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This salmon Caesar salad combines crisp romaine, gluten-free croutons, and perfectly pan-seared salmon with a creamy homemade Caesar dressing made with Greek yogurt, mayo, parmesan, garlic, and lemon. The salmon gets a quick butter baste before it’s served over the salad, making this version hearty enough for an easy lunch or dinner while still keeping all the classic Caesar flavors you love!
Why You’ll Love This Seared Salmon Caesar Salad
I love Caesar salads, but I always end up wanting a little more protein to make them a complete meal. That’s exactly why I’ve created recipes like my chicken Caesar pasta salad and chicken Caesar smash tacos, and now this salmon Caesar salad. Adding pan-seared salmon makes it filling enough for lunch or dinner, and I especially love the contrast of the warm salmon with the cold, crunchy romaine.
The homemade dressing is another reason I keep coming back to this recipe. The combination of mayo and Greek yogurt keeps it creamy while adding a little extra protein, and the garlic, parmesan, anchovy paste, lemon, and Dijon give it that classic Caesar flavor without needing raw egg! If you’re craving a Caesar salad with salmon instead of chicken, this is the recipe I come back to again and again.
Ingredients You’ll Need
- Salmon fillets with skin: I like using skin-on salmon because it gets nice and crispy in the skillet while helping keep the fish moist. If you don’t enjoy the skin, it’s easy to leave it behind once the salmon is cooked.
- Olive oil: Just enough to help the salmon develop a beautiful golden crust.
- Salt & pepper: Simple seasonings are all the salmon needs since the Caesar dressing brings so much flavor.
- Butter: A quick butter baste at the end adds richness and helps keep the salmon tender.
- Romaine lettuce: Crisp romaine is the classic choice for Caesar salad because it holds up well to creamy dressing.
- Gluten-free croutons: I always love a little crunch in Caesar salad. Use your favorite gluten-free croutons or homemade if you have them.
High Protein Caesar Dressing
- Mayo: Gives the dressing that rich, creamy texture you’d expect from a classic Caesar.
- Plain, non-fat Greek yogurt: I like using Greek yogurt to lighten the dressing a bit while adding extra protein. It also gives it a nice tang.
- Minced garlic: Fresh garlic gives the dressing the best flavor.
- Anchovy paste: Don’t skip this if you can help it. It doesn’t make the dressing taste fishy, but it does give it that classic Caesar flavor that’s hard to replicate.
- Lemon juice: Fresh lemon brightens everything up and balances the richness of the dressing.
- Dijon mustard: Adds a little tang and helps bring the dressing together.
- Worcestershire sauce: Just a small amount adds another layer of savory flavor. Make sure to look for a gluten free brand.
- Grated parmesan cheese: Freshly grated parmesan melts into the dressing much better than the shelf-stable kind and gives it the best flavor.
- Salt: Helps balance all the flavors in the dressing.
- Fresh cracked pepper: I always finish Caesar dressing with plenty of fresh cracked pepper.
Recipe Variations
- Use a different cooking method: Instead of pan-searing the salmon, try grilled, baked, or air fryer salmon. They all pair well with the creamy Caesar dressing!
- Make it dairy-free: Use your favorite dairy-free parmesan alternative and all mayo instead of yogurt in the dressing.
- Swap the protein: Not in the mood for salmon? This Caesar salad is also delicious with grilled shrimp or chicken.
- Skip the croutons: Leave them out for a lower-carb version, or replace them with roasted chickpeas or your favorite crunchy gluten-free topping.
- Turn it into a wrap: Wrap the dressed salad and sliced salmon in your favorite gluten-free tortilla for an easy lunch on the go.
How to Make This Salmon and Caesar Salad
Step 1: Combine the dressing ingredients in a bowl and whisk until smooth and creamy. Refrigerate while you prepare the salmon. Giving the dressing a little time to chill lets the garlic, parmesan, and lemon flavors come together before serving.
Step 2: Remove your salmon fillets from the fridge. Pat them very dry with paper towels, then season generously with salt and pepper. Dry salmon develops a much better sear than damp salmon.
Step 3: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat until the oil shimmers. Add the salmon skin side down. Cook for 5 to 6 minutes for 1-inch fillets without moving them. Leaving the salmon undisturbed helps the skin crisp and naturally release from the pan.
Step 4: Carefully flip using tongs or a thin metal spatula. Reduce the heat to medium and cook for another 3 to 4 minutes. The salmon is ready when it flakes easily with a fork and looks opaque throughout.
Step 5: During the last 2 minutes of cooking, add the butter to the skillet and swirl it around the salmon. Remove the fillets to a plate and let them rest for 2 to 3 minutes before serving. Resting helps keep the salmon juicy.
