Blackened Salmon Caesar Salad is a bold and fresh dinner salad made with flaky Cajun-spiced baked salmon, crisp romaine, crunchy homemade ciabatta croutons, and easy homemade Caesar dressing. This easy recipe comes together in about 30 minutes with simple ingredients for a fast weeknight dinner or effortless weekend entertaining.
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This Blackened Salmon Caesar Salad feels like something you'd order out, but it's easy to pull together at home. You can make the croutons and dressing while the salmon bakes, prep them ahead of time, or even swap in store-bought versions if you're in a hurry. The spicy salmon adds bold flavor with minimal effort, and tossing it with crisp romaine and garlicky dressing turns it into a fresh, satisfying meal with just a few simple steps.
To save time, prep a big batch of Cajun seasoning, croutons, and Caesar dressing ahead of time. They keep well and make it easy to throw together a quick salad anytime.
❤️You're Going to Love This
- Full, satisfying meal in one bowl, with Cajun-spiced salmon, fresh romaine, creamy Caesar, and crunchy homemade croutons.
- Fast, flexible, and ready in about 30 minutes.
- Great dinner to make ahead with easy meal prep options.
- No stovetop splatter. The salmon bakes in the oven, hands-off and mess-free.
- Fresh, flavorful, and restaurant-worthy without the cost.
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Salmon filets. Use skinless filets and pat them dry with paper towels to ensure the seasoning sticks.
- Cajun seasoning. Homemade or store-bought both work—here’s my recipe if you want to make a batch ahead. To make just enough for this recipe, combine 1 t paprika, ½ t garlic powder, ¼ t each onion powder, oregano, thyme, chili powder, cayenne pepper, salt, and ⅛ t black pepper.
- Brown sugar. Balances the spice and helps with caramelization.
- Ciabatta bread. Makes hearty, crunchy croutons with great texture. Day-old bread works best. You can also prep a big batch ahead of time with my recipe.
- Mayonnaise. Creamy base for the homemade Caesar dressing.
- Anchovy paste. Adds classic Caesar umami flavor. Don’t skip it! A little goes a long way, and it lasts for months in your fridge, so you can make a big batch of Caesar dressing anytime you want!
- Parmesan: Use grated for the dressing, shredded for the salad, and shaved on top if you’re feeling fancy.
- Romaine lettuce: Crisp, refreshing, and sturdy enough to stand up to the warm salmon and creamy dressing.
🌿Variations or Substitutions
- Croutons. Use any kind of bread, like French bread, brioche, sourdough, or regular sandwich bread. Or use store-bought croutons if you're in a hurry.
- Lettuce. Add some spicy arugula or fresh spinach to the romaine for an interesting blend of salad greens.
- Whole anchovies. Mince one whole anchovy filet in place of the anchovy paste.
- Salad dressing. Swap out with your favorite store-bought Caesar dressing.
- Greek yogurt. For a lighter Caesar dressing, swap out the mayo for Greek yogurt. Whisk in a little olive oil to smooth out the texture.
🥣How to Make Blackened Salmon Caesar Salad
Step 1: Make the croutons. Toss ciabatta cubes with olive oil, garlic powder, Italian seasoning, salt, and pepper on a sheet pan. Bake at 425°F for 8–12 minutes, until golden and crisp.
Step 2: Season the salmon. Pat the filets dry, brush with olive oil, and rub with a mix of Cajun seasoning and brown sugar. Bake for 10–14 minutes, or until flaky and 135°F inside. Broil for one minute for extra char, if you like.
Step 3: Mix the dressing. Whisk together mayo, garlic, anchovy paste, Parmesan, Worcestershire, lemon juice, Dijon, salt, and pepper in a large bowl. Thin with water if needed.
Step 4: Assemble the salad. Toss romaine with dressing, then with shredded Parmesan and croutons. Divide among plates and top with salmon and add extra shaved Parmesan if desired.
👉Helpful Hint: Place the croutons and salmon in the oven at the same time. If both pans don't fit on the same rack, switch racks halfway through.
✅Top Tips
- Pat the salmon dry so the Cajun seasoning sticks.
- The cooking time of the salmon will depend on the thickness of the filets. .
- Meal prep the ciabatta croutons and Caesar dressing ahead of time, or swap out with store-bought.
❓FAQ
Any kind of salmon fillets work. Atlantic salmon is mild and forgiving; wild-caught (like sockeye) is firmer with bolder flavor.
It adds classic Caesar salad flavor, but you can skip it or substitute with a whole minced anchovy filet. The Worcestershire might add enough anchovy flavor for you. Some folks swear by swapping anchovies with briny capers.
Yes! The dressing and croutons can be made in advance. Cook the salmon fresh or make it ahead, store it in an airtight container for up to 3-4 days, and flake it cold onto the salad, or gently reheat it.
You can reheat salmon in the oven, on the stovetop, in the microwave, or the air fryer. Follow these reheating tips from the Alaskan Salmon Company.
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📖 Recipe
Blackened Salmon Caesar Salad
Ingredients
Ciabatta Croutons
- 1 cup ciabatta bread, torn or cut into ¾" cubes
- 1 tablespoon olive oil
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- salt and pepper
Baked Blackened Salmon
- 2 6-8 oz. salmon filets, skin removed, patted dry
- 1 tablespoon olive oil or melted butter
- 1 tablespoon Cajun seasoning see notes
- 1 teaspoon brown sugar
Caesar Salad
- ¼ cup mayonnaise
- 1 clove garlic, grated or minced
- ½ teaspoon anchovy paste
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- salt and pepper
- 4 cups romaine lettuce
- ¼ cup shredded Parmesan cheese
- shaved Parmesan for serving, optional
Instructions
- Preheat the oven to 425. Line a baking sheet with parchment paper or foil for the salmon.
Ciabatta Croutons
- On a rimmed baking sheet, toss the bread cubes, olive oil, garlic powder, Italian seasoning, salt, and pepper together until coated. Bake 8-12 minutes until golden brown. Cool.
Oven Blackened Salmon
- Combine the Cajun seasoning and brown sugar in a small bowl. Place salmon filets on the prepared baking sheet and brush with olive oil. Sprinkle with Cajun seasoning mixture and rub it onto the filets with your hands. Bake 10-14 minutes until pink, flaky, and an internal temperature of 135. If desired, broil for one minute. Let it rest 5-10 minutes to allow carryover heat to fully cook it to 145.
Caesar Salad
- While the croutons and salmon are baking, in a large bowl, whisk mayo, garlic, anchovy paste, Parmesan, Worcestershire sauce, lemon juice, Dijon, salt, and pepper. Add a little water to thin, if desired (I don't).
- To serve, add romaine and toss until coated. Add Parmesan and croutons and toss again. Divide between plates and top with blackened salmon. Add shaved Parmesan, if desired.
Notes
- Pat the salmon dry so the Cajun seasoning sticks.
- The cooking time of the salmon will depend on the thickness of the filets.
- Place the croutons and salmon in the oven at the same time. If both pans don't fit on the same rack, switch racks halfway through.
- Meal prep the ciabatta croutons and Caesar dressing ahead of time, or swap out with store-bought.
- To make just enough Cajun seasoing for this recipe, combine 1 t paprika, ½ t garlic powder, ¼ t each onion powder, oregano, thyme, chili powder, cayenne pepper, salt, and ⅛ t black pepper.
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