Salmon Caesar Salad Grilled (Printable)

Crisp romaine with grilled salmon and creamy dressing

# What goes in:

→ For the Salmon

01 - 4 skinless salmon fillets (about 5 oz each)
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika

→ For the Salad

07 - 2 large heads romaine lettuce, washed and chopped
08 - 1 cup cherry tomatoes, halved
09 - 1/2 small red onion, thinly sliced
10 - 1 cup croutons
11 - 1/3 cup freshly grated Parmesan cheese

→ For the Caesar Dressing

12 - 1/2 cup mayonnaise
13 - 2 tbsp freshly squeezed lemon juice
14 - 2 tsp Dijon mustard
15 - 2 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste)
17 - 1 garlic clove, minced
18 - 1/4 cup finely grated Parmesan cheese
19 - Salt and pepper, to taste

# Directions:

01 - Preheat grill or grill pan over medium-high heat.
02 - Pat the salmon fillets dry. Brush both sides with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
03 - Grill salmon for 3-4 minutes per side, or until cooked through and lightly charred. Remove from heat and let rest.
04 - In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, garlic, Parmesan, salt, and pepper until smooth.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes, red onion, and croutons. Drizzle with Caesar dressing and toss to coat evenly.
06 - Divide the salad among four plates. Place a grilled salmon fillet on top of each. Sprinkle with extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The warm grilled salmon transforms an ordinary Caesar into something truly special
  • You get that perfect contrast between hot, flaky fish and cold, crunchy romaine
  • The homemade dressing comes together in minutes and tastes infinitely better than bottled
02 -
  • Patting the salmon completely dry before seasoning is the difference between nicely charred fish and steamed, gray disappointment
  • Let the dressing sit for at least 10 minutes before using to let the anchovy flavor mellow and distribute evenly
  • Do not overdress the greens because the salmon will release some juices and you want everything balanced
03 -
  • If you are worried about the anchovies, start with anchovy paste because it dissolves completely and feels less intimidating
  • Let the salmon rest for a few minutes after grilling so the juices redistribute and the fish stays moist

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