Blackened Salmon Caesar Salad

This blackened salmon Caesar salad has smoky Cajun-crusted salmon, crunchy romaine, sourdough croutons, and my healthy Greek yogurt Caesar dressing with no mayo and no anchovies. It's a healthy, high-protein twist on the classic Caesar, ready in 20 minutes with 42g of protein per bowl.

5 from 6 votes

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Prep Time 5

Cook Time 15

Total Time 20

Serving servings

Ingredients

Croutons

1 batch homemade sourdough croutons

Blackened Salmon:

4 (6 oz) salmon fillets, skin-on
2 tablespoon extra-virgin olive oil
1 tablespoon paprika
2 teaspoon cumin
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ - 1 teaspoon salt
½ teaspoon black pepper

Dressing:

¾ cup plain Greek yogurt, 2% or 5%
2 tablespoon fresh lemon juice
1 tablespoon pickle juice, from dill pickles
2 teaspoon Dijon mustard
2 cloves garlic, minced
3 tablespoon freshly grated Parmesan
Salt and black pepper to taste

Salad:

3 large hearts romaine, (5 - 6 cups) chopped
1 cup sweet cherry tomatoes, halved
⅓ cup shaved or shredded parmesan cheese

Instructions

Make the dressing. Whisk the Greek yogurt, lemon juice, pickle juice, Dijon, garlic, and Parmesan in a small bowl. Chill while you cook.
Pat the salmon dry. Use paper towels to remove all moisture from the fillets.
Season the salmon. Drizzle olive oil over the flesh side and press on the Cajun seasoning.
Sear the flesh side. Heat olive oil in a skillet over medium-high. Cook salmon flesh-side down for 2–3 minutes until the crust is dark.
Sear the skin side. Flip and cook 5–6 minutes more, until the salmon flakes easily.
Build the salad. Divide romaine and tomatoes between 4 bowls. Top with salmon, croutons, and Parmesan.
Dress and serve. Drizzle the dressing on right before serving.

Notes

Homemade blackening blend. Mix 1 tablespoon paprika, 2 teaspoon cumin, and 1 teaspoon each of cayenne, onion powder, garlic powder, salt, and black pepper. Adjust the cayenne to your spice tolerance.

Greek yogurt. Plain only. 2% or 5% gives the creamiest texture. Don't use vanilla.

Pickle juice. Use the brine from dill pickles, not bread-and-butter. If you don't have any, sub 1 extra tablespoon of lemon juice or 1 minced anchovy fillet.

Storage. Keep each component in separate airtight containers. Salmon and dressing last 4 days in the fridge. Croutons last 3 days at room temperature (don't refrigerate).

Reheating. Microwave the salmon for 60–90 seconds, or eat it cold straight from the fridge.

Meal prep. Pack everything separately and assemble right before eating. A pre-dressed salad gets soggy fast.

Make it gluten-free. Skip the croutons or use gluten-free sourdough.

Make it dairy-free. Swap the Greek yogurt for unsweetened coconut yogurt and use dairy-free Parmesan or skip it.

Nutrition

Course Lunch & Dinner

Cuisine American

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