Smoky Salmon Caesar Salad (Printable)
Savory Caesar with smoky roasted salmon, crisp romaine, and homemade dressing
# What You Need:
→ Fish
01 - 2 salmon fillets (approximately 10.5 ounces total)
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Salad Components
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 lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 clove garlic, minced
16 - Salt and black pepper, to taste
17 - 2 tablespoons olive oil
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 - Rub salmon fillets with 1 tablespoon olive oil, then coat evenly with smoked paprika, sea salt, and black pepper. Place fillets skin-side down on prepared baking sheet.
03 - Roast salmon for 12-15 minutes until just cooked through and flakes easily with a fork. Remove from oven and let cool for 2-3 minutes, then flake into large pieces.
04 - Whisk together mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and 2 tablespoons olive oil until smooth and creamy. Season with salt and pepper to taste.
05 - Toss chopped romaine lettuce with half of the Caesar dressing in a large bowl until evenly coated. Arrange dressed lettuce on serving plates.
06 - Top lettuce with cherry tomatoes, Parmesan shavings, flaked salmon pieces, and garlic croutons. Drizzle remaining dressing over salads and serve immediately while salmon is still warm.
# Expert Hints:
01 -
- The homemade Caesar dressing comes together in minutes but tastes like it came from a fancy restaurant
- Perfect for those nights when you want a restaurant quality meal without the restaurant price tag or wait time
02 -
- The salmon continues cooking slightly after you pull it from the oven, so removing it when it's just barely done prevents overcooking
- Letting the salmon cool for a few minutes makes it much easier to flake without falling apart completely
03 -
- Make extra dressing and keep it in the fridge for up to a week, it only gets better as the flavors meld together
- Toast your croutons in the same oven while the salmon cooks for an extra layer of smoky flavor