Description
Take a classic Caesar salad up a notch by adding perfectly seasoned blackened salmon. With its bold flavors and satisfying textures, this Blackened Salmon Caesar Salad recipe is a winner!
Ingredients
Scale
- 2 skinless salmon fillets (approximately, 6-ounces each)
- 2 heads Romaine lettuce, chopped
- 1 teaspoon lemon juice (for salmon)
- 1 tablespoon olive oil
- 1 cup croutons (see below how to make homemade croutons)
- 1/2 teaspoon cracked black pepper (for garnish)
- 2 tablespoons shaved Parmesan cheese (for garnish)
For the Caesar Dressing:
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 2–3 anchovy fillets
- 2 teaspoons lemon juice
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- A few dashes of hot sauce, optional
- 1/2 cup light olive oil
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon freshly cracked black pepper
For the Blackening Seasoning:
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 to 2 teaspoons cayenne pepper
For Homemade Croutons:
- 1 cup cubed bread
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat your oven to 415°F (213°C).
- In a small bowl, prepare the blackening seasoning by combining garlic powder, paprika, dried oregano, onion powder, dried thyme, salt, black pepper and cayenne pepper. Mix well and set aside (you only need about a tablespoon of seasoning for this recipe, store the remaining).
- On a flat surface, create a paste with the back of a large knife out of the minced garlic, salt and anchovy fillets. Transfer the paste to a large salad bowl.
- Add the lemon juice and egg yolks into the bowl with the paste. Whisk.
- Whisk in the Dijon mustard, Worcestershire sauce, hot sauce and cracked black pepper.
- Gradually whisk in the olive oil until the dressing emulsifies. Stir in the grated Parmesan cheese. If the dressing is too thick, you can thin it out with a little more olive oil.
- Toss the cubed bread with the olive oil and garlic powder. Bake on a sheet pan for 5-7 minutes, or until golden brown and crunchy.
- Pat the salmon fillets dry with paper towels. Squeeze lemon juice over them, then generously coat both sides of the fillets with the prepared blackening seasoning.
- Heat a tablespoon of olive oil in a non-stick or cast iron pan over medium-high heat. Once hot, add the salmon fillets and cook for about 3-4 minutes per side, or until the salmon is cooked through and blackened on the outside.
- While the salmon is cooking, toss the chopped Romaine lettuce and croutons in the Caesar dressing until evenly coated.
- Garnish the salad with shaved Parmesan and more cracked black pepper.
- To serve, divide the dressed salad onto plates, then top each serving with a blackened salmon fillet.
- Serve immediately and ENJOY!
Notes
- On a flat surface or cutting board, use the side of a large knife to create a paste out of the garlic, salt and anchovies.
- If the Caesar dressing becomes too thick after adding Parmesan cheese, simply whisk in a little more olive oil.
- Tailor the blackening seasoning to your preference by adjusting the amount of cayenne pepper used for a milder or spicier flavor profile.
- Explore different protein options such as chicken or shrimp instead of salmon.
- Keep an eye on the croutons while baking to ensure they turn golden brown and crispy without burning.
- Prepare the Caesar dressing in advance and store it in the refrigerator.
- Accompany the dish with lemon wedges on the side for an extra burst of freshness.
- Increase the quantities of ingredients to accommodate larger gatherings or to have leftovers for future meals.
- Consider making this Salmon Caesar Salad for meal prep, as the salmon will last up to 3-4 days in the fridge and the Romaine will hold up well to the Caesar dressing.
- If you do not want to prepare the dressing, simply use bottled.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner
- Method: Easy
- Cuisine: American, Seafood