This Salmon Caesar Salad features crisp lettuce, a classic homemade creamy dressing, savory focaccia croutons, and flaky seared salmon fillets. Quick and easy to prepare, you’ll be saying goodbye to restaurant versions!
Pan-Seared Salmon Caesar Salad with Homemade Croutons
Listen, if you think Caesar salad is just a side dish… this Caesar salad with salmon is about to change your mind! It’s fresh, filling, bright, savory, and SO tasty.
Honestly, this kind of salad takes me back to a trip to Orlando, when my wife and I stayed at the Ritz Carlton while I was a groomsman in a friend’s wedding. I ordered their salmon Caesar almost every single day, and it was that good! …And the focaccia croutons? I got hooked on them there too, lol. So, I HAD to recreate that salad!
You’ve got tender, flaky salmon with perfectly crisp edges, tossed over crunchy lettuce and finished with a creamy, garlicky Caesar dressing that hits all the right notes. It’s salty, tangy, and packed with flavor.
And let’s talk about those homemade focaccia croutons for a second. They’re golden, crispy, herby, and slightly chewy in the center. One bite will have you swearing off packaged croutons for good!
Every bite has a little bit of everything, and the salad is light enough to feel fresh but filling enough to actually leave you satisfied. Whether you’re making it for a quick weeknight dinner or trying to impress someone without doing the absolute most, this salad delivers. You’ll never go back to any other Caesar salad again.
Ingredients You’ll Need
Caesar Dressing: Skip the store-bought stuff. We’re making our own using mayonnaise, garlic, Parmesan cheese, Worcestershire sauce, Dijon mustard, black pepper, lemon zest, lemon juice, and Dill pickle juice. Trust me on this. It mimics the tang Caesar dressing is known for without requiring any anchovies.
Focaccia Croutons: Toss cubed focaccia bread with olive oil, garlic powder, onion powder, fresh rosemary, and salt.
Salad: I use gem lettuce as the base of the salad, preferring its crisp texture and sweeter taste, but Romaine lettuce is also great. Then I add Parmesan and lemon zest.
Salmon: Using the same method I use for my crispy pan-seared salmon with pureed beans and sauteed kale, I season a large salmon fillet with salt and pepper and pan-sear it in a bit of olive oil.
How to Make the Best Salmon Caesar Salad
Step 1: Make the croutons. Toss all the ingredients in a large bowl, coating the bread pieces evenly. Then, spread the bread cubes in an even layer on a parchment paper-lined baking sheet, and bake just until they’re golden brown and crispy, tossing occasionally. Set aside to cool.
Step 2: Prepare the Caesar dressing. Next, add all the dressing ingredients to a large mixing bowl and stir to combine.
Step 3: Prep the salad. Add the chopped lettuce to a large bowl, and toss it with a few tablespoons of dressing.
Step 4: Cook the salmon. Pat the salmon dry, and season the skin side with salt and pepper. Then, cook it in oil over medium-high heat until the skin is crispy. TIP. I always gently press the fish down to ensure equal contact with the pan, which promotes even cooking and a crispy crust. Next, season the top of the fish, flip, and cook until it reaches an internal temperature of 145°F and flakes easily with a fork.
Step 5: Serve. Toss the croutons with the salad, and finish with additional croutons, Parmesan cheese, and lemon zest. Serve with the seared salmon, and enjoy!
Possible Variations
Salmon: Not a fan of salmon? Use blackened chicken, grilled shrimp, or even crispy chickpeas for a vegetarian option.
Veggies: Add even more nutrients and crunch by incorporating any veggies you have on hand. Red onion, shaved fennel, roasted asparagus, and celery all make great additions.
Make It Spicy: Add a dash of red pepper flakes to the salmon or dressing. Or, finish with a drizzle of hot honey for a kick of heat.
Gluten-Free: Swap the focaccia cubes with your favorite gluten-free bread, or omit the croutons completely to keep your salmon Caesar salad gluten-free.
My Favorite Ways to Serve
I typically serve this salmon Caesar salad as a complete meal on its own, but it’s also great with a side of crusty bread, garlic bread, or even southern cornbread. Or, create a soup and salad situation by adding a bowl of creamy white bean and sausage kale soup or black eyed pea soup.
How to Store
For the best results, store all the components in separate airtight containers. The salmon will keep fresh for 2-3 days in the fridge, the dressing will keep for up to 1 week, and the greens will keep for 1-2 days. The croutons will stay fresh at room temperature for 2-3 days.
To serve, reheat your salmon in a skillet on the stovetop. Then, assemble the ingredients as usual.
More Main Course Recipes You’ll Love
- Coriander and Turmeric Chicken
- Oven Baked Ribs with Blueberry BBQ Sauce
- Easy Lasagna Recipe
- Braised Short Ribs
- Easy Chicken Alfredo Pasta
- Fried Chicken Tenders
I hope you love my Salmon Caesar Salad Recipe! It’s creamy, savory, and so satisfying. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Salmon Caesar Salad with Focaccia Croutons
Ingredients
Caesar Dressing
- 1/2 cup mayonnaise
- 2 cloves garlic crushed
- 1/2 cup freshly grated parmesan cheese
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp fresh cracked black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 1/2 tbsp dill pickle juice
Focaccia Croutons
- 3 cups focaccia cut into 1/2-1 inch cubes
- 2 1/2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh rosemary finely minced
- 1/4 tsp salt
Caesar Salad
- 4 heads about 10 ounces little gem lettuce, washed, dried and separate leaves
- 1/4 cup shaved Parmesan
- grated parmesan for topping
- lemon zest for topping
Salmon
- 4 5-6 oz salmon fillets with skin off
- 2 tablespoon olive oil
- 1/2-1 tsp salt
- 1/2 tsp freshly cracked black pepper
Instructions
- Make the croutons: Preheat the oven to 375 F degrees and line a baking sheet with parchment paper. Add all of the crouton ingredients to a mixing bowl and toss until the bread is well coated. Transfer the bread cubes to the baking sheet and bake at 375 degrees for about 15-20 minutes or until golden brown and crispy, tossing periodically to ensure even baking. Set aside to let cool. Note, there will be extra.
- Make the dressing: Add all of the dressing ingredients to a mixing bowl and stir until well combined.
- Prep the Salad: Add the chopped romaine to large mixing bowl. Toss with a few spoonfuls of caesar dressing until well coated.
- Cook the Salmon: Pat the salmon dry. Heat 2 tbsp olive oil in a large non-stick or cast-iron skillet over medium-high heat. Season the skin side with salt and pepper just before cooking. Place salmon in the hot pan, press gently for even contact, and cook 4–5 minutes until crispy. Season the top, flip, and cook 2–3 more minutes until it reaches 145°F or flakes easily. Remove and set aside.
- Assemble: Lastly, toss in the croutons in the salad and top the salad with additional croutons, grated parmesan cheese, and lemon zest. Serve with the salmon and enjoy!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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