Description

This Blackened Salmon Caesar Salad is a flavorful twist on the classic Caesar, featuring spiced salmon baked to crispy perfection, crunchy homemade ciabatta breadcrumbs, and a rich tahini-based dressing infused with lemon, mustard, and sesame oils. Tossed with fresh mixed greens, herbs, avocado, and parmesan cheese, this salad offers a satisfying balance of textures and bold flavors, perfect for a nutritious lunch or light dinner.

Ingredients

Scale

Salmon and Seasoning

1 1/2 pounds salmon, cut into 1 inch strips or chunks
3–4 tablespoons Cajun seasoning
Olive oil or melted butter, for coating

Breadcrumbs

2 cups torn ciabatta bread
1 clove garlic, grated
4 tablespoons salted butter, cut into slices
Pinch of salt

Salad

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

Dressing

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)

Instructions

Preheat and prepare salmon: Preheat your oven to 450°F. Lightly oil a sheet pan to prevent sticking. Place the salmon strips or chunks on the pan, sprinkle evenly with Cajun seasoning, and gently toss to coat each piece. Drizzle with olive oil or melted butter to add moisture and richness.
Bake the salmon: Bake the salmon in the preheated oven for 10 to 15 minutes until the tops are crispy and the salmon is cooked through but still moist inside.
Make the breadcrumbs: While the salmon cooks, toss the torn ciabatta bread, grated garlic, a pinch of salt, and the butter slices on a second sheet pan. Bake for 10 to 12 minutes until the bread is golden and toasted. If you prefer finer crumbs, pulse the toasted bread in a food processor.
Prepare the dressing: In a bowl, combine the extra virgin olive oil, toasted sesame oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, and 1/2 cup Parmesan cheese. Whisk thoroughly until smooth. Add 1/4 to 1/2 cup water gradually to reach your desired dressing consistency. Adjust salt to taste.
Assemble the salad: In a large salad bowl, combine the mixed greens, fresh herbs, Parmesan cheese, and toasted sesame seeds. Pour the dressing over the greens and toss to coat evenly.
Add final toppings: Top the dressed salad with the toasted breadcrumbs, sliced or cubed avocado, and the warm blackened salmon pieces. Serve immediately to enjoy the contrasting textures and flavors.

Notes

For best flavor, use fresh herbs like basil, dill, and thyme for a fragrant salad.
Adjust the amount of Cajun seasoning based on your spice preference.
The Worcestershire sauce in the dressing adds a subtle umami depth; omit for a vegetarian variation.
You can prepare the breadcrumbs ahead of time and store them in an airtight container.
This salad is best served fresh to maintain the crispness of the greens and breadcrumbs.
If you prefer a milder salad, reduce or omit the toasted sesame oil in the dressing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: Blackened salmon salad, Caesar salad, Cajun salmon, tahini dressing, homemade breadcrumbs, healthy salmon salad, baked salmon recipe, avocado salad