A seasoned and grilled salmon fillet elevates your classic caesar salad from everyday side dish to an all-star entree in this salmon caesar salad recipe. This simple summer meal is ready in just 30 minutes, making it perfect for any day of the week.
We eat a lot of fish in our home, and although halibut fish tacos are my all-time favorite, this blackened salmon caesar salad is my favorite way to prepare salmon. The high-heat grilling results in tender, flaky fish with a crisp crust that pairs beautifully with the creamy homemade caesar dressing and crunchy croutons. It's also a great choice for summer, since you don't need to turn on the oven.
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Why You'll Love This Recipe
- It's a simple grilled dinner that's ready in just 30 minutes.
- You don't need to turn on the oven!
- You can do most of the prep work in advance, including making the dressing and preparing the lettuce.
Ingredients and Substitutions
- Blackening seasoning--You can find blackening seasoning online or at some supermarkets. If it's not available to you, substitute an equal amount of Cajun seasoning.
- Butter--This helps the seasoning to stick to the fish and also promotes browning. Don't skip it!
- Croutons--Store-bought or homemade croutons will work here. To make homemade ones, toss cubes of day-old bread with olive oil and toast in the oven or on the stovetop until browned and crisped.
- Salmon--You can use skinless or skin-on fillets for this recipe, depending on your preference.
How to Make Grilled Salmon Caesar Salad
1. Mix the mayo, Dijon mustard, Worcestershire sauce, lemon juice, and garlic powder in a bowl to make the dressing. Season with salt and pepper.
2. Brush the salmon fillets with butter, then sprinkle the blackening seasoning over, patting to help it adhere.
3. Grill, flesh side down, until the seasoning is toasted, then flip and finish cooking skin side down.
4. Toss the romaine with dressing and divide it between two bowls. Top with croutons and a piece of salmon.
FAQs
That gunky white stuff you may see on the surface of your salmon when you cook it is called albumin. It's a liquid protein that solidifies when heated. It may not look particularly appetizing, but it is completely harmless and safe to eat.
Albumin typically solidifies when the fish is cooked over high heat or cooked for too long. Since the salmon is cooked at a fairly high heat in this recipe, you may have some albumin leach out of the fish. You can scrape it away before serving, if you prefer.
This grilled blackened salmon caesar salad is a meal in itself, but a side of grilled garlic bread would definitely be welcome alongside.
Tips and Troubleshooting
- You can prepare the dressing up to 1 day in advance. Store it in a sealed container or jar in the fridge until you're ready to serve. Lettuce can be washed and torn up to 3 days in advance. Store it in a container or bag lined with paper towel.
- Want an extra creamy caesar salad? Double the dressing.
- To check for doneness, gently prod the center of the salmon with a fork or knife. When it's done, it should flake apart easily.
- Use a baking sheet or metal tray under the foil when transporting it to and from the grill. The foil can be pretty flimsy.
More Salmon Recipes You'll Love
Recipe
Grilled Blackened Salmon Caesar Salad
Ingredients
For the homemade caesar dressing
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon garlic powder
- Salt and freshly ground black pepper
For the salad
- Cooking spray
- 2 (6-ounce | 170-g) salmon fillets
- 1 tablespoon butter melted
- 1 tablespoon blackening seasoning
- 1 small head romaine lettuce torn into bite-size pieces
- ½ cup croutons
Instructions
Make the homemade caesar dressing
- Preheat the grill for medium-high heat (425°F | 220°C).
- Whisk the dressing ingredients together in a small bowl or jar. Season to taste with salt and pepper. Cover and store in the fridge until you're ready to serve.
Make the grilled salmon caesar salad
- Arrange two pieces of aluminum foil on a baking sheet and fold up the edges to create a tray. Coat with cooking spray.
- Brush the tops of the salmon fillets with melted butter, then sprinkle the seasoning over, patting to help the seasoning stick.
- Place the fish seasoning side down on the foil tray. Transfer the foil tray to the grill and cook until the seasoning is deeply browned, 8 to 10 minutes. Flip each fillet and continue cooking until they reach your desired doneness, 2 to 3 minutes more. Remove from the heat and let rest while you assemble the salad.
- In a large bowl, toss the dressing and romaine lettuce until evenly coated. Divide the lettuce between two shallow bowls.
- Top each salad with croutons and place a warm salmon fillet on top.
Notes
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- Get ahead--Prepare the dressing up to 1 day in advance. Store it in a sealed container or jar in the fridge until you're ready to serve. Wash and tear lettuce up to 3 days in advance. Store it in a container or bag lined with paper towel.
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- Double the dressing--For an extra creamy caesar salad.
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- Check for doneness--Gently prod the center of the salmon with a fork or knife. When it's done, it should flake apart easily.
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- Transporting the fish--Use a baking sheet or metal tray under the foil when transporting it to and from the grill. The foil can be pretty flimsy.
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