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Salmon Caesar Salad

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  • Prep 30 min
  • Total 45 min
  • Servings 2
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A made from scratch Caesar salad including homemade dressing, croutons, and salmon. It looks simple, but the flavors are out of this world.
by: Macheesmo
Updated Mar 8, 2017
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For the dressing:

  • 1/3 cup olive oil
  • 3 cloves garlic
  • 1/2 lemon juice only
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons parmesan cheese
  • 5 anchovy filets
  • 1 egg, coddled
  • 1 teaspoon pepper

For the croutons:

  • 2 cups stale bread, cubed
  • 4 tablespoons butter, melted
  • 1 clove garlic

For salad:

  • 1/2 bunch asparagus, blanched
  • 4 (2-ounce) salmon filets or 2 (4-ounce) filets
  • 1/4 cup shaved parmesan cheese
  • 1 large romaine lettuce head


  • 1
    For dressing, cook egg for 5 minutes in boiling water (coddling it). Then run the egg under cold water, break it open, and spoon out the barely cooked egg into a food processor.
  • 2
    Add other dressing ingredients to the food processor and process until smooth. Let dressing chill for 15-30 minutes before using.
  • 3
    For croutons, cube bread. Melt butter and stir in one clove of crushed garlic. Pour butter mixture over bread cubes and toss well. Bake croutons for 15-20 minutes at 350°F until they are lightly browned and crunchy.
  • 4
    For asparagus, chop spears into thirds. Dunk in boiling salted water for 2 minutes. Remove spears and move to an ice bath. This will keep the spears slightly crunchy and bright green. Drain spears once they are cool and set aside.
  • 5
    For salmon, rub both sides of salmon with a bit of olive oil and a pinch of salt and pepper. Grill salmon on high for 4 minutes per side. You can also roast in the oven or cook in a skillet.
  • 6
    When ready to make salad, roughly chop romaine lettuce and toss with a few tablespoons of dressing. Don't over-dress the greens! Serve greens topped with asparagus spears, salmon, croutons, shaved Parmesan and more dressing on the side!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are a few dishes that make people look at me funny when I try to convince them to cook them from scratch. Sometimes these people have a very good point. Like when I made homemade tater tots. Were they delicious? Definitely. Were they realistic to regularly make? Well, no. But Caesar salads are something that most people can handle. And trust me: unless you've made it before or eaten in a restaurant that makes it from scratch, you've never tasted anything like homemade Caesar salad dressing. While the dressing is definitely the star in a Caesar salad, I made some homemade croutons, blanched some asparagus, and grilled some salmon to make this salad a complete (and delicious) meal. There are two ingredients that might turn some people off from homemade Caesar salad dressing: anchovies and coddled eggs.
  • For some reason anchovies gross people out, but they really shouldn't. Sure, they can be a bit overpowering on a pizza, but when they are processed together with the other ingredients, they just add a salty and savory flavor that's impossible to replace. Coddled eggs are more of a technical problem for some people, but don't let them get you down. Basically all you need to do to coddle an egg is boil it for 5 minutes. Then run it under cold water and crack it open! You can make some homemade croutons with any leftover bread you have laying around. This is optional, but I love the crunchy texture in the salad. As a final touch, I added some grilled salmon to my salad. Again, all of these add-ins are optional. The salad is great with just greens and dressing and a bit of Parmesan cheese on top. Or, if you have leftover chicken, toss that in for an easy protein addition. Go light on the dressing—it's really flavorful. People can always add more later. f you take away anything from this post, I highly encourage you to try the homemade Caesar dressing. You'll never go back to the bottled stuff. Promise!
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