Caesar Salad with Salmon | A Fresh and Healthy Recipe

Caesar Salad with Salmon That’s Fresh, Healthy, and Delicious

The first time I tried making a Caesar Salad with Salmon Recipe at home, I realized how much better it tasted compared to a plain Caesar. The flaky salmon added some richness, the crunchy romaine stayed crisp, and the garlicky dressing tied it all together. My mistake the first time was overcooking the salmon, which dried out and lost that buttery texture. That taught me the importance of searing salmon quickly, then finishing gently for a perfectly moist bite.

This recipe is for anyone who wants a protein-packed, restaurant-style salad ideal for light dinners, meal prep, or a fresh yet filling lunch.

Difficulty: Easy

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3 2-3

Course: Salad

Cuisine: American

Calories: 450

Ingredients Method Video Notes

Ingredients

  

For salmon:

• 2 salmon fillets about 6 oz each
• 1 tbsp olive oil
• ½ TSP garlic powder
• ½ tsp salt
• ½ tsp black pepper
• Lemon wedges for serving

For the salad:

• 2 anchovy fillets or 1 tsp of anchovy paste
• 1 garlic clove minced
• 1 tsp Dijon mustard
• 2 Tbsp Lemon juice
• 1 tsp Worcestershire sauce
• ½ cup mayonnaise or 1 raw egg yolk + ½ cup neutral oil for traditional
• Salt & black pepper to taste

Method

 

1. Cook salmon. Pat the salmon dry, and season with olive oil, garlic powder, salt, and pepper. Sear in a skillet 3–4 minutes per side, or bake at 400°F (200°C) for 12–14 minutes until flaky. Let rest before slicing.
2. Make a dressing. Mash the anchovies and garlic into a paste. Whisk in mustard, lemon juice, Worcestershire, and mayo until smooth. Adjust the seasoning.
3. Prep lettuce. Wash romaine thoroughly and pat dry to prevent sogginess.
4. Assemble the salad. Toss lettuce with dressing, add Parmesan and croutons.
5. Top it with salmon. Place the cooked salmon on top. Serve whole fillets or flakes in chunks.
6. Serve. Garnish with extra Parmesan and lemon wedges.

Video

Notes

Lesson learned: Salmon dries out easily- don't overcook, let it rest before slicing.

Lettuce tip: Dry leaves keep the dressing from slipping off.

Anchovy Secret: They add that classic umami flavor. Don't skip them.

Cheese choice: Freshly shaved Parmesan looks and tastes better than pre-shredded.

Tips & Tricks

• Grilled option: Salmon tastes incredible grilled outdoors.
• Meal prep: Cook salmon ahead and chill it; it works well cold, too.
• Healthier swap: Use half mayo, half Greek yogurt for a lighter dressing.
• Crunch factor: Add roasted chickpeas as a nut-free crouton alternative.
• Fancy touch: Serve with a soft-poached egg for extra richness.

Serving Suggestions

• Light dinner: Serve with garlic bread and roasted potatoes.
• Lunch option: Wrap up in a tortilla for a salmon Caesar wrap.
• BBQ side: Perfect alongside grilled corn or summer veggies.
• Elegant meal: Pair with a crisp white wine.
• Family dinner: Double the recipe and serve platter-style.

Nutrition (per serving, 1/3 recipe)

• Calories: ~450
• Protein: 35 g
• Carbs: 14 g
• Fat: 28 g
• Fiber: 3 g