Parmesan-Crusted Salmon Caesar Salad
Published Sept. 11, 2024
- Total Time
- 40 minutes
- Prep Time
- 25 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small baguette
- 2teaspoons garlic powder
- Salt and freshly cracked black pepper
- 2tablespoons olive oil or melted butter
- ¾cup mayonnaise
- 2tablespoons lemon juice
- 2teaspoons coarse-ground Dijon mustard
- 2teaspoons Worcestershire sauce
- 2teaspoons fish sauce
- ½cup finely grated Parmesan, plus more as needed
- 4(3- to 4-ounce) skinless salmon fillets
- 1large head romaine lettuce (about 1 pound), quartered through the center and chopped into bite-size pieces
- ½small red onion, halved and thinly sliced
Nutritional analysis per serving (4 servings)
829 calories; 60 grams fat; 12 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 25 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 35 grams protein; 1177 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and arrange a rack 8 inches from the top broiler.
- Step 2
Tear the bread into rough 1-inch chunks and add them to a large baking sheet. Sprinkle with 1 teaspoon garlic powder, season with salt and a good amount of pepper, and drizzle with the olive oil. Toss everything to coat, then spread bread evenly on the pan. Bake for 10 to 12 minutes, tossing halfway through, or until bread is golden brown on the outside but still slightly chewy in the center. Remove the croutons from the oven, dump them into a large bowl, and wipe the crumbs from the sheet pan.
- Step 3
Turn on the broiler. To a medium bowl, add the mayonnaise, lemon juice, Dijon mustard, Worcestershire, fish sauce, the remaining 1 teaspoon garlic powder, and 1 teaspoon pepper, and whisk to combine, adjusting the seasoning, if desired. Remove ¼ cup dressing, and place it in a small mixing bowl along with ¼ cup grated Parmesan. Mix to combine.
- Step 4
Pat the salmon dry with a paper towel, and season lightly with salt and pepper. Using a pastry brush, liberally coat the fillets all over with the reserved Parmesan dressing. Place on the baking sheet, top fillets with the remaining ¼ cup Parmesan, and place under the broiler for 3 to 5 minutes, or until the salmon is browned on the surface and cooked through. If it starts to smoke, move the pan to a lower rack to finish cooking.
- Step 5
Remove the salmon from the oven, and allow a few minutes to cool slightly.
- Step 6
To a large bowl, add the lettuce, croutons and sliced onion. Drizzle in some of the dressing, and using tongs, toss to evenly coat the leaves. Divide across salad bowls and sprinkle with more Parmesan. Top each salad with a fillet and serve.
Private Notes
Comments
This was a big hit at my house. I baked the salmon at 400 degrees for 12 minutes instead of broiling. Next time I will reduce the mayo to 1/2 cup.
@Lee I use Red Boat 40° North fish sauce. It’s recommended by bon appétit because it is simply anchovies and salt with no sugar or other additives.
@Kris I use a temperature probe and cook salmon to 125 degrees, not to time. Fish thickness varies too much to make time useful.
I knew better than to use NYT cooking times for fish. In what world does a fillet cook through in 3-5 minutes on a broiler? Maybe in a powerful type of oven but certainly not my New York apartment.
This is fantastic, and will go into our regular rotation. I reduced the mayo to 1/2c. and halved the fish sauce and Worcestershire.
A 3-4 oz salmon filet is a puny portion. This would serve 2, not 4.