This Grilled Caesar Salad with Fish is a family favorite during grilling season. My wife and daughter love the grilled romaine lettuce with smoked fish that infuses the dish with smokiness and great flavor. It’s finished with croutons, Parmesan, and a drizzle of homemade Caesar dressing.
Grilled Salad For Grilling Season
There’s something wildly satisfying about taking a classic and giving it a little smoke and flame. That’s what this grilled Caesar salad with smoked fish is all about. It's perfect during the summer months when you want to cook outdoors. If you’ve never grilled your lettuce before, now is the time to fire up that grill and change the way you look at salad forever.
This is not your average Caesar salad. We’re ditching the bottled dressing, and skipping the soggy lettuce. Think smoky romaine, creamy homemade dressing, crisp croutons, and rich, flaky smoked fish. It’s fast enough for a weeknight, yet fancy enough to make your dinner guests think you trained at Le Cordon Bleu - or at least binge-watched a few seasons of Gordon Ramsay's Next Level Chef.
Why You'll Love Grilled Romaine Caesar Salad
Grilling isn’t just for meat and vegetables. Tossing romaine lettuce onto a hot grill adds depth and character to a dish that can otherwise feel routine. The high heat wilts the outer leaves just enough, adds a satisfying char, and warms the lettuce slightly without losing that signature Caesar crunch.
Add smoked fish to this grilled salad, and you’ve got a complete meal that brings protein and extra flavor to the traditional Caesar salad. Whether it’s smoked salmon, trout, or even paddlefish like I used here, the salty richness pairs beautifully with the tangy Caesar dressing and the citrus flavor of grilled lemon.
What Makes the Best Grilled Caesar Salad Recipe
The key to a great grilled Caesar salad recipe is the balance of ingredients. Here's what makes this one stand out:
- Grilled romaine lettuce adds a smoky note and transforms the texture.
- Homemade Caesar dressing is quick, creamy, and packed with flavor.
- Grilled lemons bring brightness and a touch of caramelized citrus sweetness.
- Smoked fish turns a side salad into a satisfying main course.
Plus, this grilled salad comes together in only 30 minutes. No need to turn on the oven, no need to overthink dinner. Just grab a cold drink and let the grill do the heavy lifting.
How to Make This Grilled Caesar Salad
Step 1: Make the Caesar Dressing
In a medium bowl, whisk together the mayonnaise, lemon juice, anchovy paste, Dijon mustard, garlic, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly until the dressing thickens. Set it aside while you fire up the grill.
Pro Tip: This dressing gets better as it sits, so feel free to make it ahead of time and store it in the fridge for up to 4 days.
Step 2: Prep the Romaine
Trim the root ends off the romaine lettuce, but keep the bases intact so the heads stay together. Slice each romaine heart in half lengthwise.
Rinse each half thoroughly under cool water, making sure to get between the layers. Pat dry with a clean dish towel or paper towels. Brush all sides with olive oil and season with good kosher salt and black pepper.
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat. Using tongs and a paper towel dipped in oil, grease the grates well. This helps prevent sticking and adds some great grill marks.
Cut the lemons in half and sprinkle each cut side with ½ teaspoon of sugar. This helps the lemons caramelize and adds a bit of sweetness to balance the dressing.
Step 4: Grill the Lettuce and Lemons
Place the sugared lemons cut-side down on one side of the grill. Let them cook until they develop a deep caramel color, about 6 minutes.
At the same time, place the romaine halves on the other side of the grill. Grill the first side for about 4 minutes until browned and slightly wilted. Flip and grill the second side for 2 more minutes until lightly charred.
Transfer the grilled romaine to a large serving platter.
Step 5: Assemble the Salad
Using a sharp knife, slice the smoked fish fillets into thin strips. Arrange them over the grilled romaine.
Drizzle the dressing generously over everything. Top with shaved Parmesan, crunchy croutons, and a few grinds of black pepper. Garnish with the grilled lemon halves for squeezing.
Serve immediately while the lettuce is warm and smoky.
Tips For A Great Grilled Romaine Caesar Salad
- Don’t skip the anchovy paste in the dressing. It adds that classic Caesar flavor that makes this salad so addictive.
- Use sturdy romaine hearts. They hold up better on the grill than leafier greens.
- Choose a good smoked fish. Trout, salmon, and paddlefish all work beautifully here. You can find my popular recipe for smoked fish here.
- Grill the lemons! This small step adds a citrusy burst that makes everything pop.
Make This Grilled Romaine Caesar Your Own
While this grilled romaine Caesar with Caesar dressing is perfect as written, you can make a few swaps:
- No smoked fish? Try grilled shrimp, or venison steak.
- Looking for a low-carb option? Leave out the croutons and add chopped nuts for crunch.
More Great Salad Recipes
If you love this Grilled Romaine Caesar Salad Recipe with Smoked Fish and are looking for more great salad ideas using wild game and fish you've harvested, be sure and check out more of our family favorites, all tested and approved by my wife and our 9-year-old daughter:
Come Fishing in North Dakota
If you would like to visit North Dakota and experience an amazing fishing experience, check out details at the North Dakota Game & Fish Department website.
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Grilled Caesar Salad with Smoked Fish
Ingredients
Homemade Caesar Dressing
- ¼ cup Hellman's mayonnaise
- 1 Tablespoon freshly squeezed lemon juice
- 2 teaspoons anchovy paste
- 1 teaspoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Grilled Caesar Salad
- 2 romaine lettuce hearts
- olive oil
- kosher salt
- black pepper
- 2 lemons
- 2 teaspoons sugar
- ¼ cup Parmesan cheese, shaved or shredded
- 1 cup croutons
- 1 pound smoked fish fillets
Instructions
- In a medium bowl whisk together the mayonnaise, lemon juice, anchovy paste, Dijon mustard, minced garlic, kosher salt, and black pepper. Slowly whisk in the olive oil until thickened. Set aside.
- Place the romaine hearts on a cutting board and use a sharp knife to trim off root ends, leaving bases intact so the layers stay together. Cut romaine hearts in half lengthwise. Under cool water, rinse thoroughly between layers to remove any dirt. Transfer romaine lettuce to a dish towel and pat dry. Brush olive oil on the lettuce and season all sides with kosher salt and black pepper.
- Preheat the grill to medium-high heat. Grease the cooking grates with tongs using a paper towel dipped in olive oil.
- Slice the lemons in half and sprinkle the open ends with ½ teaspoon of sugar each. Place them on one side of the hot grill and cook until lemons have caramelized, about 6 minutes.
- At the same time, place the romaine lettuce on the other side of the grill and cook until well browned, about 4 minutes. Flip romaine and grill until the other side is lightly charred and leaves are softened, about 2 minutes. Transfer to a serving platter.
- Using a sharp knife, slice thin the smoked fish fillets and place on top of the grilled romaine lettuce.
- Drizzle with Caesar dressing and sprinkle with Parmesan, croutons, and black pepper. Garnish with grilled lemon and serve immediately.
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