Grilled Salmon Caesar Salad

We have been trying to incorporate more fish into our weekly menus so when I happened upon this spin on Caesar Salad we were all in.

Grilled Salmon Caesar Salad

Use mayonnaise as a coating for the salmon to prevent it from sticking to the grill. It also keeps the fish's outer surface from drying out over the heat of the grill.
Course Salad
Cuisine American
Servings 4


  • 1 lb salmon fillet
  • 1/4 cup mayonnaise
  • 1 tbsp Old Bay seasoning
  • 3 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 cloves garlic
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 small romaine lettuce hearts, roughly chopped
  • Croutons or toasted baguette slices


  • Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside.
  • Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use.
  • Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn’t break apart). 
  • Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the toasted baguette or croutons.

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