Step 6: Roughly chop the romaine and add it to a large bowl. Toss with the Caesar dressing until evenly coated. Add the gluten free croutons, if desired, just before serving so they stay crunchy.
Step 7: Divide the salad between bowls, top each with a salmon fillet, and finish with a squeeze of fresh lemon juice.
Expert Tips
- If the salmon doesn’t release easily when you flip it, let it cook another 30 to 60 seconds. Once the skin has crisped, it will release naturally.
- Use freshly grated parmesan if you can. It melts into the dressing more smoothly and gives it the best flavor.
- Serve the salmon while it’s still warm. The contrast of the warm salmon with the cold, crunchy romaine is one of my favorite parts of this salad!
- I love to cook an extra salmon fillet because the leftovers are so good on another Caesar salad or tossed into a salmon quinoa bowl for lunch the next day.
Storage & Make-Ahead Tips
- Store the salmon, dressing, romaine, and croutons separately in airtight containers so everything stays fresh.
- Cooked salmon can be refrigerated for up to 3 days. Keep the dressing chilled until you’re ready to use it, then give it a quick stir before tossing with the romaine. Assemble the salad just before serving so the lettuce stays crisp and the croutons keep their crunch.
Recipe FAQs
Yes! Just use gluten free croutons and a gluten-free Worcestershire sauce. Everything else in the recipe is naturally gluten-free.
Yes! You can make the dressing ahead and keep it in the fridge until you’re ready to assemble the salad. Give it a quick whisk or stir before serving.
Anchovy paste gives Caesar dressing its signature savory flavor. It doesn’t taste fishy once it’s mixed into the dressing, but you can use a little less if you’re new to it.
You sure can! This salad is delicious with freshly cooked salmon or chilled leftover salmon, making it a great lunch the next day.
More Easy Salmon Recipes
Blackened Salmon Tacos with Pineapple Salsa
The Best Air Fryer Bang Bang Salmon Bites
Easy Garlic Herb Baked Salmon (Paleo, Gluten Free)
Salmon Caesar Salad with High Protein Dressing
Equipment
Ingredients
- 4 salmon fillets, with skin. Mine were about 1 inch thick
- 2 tbsp olive oil
- Salt & pepper
- 2 tbsp butter
- 6-8 cups romaine lettuce, roughly chopped
- gluten free croutons, options
High Protein Caesar Dressing
- ⅓ cup mayo
- ½ cup plain, non-fat Greek yogurt
- 2 cloves minced garlic
- 1 tsp anchovy paste
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- ½ cup grated parmesan cheese
- ½ tsp salt
- fresh cracked pepper
Instructions
- Combine the dressing ingredients in a bowl and whisk well to combine until smooth and creamy. Set aside in the fridge until ready to serve.
- Remove your salmon fillets from the fridge. Pat dry with paper towels. Sprinkle each one with a generous amount of salt and pepper.
- Heat 2 tbsp olive oil in a large cast iron skillet over medium high heat. Make sure it's nice and hot. Add the salmon skin side down. Cook for 5-6 minutes for 1-inch fillets. Do not touch them or move them as they are cooking.
- Carefully flip using tongs or a metal spatula. Turn the heat to medium. Continue cooking on the flesh side for 3-4 additional minutes.
- During the last 2 minutes of cooking time, add the 2 tbsp butter to the pan and swirl around so it touches all of the salmon fillets. Remove them from the pan and let them rest on a plate for 2-3 minutes so they obtain their juices.
- Roughly chop your lettuce and add to a large bowl. Toss with all of the dressing. Add gluten free croutons if desired.
- Add some of the caesar salad to a bowl and top with a salmon fillet and a squeeze of fresh lemon juice. Enjoy!
Notes
- If the salmon doesn’t release easily when you flip it, let it cook another 30 to 60 seconds. Once the skin has crisped, it will release naturally.
- Use freshly grated parmesan if you can. It melts into the dressing more smoothly and gives it the best flavor.
- Make it dairy-free: Use your favorite dairy-free parmesan alternative and all mayo instead of yogurt in the dressing.
- Serve the salmon while it’s still warm. The contrast of the warm salmon with the cold, crunchy romaine is one of my favorite parts of this salad!
- I love to cook an extra salmon fillet because the leftovers are so good on another Caesar salad or tossed into a salmon quinoa bowl for lunch the next day.
- Store the salmon, dressing, romaine, and croutons separately in airtight containers so everything stays fresh.
- Cooked salmon can be refrigerated for up to 3 days. Keep the dressing chilled until you’re ready to use it, then give it a quick stir before tossing with the romaine. Assemble the salad just before serving so the lettuce stays crisp and the croutons keep their crunch.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
