This Salmon Caesar Salad is a fantastic choice for those who love a blend of flavors. It combines fresh veggies, juicy salmon, and a fragrant dressing. Making a simple Parmesan and garlic dressing will wow your family and friends. Enjoy this dish at any celebration or just on a regular day!
I often whip up a Caesar Salad when I need something fresh but not dull. With salmon, it’s a completely different experience: richer, with a satisfying depth of flavor, making it feel more like a meal than just a salad.
The biggest challenge is the dressing. Too acidic and the salad’s sharp; too thick and heavy, and the leaves wilt before your eyes. I love when the dressing holds the flavor without overpowering the fish.
And then there are the croutons. In a Caesar, they’re not just a garnish. They add texture and should stay crunchy, not soggy within minutes. That’s why I prepare them separately and add them at the very end — that way, everything comes together perfectly.
Salmon Caesar Salad
Ingredients
- 400 g Salmon Fresh or smoked, as you prefer
- 1 head Romaine Lettuce Fresh, washed, and torn
- 200 g Cherry Tomatoes Halved
- 100 g Croutons Fresh bread, toasted to golden
- 50 g Parmesan Grated for serving
- 2 tbsp Olive Oil For the dressing
- 1 tsp Worcestershire Sauce For flavor
- 1 clove Garlic Minced
- to taste Salt
- to taste Black Pepper
Method
- Prepare the salmon: bake it in the oven at 180°C for 10-15 minutes until cooked.
- While the salmon is cooking, chop the romaine and cherry tomatoes, and place them in a large bowl.
- Mix olive oil, Worcestershire sauce, minced garlic, salt, and pepper in a small bowl for the dressing.
- Add the croutons to the vegetables and drizzle with the prepared dressing, mixing thoroughly.
- Once the salmon is ready, cut it into pieces and place it on the salad.
- Sprinkle with grated Parmesan on top before serving.
Notes
- Dry the romaine (or iceberg) thoroughly. Even a little water on the leaves = dressing slips off, and the taste gets watery. I really pat them dry with paper towels.
- Salmon is better slightly warm or at room temperature. Cold fish from the fridge dulls the dressing and cheese. Take it out 10–15 minutes before assembling.
- Make croutons larger than you think. Small crumbs get soggy quickly. Cubes of 1.5–2 cm stay crunchy longer.
- Garlic for croutons — through flavored oil. Don’t rub croutons with raw garlic: it’s too harsh. Better to heat olive oil with a crushed clove for 1–2 minutes, remove the garlic, and drizzle the bread with this oil.
- Anchovies are optional, but they "bind" the flavor. If you don’t like them, add a touch of Worcestershire or soy sauce — no fishy smell, but it adds depth.
- Parmesan isn’t just for the top. I add some to the dressing and some as flakes in the salad. It makes the flavor more even, not "spotty."
- Assemble individually if serving guests. It’s easier to overdo the dressing in a large bowl, and the leaves wilt faster.
Private Notes
Tried this recipe?
Let us know how it was!I love Caesar salad with salmon because it looks simple, but it’s actually held together by the little details. When the croutons are crispy, the dressing is perfectly balanced, and the fish is of good quality—this is a salad that never gets old, even if you make it often.
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