Grilled Salmon Caesar Salad with Parmesan Garlic Bread Crumbs

Perhaps a testimony to its universally satisfying flavors, this was probably one of the most frequently used recipes in my kitchen while my girls were growing up. It was absolutely one of their favorites, especially during the summer months when grilling outdoors was a must.

It’s simple to make, but a guaranteed crowd-pleaser—easy enough for a weeknight but certainly delicious enough to serve dinner guests for a casual weekend gathering. I fancied up the recipe a bit by adding Parmesan garlic bread crumbs rather than croutons. Because in my house, every recipe needs a topping.

If grilling salmon isn’t an option for you, pan searing and finishing in the oven, or pan cooking the salmon will work just as well.

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Prep Time 30

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Equipment

Mdium Sause Pan
Grill
Brush

Ingredients

CAESAR DRESSING

2 garlic cloves
6 anchovy fillets
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
½ teaspoon freshly ground black pepper
2 large egg yolks at room temperature
½ cup extra-virgin olive oil
Salt

PARMESAN GARLIC BREAD CRUMBS

1 tablespoon extra-virgin olive oil
¼ cup bread crumbs
1 garlic clove minced
¼ cup grated Parmesan

FISH

1½ pounds salmon skin on, paper towel dried, cut into 4 pieces and removed from refrigerator at least 15 minutes prior to cooking
1 to 2 tablespoons high-heat oil
Salt and freshly ground black pepper
1 large head romaine lettuce washed, dried, and chopped
Lemon wedges for garnish

Instructions

Make the dressing: Combine the garlic, anchovies, Worcestershire, Dijon, lemon juice, pepper, egg yolks, and olive oil in a food processor or blender. Blend until smooth and creamy. Add water to thin, if desired. Add salt to taste, if desired.
Make the bread crumbs: Heat the olive oil in a medium sauté pan over medium heat. Add the bread crumbs and slowly let them become golden.
Then, stir in the garlic and let the bread crumbs toast just a bit longer, about 30 seconds. Don’t let the garlic get too browned or it will be bitter.
Remove the pan from the heat and then pour the bread crumbs into a bowl. When the bread crumbs cool, stir in grated Parmesan and set aside.
Next, prepare the fish: Preheat a grill to 425°F. Be sure your grill grates are as clean as possible. This will help prevent sticking.
Brush each salmon fillet with high-heat oil on all sides and season with a sprinkle of salt and pepper.
Place the salmon pieces, flesh side down, diagonally on the grill, this will also help the fish flip easier. Close the lid and let salmon cook for 5 to 7 minutes, checking on the fish every few minutes.
Then, using your tongs, try to ease the fish up off the grill grates. If they don’t budge, wait 30 seconds longer, or as needed. Once the fish come up off the grill easily, flip the fish to be skin side down and cook for another 3 to 4 minutes, until the fish are done. Remember, most fish cook through in about 10 minutes for every inch of thickness. The fish should be opaque and flake with a fork.
Once the fish are done, transfer to a platter. The fish will usually slide right off the skin, leaving the skin on the grill. However, if the skin comes off the grate with the fish, you can either leave it on, or remove it from the fish.
Place the chopped lettuce in a large bowl and toss with a little of the dressing. Divide the dressed lettuce among four plates and top with a tablespoon or more of the bread crumbs. Then, place a fillet of grilled salmon over each salad. Garnish with lemon wedges and serve with the remaining dressing and bread crumbs.

Keyword Bread Crumbs, fish salad, Salad, Salmon, salmon recipe

Grilled Salmon Caesar Salad with Parmesan Garlic Bread Crumbs