Blackened Salmon Caesar Salad

Name: Blackened Salmon Caesar Salad
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 4 ounce salmon fillet; 1 teaspoon olive oil; 1/2 - 1 teaspoon blackened seasoning; ¼ cup (60 ml) Caesar dressing; 1 tablespoon (8 ounces) basil pesto; 5 cups (6 ounces) romaine lettuce chopped into bite sized pieces; 2/3 cup (3 ounces) orange bell pepper diced; ¾ cup (3.5 ounces) cherry tomatoes cut in half lengthwise; 2/3 cup croutons

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Elevate the classic Caesar salad with bold, smoky salmon, crisp sweet bell peppers, and the vibrant freshness of ripe cherry tomatoes. No longer just a side, this refined Blackened Salmon Caesar Salad is a balanced, satisfying meal that delights the palate and nourishes the body.

A plate of crisp romaine lettuce, mixed with sweet bell peppers, cherry tomatoes and seasoned croutons, all tossed in Caesar dressing and topped with a perfectly baked blackened salmon fillet. Garnished with basil and spicy peppers.

Why I Love This

So Quick, So Delicious: This recipe truly adds so much flavor and warmth to a basic dish and it is so quick and easy to throw together. It works with frozen salmon (see 'Top Tip' below) and requires minimal effort and time, but the result is a healthy, delicious and robust meal.
Customizable: While blackened seasoning has a reputation for being full of heat, it is so easily adjusted to accommodate almost any desired level of spice - hot or mild. See my recipe for how to customize your seasoning.
Summer Perfection: While we enjoy blackened Caesar salad any time of the year with frozen salmon, there is nothing like fresh salmon, crisp romaine lettuce and summertime veggies.

This was inspired by my Pesto Caesar Salad recipe on this site, and pairs well with this amazing side dish recipe.

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Why I Love This
Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
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Blackened Salmon Caesar Salad

Ingredients

Romaine lettuce: I prefer baby romaine for its crisp, fresh leaves. If using a large head, choose one that's tightly closed and brightly colored for better texture.
Salmon: We love salmon in our house. It's tender, flaky and full of light flavor that doesn't overwhelm your pallet. And as a bonus, it's incredibly healthy-packed with natural oils and vitamins your body craves.
Pesto: I have to give a nod to my creative and brilliant cousin for the idea of adding pesto to a Caesar salad. It blends so well with the dressing and adds a more flavorful profile to the salad.
Bell Pepper: I love the sweetness of a good bell pepper and it is the perfect addition in this salad. I recommend an orange pepper but any color (except green) will do.
Cherry tomatoes: You can use Roma or large tomatoes, but cherry tomatoes are best. They're sweet, flavorful, and add a burst of summer to the salad.
Croutons: I like to use Caesar flavored croutons but this is not a rule, any flavor will do. These add a delightful crunch and the touch of carbs makes it just a little more filling.
Caesar dressing: My favorite Caesar dressing is by Litehouse but you can use whichever dressing you have or love.
Blackened Seasoning: You can buy store-bought seasoning, but making your own is incredibly easy and allows you to adjust the level of heat to your liking. You can find my recipe here as well as tips for customization.

See recipe card for quantities.

Instructions

A 4 ounce red salmon fillet in a glass baking dish on parchment paper, lightly oiled and sprinkled with the blackened seasoning mix.

Step 1: Place your salmon fillet on a baking dish and lightly oil it with olive oil. Sprinkle the blackened seasoning evenly over the entire fillet. Gently rub the spices into the fillet.

A blackened seasoned 4 ounce red salmon fillet in a glass baking dish on parchment paper, baked to light flakiness.

Step 2: Bake for 12-14 minutes at 375 degrees Fahrenheit. You'll know the salmon is cooked through when it flakes easily (*see note on recipe card about cooking fish to a safe temperature).

A small glass bowl with Caesar salad dressing and basil pesto side by side, ready to be mixed together.

Step 3: While the Salmon is baking prep your dressing by mixing the pesto and Caesar dressing together. Set aside until ready to serve.

A bowl of the salad prepped with veggies but without dressing or chicken.

Step 4: Chop the lettuce into bite-sized pieces. Dice the bell peppers and slice the cherry tomatoes in half (I prefer lengthwise) and toss together in the salad bowl.

A bowl of the salad dressed and mixed with the salmon still omitted.

Step 5: Drizzle with the pesto Caesar dressing and toss until everything is evenly coated.

Step 6: Top the salad with the warm blackened salmon. Serve immediately and enjoy!

Hint: If your salmon still has the skin on, I recommend baking it that way. The skin locks in moisture as the salmon cooks and peels off easily when done, making it the simplest way to remove it.

Substitutions

Croutons - Love croutons but avoiding gluten? Look for gluten-free options or try sourdough, which some can tolerate. Make your own from leftover bread or ask a local bakery.
Poultry - If you're not a fan of fish, try adding a blackened seasoned chicken breast.
Vegetarian - this salad is still delicious without the salmon as it still has that pesto "boost" to the dressing and all the delicious summertime veggies added.

Variations

Deluxe - add diced avocado to your blackened salmon Caesar salad!
Simple side - turn this into a delicious side dish by simply omitting the salmon and you'll have a flavorful new take on the original Caesar salad.

See this other wonderful blackened salmon recipe on my website or try my salmon with goat cheese and blueberries for a burst of summer!

Equipment

You can use a variety of baking dishes to cook your blackened salmon on. I have used a glass 9x9 pan here but I have also use a cookie sheet, especially if making larger quantities of salmon. Alternatively, you can always fry your salmon in a raw cast iron skillet which will really elevate the flavors of the salmon.

Storage

The first few days: Expecting Blackened Salmon Caesar Salad leftovers? Let everyone dress their own salad to keep extras fresh. This will preserve the crunch of the salad. With or without dressing, you can store the salad in an airtight container in the fridge for up to three days but I really recommend eating it the next day. It just doesn't stay crisp long. Store the salmon separately if possible.

Freezing: Obviously this is not a meal to freeze or keep for a long period of time.

Top Tip

A great way to store salmon is to freeze it in individual-sized portions. If you purchased a full fillet, simply cut it into 3-4 ounce portions and wrap them in plastic wrap before sealing them in an airtight bag or container. You can freeze them for up to 6 months.

To cook, simply thaw the salmon and follow the directions in the recipe. Forgot to thaw salmon? Just grab what you need, season with olive oil, place on a pan, and add ¼ cup water around the fillets. Bake the salmon for about 4-5 minutes longer than recommended while checking often for flaky "doneness" in the center (*see note on recipe card about cooking fish to a safe temperature).

Alternatively, you can wrap with seasoned salmon in tin foil with a touch of water inside. Although this makes it a bit harder to tell if the salmon is fully cooked, it helps keep the salmon moist.

FAQ

Can I make this ahead of time?

There are elements of this salad that you can make ahead of time. You can prep your lettuce, peppers and noodles and store them in the fridge for no more than 24 hours. Prep your chicken ahead and freeze it-just thaw when needed.The rest of the ingredients should be prepped and added when you are ready to assemble and serve the salad.

This looks amazing but I don't like Salmon. How can I still get the flavors?

Use chicken instead! This recipe works perfectly as a blackened chicken Caesar salad. Follow all the instructions exactly the same except for the length of cooking time - this will depend on the thickness of your chicken breast - we want to cook chicken to an internal temperature of 165 Fahrenheit.

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