Grilled Salmon Caesar Salad (Printable Version)
Crisp romaine topped with perfectly grilled salmon and creamy homemade dressing
# What You Need:
→ For the Salmon
01 - 4 skinless salmon fillets (about 5 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika (optional)
→ For the Salad
07 - 2 large heads romaine lettuce, washed and chopped
08 - 1 cup cherry tomatoes, halved
09 - 1/2 small red onion, thinly sliced
10 - 1 cup croutons
11 - 1/3 cup freshly grated Parmesan cheese
→ For the Caesar Dressing
12 - 1/2 cup mayonnaise
13 - 2 tbsp freshly squeezed lemon juice
14 - 2 tsp Dijon mustard
15 - 2 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste)
17 - 1 garlic clove, minced
18 - 1/4 cup finely grated Parmesan cheese
19 - Salt and pepper, to taste
# How To Make:
01 - Preheat grill or grill pan over medium-high heat.
02 - Pat the salmon fillets dry. Brush both sides with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
03 - Grill salmon for 3–4 minutes per side, or until cooked through and lightly charred. Remove from heat and let rest.
04 - While the salmon cooks, prepare the Caesar dressing: In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, garlic, Parmesan, salt, and pepper until smooth.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes, red onion, and croutons. Drizzle with Caesar dressing and toss to coat evenly.
06 - Divide the salad among four plates. Place a grilled salmon fillet on top of each. Sprinkle with extra Parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- The warm, smoky salmon against cool crisp lettuce creates this perfect temperature contrast that feels luxurious
- Homemade dressing comes together in two minutes and makes store-bought versions taste completely flat by comparison
- Everything hits the grill and bowl simultaneously, so you're eating restaurant quality food in under half an hour
02 -
- Letting the salmon rest for even 3 minutes after grilling makes a huge difference in juiciness, cutting into it immediately lets all those delicious juices escape onto your cutting board instead of staying in the fish
- The dressing actually gets better if it sits for 10 minutes before serving, giving the garlic and anchovy time to meld with the other ingredients
03 -
- Dry your salmon thoroughly with paper towels before seasoning, water creates steam and prevents that gorgeous charred crust from forming
- Grate your Parmesan fresh from a wedge instead of buying pre-grated, the texture and flavor difference is absolutely worth the extra minute