Go Back

Blackened Salmon Caesar Bowls - A Bold, Fresh Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the blackened salmon: 4 salmon fillets (4–6 oz each), skin-on or skinless
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2–1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon butter (optional, for finishing)
  • 1 lemon, cut into wedges
  • For the Caesar dressing: 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt (or more mayo)
  • 1–2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
  • 1 small garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons water to thin, as needed
  • For the bowls: 2 large heads romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/2 small red onion, thinly sliced (optional)
  • 1 cup croutons or toasted panko/breadcrumbs
  • Extra shaved or grated Parmesan, for topping
  • Lemon wedges, for serving
  • Optional add-ins: Cooked quinoa, farro, or brown rice
  • Avocado slices
  • Capers

Method
 

  1. Make the dressing. In a bowl, whisk mayo, Greek yogurt, anchovy, garlic, lemon juice, Dijon, Parmesan, and black pepper. Add water 1 teaspoon at a time until it’s creamy and pourable. Taste and adjust salt, pepper, and lemon.
  2. Prep the spice blend. In a small dish, combine smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper.
  3. Season the salmon. Pat the fillets dry. Rub with a little oil, then coat all over with the spice blend, pressing to help it stick.
  4. Heat the pan. Set a large cast-iron or heavy skillet over medium-high heat. Add the remaining oil and let it shimmer. Good heat equals a flavorful crust.
  5. Sear the salmon. Place fillets in the pan, flesh-side down if using skin-on. Cook 3–4 minutes until a dark crust forms. Flip, add the butter, and baste. Cook another 2–4 minutes, depending on thickness, until the center is just opaque and flakes easily. Squeeze on a little lemon.
  6. Rest the fish. Transfer to a plate and let it rest 3 minutes. This helps it stay juicy. If skin-on, you can leave it or peel it off now—it should release easily.
  7. Toss the salad base. In a large bowl, combine romaine, tomatoes, cucumber, and red onion. Add enough Caesar dressing to lightly coat and toss well.
  8. Build the bowls. Divide the salad among bowls. Top with croutons or toasted breadcrumbs and extra Parmesan. Add warm salmon on top. Finish with a final drizzle of dressing and a squeeze of lemon.
  9. Serve. Crack a little fresh black pepper over everything. Eat right away while the salmon is still warm and the lettuce stays crisp.