Name: Blackened Salmon Caesar Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 pounds salmon, cut into 1 inch strips or chunks; 3-4 tablespoons Cajun seasoning; Olive oil or melted butter, for coating; 2 cups torn ciabatta bread; 1 clove garlic, grated; 4 tablespoons salted butter, cut into slices; Pinch of salt; 6 cups mixed salad greens or shredded romaine; 1 cup mixed fresh herbs (basil, dill, thyme); 1 cup grated Parmesan cheese; 3 tablespoons toasted sesame seeds; 1–2 avocados, cubed or sliced; 1/3 cup extra virgin olive oil; 3 tablespoons toasted sesame oil; 1/2 cup tahini; 1/4 cup lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1–2 cloves garlic, grated; 1/2 cup grated Parmesan cheese; 1/4 to 1/2 cup water (to thin dressing)

Ingredients

1 1/2 pounds salmon, cut into 1 inch strips or chunks

3-4 tablespoons Cajun seasoning

Olive oil or melted butter (for baking)

2 cups torn ciabatta bread

1 clove garlic, grated

4 tablespoons salted butter

6 cups mixed salad greens or shredded romaine

1 cup mixed fresh herbs: basil, dill, thyme

1 cup grated Parmesan cheese

3 tablespoons toasted sesame seeds

1-2 avocados, cubed or sliced

1/3 cup extra virgin olive oil

3 tablespoons toasted sesame oil

1/2 cup tahini

1/4 cup lemon juice

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1-2 cloves garlic, grated

1/2 cup grated Parmesan cheese (for dressing)

Instructions

Step 1: Preheat the oven to 450°F (230°C). Lightly oil a sheet pan to prevent sticking.

Step 2: Place the salmon chunks on the prepared sheet pan. Sprinkle with Cajun seasoning and gently toss to coat evenly. Drizzle with olive oil or melted butter. Bake for 10-15 minutes until the salmon is crispy on top and cooked through.

Step 3: While the salmon bakes, prepare the breadcrumbs. On a separate baking sheet, toss the torn ciabatta bread with grated garlic, a pinch of salt, and slices of salted butter. Bake for 10-12 minutes or until golden and toasted. For finer crumbs, pulse the toasted bread in a food processor.

Step 4: Prepare the dressing. In a bowl, whisk together extra virgin olive oil, toasted sesame oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, and Parmesan cheese. Add 1/4 to 1/2 cup water to thin the dressing as needed. Taste and adjust salt to your preference.

Step 5: In a large salad bowl, combine the mixed greens, fresh herbs, Parmesan cheese, and toasted sesame seeds. Pour the dressing over the salad and toss gently to coat.

Step 6: Add the toasted breadcrumbs, cubed or sliced avocado, and blackened salmon on top. Serve immediately and enjoy your flavorful salad!

Tips & Variations

Use romaine lettuce for a more traditional Caesar crunch, or mix in arugula for a peppery bite.

Adjust the amount of Cajun seasoning on the salmon to suit your spice preference.

For a nut-free dressing, omit the tahini and increase the Parmesan slightly.

If fresh herbs aren’t available, substitute with dried herbs but use less to avoid overpowering the salad.

To make the salad vegan, replace salmon with grilled tofu and use a vegan Parmesan alternative and dressing.

Storage

Store any leftover salad components separately in airtight containers. The salmon and dressing can be refrigerated for up to 2 days. Keep the breadcrumbs in a sealed container at room temperature to maintain crunchiness. When ready to serve, toss everything together fresh, and reheat the salmon gently if desired.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to thaw it completely and pat it dry before seasoning and baking to ensure it crisps up well.

How can I make the dressing less thick?

If the dressing is too thick, gradually whisk in a little water until you reach the desired consistency. Adding lemon juice can also lighten the flavor and texture.