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Homemade Blackened Salmon Caesar Salad. recipe photo
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Blackened Salmon Caesar Salad.

A bold blackened salmon tossed with crunchy ciabatta breadcrumbs and a creamy tahini-Caesar dressing over mixed greens.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pounds salmon cut into 1-inch strips or chunks
  • 3-4 tablespoons Cajun seasoning
  • olive oil or melted butter for coating salmon
  • 2 cups ciabatta bread torn into pieces for breadcrumbs
  • 1 clove garlic grated (for breadcrumbs)
  • 4 tablespoons salted butter for toasting breadcrumbs
  • 6 cups mixed salad greens or shredded romaine
  • 1 cup mixed fresh herbs such as basil, dill, thyme
  • 1 cup grated Parmesan cheese
  • 3 tablespoons toasted sesame seeds
  • 1-2 avocados cubed or sliced
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons toasted sesame oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1-2 cloves garlic grated (for dressing)
  • 1/2 cup grated Parmesan cheese for dressing

Instructions

  • Preheat the oven to 450°F and lightly oil a sheet pan.
  • Place the salmon strips or chunks on the prepared sheet pan, sprinkle with the Cajun seasoning, drizzle with olive oil or melted butter, and toss gently to coat.
  • Bake the salmon for 10–15 minutes, until the top is crisp and the salmon is cooked through; remove from the oven and set aside.
  • Meanwhile, toss the torn ciabatta, grated garlic, a pinch of salt, and slices of the butter on a second sheet pan (or same pan if space allows) and bake for 10–12 minutes until golden and toasted.
  • If desired, pulse the toasted ciabatta in a food processor (or chop finely) to make breadcrumbs; set aside.
  • Make the dressing by whisking together the extra virgin olive oil, toasted sesame oil, tahini, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, and 1/2 cup grated Parmesan until smooth; add 1/4–1/2 cup water to reach your preferred thinning and season to taste.
  • In a large bowl, combine the mixed greens, mixed fresh herbs, remaining Parmesan, and toasted sesame seeds.
  • Toss the greens with enough dressing to coat, then add the breadcrumbs, avocado, and warm blackened salmon; gently toss once to combine and serve immediately.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Small Bowl
  • Food processor or knife
  • Measuring Cups and Spoons
  • Grater

Notes

  • Adjust Cajun seasoning amount to taste.
  • Add water gradually to get the desired dressing consistency.
  • Pulse breadcrumbs for a finer texture if preferred.
  • Use room-temperature avocado for easier slicing.