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Salmon Caesar Salad

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This classic Caesar salad without the croutons is topped with pan-seared salmon and the best Caesar dressing. High in protein and omega-3s!

Salmon Caesar Salad
Salmon Caesar Salad

Salmon Caesar Salad is my go-to order when I’m having lunch in a restaurant that doesn’t have the healthiest options. I order a Caesar salad without the croutons, topped with broiled or grilled salmon. This lighter Caesar dressing is made creamy with mayonnaise in place of raw egg, and although the anchovies are optional, they are always a must for me! It’s perfect for a light yet satisfying lunch or dinner and is sure to become a new favorite. More healthy Caesar recipes are this Greek Yogurt Caesar Salad Dressing, Vegan Caesar Salad, and Greek Yogurt Caesar Dip.

Salmon with Caesar Salad

I make Caesar salad a few nights a week for my husband, Tommy, who loves it. He claims it’s the best Caesar salad dressing recipe, better than most restaurants. He likes the dressing with lots of anchovies and garlic and instead of using a raw egg I use a little mayo which is made with egg. Adding salmon on top not only makes it a complete meal, but it also adds protein and omega-3s.

Is Caesar salad healthy?

This healthy salmon Caesar salad is very nourishing. Salmon is high in protein and omega-3 fatty acids, which are important for maintaining a healthy body. The protein in salmon can help to build and repair tissues, while the omega-3 fatty acids can support heart health and brain function. Salmon is also a packed with vitamins and minerals, including vitamin B12 and selenium.

The salad itself is also nutritious since lettuce is a good source of vitamins A and C and fiber. Additionally, Caesar dressing is often made with healthy ingredients, like olive oil, lemon juice, and garlic, which can provide nutrients and may have potential health benefits.

Salmon Caesar Salad Ingredients

  • Salmon: Buy four six-ounce wild salmon filets with the skin-on.
  • Salt and Pepper to season the salmon
  • Romaine Lettuce: Roughly chop or tear seven cups of romaine.
  • Caesar Dressing: Lemon juice, smashed garlic cloves, minced anchovies, grated parmesan, and mayonnaise

How to Make Salmon Caesar Salad

  • Make the Dressing: Combine one tablespoon of lemon juice, garlic, anchovies, parmesan, and mayo in a large mixing bowl. Set it aside to let the flavors meld.
  • Pan Sear the Salmon: Season the salmon with salt and pepper and place it in a large skillet on medium-high heat with the skin-side down. Cover the pan, and cook the fish for five minutes. Then flip the filets, cook for another two minutes or so until it is cooked through, and squeeze the remaining lemon juice over the salmon.
  • Toss the Salad: Add the lettuce to the bowl with the dressing, and toss it to coat. Divide the lettuce between four plates and top each with salmon.

What to Serve with Salmon Caesar Salad

This easy salmon Caesar salad is great on its own since it has salmon for extra protein. If you do want to serve it with something, pair it with a slice of your favorite bread or a cup of soup.

How to Store Salmon Caesar Salad

You can keep leftover salmon for up to three days in the refrigerator. Meal prep the salad and have it for quick lunches for a few days. Store the salmon, lettuce, and dressing in separate containers and combine them before eating.

Variations:

  • Not a fish fan? Swap salmon with grilled chicken.
  • Don’t have time to cook the salmon? Substitute fresh salmon with smoked salmon.
  • Want more veggies? Throw in whatever vegetables you have, like radish, cucumber, or avocado.
  • Really love croutons in your Caesar? Add them to the salad!

Homemade Caesar Salad DressingCaesar SaladSalmon Caesar Salad

More Salmon Recipes You’ll Love:

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Salmon Caesar Salad

4.84 from 6 votes
5
Cals:364
Protein:42
Carbs:6.5
Fat:20
This classic Caesar salad without the croutons is topped with pan-seared salmon and the best Caesar dressing. High in protein and omega-3s!
Course: Dinner, Lunch, Salad
Cuisine: American
Salmon Caesar Salad
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 salmon fillet, 1 1/2 cups salad

Ingredients

  • 1 lemon halved
  • 1 clove garlic minced
  • 1/4 cup finely grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 3 anchovy fillets minced
  • 7 cups roughly chopped or torn romaine
  • 4 wild skin-on salmon fillets about 6 ounces each

