There's just something about a Salmon caesar salad that feels special without being fussy. It's a full meal that comes together quickly but still looks like something you'd order at a restaurant. The crisp romaine, creamy avocado, parmesan, and perfectly cooked salmon-every bite has that mix of freshness and comfort.
Jump to:
This is my go-to when I want something healthy but satisfying. I usually whip up a batch of my homemade caesar dressing at the start of the week, and it makes throwing this salad together a breeze. If you love this kind of fresh but filling meal, you'll also enjoy grilled chicken cobb salad which has the same protein-packed, hearty vibe.
Ingredients
- 1 batch homemade caesar dressing
- 4 salmon fillets (about 6oz each), skin-on
- 1 batch blackened seasoning
- 3 tablespoons olive oil, divided
- 4-6 cups romaine lettuce, chopped
- 2 avocados, sliced
- 2 hard-boiled eggs, sliced
- Parmesan cheese (regular or dairy-free)
- (Optional) quick pickled onions
Instructions
Prepare the dressing
Start by mixing up your caesar dressing and set it aside. This can be done ahead of time and stored in the fridge for up to 5 days.
Season and sear the salmon
Preheat your oven to 400°F. Pat the salmon dry with paper towels-this helps the seasoning stick and gives you a better sear. Rub each piece with blackened seasoning, then drizzle 1-2 tablespoons of olive oil over the top. Massage the oil and seasoning into the fish.
Heat a large cast iron skillet over medium-high. Add 1 tablespoon of olive oil, swirling to coat the pan. Place the salmon skin-side up and sear for 1-3 minutes until a golden crust forms. Flip so the skin side is down, then transfer the skillet to the oven. Bake uncovered for 10-14 minutes, or until the salmon flakes easily and reaches 145°F inside.
Assemble the salad
Let the salmon cool slightly. Divide the romaine lettuce between four bowls. Top each one with a salmon fillet, then add avocado slices, hard-boiled egg, parmesan, and pickled onions if you're using them. Drizzle with your homemade caesar dressing and serve right away.
Time-saving tips
- Make the dressing and boil the eggs in advance so assembly is quick.
- Sear and bake extra salmon to use in wraps or over rice later in the week.
- Swap pickled onions for quick-shaved red onion if you're short on time.
Storage and meal prep
This salad is best eaten fresh so the lettuce stays crisp. If you want to prep ahead, keep everything in separate containers: salmon, chopped romaine, dressing, and toppings. Then just combine before serving. Leftover salmon keeps in the fridge for up to 2 days.
Variations and substitutions
- Gluten-free: skip croutons or use your favorite GF bread to make homemade ones.
- Dairy-free: use dairy-free parmesan and swap the dressing for a cashew-based version.
- Vegetarian: replace salmon with grilled tofu or crispy chickpeas.
Serving ideas
This salad is filling on its own, but you can pair it with roasted veggies, a cup of soup, or warm crusty bread for a more complete meal. For summer, I love serving it with grilled corn on the cob.
FAQ
It keeps 3-5 days in an airtight jar in the fridge. Shake well before using.
Wild-caught is always best for flavor and texture, but any fresh salmon fillets will work.
Yes! Prep all the components, but wait to assemble until just before eating.
It should reach 145°F inside and flake easily with a fork.
Recipes you may like
📖 Recipe
Salmon Caesar Salad Recipe for a Quick Lunch or Dinner
There’s just something about a salmon caesar salad that feels special without being fussy. It’s a full meal that comes together quickly but still looks like something you’d order at a restaurant. The crisp romaine, creamy avocado, parmesan, and perfectly cooked salmon—every bite has that mix of freshness and comfort.
Ingredients
- 1 batch homemade caesar dressing
- 4 salmon fillets (about 6oz each), skin-on
- 1 batch blackened seasoning
- 3 tablespoons olive oil, divided
- 4–6 cups romaine lettuce, chopped
- 2 avocados, sliced
- 2 hard-boiled eggs, sliced
- Parmesan cheese (regular or dairy-free)
- (Optional) quick pickled onions
Instructions
- Prepare the dressing: Mix up your caesar dressing and set it aside. This can be done ahead of time and stored in the fridge for up to 5 days.
- Season and sear the salmon: Preheat oven to 400°F. Pat the salmon dry. Rub each piece with blackened seasoning and drizzle with 1–2 tablespoons olive oil. Heat a cast iron skillet over medium-high with 1 tablespoon olive oil. Place salmon skin-side up and sear for 1–3 minutes until golden. Flip skin-side down and transfer skillet to the oven. Bake 10–14 minutes, until salmon flakes easily and reaches 145°F inside.
- Assemble the salad: Let salmon cool slightly. Divide romaine between four bowls. Top with salmon, avocado, egg, parmesan, and pickled onions (if using). Drizzle with caesar dressing and serve.
- Time-saving tips: Make dressing and boil eggs in advance. Cook extra salmon for wraps or rice bowls later in the week. Swap pickled onions for shaved red onion if short on time.
- Storage and meal prep: Best eaten fresh so lettuce stays crisp. Store components separately if prepping ahead. Salmon keeps up to 2 days in fridge.
- Variations and substitutions: Gluten-free—skip croutons or use GF bread. Dairy-free—use dairy-free parmesan and cashew dressing. Vegetarian—swap salmon for grilled tofu or crispy chickpeas.
- Serving ideas: Pair with roasted veggies, soup, or crusty bread. For summer, try with grilled corn.
Notes
Homemade caesar dressing lasts 3–5 days in the fridge. Wild-caught salmon works best. Prep components ahead but assemble just before eating. Salmon should reach 145°F inside and flake easily. Try related recipes like grilled chicken cobb salad, shrimp caesar salad wraps, and crispy salmon rice bowls.
Nutrition Information:
Serving Size:
1 saladAmount Per Serving: Calories: 520Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 160mgSodium: 430mgCarbohydrates: 10gFiber: 4gSugar: 2gProtein: 42g
Comments
No Comments