Roasted Salmon Caesar Salad with Homemade Croutons

Why You’ll Love This Recipe

• Anchovy-forward Caesar dressing that’s savory, silky, and perfectly balanced with lemon.
• Homemade croutons that stay crisp against cool, crunchy romaine.
• Warm, flaky oven-roasted salmon for a heartier, protein-packed salad.
• Simple techniques and exact timings for reliable results every time.

Grocery List

• Produce: 2 romaine hearts, 2 lemons, 2 garlic cloves
• Dairy: Parmesan wedge (at least 4 oz/115 g), 1 pasteurized egg (or mayonnaise)
• Pantry: 4 salmon fillets, anchovy fillets (oil-packed), Dijon, Worcestershire, neutral oil, extra-virgin olive oil, baguette or sourdough, kosher salt, black pepper

Full Ingredients

Roasted Salmon

• 4 skin-on salmon fillets (5–6 oz/140–170 g each)
• 1 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Lemon wedges, for serving

Homemade Croutons

• 4 cups (about 180 g) day-old baguette or sourdough, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated or mashed
• 1/4 tsp kosher salt
• Pinch of black pepper

Anchovy-Forward Caesar Dressing

• 7 oil-packed anchovy fillets (about 20 g), drained
• 1 medium garlic clove, minced
• 1 large pasteurized egg yolk (or 1 tbsp mayonnaise)
• 2 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 3 tbsp fresh lemon juice (from about 1 large lemon)
• 6 tbsp neutral oil (grapeseed or canola)
• 2 tbsp extra-virgin olive oil
• 2 tbsp finely grated Parmesan cheese (about 10 g)
• 1–2 tbsp cold water, as needed to thin
• 1/4 tsp freshly ground black pepper
• Pinch of kosher salt, to taste

Salad

• 2 large romaine hearts (about 1.2 lb/550 g), chopped into bite-size pieces and thoroughly dried
• 2 oz (60 g) Parmesan, shaved with a vegetable peeler

Step-by-Step Instructions

Step 1: Preheat and set up pans

Heat the oven to 425°F (220°C). Line two rimmed sheet pans with parchment for easy cleanup. Place one rack in the upper third and one in the middle of the oven.

Step 2: Make the croutons

In a bowl, toss bread cubes with 2 tbsp olive oil, the grated garlic, 1/4 tsp salt, and a pinch of pepper until evenly coated. Spread on one prepared sheet pan in a single layer. Bake on the upper rack for 8–12 minutes, tossing halfway, until golden and crisp at the edges. Set aside to cool; they’ll crisp further as they cool.

Step 3: Season the salmon

Pat salmon dry with paper towels. Rub with 1 tbsp olive oil and sprinkle evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper. Arrange skin-side down on the second sheet pan.

Step 4: Mix the anchovy-forward Caesar dressing

Finely mince the anchovies and garlic together on a cutting board, then mash into a paste with the side of your knife. In a medium bowl, whisk together the anchovy-garlic paste, egg yolk (or mayonnaise), Dijon, Worcestershire, and lemon juice. While whisking constantly, slowly stream in the neutral oil, then the 2 tbsp extra-virgin olive oil, until the dressing is thick and glossy. Whisk in 2 tbsp finely grated Parmesan and 1–2 tbsp cold water until it lightly coats a spoon. Season with black pepper and a pinch of salt if needed.

Step 5: Roast the salmon

Place salmon on the middle rack and roast for 10–12 minutes, until the thickest part reaches 125°F (52°C) for medium and flakes easily. Rest 5 minutes so the juices settle.

Step 6: Prep the lettuce and Parmesan

Chop romaine into bite-size pieces, then wash and spin thoroughly dry—dry leaves grip the dressing best. Shave 2 oz (60 g) Parmesan into ribbons using a vegetable peeler. Keep both chilled until ready to serve.

Step 7: Toss, plate, and finish with lemon

In a large bowl, toss the romaine with 1/2 cup of the dressing until lightly coated (add more if you like). Fold in the croutons and half the shaved Parmesan. Divide among plates or mound on a platter. Flake the warm salmon into large pieces or set a whole fillet on each salad. Top with remaining Parmesan, freshly ground pepper, and a generous squeeze of lemon. Serve immediately with extra dressing and lemon wedges on the side.

Pro Tips

• Dry greens are key. Spin romaine very dry and keep it cold for maximum crunch.
• Use a thermometer for perfect salmon: 120°F (49°C) for medium-rare, 125°F (52°C) for medium.
• Start with less dressing than you think; you can always add more. Overdressing wilts the lettuce.
• Whisk the oil in slowly so the dressing emulsifies and stays silky instead of separating.
• Day-old bread makes the best croutons—drier bread crisps without turning tough.

Variations

• Kale Caesar: Swap half the romaine for finely chopped lacinato kale; massage with a teaspoon of olive oil before tossing.
• Grilled Salmon Caesar: Grill salmon over medium-high heat, 3–4 minutes per side, for smoky notes.
• Lighter Dressing: Replace the egg yolk with 2 tbsp Greek yogurt and use 4 tbsp neutral oil plus 1 tbsp EVOO.

Storage & Make-Ahead

Make the dressing up to 4 days ahead; store chilled in a sealed jar and thin with a splash of water if needed. Croutons keep 1 week in an airtight container at room temperature; recrisp at 300°F (150°C) for 5 minutes. Cooked salmon keeps up to 2 days refrigerated; rewarm gently in a 275°F (135°C) oven for 10 minutes or flake cold over the salad. For best texture, wash and dry romaine ahead but dress right before serving.

Nutrition (per serving)

Approx. 880 calories; 51 g fat; 24 g carbohydrates; 4 g fiber; 41 g protein; ~900 mg sodium. Values will vary based on specific products and portion sizes.