This salmon caesar salad is a quick, protein-packed meal with homemade crunchy croutons, your choice of store bought or simple homemade caesar dressing, and a foolproof pan-fry method for tender, flavorful salmon. It’s an easy recipe that comes together fast, making it perfect for weeknight dinners or a satisfying lunch.

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It seems that everyone’s favorite salad is a Caesar salad – even people I’ve met who don’t like vegetables or salads will eat a Caesar salad. It’s a staple on our menus, whether it’s just for us or we have a group for dinner.

So adding my favorite seafood, salmon, to the salad was a no-brainer for me. And in fact, we’ve eaten this delicious, main-dish salad many times over the years – I’m just now finally sharing it with you!

Caesar Dressing

I used to use only store bought Caesar dressings, until I realized how sweet they were (really – sugar is often in the top of the ingredient list!) and how far they were from the original recipe – plus all the stabilizers, soybean oil, and other questionable ingredients.

After lots of experimenting I created my own Caesar salad dressing version that’s easy to whip up with an immersion blender right in a jar and is made with homemade mayo instead of raw eggs to make it that much easier.

Even though it seems like a lot of “homemade this and homemade that” both the mayo and dressing are literally 5 minute recipes – promise! And the mayonnaise keeps in the fridge for weeks, so I usually have it ready to go for dressings like this, sandwiches, and more.

Which makes it really easy to put this recipe for salmon caesar salad together in just minutes, and the pan-frying cooking method produces perfectly moist and flaky salmon every time! It’s healthy, can be varied with more veggies, and works for weekday lunches and dinners as well as weekend get-togethers.

Bonus: The Caesar salad dressing keeps for a week or two, so leftovers can be used for Bacon Caesar Slaw (a kid-favorite) and Quick & Easy Caesar Chicken Salad to use for wraps, sandwiches, and salad bowls.

Super Easy Air Fried Homemade Croutons

I included a quick method for making your own croutons in the original Caesar salad dressing recipe, but am going to offer a slightly different method to crisp them here by using an air fryer.

Why make your own croutons?

I know, I know – they are so easy to buy! But making your own produces MUCH better croutons that aren’t so hard that they shatter like shards in your mouth – and you can actually pick they up with a fork to eat with the salad (what a concept, right?).

So, homemade croutons:

Taste better
Can be made with any type of bread – whole wheat, sourdough, brioche, etc.
Can be made from stale bread – it’s a great way to use up and not waste! TIP: Keep a container of stale bread in the freezer that will be ready to go when you need croutons (or bread crumbs!), and add to it whenever you have a piece or two that no one is eating. I haven’t bought bread crumbs or croutons in years because of this simple tip.

Here’s how to make your own croutons in LESS than 5 minutes with an air fryer (we have an air fryer like this one):

Step 1: Cut up 2-3 slices of bread into cubes. Spray with olive or avocado oil and toss to coat. Sprinkle and toss with any seasoning you’d like (think Italian, Cajun, or my favorite all-purpose spice rub seasoning like shown).

Step 2: Heat air fryer to 400 degrees (some models may do better with 350-375 – test it out with your model the first time). Add cubes to tray and air fry for 5-6 minutes total, tossing at the halfway mark (or until done to your liking – I like them crisp on the outside, but still chewy on the inside).

Salad Recipe Ingredients

Ingredient Notes & Substitutions

Salmon filets: enough for the servings you want (I’m making 2 servings here), skin on or off.
Caesar salad dressing: preferably homemade.
Croutons: preferably homemade like above.
Romaine lettuce: this is the classic lettuce for this salad, but it’s good with a lettuce mix and it’s fantastic with chopped and massaged kale – so use what you have.
Sweet onion or other vegetables: you can vary the salad by adding other vegetables. I love sweet onions in caesar salad and sometimes add sweet red peppers or artichoke hearts.
Parmesan cheese: other hard cheeses work, too, like Asiago and Romano.
Basic all-purpose spice rub: or another spice mix of your choice like Cajun seasoning or an Italian seasoning mix.

How to make Salmon Caesar Salad

Here are a few helpful visual instructions – the full instructions with exact ingredients can be found in the printable recipe card below.

Step 1: Make Caesar dressing, if needed.
Step 2: Make croutons using above directions, if needed.

