Blackened King Salmon Caesar Salad

Name: Blackened King Salmon Caesar Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 x 6 oz Wild Alaska King Salmon portions; 1 tbsp olive oil; 1 tbsp Cajun or blackening spice blend; ½ tsp smoked paprika (optional, for extra flavor); Salt and pepper, to taste; 1 large head romaine lettuce, chopped; ½ cup grated Parmesan cheese; 1 cup croutons (store-bought or homemade); 1 cup fresh herbs chopped; Fresh lemon wedges (for serving); ½ cup mayonnaise; 2 tbsp lemon juice; 2 tbsp grated Parmesan; 1 tsp Dijon mustard; 1 clove garlic, minced; Salt and pepper, to taste; 1–2 tbsp water (to thin, if needed)

Caesar salad turned into dinner — wild Alaska king salmon in a Cajun blackening rub, laid over chopped romaine with a generous handful of fresh herbs through the leaves and a dressing whisked from scratch. Inspired by Half Baked Harvest.

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Two pieces of salmon on a plate with herbs and spices, on a light background.

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Blackened King Salmon Caesar Salad

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

5 minutes

Upgrade your Caesar salad with this Blackened Salmon Caesar Salad! Perfectly seasoned salmon fillets are pan-seared until crispy and served over crisp romaine, creamy Caesar dressing, crunchy croutons, and Parmesan. A flavorful, protein-packed dinner ready in just 20 minutes.

Ingredients

For the Salmon:

4 x 6 oz Wild Alaska King Salmon portions
1 tbsp olive oil
1 tbsp Cajun or blackening spice blend
½ tsp smoked paprika (optional, for extra flavor)
Salt and pepper, to taste

For the Salad:

1 large head romaine lettuce, chopped
½ cup grated Parmesan cheese
1 cup croutons (store-bought or homemade)
1 cup fresh herbs chopped
Fresh lemon wedges (for serving)

For the Dressing:

½ cup mayonnaise
2 tbsp lemon juice
2 tbsp grated Parmesan
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
1–2 tbsp water (to thin, if needed)

Directions

In a small bowl, whisk together mayonnaise, lemon juice, Parmesan, Dijon mustard, garlic, salt, and pepper.
Add water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
Pat salmon fillets dry with paper towels.
Rub with olive oil and coat evenly with Cajun or blackening seasoning, plus smoked paprika if using.
Heat a large skillet over medium-high heat.
Cook salmon for 3–4 minutes per side, or until blackened on the outside and cooked through.
Toss chopped romaine with Caesar dressing until lightly coated.
Add croutons, herbs, and Parmesan cheese.
Place salmon fillets on top of the salad.
Garnish with extra Parmesan and lemon wedges.
Serve immediately.

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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