Blackened Salmon Caesar Salad features tender grilled salmon fillets seasoned with blackening seasoning, served over a bed of crisp romaine lettuce.
Why You’ll Love It
- Meal Prep Friendly: You can easily prepare components of this salad ahead of time, such as grilling the salmon fillets or making the dressing, for convenient meal prep and grab-and-go lunches during the week.
- Versatile Option: You can customize this salad by adding extra toppings like cherry tomatoes, avocado slices, or even grilled vegetables to suit your taste preferences.
- Tasty and Nutritious: This Blackened Salmon Caesar Salad offers a flavorful combination of grilled salmon, crisp romaine lettuce, and creamy Caesar dressing, making it a delicious meal.
Ingredients You’ll Need
- Salmon fillets, skinless – You can also use frozen salmon fillets, just make sure to thaw them before cooking.
- Blackening seasoning – Blackening seasoning can be purchased at most grocery stores, or you can make your own by combining paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, and pepper.
- Romaine lettuce – You can substitute with other leafy greens like kale or spinach if desired.
- Shaved Parmesan cheese – You can also use grated Parmesan cheese as a substitute.
- Croutons – You can purchase ready-made croutons at the store or make your own by toasting cubed bread with olive oil, salt, and pepper.
- Lemon – Cut into wedges.
- Salt and pepper to taste
For the dressing:
- Anchovies – If you prefer not to use anchovies, you can substitute with Worcestershire sauce.
- Egg yolk
- Garlic clove – You can also use minced garlic from a jar if you prefer.
- Lemon juice
- Dijon mustard
- Olive oil – Extra virgin olive oil is recommended for its flavor.
- Parmesan cheese
Tips for Making Blackened Salmon Caesar Salad
- For a milder flavor, you can adjust the amount of blackening seasoning used on the salmon. Start with a smaller amount and add more to taste.
- To make the Caesar dressing extra creamy, you can add a tablespoon of mayonnaise or Greek yogurt to the mixture.
- To make the croutons at home, toss the cubed bread with olive oil, garlic powder, and dried herbs like oregano or thyme, then bake until crispy.
Blackened Salmon Caesar Salad
Equipment
Ingredients
- 4 salmon filets skinless (about 4 ounces each)
- 2 tablespoons (8 g) blackening seasoning
- 8 cups (376 g) chopped romaine lettuce
- 1/2 cup (50 g) shaved Parmesan cheese
- 1 cup (30 g) croutons
- 1 lemon cut into wedges
- Salt and pepper to taste
For the dressing:
- 3 anchovies
- 1 egg yolk
- 1 garlic clove
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon (5 ml) Dijon mustard
- 1/4 cup (59 ml) olive oil
- 1/4 cup (25 g) parmesan cheese grated
Instructions
- Preheat your grill to medium heat, about 350°F (175°C). Rub vegetable oil on the grill to prevent sticking.
- Season both sides of the salmon filets with blackening seasoning.
- Place the salmon filets on the preheated skillet and cook for 3-4 minutes on each side, or until the salmon is cooked to your desired level of doneness. Remove from the grill and set aside.
- In a food processor, add the anchovies, egg yolk, garlic and lemon juice. Pulse until smooth and creamy. Add in the dijon mustard, olive oil and parmesan cheese. Continue to pulse until smooth.
- In a large mixing bowl, combine the lettuce, Caesar dressing, shaved Parmesan cheese and croutons. Toss until the lettuce is evenly coated with the dressing.
- Divide the salad among serving plates.
- Place a blackened salmon filet on top of each salad.
- Serve the salad immediately with lemon wedges on the side.
Notes
- For a milder flavor, you can adjust the amount of blackening seasoning used on the salmon. Start with a smaller amount and add more to taste.
- To make the Caesar dressing extra creamy, you can add a tablespoon of mayonnaise or Greek yogurt to the mixture.
- To make the croutons at home, toss the cubed bread with olive oil, garlic powder, and dried herbs like oregano or thyme, then bake until crispy.
Nutrition
How to Store
Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. Keep the dressing separate from the salad until ready to serve to prevent the lettuce from getting soggy. If storing pre-cooked salmon separately, wrap it tightly in plastic wrap or foil before refrigerating to maintain its freshness.
If you’re making a large batch of salad ahead of time, consider adding a squeeze of lemon juice over the lettuce to help keep it fresh and crisp.
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.