Blackened Salmon Caesar Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Trim any ragged edges. Lightly score skin (1 shallow cut every 1–1½ inches) to help prevent curling.

Season

In a small bowl combine cajun seasoning, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Brush both sides of each fillet with 1 tbs olive oil, then press the spice mixture evenly onto the flesh side of each fillet (avoid oversalting the skin). Let sit 5–10 minutes at room temperature.

Pan-sear (blacken)

Heat a large heavy skillet (cast-iron preferred) over medium-high until very hot, about 2–3 minutes. Add the remaining 1 tbs olive oil and swirl to coat. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to ensure good contact. Sear skin-side down for 4–5 minutes without moving, until skin is crisp and edges are opaque. Flip and sear flesh-side for 1–2 minutes more to develop a dark, 'blackened' crust and reach an internal temperature of 125–130°F (52–54°C) for medium-rare to medium (cook longer if you prefer well done). Remove to a plate and tent loosely with foil to rest for 3–4 minutes.

Make dressing

In a bowl whisk together mayonnaise, Greek yogurt, anchovy paste, Dijon mustard, minced garlic, Worcestershire sauce, lemon juice, salt, and pepper until smooth. Slowly whisk in 2 tbs olive oil until the dressing is emulsified and glossy. Taste and adjust acidity or salt as needed (add a bit more lemon or a pinch of salt). If you prefer a thinner dressing, whisk in 1–2 tbs water.

Toss salad

In a large bowl add chopped romaine, about 3/4 cup grated Parmesan, and croutons. Add 3–4 tbs of the prepared Caesar dressing and toss until evenly coated. Taste and add more dressing if needed, but keep the salad lightly dressed so it doesn’t become soggy.

Plate

Divide dressed romaine between two plates or bowls. Place one blackened salmon fillet atop each bed of Caesar salad, skin-side down or off to the side for crispness. Sprinkle remaining 1/4 cup Parmesan over the top, garnish with chopped parsley if using, and serve with lemon wedges for squeezing over the fish and salad.