Salmon Caesar Salad Recipe

5 from 1 vote

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.

Prep Time15

Cook Time8

Total Time23

Course: Dinner, lunch, Salad

Cuisine: American

Keyword: Salmon Caesar Salad

Servings:

Calories: 505kcal

Equipment

Ingredients

4 salmon fillets
salt and pepper
4 cups Tuscan or curly kale
3 tablespoons olive oil divided
1 bulb fennel trimmed and sliced

Caesar Dressing

1/4 cup mayonnaise
1/2 lemon juiced
2 cloves garlic minced
1 tablespoon Dijon mustard
5 capers smashed, plus a bit of the juice from the jar
1/2 teaspoon Kosher salt
1/2 teaspoon freshly cracked pepper
1/4 cup freshly shredded parmesan cheese

Instructions

Prep the salmon. Pat dry the salmon filets with a paper towel. Season with salt and pepper
Sear the salmon. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add salmon to the skillet and cook for 4 minutes on each side (depending on thickness). You might need to cook the salmon in batches depending on how big your skillet is.
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 with 2 tablespoons olive oil, and sprinkle with salt. Using clean hands, gently massage the kale for 2-3 minutes. This helps soften the kale and release some of the bitter flavor.
Make the dressing. In a mixing bowl whisk together the mayonnaise, lemon juice, garlic, mustard, capers, a splash of caper juice, salt, pepper, and parmesan cheese.
Assemble the salad. Add the fennel and Caesar dressing to the kale, tossing until well combined. Divide the salad between 4 bowls. Top each salad with a salmon filet and garnish with additional parmesan cheese if desired.

Video

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.

Nutrition