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This Parmesan Crusted Salmon Caesar Salad is the ultimate combination of fresh, crunchy, and creamy. Juicy salmon with a crispy Parmesan crust, homemade Caesar dressing, and crunchy croutons make it a restaurant-quality meal you can enjoy at home.
Try our Air Fryer Chicken Caesar Cutlets or Kale Caesar Salad next!
😍Why You’ll Love It
Let’s be honest: salads don’t always feel exciting. But this one? It’s a total game-changer. This Caesar salad is elevated with flaky, Parmesan crusted salmon, perfectly crispy croutons, and a creamy dressing that’s miles better than store-bought. It’s fresh, hearty, and feels fancy while being super easy to make.
This recipe balances textures and flavors: crisp romaine lettuce, tangy dressing, crunchy croutons, and tender salmon topped with a cheesy crust. Whether you’re serving it for dinner or as an impressive lunch, it’s a guaranteed crowd-pleaser.
✅What You’ll Need
- Baguette – A small baguette cut into 1-inch chunks makes the perfect croutons.
- Olive oil – For toasting the croutons. Avocado or canola oil works too.
- Parmesan cheese – Adds that salty, nutty flavor to both the dressing and salmon crust.
- Salmon – Skinless fillets for a smooth texture that pairs perfectly with the salad.
- Garlic – Fresh garlic for both the croutons and the Caesar dressing.
- Romaine lettuce – Fresh, crisp, and crunchy; the base for this salad.
- Red onion – Thinly sliced for a mild, sweet bite.
- Homemade Caesar dressing – Made with mayo, Greek yogurt, lemon juice, Dijon mustard, Worcestershire, and anchovy for a creamy, tangy flavor.
👨🍳Helpful Tips
- Use fresh Parmesan: Grating your own Parmesan gives the best flavor and texture.
- Toast croutons evenly: Toss the bread cubes halfway through baking to ensure they’re golden all over.
- Don’t overcook the salmon: Bake just until the salmon is flaky inside.
🔪How to Make Parmesan Crusted Salmon Caesar Salad
This is an overview with step-by-step photos. Full ingredients and instructions are in the recipe card below.
Make the croutons: Preheat the oven to 400°F. Toss the baguette pieces with olive oil, grated garlic, salt, and pepper. Spread them on a baking sheet and bake for 8–10 minutes, tossing halfway, until golden and crisp. Set aside.
Prepare the dressing: Whisk together all the ingredients for the dressing. Mix ¼ cup of dressing with ¼ cup of grated Parmesan. Set the rest of the dressing aside for later.
Crust the salmon: Pat salmon fillets dry, season with salt and pepper, brush generously with the dressing and top with grated Parmesan. Bake at 400°F for 12–14 minutes or until the salmon is cooked through and the crust is golden.
Assemble the salad: In a large bowl, toss romaine lettuce, croutons, and red onion with the dressing. Divide onto plates and sprinkle with extra Parmesan. Top each salad with a Parmesan-crusted salmon fillet.
✨Substitutions and Variations
- Swap salmon for grilled chicken, shrimp, or even crispy tofu for a vegetarian option.
- Add toppings like cherry tomatoes or avocado for extra flavor and texture.
- Use store-bought croutons and Caesar dressing if you’re short on time.
🍽️What to Serve with It
This salad is filling enough on its own but pairs well with a side of Garlic Bread or a bowl of soup, like our Celery Soup.
🗄️Leftovers and Storage
- Salmon: Store any leftover salmon separately in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F until warmed through.
- Salad: Only toss as much salad with dressing as you plan to eat immediately, as dressed lettuce doesn’t store well.
- Croutons: Keep croutons in an airtight container at room temperature for up to a week.
To become a salmon cooking pro, don’t miss our Everything You Need to Know About Salmon!
Parmesan Crusted Salmon Caesar Salad
Ingredients
For The Croutons
- 1 small baguette, cut into 1-inch pieces
- 3 garlic cloves, grated using a microplane
- Salt and freshly cracked black pepper
- 2 tablespoons olive oil like Canola or avocado oil
For The Dressing
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons lemon juice
- 2 teaspoons coarse-ground Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 fillet anchovy, finely chopped
- 1 garlic clove, grated using a microplane
- 1/4 cup finely grated Parmesan
- Salt and pepper
For The Salad
- 4 4-ounce skinless salmon fillets
- 1/4 cup finely grated Parmesan
- 1 large head of romaine lettuce, approximately 1 pound, quartered lengthwise and chopped into bite-sized pieces
- ½ small red onion, halved and thinly sliced
Instructions
- Preheat the oven to 400°F.
- Prepare the croutons: Arrange the bread on a baking sheet. Toss with the garlic, salt, pepper, and olive oil. Bake for 8-10 minutes, tossing halfway, until golden but slightly chewy. Transfer croutons to a large bowl.
- Make the dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire, anchovy fillet, garlic, and pepper in a medium bowl. Adjust seasoning if needed. Mix ¼ cup of dressing with ¼ cup grated Parmesan in a small bowl. Keep the remaining dressing aside.
- Bake the salmon: Pat salmon fillets dry and season lightly with salt and pepper. Brush fillets generously with the Parmesan dressing, place on the baking sheet, and sprinkle with ¼ cup Parmesan. Bake at 400°F for 12 minutes or until the salmon is cooked through and golden on top.
- Assemble: In a large bowl, toss lettuce, croutons, and onion with some dressing using tongs. Divide onto plates and top each salad with a salmon fillet. Serve immediately.
Notes
Storage:
- Salmon: Store in an airtight container in the fridge for up to 2 days. Reheat at 350°F until warm.
- Salad: Toss with dressing only before serving; dressed lettuce doesn’t store well.
- Croutons: Store in an airtight container at room temperature for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was restaurant-quality delicious! The salmon came out flaky with the perfect parmesan crust that added so much flavor. Paired with the Caesar salad, it was a light but filling meal. I’m definitely adding this to my weekly rotation!
Hi Anna! That’s wonderful to hear!
This was a restaurant-quality salad! The salmon had a perfect crust, and the flavors all worked together beautifully. Will definitely make again!
That’s amazing to hear, David! Love that it felt like a restaurant dish at home. Thanks for your feedback!