Smoky Salmon Caesar Salad (Printable)
Smoky roasted salmon on crisp romaine with tangy Caesar dressing, Parmesan, cherry tomatoes and crunchy croutons.
# What You’ll Need:
→ Fish
01 - 2 salmon fillets, about 10.5 ounces total
02 - 1 teaspoon smoked paprika
03 - ½ teaspoon sea salt
04 - ½ teaspoon black pepper
05 - 1 tablespoon olive oil
→ Salad
06 - 2 large heads romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
08 - ⅓ cup shaved Parmesan cheese
09 - 1 cup garlic croutons
→ Caesar Dressing
10 - ⅓ cup mayonnaise
11 - ¼ 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 Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Rub salmon fillets with olive oil, smoked paprika, salt, and pepper. Place skin-side down on the prepared baking sheet.
03 - Roast salmon for 12 to 15 minutes until just cooked through. Remove from oven and let cool slightly, then flake into large pieces using a fork.
04 - In a mixing bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and olive oil until smooth. Season with salt and pepper to taste.
05 - Toss chopped romaine lettuce with half of the Caesar dressing. Arrange dressed lettuce on serving plates. Top with cherry tomatoes, Parmesan shavings, flaked salmon, and garlic croutons.
06 - Drizzle remaining dressing over each plate and serve immediately.
# Expert Tips:
01 -
- That smoky paprika crust on the salmon is the kind of happy accident that makes you look like a genius at dinner parties.
- The homemade Caesar dressing comes together in about two minutes and ruins store bought dressing for you forever.
02 -
- Overcooking the salmon past 15 minutes turns it dry and chalky so pull it when the center still has a hint of translucence.
- Letting the salmon cool for five minutes before flaking keeps the pieces large and beautiful instead of turning into mush.
03 -
- Make the dressing up to three days ahead and store it in the fridge so the garlic flavor mellows and everything tastes even better.
- Flake the salmon in large chunks rather than small pieces because big bites give you that satisfying contrast of smoky crust and tender center.