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
Units
Scale
- 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