Smoky Salmon Caesar Salad (Printable)
Smoky roasted salmon over crisp romaine, cherry tomatoes, shaved Parmesan and a zesty Caesar-style dressing.
# What You'll Need:
→ Salmon
01 - 14 oz salmon fillet, skinless
02 - 1 tsp smoked paprika
03 - 1/2 tsp sea salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil
→ Salad
06 - 2 large heads romaine lettuce, washed and torn
07 - 1 cup cherry tomatoes, halved
08 - 1/2 small red onion, thinly sliced
09 - 1/2 cup shaved Parmesan cheese
10 - 1 cup croutons
→ Caesar Dressing
11 - 1/3 cup mayonnaise
12 - 2 tbsp Greek yogurt
13 - 2 anchovy fillets, finely chopped
14 - 1 clove garlic, minced
15 - 2 tbsp lemon juice
16 - 1 tsp Dijon mustard
17 - 1/2 tsp Worcestershire sauce
18 - 1/4 cup grated Parmesan cheese
19 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the salmon fillet dry with paper towels. Rub with olive oil, then coat evenly with smoked paprika, sea salt, and black pepper.
03 - Place the seasoned salmon on the prepared baking sheet and bake for 12 to 15 minutes, until just cooked through and the flesh flakes easily with a fork. Remove from the oven and let rest until cool enough to handle.
04 - While the salmon bakes, whisk together mayonnaise, Greek yogurt, chopped anchovy fillets, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and grated Parmesan in a mixing bowl. Season with salt and pepper to taste. Adjust any seasoning as desired.
05 - In a large salad bowl, combine the torn romaine lettuce, halved cherry tomatoes, and sliced red onion. Drizzle with about two-thirds of the Caesar dressing and toss to coat evenly.
06 - Flake the cooled salmon into large, bite-sized pieces. Arrange the salmon over the dressed salad, then top with shaved Parmesan cheese and croutons. Drizzle with the remaining dressing and serve immediately.
# Expert Advice:
01 -
- The smoky paprika crust on the salmon transforms a basic Caesar into something restaurant worthy without any fancy technique.
- That homemade dressing comes together in one bowl and tastes leagues better than anything from a bottle.
02 -
- Overcooked salmon turns dry and crumbly instead of lush and flaky, so pull it from the oven the moment it separates easily with a fork.
- The dressing thickens as it sits in the refrigerator, so if you make it ahead, stir in a splash of water or extra lemon juice to loosen it before tossing.
03 -
- Pat the salmon dry before seasoning because any surface moisture prevents the paprika from forming that gorgeous fragrant crust.
- Mash the anchovies into a paste before whisking them in so the dressing stays silky with no chunky surprises.