Salmon Caesar Salad
⏲ ~28 min total · prep 18 · cook 10 · 4 servings
Lunch⏱ 45 min total🔥 4.0g net carbs
By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor
Published Sep 15, 2026 · Updated Sep 15, 2026
Ingredients
- 4 skin-on salmon fillets, 5 oz each, pin bones removed
- 1 tbsp avocado oil
- 1 large head romaine lettuce, chopped (about 8 cups)
- 1/2 cup mayonnaise
- 2 anchovy fillets, minced to a paste
- 1 large egg yolk
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small clove garlic, grated
- 1 oz Parmesan cheese, finely grated (about 1/2 cup), divided
- 2 oz pork rinds, crushed to coarse crumbs (about 1 cup)
- Kosher salt and coarse black pepper
Instructions
- Heat the oven to 375°F. Toss the crushed pork rinds with 2 tablespoons of the grated Parmesan on a small rimmed baking sheet and bake 6-8 minutes, until fragrant and a shade darker; cool on the pan (they crisp as they sit).
- Whisk the egg yolk, mayonnaise, lemon juice, Dijon, anchovy paste, garlic, and half the remaining Parmesan in a bowl until smooth and thick; season with salt and pepper and thin with 1-2 teaspoons water so it ribbons off the whisk.
- Blot the salmon completely dry and season the flesh side with salt and pepper. Heat the avocado oil in a 10-inch cast-iron skillet over medium-high until it shimmers.
- Lay the salmon in skin-side down and press each fillet with a spatula for 10 seconds so the skin stays flat. Cook undisturbed 4 minutes, until the skin releases cleanly and is crackly; flip and cook 2-3 minutes more, to 125-130°F at the center. Rest on a plate 5 minutes.
- Toss the romaine with most of the dressing in a large bowl until every leaf is coated but not drowning.
- Pile the romaine on plates, break the salmon into large chunks over top, scatter the pork-rind croutons and remaining Parmesan, and finish with a heavy grind of black pepper and the last of the dressing.
Why this recipe works
- Pork rind croutons Crushed pork rinds baked with 2 tablespoons of the Parmesan turn into croutons with real crunch and none of the bread carbs. They crisp further as they cool on the pan.
- A yolk-built dressing The egg yolk, mayonnaise, anchovy paste, and Dijon whisk into a dressing thick enough to ribbon off the whisk. Thinned with a teaspoon or two of water, it coats every leaf.
- Pressed skin salmon Ten seconds of spatula pressure keeps the fillets flat so the skin renders crackly over 4 undisturbed minutes. Flat skin contacts the pan; curled skin steams.
Tips for making this recipe well
Bake the crumbs first
Six to 8 minutes at 375°F toasts the pork rind crumbs with their Parmesan, and they cool to full crunch on the sheet. Make them first; they hold while everything else comes together.
Ribbon before you dress
The dressing should fall off the whisk in a ribbon. If it clumps, whisk in water a teaspoon at a time until it loosens.
Coat, do not drown
Toss the romaine with most of the dressing until every leaf is glossy. Reserved dressing goes on at the table for anyone who wants more.
Skin-side confidence
Press each fillet with a spatula for 10 seconds as it lands, then leave it for the full 4 minutes. Lifting early tears the skin and loses the crackle.
Pull at 125 to 130°F
The centers should still look faintly translucent when the fillets come off the heat. Five minutes of rest on a plate finishes them tender.
Serving suggestions
Caesar salads go wrong at the crouton, and bread is why. Here the crunch comes from baked pork rind crumbs, the dressing anchors to real anchovy, and the plate lands at 4.0 net carbs. Break the salmon into large chunks over dressed romaine, scatter the croutons and remaining Parmesan, and finish with a heavy grind of black pepper. Serve the reserved dressing in a small bowl alongside.
Storage and meal prep
Assembled, this is a today salad; dressed romaine wilts within hours. The parts keep well apart for 3 to 4 days: cooked salmon in one container, croutons in a jar at room temperature, dressing covered in the fridge. The dressing firms up when chilled since the mayonnaise and yolk set; whisk in a teaspoon of water to loosen it. Freezing does not suit any component here, so skip the 2-to-3-month freezer plan and treat the croutons as your make-ahead asset.
Variations worth trying
- Chicken instead Sliced roasted chicken breast stands in for the salmon; keep the seasoning heavy since the dressing carries salt.
- Kale caesar Massaged kale replaces half the romaine and holds dressing for hours longer, which suits packed lunches.
- Extra anchovy Three fillets instead of two push the dressing toward the assertive end; the lemon keeps it balanced.
- Shrimp swap Seared shrimp stand in for the fillets and cook in a fraction of the time on the same skillet.
Frequently asked questions
Is the raw egg yolk in the dressing safe?
The recipe uses one fresh yolk as the emulsifier, which is traditional for Caesar. If that concerns you, a pasteurized yolk or an extra tablespoon of mayonnaise holds the dressing together the same way.
Can I make the dressing ahead?
Yes, up to 3 to 4 days covered in the fridge. It thickens when cold, so whisk in water a teaspoon at a time until it ribbons again.
What if I only have skinless salmon?
You lose the crackly skin, not the dish. Reduce the first side to 3 minutes since there is no skin to render, and handle the fillets gently at the flip.
How do I keep pork rind croutons crunchy?
Cool them completely on the baking sheet and store them in a sealed jar once fully at room temperature. Moisture is the enemy; add them to the salad at the last second.
Can I grill the salmon instead?
Yes, skin-side down over medium-high heat with the same press-and-wait approach. Pull it at 125 to 130°F and rest it 5 minutes, same as the skillet version.
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