Blackened Salmon Caesar Salad

This blackened salmon Caesar salad is so delicious! It had pan roasted salmon that is coated in a delicious blackened seasoning, a bed of mixed greens, crispy capers, tomatoes, shaved parmesan cheese and tortilla strips. The dressing is a homemade southwest style Caesar dressing and it will knock your socks off and make you want to lick the bowl clean, it’s that yummy.

This recipes is similar to the blackened salmon Caesar salad from Canyon Café. I asked my Instagram followers to tell me their favorite salads and this was one of them! Since I don’t live by canyon café, I looked up the salad on their menu and created my version of the salad. I have never tried their salad in person so I can’t call this a “copycat” but It think it’s pretty close and it is completely delicious!

I love cooking fish and blackened seasoned fish is one of my favorites! So much flavor that just makes the fish taste so amazing! The blackening happens from the spices used, when they cook they turn black. So the fish stays super tender and delicious while the outside gets a lovely charred look.

The southwest style Caesar dressing is so easy to make in a blender. You just add everything in and blend it up and you get a creamy, flavor packed dressing.

This recipe will make one large dinner salad or you can share it with two people if you have something else on the side.

Here is what you need to make this blackened salmon Caesar salad: (printable recipe card is below)

Serves 1 as a main entrée

• 6 ounce salmon filet – roughly 6 ounces, bigger or small will work too
• 1 tablespoon oil

Blackened Seasoning:

• 1/2 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• pinch of black pepper

For The Crispy Capers:

• 1 tablespoon capers – no liquid
• 1 teaspoon corn starch
• 2 tablespoon oil to cook in

For The Salad:

• 2 generous handfuls spring mix or mixed greens
• 1/2 tomato – diced
• 2 tablespoons shaved parmesan cheese
• 3 tablespoon salad topper tortilla strips – I love the southwest seasoned ones but any will do

For the southwest Caesar salad dressing:

• 2 cloves garlic
• 1 teaspoon Dijon mustard
• 1/4 teaspoon chili powder
• 1/8 teaspoon black pepper
• 1/4 teaspoon cumin
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons oil – any flavor neutral oil like grapeseed or avocado
• 1 tablespoon vinegar
• 1 tablespoon parmesan cheese
• pinch of salt

Instructions

1. Add all of the blackened seasoning together in a small bowl and mix well.
2. Sprinkle the salmon with the seasoning on the top and bottom.
3. In a skillet, add oil and cook skin down for the first then flip over and cook until salmon is at your desired doneness, the seasoning will turn black.
4. To make the crispy capers, toss capers in cornstarch so they are coated and then in a pan, add oil and fry the capers until crispy. Once done, set on a plate and set aside.
5. Add mixed greens, tomatoes , parmesan cheese, tortilla strips, crispy capers and blackened salmon on top.
6. Add all ingredients into a blender, blend until smooth and then add on top of the salad.
7. Enjoy!

Here are a few other salads you may also enjoy:

Chicken Raspberry Nut Salad
Chicken Bacon Avocado Salad
Nuts About Berries Salad
Mediterranean Salad
Wild Rice and Kale Salad
20 Spectacular Summer Salads

Print

Blackened Salmon Caesar Salad

Blackened salmon, mixed greens, crispy capers, tomatoes, shaved parmesan cheese, tortilla strips and a southwest Caesar dressing make up this delicious salad.

Course Dinner, fish, Main Course, Salad

Cuisine Dinner, Fish, main course, Salad, southwest

Keyword Dinner, fish, main course, Salad, Salad Dressing, salmon

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 1 serving

Ingredients

For the Salmon

• 6 ounce salmon filet Bigger or smaller pieces work as well
• 1 tablespoon oil For cooking the fish

For the Blackened Seasoning

• 1/2 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• pinch of black pepper

For the Salad

• 2 generous handfuls spring mix or mixed greens
• 1/2 tomato – diced
• 2 tablespoons shaved parmesan cheese
• 3 tablespoon salad topper tortilla strips I love the southwest seasoned ones but any will do

For the Crispy Capers

• 1 tablespoon capers – no liquid
• 1 teaspoon corn starch
• 2 tablespoon oil to cook in

For the Southwest Caesar Salad Dressing

• 2 cloves garlic
• 1 teaspoon Dijon mustard
• 1/4 teaspoon chili powder
• 1/8 teaspoon black pepper
• 1/4 teaspoon cumin
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons oil any flavor neutral oil like grapeseed or avocado
• 1 tablespoon vinegar
• 1 tablespoon parmesan cheese grated
• pinch of salt

Instructions

• Add all of the blackened seasoning together in a small bowl and mix well.
• Sprinkle the salmon with the seasoning on the top and bottom.
• In a skillet, add oil and cook skin down at first then flip over and cook until salmon is at your desired doneness, the seasoning will turn black.
• To make the crispy capers, toss capers in cornstarch so they are coated and then in a pan, add oil and fry the capers until crispy. Once done, set on a plate and set aside.
• Add mixed greens, tomatoes , parmesan cheese, tortilla strips, crispy capers and blackened salmon on top.
• Add all ingredients into a blender, blend until smooth and then add on top of the salad.
• Enjoy!