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Lemon Pepper Salmon Caesar Salad Recipe

A bright, peppery salmon served over a classic Caesar salad with a tangy yogurt-based dressing.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 8 servings

Ingredients

  • 1/2 cup Greek yogurt, plain
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, peeled
  • 1 filet anchovy (optional)
  • 2 heads Romaine lettuce, chopped
  • 2 ounces Parmesan cheese, shaved shaved with a vegetable peeler
  • 2 teaspoons black pepper, freshly ground
  • 3/4 teaspoon sea salt
  • 2 teaspoons lemon zest
  • 24 ounces salmon fillets about 4 fillets (total weight 24 oz)
  • 2 tablespoons olive oil for cooking salmon

Instructions

  • Make the dressing: combine 1/2 cup plain Greek yogurt, 2 tablespoons grated Parmesan, 2 tablespoons olive oil, juice of 1 lemon, 1 teaspoon Dijon mustard, 1 peeled garlic clove, and the optional anchovy filet in a blender and pulse until smooth.
  • Toss the salad: place the chopped romaine and 2 ounces shaved Parmesan in a large bowl and toss with the dressing until evenly coated; set aside.
  • Prepare the salmon seasoning: in a small bowl, mix 2 teaspoons freshly ground black pepper, 3/4 teaspoon sea salt, and 2 teaspoons lemon zest.
  • Season the salmon: pat the salmon fillets dry and rub them evenly with the lemon-pepper seasoning.
  • Heat the skillet: place a heavy cast iron or stainless steel skillet over medium-high heat and heat for 3–4 minutes until very hot.
  • Add oil and cook the salmon: add 2 tablespoons olive oil to the hot skillet. When the oil shimmers, add 1–2 fillets at a time without crowding. Cook until the fish releases easily from the pan, about 3–5 minutes per side depending on thickness. Flip and cook until well-browned on both sides and the salmon flakes with a fork. Repeat with remaining fillets.
  • Assemble and serve: divide the dressed romaine among plates, top with lemon pepper salmon fillets, and serve immediately.

Equipment

  • Blender
  • Large Bowl
  • Vegetable peeler
  • Small Bowl
  • cast iron or stainless steel skillet
  • Spatula
  • Measuring Spoons

Notes

  • Use plain Greek yogurt for a creamy, lighter Caesar dressing.
  • Anchovy is optional but adds classic umami flavor.
  • Pat salmon dry before seasoning for better browning.
  • Do not overcrowd the skillet to ensure a good sear.