Mouthwatering Grilled Salmon Caesar Salad

I love a good salad that actually fills me up. You know the kind I’m talking about—not just a bowl of lettuce that leaves you hungry an hour later. This grilled salmon Caesar salad is exactly that kind of meal.

The secret is getting everything on the grill. The salmon gets perfectly crispy skin, the romaine gets those nice charred edges, and even the sourdough bread turns into homemade croutons with a smoky flavor. Plus, cleanup is so much easier when you’re cooking everything in one place.

I make the Caesar dressing from scratch because it only takes a few minutes and tastes so much better than store-bought. Don’t worry if you’ve never made it before—it’s just whisking a few ingredients together. Once you try it this way, you’ll want to put this dressing on everything.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. And if all you have access to is frozen salmon, don’t worry – you’ll still be good to go. In fact, most fresh salmon at the supermarket has been previously frozen right off the boat. Just be sure it was handled properly by checking for any visible ice crystals or signs of freezer burn. For this grilled Caesar salad, you’ll want to keep the skin on since it helps hold the fillet together on the grill and prevents sticking, plus it gets nice and crispy over the flames.

Options for Substitutions

This grilled salmon caesar salad is pretty adaptable, so here are some swaps you can make:

• Salmon: If salmon isn’t your thing, try grilled chicken breast, shrimp, or even seared tuna. Cook chicken until it reaches 165°F internal temperature, and shrimp just until pink and opaque.
• Sourdough bread: Any crusty bread works great for croutons – try French bread, ciabatta, or a hearty whole wheat loaf. Just make sure it’s a day or two old for the best texture.
• Romaine hearts: Regular romaine lettuce or even kale can work here. If using kale, massage it with a bit of olive oil first to soften the leaves.
• Anchovies: Not a fan of anchovies? You can leave them out, but they really do add that signature caesar flavor. If you skip them, add an extra 1/2 teaspoon of salt to the dressing.
• Parmesan cheese: Pecorino Romano makes a good substitute and gives a slightly sharper flavor. Use the same amount as you would Parmesan.
• Fresh lemons: In a pinch, bottled lemon juice works – you’ll need about 1/4 cup total. Fresh is better for flavor, but bottled will do the job.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is not drying the fillets thoroughly before oiling them, which prevents a good sear and causes the fish to steam instead of getting those nice grill marks – pat them completely dry with paper towels first.

Overcooking salmon is another common issue that turns it dry and chalky, so pull it off the grill when your thermometer reads 125°F for medium-rare or 135°F for medium, as the fish will continue cooking while it rests.

Don’t skip oiling your grill grates before cooking, and make sure the salmon skin is completely dry so it releases easily when it’s ready to flip – if it’s sticking, it needs another minute or two.

For the romaine, avoid leaving it on the grill too long since it can go from nicely charred to burnt and bitter in seconds, and remember to keep the cut side down for the full 3 minutes to get proper caramelization.

What to Serve With Grilled Salmon Caesar Salad?

Since this salad is already pretty hearty with the salmon and sourdough croutons, I like to keep sides simple and light. A chilled white wine like Sauvignon Blanc or Pinot Grigio pairs really nicely with the lemony flavors and rich salmon. If you want to round out the meal, consider adding a simple tomato soup on the side or some roasted vegetables like asparagus or green beans. For a more filling option, you could also serve it with garlic knots or a warm baguette with butter, though the croutons in the salad already give you that satisfying bread element.

Storage Instructions

Store: This salad is best enjoyed fresh, but you can store the grilled salmon separately in an airtight container in the fridge for up to 2 days. Keep the dressed salad and salmon apart to prevent the lettuce from getting soggy. The croutons can hang out in a sealed bag on the counter for a day or two and stay crispy.

Make Ahead: You can definitely prep parts of this ahead to make dinner easier. Grill the salmon and make the croutons up to a day in advance, then store them separately in the fridge. The Caesar dressing also keeps well in a jar in the refrigerator for about 3 days. Just wait to chop and dress the romaine until you’re ready to eat.

Serve: If you have leftover salmon, you can enjoy it cold right out of the fridge on top of fresh greens, or warm it gently in the microwave for about 30 seconds. Cold salmon actually tastes great on Caesar salad, so don’t feel like you need to reheat it!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2450
• Protein: 165-185 g
• Fat: 150-170 g
• Carbohydrates: 75-90 g

Ingredients

For the salmon:

• 24 oz salmon (skin-on fillets)
• 1 tsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

For the grilled sides:

• 2 medium lemons (halved crosswise)
• 4 oz sourdough bread (cut into 1-inch thick slices)
• 4 romaine hearts (halved lengthwise)
• 1/4 cup olive oil
• 1/4 tsp salt

For the dressing:

• 1 oz Parmigiano-Reggiano (finely grated)
• 10 anchovy fillets
• 1 garlic clove (peeled)
• 2 tsp Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup extra-virgin olive oil
• 3/4 tsp freshly ground black pepper

Step 1: Prepare Mise en Place and Make Caesar Dressing

• 2 medium lemons
• 10 anchovy fillets
• 1 garlic clove
• 2 tsp Dijon mustard
• 3/4 tsp freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 oz Parmigiano-Reggiano
• 1 teaspoon Worcestershire sauce

While the grill heats, prepare all components for assembly.

Grill the lemons first (they take the longest) by cutting them in half crosswise and setting them aside.

Make the dressing by blending the anchovy fillets, peeled garlic clove, Dijon mustard, 1/4 cup lemon juice (from the grilled lemons once cooled), and 3/4 teaspoon freshly ground black pepper in a blender for 20 seconds until smooth.

Add 1/4 cup extra-virgin olive oil and blend for 10 more seconds until emulsified.

