Blackened Salmon Caesar Salad
Blackened Salmon Caesar Salad with tender, moist skillet-cooked salmon, homemade Caesar dressing, and golden panko crunch for a restaurant-worthy dinner.*Quick Note Before You Dive In: If using homemade Caesar dressing, prepare it before starting the recipe and refrigerate until ready to assemble the salad. Store-bought Caesar dressing may be used instead.
Ingredients
Crispy Panko-Parmesan Topping
- 1 tablespoon unsalted butter
- ½ cup (34g) panko breadcrumbs
- ¼ cup (20g) finely grated Parmesan cheese
Blackened Seasoning:
- 1 tablespoon smoked paprika
- 1 teaspoon dried granulated onion
- 1 teaspoon freshly ground black pepper
- ½ teaspoon salt
- ½ teaspoon granulated garlic
- ½ teaspoon cayenne pepper
- ½ teaspoon dried thyme
Salmon Fillets:
- 4 6 ounce Atlantic salmon fillets skin-on
- ½ teaspoon salt
- 3 tablespoons unsalted butter divided
Caesar Salad:
- 10 cups (420g) chopped romaine lettuce washed and dried
- 1 cup Caesar salad dressing store-bought or my homemade version
Instructions
Make the Crispy Parmesan-Panko Topping
- Melt 1 tablespoon butter in a large 15-inch skillet over medium heat until foamy. Add the panko and cook, stirring frequently, until golden brown, about 3 minutes. Remove from heat just as it begins to turn golden brown, as it will continue to cook off heat.
- Transfer the panko to a small bowl and set aside. Wipe the skillet clean.
Prepare the Salmon
- Pat the salmon dry with paper towels and lightly sprinkle the tops with 1/2 teaspoon salt. Let stand for 10 minutes.
While the Salmon Brines
- In a small bowl, combine the smoked paprika, onion, black pepper, salt, granulated garlic, cayenne, and thyme.
Season and Cook the Salmon
- Melt the butter, then brush 1 tablespoon evenly over the tops of the salmon fillets. Sprinkle the blackening seasoning evenly over the tops only.
- Preheat the same skillet over medium-low heat, and add 1 tablespoon melted butter.
- Place the salmon skin-side down in the skillet and cook undisturbed until the skin releases easily from the pan and the sides are opaque about ¼ inch up the fillets (about 5–6 minutes depending on the thickness of the fillets).
- Carefully flip the fillets with a soft-silicone flipper, add the remaining tablespoon of butter, and increase the heat to medium.
- Continue cooking undisturbed until the thickest part of the salmon registers 125°F on an instant-read thermometer (about 2–3 minutes more).
- Transfer the salmon fillets to a platter, skin-side down, and let rest while you assemble the salad.
Assemble the Caesar Salad
- Place the prepared romaine in a large mixing bowl and add 3/4 cup of the Caesar dressing. Toss until evenly coated, adding more dressing if desired.
- Divide the salad among four pasta bowls and top each with a salmon fillet.
- Garnish with the crispy Parmesan-panko topping, if desired, and Parmesan cheese.
Notes:
If using homemade Caesar dressing, prepare it before starting the recipe and refrigerate until ready to assemble the salad. Store-bought Caesar dressing may be used instead.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
Nutrition
Serving: 328gCalories: 747kcalCarbohydrates: 14gProtein: 40gFat: 59gSaturated Fat: 15gPolyunsaturated Fat: 25gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 152mgSodium: 1544mgPotassium: 1232mgFiber: 4gSugar: 4gVitamin A: 11700IUVitamin C: 5mgCalcium: 171mgIron: 4mg
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