There is something so satisfying about a crispy hot salmon filet atop a savory crunchy cold Caesar salad. The buttery flaky salmon pairs perfectly with the garlicky and lemony dressing. I even prefer it over chicken! It’s an all-time favorite when ordering in restaurants, and today, I’m sharing my secrets to achieving restaurant-quality Salmon Caesar at home!

Read on to discover how to achieve perfectly crispy salmon on the outside while remaining just barely opaque throughout (hint: it’s called carryover cooking, and it’s nearly foolproof!). Plus, I’ll reveal why many Caesar dressings lack flavor (spoiler alert: they often don’t balance the flavors properly — but you’ll learn my tricks soon!).

Feel free to use our table of contents below to navigate through the sections. I can’t wait to hear how your attempt goes!

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Ingredients for Salmon Caesar

• Oil: For the best flavor, use a blend of extra virgin olive oil and a neutral oil (like avocado or organic canola oil).
• Anchovies: Classic in Caesar dressing, they add umami and saltiness. Use chopped anchovy filets or substitute with 1 1/2 teaspoons of anchovy paste.
• Egg yolk: A raw egg yolk is necessary for emulsifying the dressing. For an egg-free option, use our egg-free Caesar dressing recipe.
• Garlic: I included a smashed, peeled whole clove of raw garlic for the dressing.
• Lemon juice: Extract 2 tablespoons from a medium lemon.
• Dijon mustard: This enhances flavor and texture in the dressing.
• Worcestershire sauce: A few dashes enhance the tangy flavor.
• Parmesan cheese: Use grated Parmesan or another hard Italian cheese like Romano or Asiago. Note that Asiago and Romano are saltier than Parm, so adjust added salt accordingly.
• Salt and Pepper: Use coarse kosher salt for seasoning the dressing and fish. Add black pepper generously in the dressing and at the table.
• Salmon: Refer to buying tips below. For skin removal, see my tutorial.
• Romaine: Look for fresh, tight heads of Romaine lettuce when in season, or opt for Romaine hearts sold in packs year-round.
• Croutons: Homemade croutons are great if you have time; otherwise, purchased croutons work fine!

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How to Make Caesar Salad with Salmon

Step 1: Make Caesar Dressing

In a blending jar, combine both oils, anchovies, egg yolk, garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Using an immersion blender, puree the mixture until thick and completely combined. Stir in ¼ cup of Parmesan cheese and ¼ teaspoon of salt, blending again. Alternatively, finely chop the garlic and anchovy and whisk them by hand. While whisking continuously, slowly drizzle in the oils — this will produce a thinner dressing. It’ll taste amazing!

Step 2: Heat Skillet and Season Salmon

In a large cast-iron skillet, heat 2 teaspoons of avocado oil over medium-high heat. While it’s heating, season the salmon with the remaining ¾ teaspoon of salt and pepper.

Step 3: Sear Salmon

Place the salmon filets skin-side up in the hot oil. Cook without disturbance until the bottoms are crispy, and the flesh is opaque halfway up the sides, about 4 to 6 minutes, depending on thickness.

Step 4: Use Carry-over Heat to Cook Salmon

Carefully flip the salmon and remove the skillet from heat. Let the salmon cook in the hot skillet using residual heat for 2 to 3 minutes until it reaches the desired doneness. An instant-read thermometer should read 125°F for medium doneness.

Step 5: Toss Salad

The key to an outstanding Caesar salad is finding your preferred balance of lettuce, dressing, croutons, and Parmesan. Start by using about two-thirds of the dressing, tossing until coated. Add in the Parmesan and croutons, give it a taste, and adjust with more dressing if desired. Feel free to add extra lemon, Parmesan, or salt and pepper according to your taste.

Step 6: Serve

Divide the salad among four plates, top with salmon, and serve immediately.