Instructions

  • Squeeze one half of the lemon and use 1 tablespoon of the lemon juice in a large mixing bowl with the smashed garlic clove, anchovies, parmesan and mayo.
  • Set aside to allow the flavors to meld.
  • Season salmon with a pinch of salt and black pepper, to taste.
  • Heat a large skillet over medium-high heat and place salmon skin-side-down.
  • Cover and cook without turning for 5 minutes, or until the skin browns. Flip and cook an additional 2 minutes, depending on the thickness, until the salmon is cooked through.
  • Squeeze the remaining lemon juice over the salmon.
  • Add the lettuce to the bowl and toss well with the dressing until well coated.
  • Divide the lettuce between plates and top each with salmon.

Last Step:

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Nutrition

Serving: 1 salmon fillet, 1 1/2 cups salad, Calories: 364 kcal, Carbohydrates: 6.5 g, Protein: 42 g, Fat: 20 g, Saturated Fat: 4.5 g, Cholesterol: 97.5 mg, Sodium: 414.5 mg, Fiber: 3 g, Sugar: 1.5 g

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21 comments on “Salmon Caesar Salad”

  1. This salad was so good. I thought I might be hungry afterwards but it was surprisingly filling with the salmon! The dressing was perfect (I didn’t use anchovies) and so easy to make 👌🏼

  2. Oh my goodness. This salad was delicious. I paired it with garlic knots and cooked the salmon in the leftover garlic butter topping from the garlic knots. Such an easy, yummy dressing to whip together. Wonderful, restaurant quality dinner. Thank you Gina! 

  3. Gina, I love all of your recipes (I rarely cook anything that isn’t Skinnytaste) and don’t usually write reviews because they’re all great BUT this was perfect after a long day at work. So simple, so delicious. I cooked the salmon in my air fryer. Thank you for making eating healthy taste good. 

  4. The dressing was delicious! I doubled it to have more for another day. I also used anchovy paste, 1/2 tsp per anchovy. Amazing! For the salad, I followed an inspiration from a favorite restaurant and used romaine and Dino kale for the greens. I also added cooled roasted Brussels Sprouts, a half tbsp craisins, and a tblsp of pistachios to each salad. It was so good, and husband kept commenting on how good it was!

  5. Terrific recipe!  I have never made a Caesar Salad before, so this was the first time.  I agree this is as good or better than any restaurant Caesar Salad.  Salmon tasted great over the salad.  Big winner for my family.  Thanks for sharing!

  6. I wouldn’t call this a salmon Caesar salad. It’s too much salmon for the amount of lettuce indicated, so it’s more like salmon with a side of lettuce with Caesar dressing. The dressing is too little if you’re expecting it to add flavor to the salmon or if you use extra lettuce since 1.5 cups is not enough. You can easily double the dressing as one serving of dressing is about 55 calories if you use light Mayo and skip the anchovies. Wild salmon is only 242 calories for 6oz. Each cup of lettuce is only 5 calories. Use your math skills to make an actual salad from this recipe is my suggestion. Three stars for the recipe of the dressing and the idea. Overall though,  if you make it to these quantities it is disappointing and lacking in flavor.

      1. Classy reply to an incredibly rude and condescending comment. I just want to say how much I appreciate your recipes and the free content you provide… I make tons of your recipes and my family loves them. Why people comment negatively is beyond me.

  7. This was really good!  We eat salmon weekly anyways, and I’m always happy when I can find a new salad to add to our rotation.  Used anchovy paste but other than that made exactly as written.  Served with some baguette slices. A keeper for sure!

  8. I love Caesar dsg but never made it. How do you buy anchovies? Are they fresh, canned, dried?? Where do I get them?

  9. If you plan to meal prep this into 4 meals for lunch, how much of dressing should be used for 1 ¾ cups of romaine? 

    1. Just divide it by 4. Its a thick dressing that will lightly coat the lettuce so tossing it is a must. If you want to drizzle it on, you can add some olive oil or yogurt.

    1. You can. I haven’t tried it but 1 fillet equals 1/2t paste. I know the paste can sometimes be salty so maybe start with 1t and then add another 1/2t to taste if needed.

  10. This looks great, but my husband and I aren’t fans of anchovies. Would this dressing still taste good without them? And/or is there another ingredient you’d suggest we sub in instead?