This Blackened Salmon Caesar Salad is one of those go-to meals that looks impressive, but comes together easily. It swaps traditional croutons for crispy roasted potatoes and features a homemade creamy Caesar dressing that’s better than anything you’ll find in a bottle.
The salmon is seasoned with a bold homemade blackening blend, then roasted until flaky and tender. This salad is fresh, flavorful, and satisfying enough to stand on its own as a main dish, and is also a great option for meal prepping.
Why You Will Love This Blackened Salmon Caesar Salad
- Bold and smoky flavor: The homemade blackening seasoning gives the salmon a spicy, smoky crust that’s packed with flavor.
- Homemade creamy Caesar dressing: Skip the store-bought bottles—this creamy dressing with anchovy paste, Dijon mustard, and fresh lemon juice is ultra-rich and tangy.
- Crispy roasted potatoes instead of croutons: Golden diced potatoes bring crunch and comfort to every bite, making this salmon caesar salad heartier, and gluten-free friendly.
- Easy sheet pan dinner: Roast the salmon and potatoes in the oven to make this a fuss-free meal.
- Perfect for lunch or dinner: This blackened salmon Caesar salad is light enough for a midday meal, but filling enough to serve as a complete dinner.
Ingredients
- Salmon: Easily substitute with blackened chicken, shrimp or your favorite fish.
- Romaine Lettuce: Although Romaine is traditionally used, you can substitute with mixed greens, spinach or kale.
- Potato Croutons: Easily substitute with traditional croutons.
- Parmesan Cheese: Use pecorino romano or asiago cheese as alternatives.
- Grainy Mustard: Substitute with Dijon or spicy brown mustard.
- Worcestershire Sauce: To achieve that umami flavor, easily substitute with soy sauce or balsamic vinegar.
- Anchovy Paste: Two mashed anchovy filets can be used as a substitute.
How to Prepare a Blackened Salmon Caesar Salad
- Preheat the oven to 400°F (200°C).
- Peel and finely dice the potatoes. Soak in cold salted water for 10 minutes.
- While the potatoes soak, mix all blackening seasoning ingredients in a small bowl.
- In another bowl or jar, combine all dressing ingredients. Mix well and refrigerate until ready to use.
- Drain and rinse the potatoes, then pat dry thoroughly.
- Toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread the potatoes in a single layer on a baking sheet and roast until crispy and browned, about 30–35 minutes, flipping halfway through.
- Pat the salmon dry. Brush with remaining olive oil and rub generously with blackening seasoning (you may not use it all).
- During the final 8–10 minutes of the potatoes roasting, place the salmon on the sheet pan and roast until just cooked through.
- Arrange chopped romaine on a serving platter. Let the potatoes cool slightly, then scatter them over the lettuce.
- Drizzle the salad with dressing and toss to coat.
- Flake the roasted salmon with a fork and place on top of the salad.
- Garnish with shaved Parmesan, cracked black pepper, and lemon wedges. Finish with a light drizzle of olive oil. if desired.
How to Serve and Store
- Serve: This blackened salmon caesar salad is best served immediately, while the potatoes and salmon are warm and the lettuce is crisp.
- Leftovers: Store leftovers in an airtight container for up to three days.
- Make ahead tip: You can prep the creamy Caesar dressing and seasoning in advance and store them in the fridge for up to 3 days.
Frequently Asked Questions
- Can I use store-bought Caesar dressing instead of homemade? Yes, you can substitute with your favorite store-bought creamy Caesar dressing if you’re short on time, but the homemade version in this recipe adds a fresh, tangy flavor that really makes the salad stand out.
- Can I pan-sear the salmon instead of roasting it? Absolutely. Pan-sear the seasoned salmon in a hot cast iron or nonstick skillet with olive oil for 3–4 minutes per side, until fully cooked.
- Can I prepare the salmon in the air fryer? Yes, in fact, you can prepare both the salmon and potato croutons in the air fryer. Air fry the salmon at 390°F (200°C) for 8 to 10 minutes. Air fry the potatoes at 400°F (200°C) for 12-15 minutes, shaking the basket a few times.