Step 3: Add chopped lettuce/kale, onions, and half of the cheese to a serving bowl. Drizzle with dressing and toss to coat.

Step 4: Add your croutons to the coated salad and toss again. Set salad aside – if it’s warm, place the bowl in the refrigerator while you cook the salmon.

seasoned salmon filets on plate next to pan

Step 5: Sprinkle the tops of the salmon filets with about 1/2 teaspoon of seasoning. Heat a large skillet over medium to medium-high heat with 2 tablespoons of oil until simmering. (I LOVE this carbon steel pan! It’s used and maintained like cast iron, but is much lighter).

searing one side of salmon filets in pan

Step 6: Place the filets skin side up (if it’s present) in the pan and cook for 4 minutes. Turn and cook another 4 minutes or until the thickest part flakes easily with a fork. TIP: This will smoke a bit, as we are “blackening” it, so use your stove vent! Remove from heat.

Step 7: Divide the prepared salad between two plates and top each with a filet. Sprinkle with the remaining cheese and serve.

Make Ahead & Storage

All parts of this salad can be made ahead, including the salmon if you’d like to serve it cold. Wait to dress the salad until right before serving and top with either cold or warmed salmon.

Meal Prep: Make and divide the salad between containers. Top with salmon and store in air-tight containers in the fridge for 4-5 days. Eat cold or remove the salmon and microwave it to warm it, if desired.

Salad Dressing Storage: Store any leftover dressing in an airtight container in the fridge for up to 2 weeks.

I hope you enjoy this salmon caesar salad! If you make it, be sure to leave a rating and review so I know how you liked it!

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5 from 1 vote

Quick Salmon Caesar Salad + Foolproof Pan-Fried Salmon Method

Easy salmon caesar salad with homemade croutons and dressing, plus foolproof pan-fried salmon for a one-dish, flavorful meal.

Prep Time15

Cook Time8

Total Time23

Yield: servings

Author: Jami Boys

Equipment

air fryer or oven, optional
blender or hand-held blender optional
large skillet

Click for Cook Mode

Ingredients

1/2 cup croutons, preferably homemade
1/4 cup Caesar salad dressing, preferably homemade
4 cups chopped romaine lettuce or massaged chopped kale
1/4 cup thinly sliced sweet onion or other vegetable like sweet peppers
1/4 cup shredded parmesan cheese
2 4 to 6-ounce salmon filets
1 teaspoon spice rub of choice, basic all purpose, Cajun, Italian, etc.

Instructions

Make dressing, if needed using this easy recipe all in one jar.

Make croutons, if needed:

Cut up 2-3 slices of bread into cubes. Spray with olive or avocado oil and toss to coat. Sprinkle and toss with any seasoning you'd like (Italian, Cajun, or my favorite all-purpose spice rub seasoning).
Heat air fryer to 400 degrees (some models may do better with 350-375 – test it out with your model the first time). Add cubes to tray and air fry for 5-6 minutes total, tossing at the halfway mark (or until done to your liking – I like them crisp on the outside, but still chewy on the inside).

Make Salad

Add chopped lettuce/kale, onions (and any other veg if using), and half of the cheese to a medium bowl. Drizzle with dressing and toss to coat.
Add the croutons to the coated salad and toss again. Set salad aside – if it's warm, place the bowl in the refrigerator while you cook the salmon. (If making ahead a couple hours, wait to mix the croutons so they don't get soggy.)

Foolproof Pan-Fry Salmon

Sprinkle the tops of the salmon filets with about 1/2 teaspoon of seasoning. Heat a large skillet with 2 tablespoons of oil until simmering.
Place the filets skin side up, if it's present, in the pan and cook for 4 minutes. Turn and cook another 4 minutes or until the thickest part flakes easily with a fork. TIP: This will smoke a bit, as we are "blackening" it, so use your stove vent! Remove from heat.
Divide the prepared salad onto two plates and top each with a salmon filet.
Sprinkle with remaining cheese and serve.

Notes

Make Ahead: All parts of this salad can be made ahead, including the salmon if you’d like to serve it cold. Wait to dress the salad until right before serving and top with either cold or warmed salmon.

Salad Dressing Storage: Store any leftover dressing in an airtight container in the fridge for up to 2 weeks.

Note: Nutrition below is an estimate and was calculated with 4-ounce filets.

Nutrition

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

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