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This Salmon Caesar Salad is so fresh and delicious, it might just become your new favorite summer dinner. With golden-crusted, flaky salmon, crisp romaine, and creamy Caesar dressing, you’ll want to eat it on repeat!
This salmon Caesar salad is one of my favorite summertime dinners. The salmon for this recipe is unbelievably delicious. It is marinated in the savory Caesar dressing and has a crispy, golden parmesan crust. It is really the perfect protein to put over a bright and zesty Ceasar salad. Serve it as a one-dish meal or round it out with a side of Caprese Salad, Grilled Fruit Kabobs, or some easy garlic Breadsticks.
Key Ingredients
- Fresh Salmon – Use a fresh, skinless salmon for this recipe. Cut the salmon into individual portions of the same size before starting. That way each piece will get a good coating and cook evenly in the oven.
- Caesar Dressing – I like making my own Caesar dressing, which I included in the recipe below. It’s so easy to make! Or you can always use your favorite store-bought dressing.
- Parmesan coating – The coating, or crust, for the salmon is made by combining parmesan cheese, panko breadcrumbs, parsley, black pepper, and paprika.
- Lettuce – Romaine is the classic choice of lettuce for Caesar salad. You can always use iceberg or another kind of lettuce but the leafy crunch of Romaine just really can’t be beat.
- Croutons – For this recipe I just used basic, store bought croutons. You can always make your own by
- Parmesan Cheese (or better yet, Parmigiano Reggiano) – I almost always freshly grate my own parmesan and Parmigiano Reggiano. The powdery, canned “parmesan” does not go well on Caesar salad, skip it and go for something more high-quality.
Picking the Best Salmon
When choosing salmon, look for fresh, moist fillets with vibrant color and a clean, ocean-like smell. Avoid anything that looks dull or smells fishy. The flesh should be firm and spring back when pressed. Wild-caught salmon like sockeye or king has a firmer texture and richer flavor, while farmed salmon is milder and more affordable, though higher in fat.
One great tip I got from a chef during a professional cooking class is that most of the time, it’s best to ask the butcher for a frozen cut of salmon instead of getting the “fresh” salmon that has been sitting in a display case. It’s likely that the fish in the case was previously frozen and has been thawing in the case for hours. It is better to buy it frozen and keep it that way until ready to thaw and use.
How to Make Salmon Caesar Salad
- First, marinate the salmon in your favorite Caesar dressing.
- Next, make the parmesan coating by combining panko breadcrumbs, parmesan, parsley, black pepper, and paprika.
- Press the salmon into the breadcrumb mixture until fully coated on all sides.
- Place on a lined baking sheet and bake at 425 degrees F for 12-18 minutes until cooked through and the topping turns golden brown. Remove from oven and let it rest for 5 minutes or so.
- Toss lettuce and croutons with Caesar dressing until lettuce is lightly coated in dressing. Divide salad into individual bowls and place a piece of salmon over the top of each. Garnish with fresh parmesan and lemon wedges.
Try it in the Air Fryer
Salmon cooks up great in the air fryer. Prepare as per the recipe below then instead of placing the salmon in the oven, put it in the air fryer basket. Arrange the filets so they aren’t touching, you need air to be able to circulate around each piece. Spray the tops with cooking spray then air fry at 400-degrees for 8-9 minutes or until cooked through. Check out our Air Fryer Salmon recipe for more tips on cooking salmon in the air fryer.
Tips and Suggestions
Use high quality salmon – Choose fresh, wild-caught salmon if possible for the best flavor and texture. Frozen fillets work too—just make sure they’re fully thawed and patted dry before coating in the Caesar marinade.
Don’t overcook the salmon – Salmon cooks quickly! Aim for an internal temperature of 125°F for a moist, flaky finish. Let it rest a few minutes before flaking or slicing.
Make your own dressing – You can use your favorite store-bought dressing but I like homemade best! I included my homemade dressing recipe in the recipe card below. You are going to love it!
More Incredible Summer Salad Recipes
Chicken Caesar Pasta Salad
Chef Salad
Steak Salad Recipe
BBQ Chicken Salad
Wedge Salad
Buffalo Chicken Salad
Salmon Caesar Salad Recipe
Ingredients
- 4 (6-7 ounce) fresh salmon fillets
- 1 1/3 cups Caesar dressing, divided (homemade is fantastic, see below or use your favorite brand)
- 1/3 cup panko breadcrumbs
- ½ cup fresh grated parmesan cheese (or shredded)
- 3 tablespoons fresh chopped parsley
- sea salt and fresh black pepper (to taste)
- 1/2 teaspoon paprika (or to taste)
- 16 ounces chopped romaine lettuce (about 6 cups)
- 1 cup croutons (or to taste)
- fresh shredded parmesan cheese (to taste)
- 4-8 lemon wedges (for garnish)
Homemade Caesar Dressing (optional):
- 2/3 cup mayonnaise
- 2 teaspoons fresh minced garlic
- 2 teaspoons Dijon mustard
- 1 teaspoon cider vinegar
- 1 teaspoon Worcestershire sauce
- juice of ½ lemon (fresh squeezed, or to taste)
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup avocado oil
- 1/2 cup freshly shredded parmigiano reggiano
Instructions
- Preheat oven to 425℉.Place salmon in a shallow dish or bowl and pour 2/3 cup of Caesar dressing over the top. Gently stir the salmon around until each piece is covered in dressing. Cover and marinate at room temperature for 15 minutes.
- While salmon is marinating, combine breadcrumbs, parmesan, parsley, and salt and pepper in a shallow dish and mix until well combined.
- Remove salmon from marinade, lightly shaking off excess. Press each piece of salmon into the breadcrumb mixture on both sides until fully coated.
- Place salmon on a parchment lined baking sheet or greased, glass baking dish and sprinkle remaining breadcrumb mixture over the top. Press the mixture down onto the salmon so it stays in place.Sprinkle with a little paprika and then spray the tops with cooking spray (optional) to help hold everything together.
- Bake in the preheated oven for 12-18 minutes or until salmon is completely cooked through and the tops are golden brown. Allow to rest 5 minutes before serving.
- Place Romaine lettuce and croutons in a large bowl. Use a fork to toss with remaining Caesar dressing until lettuce is lightly coated in dressing.
- Divide salad between 4 bowls or plates and place a salmon filet over the top. Sprinkle shredded parmesan cheese over the top and garnish with lemon wedges.
For the Homemade Caesar Dressing (optional):
- Place mayonnaise, garlic, Dijon mustard, cider vinegar, capers (or Worcestershire sauce), lemon juice, and pepper in a food processor or blender. Process or blend until ingredients are well combined.
- While blending on low, SLOWLY add avocado oil a little at a time until oil is completely incorporated. Add shredded parmigiano reggiano and pulse just a few times until well combined. Serve.
