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Grilled Salmon Caesar Salad

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This classic Caesar salad without the croutons is topped with pan-seared salmon and a creamy, flavorful Caesar dressing.

Ingredients

Scale
  • 1 lemon, halved
  • 1 clove garlic, minced
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 3 anchovy fillets, minced
  • 7 cups roughly chopped or torn romaine lettuce
  • 4 wild skin-on salmon fillets, about 6 ounces each
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Squeeze one half of the lemon and combine 1 tablespoon of the juice in a large bowl with the minced garlic, anchovies, Parmesan, and mayonnaise.
  2. Set aside to allow the flavors to meld.
  3. Season the salmon fillets with a pinch of salt and black pepper.
  4. Heat a large skillet over medium-high heat and place the salmon fillets skin-side down. Cover and cook without turning for 5 minutes, or until the skin is crisp. Flip and cook an additional 2 minutes, until the salmon is cooked through. Squeeze the remaining lemon juice over the fillets.
  5. Add the chopped romaine to the bowl with the dressing and toss until well coated.
  6. Divide the dressed lettuce among 4 plates and top each with a salmon fillet.

Notes

  • Anchovies can be omitted or substituted with 1/2 teaspoon anchovy paste if preferred.
  • For extra crunch, serve with homemade or store-bought croutons.
  • Store salmon, lettuce, and dressing separately in airtight containers for up to 3 days and assemble just before serving.

Nutrition

Keywords: grilled salmon, salmon caesar salad, pan-seared salmon salad

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