Blackened Salmon Caesar Salad is my twist on the classic Caesar salad with crisp romaine lettuce, crunchy homemade croutons, and Caesar dressing topped with blackened baked salmon for a satisfying main dish. Ready in only 30 minutes, it’s the perfect blackened salmon recipe when you want to impress dinner guests.
We’ve all heard it - “Eat more fish.” Whether it’s your doctor, your mom, or the latest health podcast, the advice is out there. And salmon is one of the best sources of heart-healthy omega-3s, which help reduce inflammation, lower blood pressure, and support brain function.
This baked salmon Caesar salad is easy enough for a weeknight, yet slightly fancy enough when having friends over for dinner. And the best part? You control everything - from the seasoning to the dressing - so it’s fresher, healthier, and much more satisfying than anything from a bottle or box.
Why You'll Love Blackened Salmon Caesar Salad
This dish is packed with flavor. The blackened salmon seasoning brings a slightly spicy flavor, but one approved by my wife and our 10-year-old daughter. It's the same blackened seasoning I used on last month's Catfish Tacos. The homemade Caesar dressing adds creamy, tangy richness. And the toasted baguette croutons? Golden, garlicky perfection.
What Is Blackened Salmon?
Blackened salmon is a slightly spicy dish made by coating salmon fillets in a mix of dried herbs and spices. The fillets are cooked at high heat to create a dark crust. It’s not “burnt” - just deeply caramelized with flavor.
Traditionally, this is done in a hot cast-iron skillet. But here, I bake it instead. Why? Less mess and less smoke filling up your kitchen.
3 Popular Types of Salmon
Before we get to the recipe, let’s talk salmon choices you’ll commonly find at your local grocery store or fish market, each with its own flavor, fat content, and best use:
1. King (Chinook) Salmon
The royalty of the salmon world can actually be found right here in North Dakota. Just plan a trip to Lake Sakakawea to try your hand at catching them there. High in fat and high in flavor. It’s buttery, luxurious, and melts in your mouth.
2. Sockeye Salmon
This variety stands out with its bright red flesh. It’s leaner than most, but still packs great flavor. I like using sockeye when I want a firmer texture and deeper color - especially for recipes like this Blackened Salmon Caesar Salad.
3. Atlantic Salmon
Known for its mild, buttery flavor and tender, flaky texture. Farm-raised Atlantic salmon typically has a higher fat content than wild-caught Pacific salmon, contributing to its richness.
The Key Ingredients
You don’t need a mile-long shopping list for this salmon Caesar. Just a few pantry staples and fresh produce go a long way.
For the Croutons
A half loaf of French baguette, olive oil, garlic, and a good shake of Italian seasoning. Don’t skip the Parmesan - it’s the secret to those golden, crispy edges.
For the Blackened Salmon Seasoning
A balanced mix of salt, pepper, garlic powder, onion powder, smoked paprika, parsley, oregano, thyme, and chili powder. I prefer to pulse this in a blender for even distribution. You could also place it in a jar with a lid, hand it to your child, and have them shake it vigorously until they can't feel their arms.
For the Caesar Dressing
Mayo, lemon juice, olive oil, Dijon mustard, Worcestershire, garlic, salt, pepper, and grated Parmesan. Classic, creamy, and easy to whisk up in minutes.
For the Salad
Salmon fillets, fresh romaine lettuce, more Parmesan, and a crack of fresh black pepper. That’s it. Simple ingredients, big results.
How to Make A Salmon Caesar Salad
Step 1: Make the Croutons
Preheat your oven to 400 degrees F. Set the rack in the lower-middle position. Slice the baguette into ¼-inch thick pieces and place on a rimmed baking sheet.
In a small bowl, mix 3 tablespoons of olive oil with 1 tablespoon minced garlic. Drizzle this garlic oil over the bread. Sprinkle with Italian seasoning, salt, and shredded Parmesan. Toss to coat evenly.
Bake for about 10 minutes, or until crisp and golden. Set aside to cool.
Step 2: Blend the Blackened Seasoning
Add all blackened seasoning ingredients to a blender or food processor. Pulse on medium speed for about 10 seconds. Store any leftovers in an airtight container for up to 3 months.
Step 3: Whisk the Caesar Dressing
In a medium bowl, whisk together mayo, olive oil, lemon juice, Dijon, Worcestershire, garlic, salt, and pepper. Stir in Parmesan. If the dressing is too thick, add water a teaspoon at a time until it reaches your preferred consistency.
Taste and adjust as needed. This is your salad’s secret weapon.
Step 4: Season and Bake the Salmon
Grease the same baking sheet you used for croutons with 1 tablespoon of olive oil.
