Parmesan-Crusted Salmon Caesar Salad
Published: September 11, 2024
Total Time: 40 minutes | Prep Time: 25 minutes | Cook Time: 15 minutes
Ingredients
Crouton & Base Ingredients
1 small baguette (about 10 inches long), cut into 1-inch rough chunks
2 teaspoons garlic powder
Kosher salt and freshly cracked black pepper
2 tablespoons olive oil (or melted butter)
Salad Dressing & Seasonings
¾ cup mayonnaise (use high-quality for richness)
2 tablespoons lemon juice (freshly squeezed preferred)
2 teaspoons coarse-ground Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons fish sauce (e.g., Red Boat 40° North, if available)
½ cup finely grated Parmesan cheese (plus extra for garnish)
Protein & Greens
4 skinless salmon fillets (3–4 ounces each, patted dry)
1 large head romaine lettuce (1 pound), cored, quartered, and chopped into bite-size pieces
½ small red onion, halved and thinly sliced
Preparation
Step 1: Preheat Oven & Prep Baking Sheet
Preheat oven to 350°F (175°C) for crouton baking. Line a large baking sheet with parchment paper (optional) and set aside.
Step 2: Bake Crispy Croutons
Tear the baguette into 1-inch chunks (size consistency ensures even browning). Transfer to the prepared baking sheet. Sprinkle with 1 teaspoon garlic powder, a pinch of salt, and generous black pepper. Drizzle with olive oil, then toss to coat thoroughly. Spread the bread in a single layer (no overlapping) and bake for 10–12 minutes, rotating the sheet halfway through. Aim for golden-brown exteriors with a slightly chewy center. Remove from oven and transfer croutons to a large bowl immediately.
Step 3: Mix Dual-Purpose Dressing
In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire, fish sauce, remaining 1 teaspoon garlic powder, and 1 teaspoon black pepper until smooth. Taste and adjust salt/pepper.
Reserve ¼ cup dressing for the salmon coating. Place this portion in a small bowl with ¼ cup Parmesan cheese; stir to form a thick, creamy paste (this will become the “crust”).
The remaining dressing stays in the medium bowl for the salad.
Step 4: Broil Salmon with Parmesan Crust
Thoroughly pat salmon fillets dry with paper towels (critical for adhesion). Lightly season with salt and pepper.
Using a pastry brush, coat each salmon fillet generously with the reserved Parmesan dressing (ensure full coverage). Sprinkle the remaining ¼ cup Parmesan on top for texture.
Return salmon to the baking sheet (now free of crumbs) and position under the broiler (rack 8 inches from heat source). Broil 3–5 minutes until the surface is golden-brown and opaque (no pink center). If smoking occurs, move the baking sheet to a lower rack (6 inches from heat) to finish.
Step 5: Rest & Assemble
Let salmon cool 2–3 minutes to prevent overcooking. Meanwhile, in the large bowl with croutons, add chopped lettuce and sliced red onion. Drizzle with most of the remaining dressing and toss gently with tongs (avoid tearing lettuce).
Divide the salad into 4 bowls, sprinkle with extra Parmesan, top each with a salmon fillet, and serve immediately.
Pro Tips (From Reader Feedback)
Salmon Variation: For a richer texture, substitute steelhead trout. Adjust baking time to 10 minutes at 400°F (200°C) if broiling is not preferred.
Temperature Control: Use a digital thermometer; cook salmon to 125°F (52°C) internal temp (more reliable than timing for varying fillet thickness).
Fish Sauce Hack: Red Boat 40° North (no sugar/additives) is recommended by Bon Appétit; substitute with 1 teaspoon anchovy paste if unavailable.
Crouton Upgrade: Add 1 teaspoon garlic-infused olive oil for extra aroma, or use sourdough for tangy depth.
Reader Reviews
“Best salmon I’ve ever made! Easy, crispy crust, and the dressing was a game-changer.”
“Kid-approved—substituted shallots for onion and reduced mayo to ½ cup for lighter flavor.”
“Broiling 3–5 minutes was perfect, but I’ll reduce mayo next time for a brighter profile.”
Enjoy this elevated Caesar salad with a crispy, cheesy salmon twist! 🐟🥗
