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A piece of blackened salmon on a Caesar salad.

Grilled Blackened Salmon Caesar Salad

A woman's face.Angie Zoobkoff
Your everyday caesar salad goes next-level with the addition of a spiced and grilled salmon fillet.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American
Servings 2 servings
Calories 523 kcal

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

    • 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.
    • Double the dressing--For an extra creamy caesar salad.
    • Check for doneness--Gently prod the center of the salmon with a fork or knife. When it's done, it should flake apart easily.
    • 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.

Nutrition

Serving: 1 saladCalories: 523kcalCarbohydrates: 11gProtein: 36gFat: 38gCholesterol: 104mgSodium: 1063mgFiber: 1gSugar: 2g
Keyword entree salad, grilled fish
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