Grilled Salmon Caesar Salad (Print)

Crisp romaine, grilled salmon, homemade Caesar dressing, and crunchy croutons come together in this satisfying 30-minute meal.

# What You Need:

→ For the Salmon

01 - 4 skinless salmon fillets (about 5 ounces each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika (optional)

→ For the Salad

07 - 2 large heads romaine lettuce, washed and chopped
08 - 1 cup cherry tomatoes, halved
09 - 1/2 small red onion, thinly sliced
10 - 1 cup croutons
11 - 1/3 cup freshly grated Parmesan cheese

→ For the Caesar Dressing

12 - 1/2 cup mayonnaise
13 - 2 tablespoons freshly squeezed lemon juice
14 - 2 teaspoons Dijon mustard
15 - 2 teaspoons Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
17 - 1 garlic clove, minced
18 - 1/4 cup finely grated Parmesan cheese
19 - Salt and pepper, to taste

# How To Make It:

01 - Preheat grill or grill pan over medium-high heat.
02 - Pat the salmon fillets dry. Brush both sides with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
03 - Grill salmon for 3–4 minutes per side, or until cooked through and lightly charred. Remove from heat and let rest.
04 - In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, garlic, Parmesan, salt, and pepper until smooth.
05 - In a large salad bowl, combine chopped romaine, cherry tomatoes, red onion, and croutons. Drizzle with Caesar dressing and toss to coat evenly.
06 - Divide the salad among four plates. Place a grilled salmon fillet on top of each. Sprinkle with extra Parmesan if desired. Serve immediately.

# Expert Advice:

01 -
  • The warm, smoky salmon against cold, crisp lettuce creates this incredible temperature contrast that makes every bite interesting
  • Homemade Caesar dressing is shockingly simple and puts those bottled versions to absolute shame
  • You get a complete meal with protein, vegetables, and indulgence all on one plate without feeling heavy afterward
02 -
  • Dry your salmon thoroughly before seasoning—water on the surface creates steam and prevents proper grill marks from forming
  • The dressing keeps in the fridge for up to a week, so I always make a double batch and use it on everything
  • Let the salmon rest for a few minutes after grilling so the juices redistribute instead of running out onto the salad
03 -
  • If you're nervous about anchovies, start with anchovy paste—it's milder and easier to measure, and nobody will guess it's there
  • Toast your croutons in the same pan after the salmon for extra flavor—just don't burn them!

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