Salmon with Caesar Salad

Caesar salad is a classic, sure—but top it with a golden-crusted salmon fillet and you’ve just turned a side dish into a showstopper. This salmon with Caesar salad is the kind of meal that feels restaurant-worthy but comes together quickly enough to be your new weeknight go-to. It’s fresh, flavorful, and hits that sweet spot between comfort food and clean eating.

The secret is in the crust: flaky salmon gets rolled in a savory blend of Parmesan and panko, then broiled until crispy on top and tender inside. It adds the perfect crunchy contrast to the cool, creamy Caesar and crisp romaine. A handful of croutons, thin-sliced red onion, and a generous Parmesan shower make for a salad that’s far from basic.

You can use your favorite store-bought Caesar dressing or whip up your own if you’re feeling fancy. Either way, this dish is all about balance—rich and light, hearty yet refreshing. Perfect for impressing dinner guests or just treating yourself on a Tuesday.
Pair it with a glass of chilled white wine and call it a night.

Ingredients:

• 1 cup croutons of your choice
• 1 cup Caesar dressing of your choice
• ½ cup finely grated Parmesan, plus more as needed
• ½ cup panko (mix with the parmesan as noted above)
• 4 (3 to 4-ounce) skinless salmon fillets

• Extra virgin olive oil
• 1 large head romaine lettuce (about 1 pound), quartered through the center and chopped into bite-size pieces
• ½ small red onion, halved and thinly sliced
• Parmesan for garnish on salad

Steps:

Step 1: Heat oven to 350 degrees and arrange a rack 8 inches from the top broiler.

Step 2: Mix panko and parmesan in bowl. Set aside

Step 3: Pat the salmon dry with a paper towel, and season lightly with salt and pepper. Using a pastry brush, liberally coat the fillets all over with extra virgin olive oil. Then roll the salmon in the panko/Parmesan mix. Place on the baking sheet, top fillets with the remaining ¼ cup Parmesan, and place under the broiler for 3 to 5 minutes, or until the salmon is browned on the surface and cooked through. If it starts to smoke, move the pan to a lower rack to finish cooking.

Step 4: Remove the salmon from the oven and allow a few minutes to cool slightly.

Step 5: In a large bowl, add the lettuce, croutons and sliced onion. Drizzle in some of the dressing, and using tongs, toss to evenly coat the leaves. Divide across salad bowls and sprinkle with more Parmesan. Top each salad with a fillet and serve.

Leslie Rohland is the owner of The Cottage Café and Bakery, The Juice Hive and the Bluffton Pasta Shoppe. Leslie was named one of the South Carolina Chef Ambassadors for 2024.