Salmon Caesar Salad – Skinnytaste

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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.


  • 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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Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Yield: 4 servings

Serving Size: 1 salmon fillet, 1 1/2 cups salad

  • 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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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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