Blackened Salmon Caesar Salad

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This bold and flavorful Blackened Salmon Caesar Salad recipe combines flaky Cajun-seasoned salmon, crisp romaine, crunchy homemade croutons, and the best Caesar dressing ever. A fresh, satisfying salad that’s easy to make with simple ingredients—perfect for a quick weeknight dinner or laid-back weekend meal.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings:

Calories: 736kcal

Author: Cara Lanz

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.

Nutrition