---

🥗🔥 Blackened Salmon Caesar Salad: A Bold Twist on a Classic

If you love a good Caesar salad but want something a little heartier and way more flavorful, this Blackened Salmon Caesar Salad is your new go-to. Think crispy, spicy salmon fillets nestled on crisp romaine, tossed in creamy Caesar dressing, and topped with crunchy croutons and a flurry of Parmesan. It’s restaurant-quality, made right at home — and it comes together in under 30 minutes.

Let’s break down the perfect balance of smoky, creamy, crunchy, and fresh in this next-level salad.

---

🍣 Why You’ll Love This Salad

• Protein-packed and satisfying.

• A spicy, smoky twist from blackened seasoning.

• Quick enough for lunch, fancy enough for dinner.

• No need to turn on the oven if you pan-sear the salmon.

---

📝 Ingredients List: What You’ll Need

🐟 For the Blackened Salmon

• 2 salmon fillets (about 6 oz each) – Skin-on or skinless both work.

• 1 tablespoon olive oil – For searing the fish.

• Blackened seasoning mix (see below)

🔥 Homemade Blackened Seasoning:

• 1 teaspoon paprika (smoked or sweet)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• ¼ teaspoon cayenne pepper (adjust to heat preference)

• ¼ teaspoon salt

• ¼ teaspoon black pepper

🥬 For the Salad

• 1 large head romaine lettuce (or 2 hearts) – Washed, dried, and chopped.

• ½ cup Caesar dressing – Store-bought or homemade.

• ½ cup croutons – Classic crunch.

• ¼ cup grated or shaved Parmesan – Adds richness and saltiness.

• Fresh lemon wedges – For a final zesty touch.

---

👨‍🍳 How to Make Blackened Salmon Caesar Salad

🔥 Step 1: Season the Salmon

Mix together the blackened seasoning ingredients in a small bowl. Pat the salmon fillets dry, then rub them all over with the spice blend until fully coated.

🍳 Step 2: Cook the Salmon

Heat olive oil in a nonstick or cast-iron skillet over medium-high heat. Once hot, carefully place the salmon fillets in the pan, skin side down (if using skin-on).

• Cook for 4–5 minutes without moving to get a crispy crust.

• Flip and cook the other side for 2–4 minutes, depending on thickness.

• The salmon is done when it flakes easily with a fork and is opaque in the center.

Set aside to rest for a minute.

🥗 Step 3: Assemble the Salad

In a large bowl, toss chopped romaine with Caesar dressing until evenly coated. Sprinkle in croutons and Parmesan, then toss lightly again.

🐟 Step 4: Add the Salmon

Place a generous mound of salad onto each plate or bowl. Top with a blackened salmon fillet and a lemon wedge on the side. Finish with a little more cheese or cracked black pepper if desired.

---

🧠 Tips & Variations

• Meal prep friendly: Cook extra salmon and store separately to build salads all week.

• Make it lighter: Use a Greek yogurt-based Caesar or make your own dressing with olive oil, lemon juice, garlic, anchovy paste, Dijon, and Parmesan.

• Grill it: For even more smoky flavor, grill the seasoned salmon instead of pan-searing.

• No romaine? Try kale (massaged) or a spring mix for a softer bite.

---

🧊 Storing Leftovers

• Salmon: Store in an airtight container in the fridge for up to 3 days.

• Assembled salad: Best eaten fresh, but if storing, keep dressing separate to avoid sogginess.

• Reheating salmon: Gently warm in a skillet or eat cold — it’s delicious either way!

---

🍽️ Serving Suggestions

• Pair with garlic bread or a warm baguette.

• Add a glass of chilled white wine (like Sauvignon Blanc or Chardonnay).

• Serve as a main dish or divide into smaller portions for a starter.

---

💬 Final Thoughts

This Blackened Salmon Caesar Salad brings bold flavors to a classic favorite. It's fresh, spicy, creamy, and just plain satisfying. Whether you’re making a quick solo lunch or serving it up for guests, it’s one of those dishes that looks impressive but is incredibly easy to pull off.

Simple ingredients, big flavor — that's the kind of recipe worth keeping on repeat.

---