Blackened Salmon Caesar Recipe

Prepare lettuce and cheese

Wash and dry the romaine thoroughly (use a salad spinner). Tear or chop into bite-size pieces and place in a large bowl. Chill until assembly. Shave or thinly slice 1 cup Parmesan and reserve for topping.

Optional tomatoes

If using cherry tomatoes, halve them and set aside to add at plating.

Finish & serve

Toss the romaine with enough Caesar dressing to lightly coat (about 1/2 to 3/4 cup). Pile dressed lettuce on two plates, sprinkle herbed croutons and shaved Parmesan over each, place the sliced blackened salmon fillet on top of each salad, garnish with lemon wedges and extra cracked pepper, and serve immediately.

In a small bowl combine paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, black pepper, and kosher salt. Stir in 1 tablespoon olive oil to form a paste that will adhere to the salmon. Pat salmon filets dry with paper towels. Brush both sides lightly with a little oil, then rub the blackening seasoning evenly over the top and sides of each filet, pressing gently so it adheres. Let rest 10 minutes at room temperature while you make croutons and dressing.

Cook the salmon

Heat a large cast-iron skillet or nonstick pan over medium-high heat until very hot (about 3–4 minutes). Add a thin film of high-heat oil (1 tsp). Place salmon, seasoned side down, and cook without moving for 3–4 minutes until a dark, crisp crust forms. Flip and cook 2–4 minutes more depending on thickness and desired doneness (salmon should register 125–130°F for medium-rare to medium). Remove to a cutting board and rest 3 minutes, then slice in half lengthwise or leave whole to place atop salads.

Preheat oven to 375°F (190°C). On a baking sheet, toss the cubed bread with 2 tablespoons olive oil, minced garlic, chopped parsley, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until evenly coated. Spread into a single layer and bake 10–12 minutes, tossing halfway through, until golden and crisp. Remove and cool — they will continue to crisp as they cool.

In a bowl whisk together mayonnaise, Greek yogurt, grated Parmesan, chopped anchovies, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until smooth. Taste and adjust acidity/salt: add more lemon for brightness or a tablespoon of olive oil to thin if needed. If you prefer a looser dressing, whisk in up to 1 tablespoon warm water or olive oil. Chill briefly if time allows; dressing can be made up to 2 days ahead.