Salmon Caesar Salad recipe with perfectly cooked baked crispy salmon and refreshing salad tossed in homemade Caesar salad dressing. I like serving it with some extra goodies for a complete meal!
Caesar salad is more than a staple in my life, it’s a rock!
While chicken Caesar salads are always enticing, baking up a salmon filet to crispy perfection and enjoying it with delicious salad is my idea of the ultimate Caesar!
I make my salmon Caesar salads a little differently than the classic approach, because I like them to be rather filling and satisfying.
For instance, I enjoy adding some form of cooked whole grain rice as well as an additional roasted vegetable for a carbohydrate source and for a more filling meal. I’ve been known to toss in other raw veggies, including avocado, tomatoes, sprouts, cucumbers, and more.
If you’re looking for a lighter meal that is low carb, stick with just the baked salmon and salad!
Let’s dive right into the details! The full ingredient list can be found at any grocery store.
Salmon Caesar Salad Ingredients:
Fresh Salmon Fillets: Pick up your favorite kind of salmon. I love fatty salmon, like King salmon or Atlantic salmon for the best flavor, but sockeye salmon works too. Just note the different cooking times for thinner cuts of salmon.
Packed with protein and healthy omega 3 fatty acids, salmon is one of my favorite sources for protein.
Seasonings: garlic powder, onion powder, paprika, sea salt, and black pepper.
Avocado Oil: Used to coat the salmon to protect the salmon and seasonings during the baking process and to add richness to the fish.
Caesar Salad Ingredients:
Spring Greens: While classic Caesar salad is made with hearts of romaine, I like using spring greens or even baby spinach for a higher nutrient content. This way, we’re getting more vitamins, minerals, and antioxidants.
Caesar Dressing: Pick your favorite homemade Caesar dressing or store-bought dressing. I make my own Caesar dressing, and it is linked below in the recipe card.
Mine includes avocado oil, lemon juice, anchovy paste, fresh garlic, avocado oil mayonnaise, Dijon mustard, a little parm, and salt and pepper.
Shaved Parmesan Cheese: It’s not complete unless it includes parmesan cheese! I like big slices of shaved parmesan for a rustic vibe, but fresh grated parmesan works great too.
Optional Additions:
Cooked Wild Rice: I love tossing some wild rice or brown rice into the salad for a carbohydrate source and some additional fiber.
Roasted Carrots: Adding another hearty vegetable makes the meal feel more substantial. Roasted vegetables tend to feel filling for a satisfying meal.
Recipe Customizations:
- Stick with classic crisp romaine lettuce or little gem lettuce if you prefer it.
- Add other fresh vegetables like cherry tomatoes, carrots, cucumbers, corn, etc.
- Fan of crunchy croutons? Make homemade croutons, or use store-bought.
- Prefer grilled salmon over baked? Make my Grilled Salmon Recipe.
- Prepare my Skillet Salmon recipe if you prefer cooking using a cast iron skillet.
How to Make Salmon Caesar Salad:
Optional First Step: Prepare the wild rice according to the package instructions, and follow my recipe for Perfect Roasted Carrots. These two additions require the most amount of time, so it makes sense to start with them if adding.
Step 1: Prepare the Salmon
Preheat the oven to 400 degrees Fahrenheit.
Remove the salmon filet from its packing and pat it dry using a paper towel. Place the salmon filet on a baking sheet or in a casserole dish. Drizzle with avocado oil and use your hands or a silicone brush to brush the oil all over the flesh.
Sprinkle salmon with garlic powder, onion powder, paprika, sea salt, and black pepper.
Bake on the shelf that is third from the top for 10 minutes. Switch the oven setting to High Broil and broil for 3 to 5 minutes, or until salmon is golden brown, cooked through and crispy.
Salmon is fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. Insert a digital thermometer into the thickest part of the filet to get an accurate read.
The exact cooking time varies depending on the weight and thickness of the salmon. Thicker filets may take some extra time, where thin salmon filets (like sockeye salmon) require less time.
Step 2: Make the Salad
Transfer the spring greens and the parmesan cheese to a large bowl. Drizzle in your desired amount of dressing. Toss the salad until it is well coated with dressing.
Step 3: Serve
Divide the Caesar salad among 3 to 4 bowls or plates. Serve baked salmon on top of the salad (with wild rice and roasted carrots if adding), and enjoy!
Store leftover salmon, rice, or roasted carrots in an airtight container in the refrigerator for up to 5 days. I recommend storing leftovers in separate containers for optimal freshness.
And that’s it! The next time you’re craving a hearty Caesar salad, whip up this gem! It covers many flavor and texture bases in addition to high quality nutrients.
What I love about this meal in addition to its taste and health benefits is how easy it is to prepare after work last minute. It is a great option when you’re craving a healthy meal that covers many nutritional bases.
Looking for more filling salad recipes? Check out these reader favorites.
More Filling Salads:
- Chicken Taco Salad
- Crunchy Spring Mix Salad
- Winter Salad Recipe
- Fall Harvest Salad with Roast Chicken Sweet Potatoes and Pecans
- Thai Chicken Chopped Salad
Salmon Caesar is the true champion!
Salmon Caesar Salad Recipe
Ingredients
- 1 pound salmon cut into individual filets
- 2 tsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- Sea salt and black pepper to taste
For the Salad:
- 5 ounces Spring greens
- Homemade Caesar Salad Dressing or store-bought dressing
- ¼ cup shaved parmesan cheese or grated
Optional Additions:
- 1.5 to 3 cups cooked wild rice
- Roasted carrots
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the salmon filet from its packing and pat it dry using a paper towel. Place the salmon filet on a baking sheet or in a casserole dish. Drizzle with avocado oil and use your hands or a silicone brush to brush the oil all over the flesh.
- Sprinkle salmon with garlic powder, onion powder, paprika, sea salt, and black pepper.
- Bake on the shelf that is third from the top for 10 minutes. Switch the oven setting to High Broil and broil for 3 to 5 minutes, or until salmon is golden brown, cooked through and crispy.
- Salmon is fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. Insert a digital thermometer into the thickest part of the filet to get an accurate read.
- The exact cooking time varies depending on the weight and thickness of the salmon. Thicker filets may take some extra time, where thin salmon filets (like sockeye salmon) require less time.
- Transfer the spring greens and the parmesan cheese to a large bowl. Drizzle in your desired amount of dressing. Toss the salad until it is well coated with dressing.
- Divide the Caesar salad among 3 to 4 bowls or plates. Serve baked salmon on top of the salad (with wild rice and roasted carrots if adding), and enjoy!
