Smoky Salmon Caesar Salad (Printable Format)
Smoky roasted salmon on crisp romaine with tangy Parmesan dressing, cherry tomatoes and crunchy croutons.
# What You Need:
→ Salmon
01 - 2 salmon fillets, about 10.5 oz total
02 - 1 teaspoon smoked paprika
03 - 1/2 teaspoon sea salt
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Salad
06 - 2 large heads romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - 1/3 cup shaved Parmesan cheese
09 - 1 cup garlic croutons
→ Caesar Dressing
10 - 1/3 cup mayonnaise
11 - 1/4 cup grated Parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 clove garlic, minced
16 - Salt and black pepper, to taste
17 - 2 tablespoons olive oil
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Rub the salmon fillets with olive oil, smoked paprika, salt, and pepper. Place them skin-side down on the prepared baking sheet.
03 - Roast for 12–15 minutes until just cooked through. Remove from oven, let cool slightly, then flake into large pieces.
04 - In a mixing bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil. Season with salt and pepper to taste.
05 - Toss the chopped romaine lettuce with half of the Caesar dressing and arrange on serving plates. Top with cherry tomatoes, Parmesan shavings, flaked salmon, and croutons.
06 - Drizzle with remaining dressing and serve immediately.
# Expert Suggestions:
01 -
- The smoked paprika on the salmon transforms an ordinary weeknight dinner into something that tastes like you spent hours over a grill.
- Homemade Caesar dressing comes together in about two minutes and makes the bottled stuff taste like disappointment in comparison.
02 -
- Do not overcook the salmon because it continues cooking slightly after you pull it from the oven, and dry fish will ruin the entire experience.
- Tasting the dressing before assembling the salad lets you adjust the lemon or salt, and once I skipped this step and regretted it with every bite.
03 -
- Let the dressed salad sit for even one minute too long and the croutons surrender their crunch, so serve the moment everything is assembled.
- Double the dressing recipe and keep the extra in a jar in the fridge because you will find yourself reaching for it all week on everything from sandwiches to roasted vegetables.