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Salmon Caesar salad is a hearty main dish salad for dinner everyone loves! It’s irresistible drizzled with a creamy homemade dressing.
In summer, we crave all the main dish salads for dinner. Here’s one that’s basic but satisfies every time: Salmon Caesar Salad! Imagine: tender, perfectly seasoned chunks of salmon nestled with bursts of crunchy romaine, juicy cherry tomatoes and crunchy croutons. It’s all covered in a creamy homemade Caesar dressing that makes each bite absolutely sublime. This one is a smash hit every time we serve it (and our kiddo loves a deconstructed version with the Caesar as a dipping sauce!).
Elements in this salmon Caesar salad
You barely need a recipe for salmon Caesar salad: just cook salmon and add it to a bed of romaine with Caesar dressing. But making a big plate of this at home requires homemade dressing, in our opinion! We’ve also got a few adders that take it to the next level. Here’s what you’ll need for salmon Caesar salad:
- Fresh salmon, canned or smoked salmon
- Croutons (try them homemade!)
- Cherry tomatoes
- Romaine hearts
- Parmesan cheese shavings
- For the dressing: mayonnaise, Greek yogurt, garlic, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce or anchovy paste, salt and pepper
- Optional: capers, dill sprigs
How to cook the salmon
This salmon Caesar salad works with a variety of different types and methods of cooking salmon. In fact, there are a few ways to make this salad without cooking the fish at all! It’s also a great way to use leftover salmon. Here are our top methods for cooking the salmon:
- Pan Seared: Whip out a pan and cook it up on the stovetop.
- Baked: Baked salmon is a simple, no fail method (though you do have to wait for the preheating).
- Broiled: Faster than baked and just as good!
- Blackened: Use the pan-seared method and coat the fish in a mix of Cajun seasonings. This makes a killer Caesar salad!
- Grilled: If it’s the season, grilled salmon is ideal for this summery main dish.
- Poached: Poaching is one of the fastest ways to cook salmon and what we used here! It’s melt-in-your-mouth tender.
- Canned: Don’t have time to cook? Use canned salmon and mix it with olive oil, salt and pepper before adding to the salad.
- Smoked: Another no cook method! Tear off pieces of smoked salmon for a quick fix salad.
For Caesar dressing
The star of this salmon Caesar salad is the fresh, creamy homemade Caesar dressing. It’s a go-to we’ve been making for years. Using Greek yogurt lightens it up and reduces the calories from a standard Caesar. Here’s what you’ll need:
- Greek yogurt: Yogurt replaces some of the standard mayonnaise in this dressing: it reduces calories while staying irresistibly creamy.
- Mayonnaise: You’ll still need a bit of mayo for richness and to help the dressing cling to the greens.
- Lemon juice: Fresh juice brings a pop of acidity.
- Parmesan cheese: Cheese adds a savory saltiness.
- Anchovy paste or Worcestershire sauce: Anchovies are traditional, or substitute Worcestershire sauce for vegetarian.
- Garlic & Dijon mustard: These round out the savory flavor.
Serving tips
And that’s it! Mix up the creamy dressing, compose the salad and douse it all in Caesar. A few other notes on serving:
- Capers add a nice briny pop. We love adding a handful of drained capers to a Caesar salad.
- Add other veggies if you like. A traditional Caesar doesn’t have tomatoes, but we added them to make this into more of a main dish salad for dinner. Feel free to add other veggies of your choice!
- Serve as a decomposed salad for kids. Our son loved this separated out with salmon, “lettuce chips,” cherry tomatoes, croutons, and a small cup of Caesar dipping sauce.
More salmon recipes
Salmon is a dinnertime standby over here! Here are a few more easy salmon recipes to work into your repertoire:
This salmon Caesar salad recipe is…
Pescatarian. For gluten-free, use gluten-free croutons. For dairy-free, use Vegan Caesar Salad.
Description
Salmon Caesar salad is a hearty main dish salad for dinner everyone loves! It’s irresistible drizzled with a creamy homemade dressing.
For the salad
- 1 pound salmon (or 2 cans salmon or 12 ounces smoked salmon)
- 1 cup croutons
- 1 cup cherry tomatoes, sliced in half
- 3 romaine hearts (or 1 large head romaine)
- ½ cup Parmesan cheese shavings
- Optional garnish: capers, fresh dill
For the Caesar dressing (makes 1 cup)
- 1 medium garlic clove, minced or grated
- ¼ cup grated Parmesan cheese
- 2 tablespoons lemon juice (½ lemon)
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- ½ tablespoon Dijon mustard
- 1 teaspoon anchovy paste or Worcestershire sauce (or omit)
- ¼ teaspoon each kosher salt and black pepper
- Cook the salmon using one of the following methods: Pan Seared, Broiled, Baked, Blackened, Grilled, or Poached (pictured). If using canned salmon, mix it with a drizzle of olive oil and salt and pepper to taste.
- Whisk together the Caesar dressing ingredients in a bowl. Store leftovers refrigerated in a covered jar for up to 1 week.
- Tear the romaine leaves into pieces (or chop them). Top each salad with croutons, cherry tomatoes, Parmesan cheese shavings, and dressing. If desired, add a sprinkle of drained capers or dill sprigs.
- Category: Main Dish
- Method: Salad
- Cuisine: Salad
- Diet: Gluten Free
Keywords: Salmon caesar salad
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