Every summer, I get super excited to see fresh, whole wild-caught salmon fillets at my favorite grocery store. (The frozen ones just aren’t the same.) If you can get some where you live, I highly recommend it!
This salad appears on our table at least a half dozen times during the summer, and luckily it’s easy and doesn’t require turning on an oven. If you don’t have a grill, you can absolutely use an oven broiler. I added directions in the recipe notes below.
You may look at this salad and think, “Where are the croutons?!” Well, as much as I like croutons, I’ve been swapping them out lately for more nutritious things like summer-ripe tomatoes, cucumbers, and a sprinkling of sunflower seeds. Try it! You may never go back either!
The Parmesan? It stays. There are only so many compromises I can make in life.
The dressing is what pulls this whole thing together. If you have a store-bought dressing you like, then it makes this recipe even quicker to pull together.
If you’d rather make it from scratch, I included a dressing recipe below. It takes literally 5 minutes to make. Honest.
If you happen to be dairy-intolerant, check out the Paleo/Whole30 Caesar Dressing recipe on my blog. You’ll love it.
Also, you can make the dressing several hours or up to two days in advance.
Time to prep the salmon!
For some reason, fish is intimidating to a lot of people. I get it. It gets funky smelling really easily. But it’s so easy. And it cooks so quickly.
My favorite way to cook salmon is in a large foil-packet on the grill. My parents have been doing this for a couple of decades now, and even after trying other methods, this is still my favorite.
If you are leery about cooking in aluminum foil, you can also do this in a parchment packet in the oven—I’ll add instructions in the recipe for that, too. (That note section is getting quite large now …)
Don’t be shy to salt your fish. Under-seasoned fish is culinary tragedy, so sprinkle liberally—it can take it. I love fresh garlic, lemon slices and herbs in there, too. And don’t forget the butter! Sometimes I forget, and I always kick myself because it’s not quite as good.
While the fish is cooking, prep the rest of the salad ingredients: cucumbers, cherry tomatoes, Parmesan shavings, and whatever other garden treasures you want to add.
Romaine hearts are my favorite and are always used in a classic Caesar salad. If you want to buy them pre-chopped, go for it!
The fish only takes 10–12 minutes to cook, depending on the thickness. It’s really easy to overcook and end up with a rubbery, pink shoe. (Maybe this is why fish is so intimidating?)
You’ll know its done when it flakes easily with a fork and is soft. The center of the thicker parts might still be a little dark-ish pink. That’s okay. It’ll finish cooking for a minute or two after you take it off.
Time for assembly! When I serve this at home, I put everything on the table and let my kids put what they want on their salad. You could also toss the dressing with the greens like a traditional Caesar and add the toppings later.
I love adding Parmesan shavings and sunflower seeds for extra crunch!
(Probably 3 times the amount of Parm as shown in this photo. I do love me some cheese.)
Grab the recipe below and add this to your meal plan!
