Smoky Salmon Caesar Salad (Printable)

Smoky roasted salmon, crisp romaine, Parmesan, cherry tomatoes and crunchy croutons with a tangy Caesar-style dressing.

# What You'll 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 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 fresh 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

# How to Make It:

01 - Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
02 - Rub salmon fillets with olive oil, smoked paprika, sea salt, and black pepper. Place fillets skin-side down on the prepared baking sheet.
03 - Roast salmon in the oven for 12 to 15 minutes, until cooked through but still moist. Set aside to cool slightly, then flake into large chunks.
04 - In a mixing bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil. Season to taste with salt and black pepper.
05 - Toss chopped romaine lettuce with half of the Caesar dressing and distribute evenly onto serving plates. Top with cherry tomatoes, shaved Parmesan, roasted salmon pieces, and garlic croutons.
06 - Drizzle the remaining dressing over the salads. Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • The homemade dressing comes together in minutes but tastes like it simmered all afternoon
  • Smoky roasted salmon transforms an ordinary salad into something restaurant-worthy
  • You can prep everything ahead and assemble when you're ready to eat
02 -
  • Don't overcook the salmon or it'll dry out and you'll lose that luxurious texture that makes this salad special
  • The dressing needs at least 15 minutes in the fridge for the garlic flavor to mellow and meld with everything else
  • If your dressing feels too thick, add water one teaspoon at a time until it reaches pouring consistency
03 -
  • Pat your salmon completely dry before seasoning it or the spices won't adhere properly
  • Let the cooked salmon rest for 5 minutes before flaking to keep it moist and tender

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