Crispy Parmesan Salmon Caesar Salad with Heirloom Tomatoes

This Caesar salad gets a major upgrade with a golden, crispy Parmesan crust on tender salmon fillets. The cheese melts and broils to a savory crunch that pairs perfectly with the cool, crunchy romaine and juicy heirloom grape tomatoes. A bright lemon-Caesar dressing ties it all together, making this a satisfying meal that feels indulgent but comes together in under 30 minutes.

We love how the red onion slices are briefly soaked to mellow their bite and the croutons add that essential crunch. Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, this salmon Caesar salad delivers on flavor and texture.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and heat the broiler to high. Line a baking sheet with aluminum foil. Pat the salmon fillets dry with paper towels, then rub all over with cooking oil. Season with half the garlic powder, salt and pepper. Place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining Parmesan cheese on top, pressing gently to adhere. Broil on the top rack until the salmon is cooked through and the cheese is crispy and golden, 4 to 8 minutes. Watch closely to prevent burning.
2. Meanwhile, zest the lemon and cut it into quarters. Trim the root end from the lettuce and chop the leaves into bite-size pieces. Halve the heirloom grape tomatoes. Halve, peel and thinly slice half of the red onion (use the whole onion for 4 servings). Place the sliced onion in a small bowl and cover with cold water; let soak to mellow the flavor.
3. In a large bowl, combine the lemon zest, Caesar dressing, remaining garlic powder, the juice from one lemon wedge (two wedges for 4 servings) and a pinch of salt and pepper. Add the chopped lettuce, halved tomatoes, drained sliced onion and the remaining Parmesan cheese. Toss until everything is evenly coated with the dressing.
4. Divide the salad among shallow bowls. Top each with croutons and a piece of the broiled salmon. Serve with the remaining lemon wedges on the side for squeezing.

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