Grilled Salmon Caesar Salad
Now that summer has officially arrived (well, almost!) I am all about fixing salads for dinner. This week I was craving salmon and then I came across this recipe I pinned a few years ago. It comes from saltandlavendar.com. I really enjoy this recipe because it is very filling and satisfying without the guilt of the usual caesar dressing! The BBQ sauce in the marinade is just subtle enough to add a nice rich flavor to the salmon without it being overbearing. Use whatever BBQ sauce is your favorite and whatever salmon you may already have on-hand. I just bought some wild caught frozen sockeye salmon from Wegmans to have in my freezer and it worked beautifully. I hope y’all enjoy this one as much as Matt and I did last night! 😉
PrintGrilled Salmon Caesar Salad
A tasty and satisfying summer salad without the guilt that usually comes with a traditional Caesar salad!
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Salad
- Method: Simple
- Cuisine: American
Ingredients
For the marinade –
- 3 TBL of your favorite BBQ sauce
- 2 TBL olive oil
- juice of 1/2 lemon
For the salad –
- Two large heads of romaine lettuce chopped
- 1 pound salmon (I prefer skin-on because it helps with the grilling process)
- Freshly grated or shaved parmesan cheese (or any italian cheese you prefer)
- optional fresh sliced avocado (I skipped this last night because I didn’t have one and it was just as good without)
For the dressing –
- 1/2 cup (or one small container) plain Greek yogurt, 2% or your preference
- 2 cloves of garlic, minced
- 2 dashes of Worcestershire sauce
- 1 TBL fresh lemon juice
- 1/2 tsp olive oil
- 1/4 – 1/2 tsp anchovy paste (do not skip this! This is key to a good Caesar dressing!)
- salt and pepper to taste
Instructions
Make the marinade and place it in a large ziploc bag with the salmon. Let the salmon marinate for about 30 minutes. While the salmon is marinating, put all of the ingredients for the dressing in a small bowl and whisk together. Set aside. Wash and chop the romaine lettuce as needed.
Now it is time to grill the salmon. I am going to give you the instructions for how Matt made ours, but it will really depend on how thick your salmon is and the temperature that your grill stays at. If you are more comfortable cooking the salmon on the stove then you can do it that way as well. You could even bake the salmon if you wanted to. Since I have a master griller in the house, that is the way we did it. Heat the grill to about 425. It is crucial that you generously oil the grates so that the salmon does not stick to them. On direct heat, grill the salmon, skin side down for about 3-4 minutes. Then flip and cook for another 2 minutes or until it is done to your liking. Like I said, it will depend on the thickness of your filets. Ours were relatively thin.
Once the salmon is cooked, evenly distribute the chopped lettuce into 4 bowls. Break the salmon into bitesize pieces with a fork and toss on top of the lettuce. Top with avocado (if using), cheese and your pre-made dressing. Enjoy!
Notes
Taste your dressing as you are making it and add what you think it might need. Maybe more lemon, or anchovy paste or Worcestershire. Make it to your liking!
This would also be tasty with some added croutons of your choice. I didn’t use them because I was trying to keep it on the healthier side (don’t ask if I may have made some garlic toast to go with it!)
Keywords: grilled salmon, caesar salad, summer dinner
Since it is just Matt and I around here we decided to make wraps for lunch the next day with the leftovers and they were just as tasty!
