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Grilled Salmon Caesar Salad

 Grilled Salmon Caesar Salad
Flaky grilled salmon, lettuce, tomatoes and homemade garlic croutons star in this attractive salad. A Caesar-style dressing, seasoned to please with lemon juice and grated Parmesan cheese, coats the colorful concoction. -Clara Barrett, Madison, Florida
6 ServingsPrep: 20 min. Grill: 20 min. + cooling


  • 2 salmon fillets (1 pound each)
  • 3 cups cubed French bread
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1 bunch romaine, torn
  • 2 cups small cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4-1/2 teaspoons mayonnaise
  • 2-1/4 teaspoons sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese


  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Place salmon skin side down on grill.
  • Grill, covered, over medium-hot heat or broil 4 in. from the heat
  • for 15-20 minutes or until fish flakes easily with a fork. Cool.
  • For croutons, toss the bread cubes, oil and garlic powder in a large
  • bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or
  • until golden brown, stirring occasionally. Remove from the heat; set
  • aside.
  • Flake salmon into chunks. In a large bowl, combine romaine and

2 of 2

Grilled Salmon Caesar Salad (continued)

Directions (continued)

  • tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise,
  • sugar, garlic, salt and pepper. Pour over salad and toss to coat.
  • Add the salmon, croutons and cheese; toss gently. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 322 calories, 21 g fat (4 g saturated fat), 47 mg cholesterol, 380 mg sodium, 15 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.