Salmon Caesar Salad

This gorgeous salmon Caesar salad is perfect for anyone who wants a healthy dinner that feels fancy but takes just 20 minutes to make! Your family will love how the flaky salmon pairs with crispy lettuce and creamy homemade dressing. Plus, you get all that heart-healthy omega-3 goodness in every bite.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Total Time: 20 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Nut-Free, Omega-3, Heart-Healthy, High-Protein, Egg-Free, Gluten-Free, Low-Calorie, Gut Healthy, Anti-Inflammatory, Mediterranean Diet.

Nutrition Facts (per serving): 291 Calories, 13g Fat, 8g Carbs, 35g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 1½ tablespoons for cooking the salmon. This gives it that beautiful golden color and keeps it from sticking to the pan.

Salmon fillets: Get 4 skinless fillets that are about 5 ounces each. Look for wild Pacific salmon or check for the Aquaculture Stewardship Council logo for the best quality.

Ground pepper: You’ll use 1 teaspoon total, but we’ll divide it up between the salmon and the dressing. Fresh cracked pepper tastes amazing here!

Salt: We need ⅛ teaspoon plus ½ teaspoon, divided between the fish and dressing. Just regular table salt works perfectly.

Buttermilk: A half cup gives our dressing that tangy, creamy base without all the heavy calories of traditional Caesar dressing.

Greek yogurt: Use ¼ cup of nonfat plain Greek yogurt. This adds protein and makes the dressing super creamy and thick.

Parmigiano-Reggiano cheese: You’ll need ¼ cup grated. The real stuff tastes so much better than the pre-grated kind, but use what you have!

Lemon juice: Fresh is best! You’ll need 2 tablespoons, which is about half a large lemon.

Worcestershire sauce: Just 1½ teaspoons adds that classic Caesar flavor depth. Don’t skip this one!

Garlic: Use 1 teaspoon of grated garlic. A microplane grater works great, or you can mince it super fine.

Dijon mustard: Half a teaspoon helps bind the dressing and adds a subtle kick. Regular yellow mustard works too.

Romaine lettuce: You’ll need 5 cups chopped up. Look for crisp, bright green heads with no brown spots.

Radicchio: Get 3 cups chopped. This purple lettuce adds a slightly bitter flavor that balances the creamy dressing perfectly.

Fresh basil: Use 3 tablespoons thinly sliced, plus extra for garnish. Roll the leaves up and slice them thin for the prettiest results.

Fresh tarragon: You’ll need 1½ tablespoons chopped. This herb has a unique flavor that makes Caesar dressing special.

How to Make Salmon Caesar Salad

Step 1: Heat your olive oil in a large nonstick skillet over medium-high heat until it shimmers. Sprinkle the salmon with ½ teaspoon pepper and ⅛ teaspoon salt on both sides. Add the salmon to the hot pan and cook for 3 to 4 minutes per side until golden brown. The fish should flake easily with a fork when it’s done. Move it to a plate and break it into large, bite-sized chunks.

Step 2: Grab a large bowl and whisk together the buttermilk, Greek yogurt, cheese, lemon juice, Worcestershire sauce, grated garlic, mustard, and the remaining ½ teaspoon each of pepper and salt. Mix it really well until it’s smooth and creamy. Scoop out ¼ cup of this dressing and put it in a small bowl for later. Add the chopped romaine, radicchio, basil, and tarragon to the big bowl with the remaining dressing and toss everything until it’s nicely coated.

Step 3: Arrange your dressed salad on a big platter or divide it between 4 plates. Top with those beautiful chunks of salmon. Drizzle with the reserved ¼ cup of dressing and sprinkle with extra fresh basil if you want. Serve right away while the salmon is still warm!

Easy and Quick Salmon Caesar Salad Version

Want to make this even faster? You can use pre-cooked salmon from the store! Just flake 1¼ pounds of cooked salmon into chunks and warm it in the microwave for 30 seconds. Or try using a rotisserie chicken instead – just shred about 3 cups of meat. You can also buy pre-washed salad mix to save chopping time. The homemade dressing is so worth making though, so don’t skip that step!

Serving Ideas

This salad is a complete meal all by itself! The protein from the salmon makes it super filling. If you want to add something extra, try some warm crusty bread or garlic breadsticks on the side. A glass of crisp white wine like Sauvignon Blanc pairs beautifully with the lemon and herbs.

Storage

Store any leftover salad in the fridge for up to 2 days, but keep the salmon separate if possible. The dressed greens will get soggy after a day, so it’s best eaten fresh. You can make the dressing up to 3 days ahead and keep it in the fridge. Just give it a good stir before using since it might separate a bit.

Substitutions

No buttermilk? Mix ½ cup regular milk with 1½ teaspoons lemon juice and let it sit for 5 minutes. You can swap the salmon for grilled chicken, shrimp, or even chickpeas for a vegetarian version. Regular Parmesan cheese works just as well as Parmigiano-Reggiano. If you can’t find tarragon, try fresh dill or just use extra basil.

Pro Tips

• Perfect salmon every time: Don’t move the fish around in the pan! Let it cook undisturbed to get that gorgeous golden crust.
• Crispy lettuce secret: Wash and dry your greens really well. Wet lettuce makes watery dressing.
• Dressing consistency: If your dressing seems too thick, thin it with a tablespoon of buttermilk. Too thin? Add more Greek yogurt.
• Make-ahead tip: Cook the salmon in the morning and let it come to room temperature before serving. Cold salmon works great too!
• Garlic hack: Grate garlic on the small holes of a box grater for the smoothest texture in your dressing.

FAQs

Can I use frozen salmon for this recipe?

You bet! Just make sure to thaw it completely first and pat it really dry with paper towels. Frozen salmon can be a bit more watery, so you might need an extra minute or two of cooking time to get that nice golden crust.

Is this dressing really healthier than regular Caesar dressing?

Sure is! Traditional Caesar dressing uses raw egg yolks and lots of oil, which makes it much higher in calories and fat. Our version uses Greek yogurt and buttermilk instead, cutting the calories almost in half while adding protein and probiotics.

Can I make this dairy-free?

You can definitely try! Use unsweetened cashew milk mixed with lemon juice instead of buttermilk, and coconut yogurt instead of Greek yogurt. Skip the cheese or use a dairy-free Parmesan substitute. The flavor will be different but still delicious.

How do I know when the salmon is perfectly cooked?

The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F. It should look opaque all the way through with no translucent parts. Don’t worry if you overcook it a little – it’ll still taste great in the salad!

Can I prep any of this ahead of time?

Absolutely! You can make the dressing up to 3 days ahead and wash and chop all your greens the night before. Cook the salmon up to 4 hours ahead and keep it covered in the fridge. Just don’t dress the salad until you’re ready to serve or it’ll get soggy.

I hope you love this fresh take on Caesar salad as much as my family does! It’s become our go-to dinner when we want something healthy but satisfying. Let me know how yours turns out – I’d love to hear if you try any fun variations!