- What type of potatoes work best? Russet potatoes crisp up nicely when roasted, but you can also use Yukon Golds or baby potatoes—just be sure to dice them small, so they roast quickly and evenly.
- Can I make this salad ahead of time? You can prep the dressing, blackening seasoning, and roasted potatoes ahead of time. Store them separately in airtight containers and assemble the salad just before serving for the best texture.
- Is this Caesar salad gluten-free? Yes! By replacing croutons with roasted potatoes, this recipe is naturally gluten-free. Just double-check your Dijon mustard and Worcestershire sauce labels to be safe.
- What else can I use the blackening seasoning on? This homemade blackening spice blend works great on shrimp, chicken, tofu, or even roasted vegetables. It keeps well in an airtight container for a few weeks.
- How spicy is the salmon? The cayenne pepper gives the salmon a moderate heat. You can reduce the amount, or skip it entirely).
- Can I use bagged romaine or a different type of lettuce? Yes, pre-chopped romaine hearts save time and still work beautifully. You can also use kale, arugula, or a spring mix, though romaine holds up best to the creamy dressing and warm toppings.
More Blackened Recipes to Love
- Blackened Salmon Lettuce Wraps
- Blackened Salmon Rice Bowls
- Blackened Grouper Sandwich
- Blackened Shrimp
Blackened Salmon Caesar Salad
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
Description
This Blackened Salmon Caesar Salad is one of those go-to meals that looks impressive but comes together easily. It swaps traditional croutons for crispy roasted potatoes and features a homemade creamy Caesar dressing that’s better than anything you’ll find in a bottle.
Ingredients
- 1 pound salmon, skin-off
- 3 hearts Romaine lettuce, chopped
- 2 russet potatoes, peeled and diced small
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Shaved Parmesan cheese, for garnish
- Cracked black pepper, for garnish
- Lemon wedges, for garnish
For the Caesar Dressing:
- 2/3 cup mayonnaise
- 1 teaspoon anchovy paste
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Zest of one lemon
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 teaspoons grainy mustard
- 3 to 4 dashes Worcestershire sauce
- 1/4 teaspoon freshly cracked black pepper
- Pinch of salt
For the Blackening Seasoning:
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and finely dice the potatoes. Soak in cold salted water for 10 minutes.
- While the potatoes soak, mix all blackening seasoning ingredients in a small bowl.
- In another bowl or jar, combine all dressing ingredients. Mix well and refrigerate until ready to use.
- Drain and rinse the potatoes, then pat dry thoroughly.
- Toss the potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Spread the potatoes in a single layer on a baking sheet and roast until crispy and browned, about 30–35 minutes, flipping halfway through.
- Pat the salmon dry. Brush with remaining olive oil and rub generously with blackening seasoning (you may not use it all).
- During the final 8–10 minutes of the potatoes roasting, place the salmon on the sheet pan and roast until just cooked through.
- Arrange chopped romaine on a serving platter. Let the potatoes cool slightly, then scatter them over the lettuce.
- Drizzle the salad with dressing and toss to coat.
- Flake the roasted salmon with a fork and place on top of the salad.
- Garnish with shaved Parmesan, cracked black pepper, and lemon wedges. Finish with a light drizzle of olive oil. if desired.
Notes
- Soak diced potatoes in cold water to remove starch for extra crispiness.
- Dry potatoes thoroughly before roasting.
- Toss the potatoes a few times as they are roasting.
- Homemade blackening seasoning makes enough for multiple uses—store leftovers in an airtight container.
- Use pre-chopped romaine or bagged hearts to save time.
- Adjust cayenne pepper in the seasoning to control the spice level.
- Salmon is done when it flakes easily with a fork and reaches 145°F (63°C) internally.
- Dressing can be made ahead and refrigerated for up to 3 days.
- Roasted potatoes are a gluten-free alternative to croutons.
- Drizzle a little extra olive oil and lemon juice over the finished salad for brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American, Seafood
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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