Grilled Caesar Salad with Blackened Salmon

★ 4.4 · Advanced

Charred romaine gets a smoky edge under a bold, from-scratch Caesar dressing, topped with spice-crusted seared salmon for a restaurant-worthy main course salad.

30 minPrep Time

20 minCook Time

50 minTotal Time

4 main-course servingsYield

Why You'll Love This

Restaurant-style presentation with a smoky char
From-scratch Caesar dressing with real depth of flavor
A satisfying, protein-packed main course salad

Ingredients

4salmon fillets, skin-on (about 6 oz each)
2 tspsmoked paprika
1 tspgarlic powder
1 tsponion powder
1/2 tspcayenne pepper
1 tspsalt, divided, plus more to taste
2 tbspvegetable oil, divided
2romaine hearts, halved lengthwise, core intact
1large egg yolk
2anchovy fillets, minced (or 2 tsp anchovy paste)
2 clovesgarlic, minced
2 tbspfresh lemon juice
1 tspDijon mustard
1/2 cupolive oil, for dressing
1/2 cupshaved Parmesan cheese, plus more for topping
1 cupcroutons

Nutrition (estimated per serving)

610Calories

40gProtein

46gFat

12gCarbs

3gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the salmon fillets dry with paper towels. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne, and 1/2 tsp of the salt. Rub the spice mix evenly over the flesh side of each fillet.
Heat 1 tbsp vegetable oil in a 10-inch cast iron or heavy skillet over medium-high heat until it just starts to shimmer and looks wavy.
Place salmon skin-side up (spice-side down) in the skillet and sear undisturbed 3 to 4 minutes, until a dark crust forms; do not move the fish or the crust will tear off.
Flip carefully with a fish spatula and cook 3 to 4 minutes more, until the salmon flakes easily with a fork and reaches 130 to 135 F for medium in the thickest part. Transfer to a plate and tent with foil.
Make the dressing: in a medium bowl, whisk the egg yolk, minced anchovies, minced garlic, lemon juice, and Dijon mustard until pale and combined.
While whisking constantly, add the 1/2 cup olive oil one teaspoon at a time at first, then in a thin steady stream once the mixture starts to thicken; whisking too fast or adding oil too quickly will break the dressing into a thin, greasy liquid instead of a thick, glossy one.
Whisk in the 1/2 cup shaved Parmesan and remaining 1/2 tsp salt; the dressing should coat the back of a spoon. Set aside.
Heat a grill pan or outdoor grill to medium-high (about 450 F). Brush the cut sides of the romaine halves with the remaining 1 tbsp vegetable oil.
Grill the romaine cut-side down for 2 to 3 minutes, until dark char lines appear but the center is still crisp and cool; do not let it sit longer or it will wilt into a soggy mess.
Transfer romaine halves cut-side up to a platter and drizzle generously with the Caesar dressing.
Slice the salmon into thick pieces and arrange over the grilled romaine.
Scatter croutons and extra shaved Parmesan over the top and serve immediately while the romaine is still warm and crisp at the core.

Tips

Building the Caesar dressing slowly, drop by drop at first, is what turns raw egg yolk and oil into a thick emulsion instead of a broken, oily puddle.
Let the skillet get properly hot before adding the salmon so the spice crust sears instead of steams.