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Broken up Salmon Caesar Salad with romaine lettuce, croutons, lemon wedges and fork.
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5 from 1 vote

Salmon Caesar Salad Recipe

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!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Salad
Cuisine: American
Keyword: Salmon Caesar Salad
Servings: 4 servings
Calories: 554kcal
Author: Erica Walker

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
  • 1/2 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 anchovy paste
  • juice of 1/2 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.
    Salmon marinating with Caesar dressing in a shallow bowl. Spoon on the side.
  • While salmon is marinating, combine breadcrumbs, parmesan, parsley, and salt and pepper in a shallow dish and mix until well combined.
    Bowl with panko, cheese, parsley, salt and pepper mixed together with a spoon.
  • Remove salmon from marinade, lightly shaking off excess. Press each piece of salmon into the breadcrumb mixture on both sides until fully coated.
    Piece of salmon coated in panko mixture in a bowl.
  • 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.
    Uncooked salmon on parchment paper coated with panko mixture and seasoned with paprika.
  • 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.
    Baked Salmon with panko crust.
  • 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.
    Tossed salad of romaine lettuce, caesar dressing and croutons.
  • 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.
    Salmon Caesar Salad with croutons and lemon wedges.

For the Homemade Caesar Dressing (optional):

  • Place mayonnaise, garlic, Dijon mustard, cider vinegar, anchovy paste, lemon juice, and pepper in a food processor or blender. Process or blend until ingredients are well combined.
    Blender with blended mayo, dijon, lemon juice and apple cider vinegar.
  • 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.
    Blending avocado oil into Caesar Salad dressing.

Video

Notes

Anchovy-Free Caesar Dressing Option: Try our Caesar Dressing without Anchovies (it uses capers instead of anchovies).

Nutrition

Calories: 554kcal | Carbohydrates: 19g | Protein: 9g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 12g | Cholesterol: 42mg | Sodium: 1266mg | Potassium: 380mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10139IU | Vitamin C: 14mg | Calcium: 206mg | Iron: 3mg