Salmon Caesar Salad

This easy Salmon Caesar Salad is a perfect summer recipe that combines fresh flavors and satisfying textures. A quick and delicious crowdpleaser for any warm weather meal.

I love that this salad is bright, fresh and crunchy but also rich and very satisfying. It’s perfect for a poolside meal, casual lunch or kind of classy, easy dinner.

If you loved this Salmon Caesar Salad recipe, you’ve got to try my Garlic Ginger Salmon recipe, Miso Salmon and this Easy Teriyaki Salmon.

Ingredients

Round up the ingredients to make your Salmon Caesar Salad. Think sourdough croutons, romaine lettuce, salmon fillets, Parmesan cheese and homemade Caesar dressing.

The super simple Caesar dressing is made from anchovies, lemon juice, garlic, eggs, vinegar and olive oil. It binds everything together with creamy, umami-packed richness that I can’t get enough of!

See recipe card for quantities.

Instructions

Here’s what you need to do to make this incredible Salmon Caesar Salad:

1. Step 1: Make the croutons:Toss sourdough cubes with 3 tablespoon olive oil, garlic, salt, pepper, and oregano, then bake for 20 minutes, turning once, until golden.
2. Cook the egg: Soft-boil the egg for 6½ minutes, cool under running water, and peel.
3. Cook the salmon: Season salmon with salt and pepper, spray with olive oil. Heat 1 tablespoon oil in a pan, cook salmon skin-side down for 4 minutes, then flip and cook 3–4 minutes more. Let cool slightly, remove skin, and flake into chunks.

2. Step 2: Make the Caesar dressing: blend the soft-boiled egg, anchovies, lemon juice, vinegar, Parmesan, garlic, salt, and pepper. Slowly drizzle in olive oil until thick. (Makes ½ cup—more than needed, but required for consistency.)

3. Step 3: Build the base: Chop the lettuce and build the salad.

4. Step 4: Build the salad: Add the salmon, croutons, shaved Parmesan and your Salmon Caesar Salad dressing. Add your grated hard-boiled egg. Finish with chopped chives.

I like to use a small food processor to make the dressing. You can also use a blender, or any other kitchen appliance that you have at home.

Substitutions

You can use a few ingredient swaps if you need to and still make a perfect Salmon Caesar Salad:

• Sourdough bread: Use any crusty bread like baguette, ciabatta or even whole-grain bread for croutons.
• Extra virgin olive oil: You can substitute with avocado oil or if you want a milder flavor, vegetable oil.
• Garlic: Garlic powder can be used as a substitute if you don’t have fresh garlic on hand.
• Romaine lettuce: Swap for other greens like kale, baby spinach or arugula.
• Parmesan: Pecorino Romano, Grana Padano or Asiago are great alternatives for Parmesan. For a dairy-free version, try nutritional yeast.

Variations

Here’s how to tweak the base of this recipe:

• With bacon: Add crispy bacon bits to the salmon, season croutons with smoked paprika and infuse the dressing with some smoky chipotle.
• Asian-inspired: Swap the salmon for tuna or scallops, use napa cabbage instead of romaine . You can also add soy sauce and rice vinegar to the dressing.
• Vegan: Replace salmon with crispy chickpeas or tofu, use vegan Parmesan and blend a cashew-based Caesar dressing.
• Fruity: Add slices of fresh mango or pineapple to the salmon, season croutons with coconut oil and blend some coconut milk into the dressing.
• Low carb/keto Caesar: Skip the croutons and go for almond flour-based ones, keep the greens low-carb like romaine and make a creamy avocado dressing for a keto-friendly salad.
• Roasted vegetables: Swap salmon for roasted chicken or vegetables like sweet potatoes and zucchini and try roasted brussels sprouts or charred kale.
• Spicy sriracha Caesar: Stir sriracha or chili paste into the dressing.

Equipment

To make this Salmon Caesar Salad, you’ll need a baking tray lined with parchment paper, a pan for cooking the salmon and a knife and cutting board.

A food processor or small bowl is essential for making the Caesar dressing, along with measuring spoons for accuracy. I also use a peeler for the Parmesan.

Storage

Tupperware for 1 day in the fridge. Any extra dressing can be stored in a sealable glass jar in the fridge for 3 days.

Any leftover croutons can be stored in a Tupperware for 3 days.

FAQ

Looking for other recipes like this? Try these:

Salmon Caesar

Salmon Caesar Salad

This Salmon Caesar Salad has so much flavor and incredible texture. Nothing beats light, crunchy and fresh salad ingredients bound up in a luscious Caesar dressing.

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Course: Dinner

Cuisine: American

Keyword: salmon caesar salad

Prep Time: 18 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 24 minutes minutes

Servings: 2

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Ingredients

• 200 g sourdough cut into 1 inch croutons
• 4 tablespoon extra virgin olive oil
• 1 clove garlic minced
• ⅓ teaspoon flakey salt
• ¼ teaspoon cracked black pepper
• 1 tablespoon dried oregano
• 1 head romaine finely shredded
• 2 6 oz salmon fillets, skin removed
• ¼ cup Parmesan shaved
• 2 teaspoon chives chopped
• Optional 1 hard boiled egg, grated

Caesar Dressing

• 1 egg
• 2 anchovies chopped (from a can in oil)
• 1 tablespoon lemon juice to taste
• ½ tablespoon apple cider vinegar
• 3 tablespoon parmesan freshly finely grated
• 1 small clove garlic chopped
• 1 soft boiled egg
• 6 tablespoon extra virgin olive oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 200C / 180 fan and line a baking tray with parchment.

• Add the sourdough cubes, 3 tablespoon olive oil, garlic clove, salt, pepper and oregano and toss to combine. Bake for 20 minutes, turning once until golden.

• Soft-boil the egg for 6 ½ minutes. Drain, run cold water over the egg, then peel.

• Season the salmon fillets with salt and pepper and spray with olive oil

• Heat 1 tablespoon olive oil in pan. Add salmon skin side down and cook for 4 minutes on a medium heat, Flip and cook for another 3 – 4 minutes until cooked through. Note – cooking times will vary slightly depending on the thickness of your salmon. Allow to cool slightly, remove skin and flake into chunks.

• To make the caesar dressing, add the soft boiled egg, anchovies, lemon, apple cider vinegar, parmesan, garlic and a good pinch of salt and pepper to the small bowl of food processor. Drizzle in the olive oil to thicken. This will make more caesar dressing than you need. It makes ½ cup. You will need the volume for it to thicken though. Option to place in the fridge if you like a thicker dressing.

• Add shredded romaine to a bowl and toss with cooked salmon, croutons (save any extras for later), shaved parmesan and as much caesar dressing as you like. Toss to combine. Option to add a grated hard boiled egg if you like.

• Top with fresh chives to serve.

Nutrition

Calories: 1059kcal | Carbohydrates: 56g | Protein: 25g | Fat: 83g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 55g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 993mg | Potassium: 299mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1714IU | Vitamin C: 2mg | Calcium: 370mg | Iron: 6mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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