Transfer to a bowl and stir in the finely grated Parmigiano-Reggiano.

Set the dressing aside.

I find making the dressing ahead keeps the final assembly quick and lets the flavors meld slightly.

Step 2: Heat Grill and Prepare Salmon and Vegetables

• 24 oz salmon
• 1 tsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 4 romaine hearts
• 4 oz sourdough bread
• 1/4 cup olive oil
• 1/4 tsp salt

Preheat your grill to 400°F.

Pat the 24 oz salmon fillets dry with paper towels, then coat the flesh side with 1 teaspoon olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes—this creates a flavorful crust when grilled.

Brush the cut sides of the 4 romaine hearts with olive oil and season with salt.

Cut the 4 oz sourdough bread into 1-inch thick slices and brush both sides with olive oil and a pinch of salt.

Have all items ready to grill in order of cooking time.

Step 3: Grill the Lemons

• 2 medium lemons

Place the lemon halves cut-side down on the grill for 6–8 minutes until they develop golden char marks and release their juice.

This caramelization adds depth to the dressing and provides a garnish.

Set them aside to cool slightly.

Step 4: Grill the Bread and Romaine

• 4 oz sourdough bread
• 4 romaine hearts

Place the sourdough slices on the grill for 3–5 minutes per side until golden and crispy with grill marks.

Remove and cut into 1-inch pieces.

Next, grill the romaine heart halves cut-side down for 3 minutes, then flip and grill for 3 minutes more until they have light char and begin to soften slightly.

The heat wilts the outer leaves while keeping the hearts crisp.

Transfer all to a cutting board.

Step 5: Grill the Salmon to Perfect Doneness

• 24 oz salmon

Place the seasoned salmon fillets skin-side up on the grill for 3 minutes.

Flip carefully and grill skin-side down for another 3 minutes until the internal temperature reaches 125°F to 145°F (depending on your preference for medium-rare to medium).

The skin will crisp beautifully and help keep the fish moist.

I prefer to let the salmon rest for 2 minutes off the grill before cutting to keep it from drying out.

Step 6: Assemble and Serve

• 4 romaine hearts
• 24 oz salmon
• 4 oz sourdough bread
• Caesar dressing from Step 1
• 2 medium lemons

Arrange the grilled romaine halves on serving plates.

Break the grilled salmon into large chunks and place on top of the romaine.

Add the grilled bread pieces around the salad.

Drizzle the Caesar dressing from Step 1 generously over the salad and garnish with the charred grilled lemon halves on the side for squeezing.

Serve immediately while everything is still warm.

Mouthwatering Grilled Salmon Caesar Salad

Delicious Mouthwatering Grilled Salmon Caesar Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Calories: 2325

Ingredients Method

Ingredients

  

For the salmon

• 24 oz salmon (skin-on fillets)
• 1 tsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

For the grilled sides

• 2 medium lemons (halved crosswise)
• 4 oz sourdough bread (cut into 1-inch thick slices)
• 4 romaine hearts (halved lengthwise)
• 1/4 cup olive oil
• 1/4 tsp salt

For the dressing

• 1 oz Parmigiano-Reggiano (finely grated)
• 10 anchovy fillets
• 1 garlic clove (peeled)
• 2 tsp Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup extra-virgin olive oil
• 3/4 tsp freshly ground black pepper

Method

 

1. While the grill heats, prepare all components for assembly. Grill the lemons first (they take the longest) by cutting them in half crosswise and setting them aside. Make the dressing by blending the anchovy fillets, peeled garlic clove, Dijon mustard, 1/4 cup lemon juice (from the grilled lemons once cooled), and 3/4 teaspoon freshly ground black pepper in a blender for 20 seconds until smooth. Add 1/4 cup extra-virgin olive oil and blend for 10 more seconds until emulsified. Transfer to a bowl and stir in the finely grated Parmigiano-Reggiano. Set the dressing aside. I find making the dressing ahead keeps the final assembly quick and lets the flavors meld slightly.
2. Preheat your grill to 400°F. Pat the 24 oz salmon fillets dry with paper towels, then coat the flesh side with 1 teaspoon olive oil, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes—this creates a flavorful crust when grilled. Brush the cut sides of the 4 romaine hearts with olive oil and season with salt. Cut the 4 oz sourdough bread into 1-inch thick slices and brush both sides with olive oil and a pinch of salt. Have all items ready to grill in order of cooking time.
3. Place the lemon halves cut-side down on the grill for 6–8 minutes until they develop golden char marks and release their juice. This caramelization adds depth to the dressing and provides a garnish. Set them aside to cool slightly.
4. Place the sourdough slices on the grill for 3–5 minutes per side until golden and crispy with grill marks. Remove and cut into 1-inch pieces. Next, grill the romaine heart halves cut-side down for 3 minutes, then flip and grill for 3 minutes more until they have light char and begin to soften slightly. The heat wilts the outer leaves while keeping the hearts crisp. Transfer all to a cutting board.
5. Place the seasoned salmon fillets skin-side up on the grill for 3 minutes. Flip carefully and grill skin-side down for another 3 minutes until the internal temperature reaches 125°F to 145°F (depending on your preference for medium-rare to medium). The skin will crisp beautifully and help keep the fish moist. I prefer to let the salmon rest for 2 minutes off the grill before cutting to keep it from drying out.
6. Arrange the grilled romaine halves on serving plates. Break the grilled salmon into large chunks and place on top of the romaine. Add the grilled bread pieces around the salad. Drizzle the Caesar dressing from Step 1 generously over the salad and garnish with the charred grilled lemon halves on the side for squeezing. Serve immediately while everything is still warm.