Print

The Ultimate Blackened Salmon Caesar Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 75 reviews

This Ultimate Blackened Salmon Caesar Salad combines perfectly seared, blackened salmon filets with a rich, homemade Caesar dressing featuring anchovies, garlic, and pecorino, all served atop crisp Romaine lettuce and topped with crunchy panko breadcrumbs. The bold spices and fresh lemon juice create a vibrant, flavorful salad that’s both hearty and refreshing.

Ingredients

For the Blackened Salmon

  • 4 Salmon Filets
  • 4 teaspoons freshly cracked black pepper
  • 2 teaspoons salt
  • 2 teaspoons ground coffee
  • 2 teaspoons dried parsley
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 2 tablespoons olive oil (for searing)

For the Caesar Dressing

  • 2 anchovy fillets
  • 1 large clove garlic (or 2 small cloves)
  • ½ teaspoon salt
  • Juice of half a lemon
  • 1 teaspoon Dijon mustard
  • 1 egg yolk
  • 3 tablespoons (0.6 oz) finely grated pecorino cheese
  • ⅓ cup olive oil

For the Salad

  • ½ cup Panko breadcrumbs
  • 1 tablespoon butter
  • 2 heads Romaine lettuce, wilted leaves removed
  • 4 lemon wedges, for serving

Instructions

  1. Prepare the Blackening Spice: In a small bowl, combine freshly cracked black pepper, salt, ground coffee, dried parsley, cayenne, and paprika to create the blackening spice blend.
  2. Season the Salmon: Pat the salmon filets dry and evenly coat each with the blackening spice mixture on all sides.
  3. Sear the Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, place the salmon filets skin-side down and sear for about 3-4 minutes per side until a blackened crust forms and the salmon is cooked through. Remove from heat and set aside.
  4. Make the Caesar Dressing: In a blender or food processor, combine anchovy fillets, garlic, salt, lemon juice, Dijon mustard, and egg yolk. Blend until smooth.
  5. Add Cheese and Oil: With the blender running, slowly drizzle in the olive oil to emulsify the dressing. Stop blending and stir in the finely grated pecorino cheese until well combined.
  6. Toast the Panko Breadcrumbs: In a separate small skillet, melt 1 tablespoon of butter over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crisp, about 3-5 minutes. Remove from heat.
  7. Prepare Lettuce: Rinse the Romaine lettuce heads, remove wilted leaves, and chop or tear into bite-sized pieces. Dry thoroughly with a salad spinner or paper towels.
  8. Assemble the Salad: In a large salad bowl, toss the Romaine lettuce with the prepared Caesar dressing until evenly coated.
  9. Plate the Salad: Divide the dressed lettuce among serving plates. Top each plate with a blackened salmon filet.
  10. Add Crunch and Serve: Sprinkle the toasted panko breadcrumbs over the top for added texture. Garnish with lemon wedges on the side for squeezing over the salad. Serve immediately.

Notes

  • Use fresh, wild-caught salmon for the best flavor and texture.
  • Adjust the cayenne and black pepper to your spice preference for a milder or bolder blackening effect.
  • If you prefer, substitute Pecorino with Parmesan cheese.
  • Be cautious when eating raw egg yolk in the dressing; use pasteurized eggs if concerned.
  • For a gluten-free option, substitute the panko breadcrumbs with gluten-free breadcrumbs or toasted nuts.
  • Ensure salmon is cooked to your preferred doneness; blackened salmon is best medium to medium-rare for optimal moisture.

Find it online: https://justsosavory.com/the-ultimate-blackened-salmon-caesar-salad-recipe/