Salmon Caesar Salad (with Anchovy-Free Caesar Dressing)

Classic Caesar salad is easy to make at home – top with roasted salmon or shrimp for a satisfying meal.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings (entree) or 6 servings (side salad). 1x



For the salmon:

  • 1 pound salmon filet
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

For the croutons:

  • 1 garlic clove
  • 4 slices sourdough bread
  • 4 teaspoons olive oil

For the dressing:

  • Juice from one lemon
  • 1 egg (I use Safe Eggs)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • 2 tablespoons grated Parmesan cheese

For the salad:

  • 2 heads of Romaine lettuce, chopped
  • 1/3 cup Parmesan cheese, shaved


  1. For the salmon, preheat oven to 425 degrees Fahrenheit. Place salmon on baking sheet, sprinkle with 1/4 teaspoon black pepper and salt. Cook for about 10 -12 minutes or until salmon easily flakes. Set aside and cool slightly.
  2. To make croutons, cut garlic clove in half and brush cut side on each piece of bread (save garlic clove for the dressing.) Brush olive oil over each piece of bread. Arrange on a baking sheet and place under the broiler until toasted (about 1 -2 minutes. Keep an eye on the bread so it doesn’t burn.) Remove from broiler, cool slightly and cut into bite-sized pieces.
  3. For the dressing, add saved garlic clove, lemon juice, egg, mustard, Worcestershire sauce and Tabasco (if desired) to food processor or high-powered blender. Blend until pureed. While food processor is running, slowly add both oils until dressing is the consistency of mayonnaise (you may have to add another few teaspoons of either oil to reach this consistency.) Set aside.
  4. To assemble the salad, arrange lettuce in serving bowl. Flake the salmon and add to bowl. Add croutons and 1/3 cup Parmesan cheese. Drizzle with dressing or serve on the side.