This dish is simple but very flavorful and impressive; perfect for a great dinner or lunch salad!
Blackened Salmon Caesar Salad
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Blackened Salmon Caesar Salad
Category
dinner
Author:
Larson Folkerts
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
We were eating out the other week and someone at a table near us ordered a Caesar salad with blackened salmon. It looked SO delicious, I immediately made a note in my phone to add an at-home version to my dinner menu the following week! I've been intimidated to prepare blackened fish but it's very easy! My husband isn't a big fan of Caesar salads and doesn't love a salad for dinner, but he raved about this! Simple but impressive and delicious.
Please note the serving size on this one, it's portioned for 2 adults!
Ingredients
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¾ pound salmon filet skin still on (see recipe notes)
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Fresh romaine lettuce
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Caesar dressing (store-bought or homemade, I recommend my homemade recipe from A Month of Dinner, Vol. 3!)
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Croutons (again, store-bought or homemade, try my recipe for homemade croutons)
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Butter, 3 Tablespoons divided
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1 Tablespoon paprika (smoked if available)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon dried parsley
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½ teaspoon dried oregano
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¼ teaspoon cayenne pepper
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Salt and pepper
Directions
In a small bowl, make your blackening “rub” by mixing together paprika, garlic powder, onion powder, cayenne, dried parsley, dried oregano, salt and pepper.
Melt 1 Tablespoon of butter then brush the salmon filet with butter. Cover the buttered salmon filet with your seasoning rub.
In a cast iron skillet, melt remaining 2 Tablespoons of butter over medium heat. Let your skillet get super hot, maybe smoking a little. You need a hot skillet to blacken your salmon!
Once skillet is nice and hot, add the salmon, placing it skin side up/rub side down in the butter. Cook for about 3-4 minutes so it blackens.
After 3-4 minutes, flip the salmon and cook it skin side down for about 5 minutes.
While salmon is cooking, tear your romaine lettuce and add to a large serving bowl. Add croutons and dressing and toss to coat the salad and croutons in dressing.
When the salmon is finished cooking, remove from skillet and add to the dressed romaine and croutons. Serve and enjoy!
Recipe Note
For the salmon portion, I do one large filet, roughly 3/4 pounds for two adults (with no leftovers). You can do smaller filets for individual serving portions and increase amount for more adults! You can still plan to blacken the fish for 3 minutes, then flip and cook for another 4 minutes or so.