Place salmon fillets skin-side down on a plate. Season with kosher salt. Then drizzle with remaining 2 tablespoons of oil and rub the blackened seasoning evenly over the top.
Arrange fillets skin-side down on the baking sheet. Make sure there’s space between each one. Bake for 10 to 12 minutes until the salmon reaches 130 degrees F internal temperature. Broil for 1 to 2 minutes at the end if you want a darker crust.
Step 5: Build Your Salmon Caesar Salad
While the salmon bakes, chop the romaine and toss with the Caesar dressing and croutons. Divide evenly between four salad bowls or plates.
Top each salad with a hot salmon fillet. Add more Parmesan and a few cracks of fresh pepper. Serve right away.
Tips for Success
- Use wild salmon when possible. It has better flavor and texture than farmed.
- Don’t overcook the fish. Pull it from the oven at 130 degrees F for moist, flaky fillets.
- Taste as you go. Especially with the dressing. A squeeze more lemon or pinch of salt can make all the difference to get it just how you like it.
- Prep ahead. You can make the croutons and dressing a day in advance to save time.
Caesar Salad with Salmon
This blackened salmon Caesar salad recipe works because it balances richness and freshness. The hot salmon contrasts with the cool romaine. The spicy crust plays against the creamy dressing. And the homemade croutons give each bite a satisfying crunch.
Plus, it looks gorgeous on the plate. That deep red-black crust, the pale romaine, the golden croutons - it’s restaurant-quality food made in your own kitchen.
How to Store and Reheat Leftovers
Storing a piece of salmon is easy. Simply put it in an airtight container or wrap tightly in aluminum foil and put it in the fridge. It will keep for up to 4 days.
To reheat oven baked salmon, warm slow and low and add a splash of water too for added moisture. I also like to reheat the all types of salmon in the oven or a pan on the stove rather than microwaving as microwaving also tends to dry meat out faster when reheating.
More Fish Recipes You'll Love
If you love this blackened salmon recipe, and are looking for another fish recipe, be sure and check out some of our other favorites:
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Blackened Salmon Caesar Salad
Ingredients
For the Croutons
- ½ French Baguette, cut in half and thinly sliced (¼″ thick)
- 3 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 Tablespoon Italian seasoning
- ¼ teaspoon kosher salt
- 2 Tablespoons Parmesan cheese, shredded or shaved
Blackened Salmon Seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
Caesar Salad Dressing
- ½ cup Hellman's mayonnaise
- 2 Tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced garlic
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¼ cup Parmesan cheese, shredded or shaved
Salmon Caesar Salad
- 4 6-ounce portions wild salmon fillets, skin on, pin bones removed
- 1 teaspoon kosher salt
- 3 Tablespoons olive oil
- 1 large romaine lettuce, (or 2 small heads romaine)
- ¼ cup Parmesan cheese, shredded or shaved
- freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Set an oven rack in the lower-middle position. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into ¼″ thick pieces. Place them onto a rimmed baking sheet.
- In a small bowl, combine 3 Tablespoons olive oil and 1 Tablespoon of minced garlic. Drizzle the garlic oil over the croutons and sprinkle with Italian seasoning, salt, and grated parmesan cheese. Toss until evenly coated. Spread in a single layer onto the rimmed baking sheet and bake at 400 degrees F until light golden and crisp (about 10 minutes), or to desired crispness.
- Meanwhile, combine all of the blackened salmon seasoning ingredients in a blender or food processer and process on medium speed for about 10 seconds. You may have some leftovers which can be stored in an airtight container for up to 3 months.
- Make Caesar dressing. In a medium bowl, whisk together the mayonnaise, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and pepper. Stir in the Parmesan and season to taste. If the Caesar dressing is too thick, stir in water, 1 teaspoon at a time, until it reaches your desired consistency.
- Remove croutons from oven and transfer to a large bowl and set aside until ready to use.
- Now use 1 Tablespoon of olive oil to grease the same rimmed baking sheet. Place the salmon, skin-side down, on a plate and season all over with 1 teaspoon of kosher salt. Drizzle the salmon all over using remaining 2 Tablespoons of the oil. Rub an even layer of the blackened seasoning over the salmon. Arrange the fillets skin-side down on the prepared rimmed sheet pan, leaving space between them.
- Bake salmon for 10-12 minutes until it reaches an internal temperature of 130 degrees F using an instant read meat thermometer. You can broil the last 1-2 minutes if desired.
- While salmon is in the oven, add the chopped romaine lettuce and croutons to a large bowl and toss to coat with Caesar dressing. Divide the salad among 4 salad bowls.
- Top each Caesar salad with salmon filet, extra Parmesan cheese, and some freshly ground black pepper, and serve.
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