Smoky Salmon Caesar Salad (Print Version)
Smoky roasted salmon atop crisp romaine, cherry tomatoes, Parmesan and garlicky Caesar-style dressing.
# What You'll Need:
→ Fish
01 - 2 salmon fillets (approximately 10.5 oz total)
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon ground black pepper
05 - 1 tablespoon olive oil
→ Salad
06 - 2 large heads romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1/3 cup shaved Parmesan cheese
09 - 1 cup garlic croutons
→ Caesar Dressing
10 - 1/3 cup mayonnaise
11 - 1/4 cup grated Parmesan cheese
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 clove garlic, minced
16 - Salt and freshly ground black pepper, to taste
17 - 2 tablespoons olive oil
# How-To Steps:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Rub salmon fillets with olive oil, smoked paprika, sea salt, and black pepper. Set fillets skin-side down on the prepared baking sheet.
03 - Roast the salmon in the oven for 12 to 15 minutes, until just cooked through and opaque. Remove and let rest slightly before flaking into large pieces.
04 - Whisk mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil in a mixing bowl. Season with salt and pepper to taste.
05 - Combine romaine lettuce with half of the Caesar dressing and toss to coat. Arrange dressed lettuce onto serving plates.
06 - Top the lettuce with cherry tomatoes, shaved Parmesan, flaked salmon, and garlic croutons.
07 - Drizzle with remaining dressing and serve promptly.
# Expert Tips:
01 -
- The dressing is creamy and bold, like the secret handshake of Caesar salads.
- The smoky salmon takes everything you thought you knew about Caesar to a new, irresistible level.
02 -
- If you overbake the salmon, it dries out fast—watch for that perfect just-cooked center.
- Using homemade croutons gives unbeatable crunch and lets you choose your bread and seasoning adventure.
03 -
- Letting the salmon cool just a bit before flaking gives you buttery pieces that don&apost fall apart.
- A coarse grate of Parmesan right before serving adds extra depth in every bite.