Salmon Caesar Salad

In our Salmon Caesar Salad recipe fresh, succulent salmon meets the classic charm of a Caesar salad. Crisp kale, tangy Caesar dressing, and a sprinkle of parmesan cheese are the base for the star of the dish: perfectly cooked, flaky salmon fillets. Whether you’re craving a light yet hearty lunch or an elegant dinner option, this Salmon Caesar Salad is sure to elevate your dining experience to a whole new level.

This salmon caesar is perfect for lunch, but I also like making it for a light dinner. Need more simple dinner options for hot summer nights or evenings when you just want something small? Try my savory white cheddar and bacon quiche. If you have an Instant Pot, this goat cheese frittata is perfect for a cozy night in.

What’s in a Caesar salad?

A Caesar salad is a popular salad recipe that is named after its Italian creator, Caesar Cardini. It’s a simple dish, typically consisting of Romaine lettuce, parmesan cheese, and croutons. The dressing, however, tends to be more complex, containing ingredients like olive oil, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, and egg yolk.

The special dressing is what really sets this salad apart, but it can also be dressed up with chicken, shrimp, steak, salmon, or bacon. Served with a bowl of soup or a slice of garlic bread, a Caesar salad can be a filling and satisfying lunch or dinner option.

Ingredients

For the Salad

• Salmon fillets – I used salmon fillets that were about 1-inch thick. You may find some thinner or thicker, just adjust your cooking time as needed.
• Salt and pepper
• Tuscan or curly kale – I like this heartier leaf for this salad because it holds up well with the salmon filet. However, regular romaine will be fine as a substitute.
• Olive oil
• Fennel – You’ll want to trim and slice your fennel to be added to your lettuce before serving.
• Optional: Grated parmesan for serving.

For the Homemade Caesar Dressing

• Mayonnaise – Use real mayo for this recipe, not Miracle Whip!
• Lemon – Choose a large, bright yellow lemon that feels just a bit juicy when you squeeze it.
• Garlic – You can mince fresh garlic, or use a jar if you prefer.
• Dijon mustard – Dijon gives your dressing a tangy flavor with the slightest hint of a spicy bite. Don’t skip it!
• Capers – Capers add a briny, salty, tangy flavor to your dressing. You can buy them in a jar, usually near the pickles and olives.
• Kosher salt and fresh pepper
• Freshly shredded parmesan cheese – Fresh parm makes all the difference! Either buy a container of freshly shredded parm or pick up a block and shred it yourself.

How to Make Salmon Caesar Salad

STEP ONE: Prep the salmon. Pat dry the salmon filets with a paper towel. Season with salt and pepper.

STEP TWO: Sear the salmon. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet and cook for 4 minutes on each side (depending on thickness). Make sure the pieces of salmon aren’t overlapping in the pan. You might need to cook the salmon in batches depending on how big your skillet is.

STEP THREE: Prep the kale. Meanwhile, remove the kale leaves from the stems and wash them under running water. Dry with a paper towel. Chop the kale or tear it apart. Place the kale in a large bowl and drizzle it with 2 tablespoons of olive oil. Sprinkle it with salt. Using clean hands, gently massage the kale for 2-3 minutes. This helps soften the kale and releases some of the bitter flavor.

STEP FOUR: Make the dressing. In a mixing bowl, whisk together the mayonnaise, lemon juice, garlic, mustard, capers, a splash of the caper juice, salt, pepper, and parmesan cheese.

STEP FIVE: Assemble the salad. Add the fennel and Caesar dressing to the kale, gently tossing with a pair of tongs until well combined. Divide the salad between 4 bowls. Top each salad with a salmon filet and garnish with additional parmesan cheese, if desired.

Tips and Recipe Notes

• I really love this homemade Caesar dressing recipe, but if you want to buy some instead, of course, you can. I recommend looking near the premade salads for perishable dressings that are kept cold. They always taste better than the bottles in the dressing aisle.
• This recipe can be halved or doubled depending on your needs.
• If you have leftover dressing, place it in a jar or container with a tight-fitting lid and keep it in the fridge for a week or so.

Recipe Variations

• Instead of salmon, you can use grilled chicken, shrimp, steak, or bacon.
• Add croutons for a bit of crunch.
• Season the salmon with Old Bay seasoning, Cajun seasoning or blackening seasoning to change up the flavor.
• Serve with garlic bread or a bowl of soup to make a heartier meal.

Is salmon hard to cook?

Many people think salmon is difficult to cook, but it’s actually quite simple. The time you pan-fry salmon depends on how thick the salmon steak is. Here’s a general guideline for pan-searing salmon fillets over medium-high heat:

• 1/2 inch thick: Sear for 2-3 minutes on each side.
• 1 inch thick: Sear for approximately 3-4 minutes on each side.
• 1 1/2 inch thick: Sear for around 4-6 minutes on the first side, then slightly reduce heat and cook for 3-4 minutes on the second side.
• 2 inches thick: Sear for roughly 5-7 minutes on the first side, then reduce heat and cook for an additional 4-5 minutes on the second side.

Cooking times may vary depending on the heat of your stove and the type of pan you use. Keep an eye on your salmon. You can check it for doneness with a meat thermometer inserted into the thickest part of the filet. It should be 145°F when it’s fully cooked.

If you don’t have a meat thermometer, you can use a fork to gently open up the salmon filet and look at the meat. It should be flaky and dry inside without any shiny or wet-looking areas.

Is this recipe gluten-free? Dairy-free?

It’s wise to check your product labels to verify there is no gluten in them, but this recipe should be naturally gluten-free. However, there is parmesan in both the salad and the dressing, so it isn’t dairy free. If you want, you can remove the parmesan or replace it with a dairy-free cheese alternative.

Sharing is caring!