce with the prepared dressing until evenly coated. Plate the lettuce, then top with the cooked salmon fillets, crispy croutons, shaved parmesan, and chopped chives. Optionally, grate hard boiled egg over the top for extra richness.

Notes

• For an even crispier salad experience, you can toast the croutons in a skillet if an oven is unavailable.
• The soft boiled egg in the dressing adds creaminess, but you can substitute with a pasteurized egg yolk if preferred for food safety.
• Anchovies are key for authentic Caesar dressing flavor but can be omitted for a milder taste, though it won’t be traditional.
• Use fresh parmesan for the best texture and flavor in both the dressing and salad garnish.
• Ensure salmon fillets are skinless or ask your fishmonger to prepare them if desired.

Keywords: Salmon Caesar Salad, Caesar salad with salmon, homemade croutons, creamy Caesar dressing, healthy salmon salad