Blackened Salmon Caesar Salad: Smoky, lightly spiced salmon roasted with Cajun seasoning, tossed with the most delicious Caesar dressing, and finished with homemade breadcrumbs. The salad features a tahini-based Caesar dressing mixed with toasted sesame seeds. It’s the perfect dinner from spring through summer—YUM!
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For years, I never made Caesar salad. As a kid, I had a really memorable experience with it.
I was out for lunch with my Nonnie during one of our usual Saturday lunch-and-shop dates. We always had so much fun—I really miss those days! She took me to a Champps restaurant at an outdoor mall called Crocker Park back home in Cleveland. I ordered the Caesar salad with chicken.
I devoured it and thought it was pretty tasty!
A few years ago, I finally made my own Caesar salad, and now I’m completely hooked. Today’s version uses my tahini Caesar dressing. Don’t get me wrong, I love a mayo-based dressing, but tahini just felt right for this salad. And wow, did it turn out amazing! In fact, my dad said it was one of his favorite dishes in a long time. (Though, full disclosure—I do add tons of parmesan, so there’s that too!)
The Details
Ingredients
Salmon:
- Salmon
- Cajun seasoning
- Olive oil or melted butter
Breadcrumbs & Salad:
- Ciabatta bread
- Garlic
- Salted butter
- Mixed salad greens or shredded romaine
- Fresh basil
- Parmesan cheese
- Toasted sesame seeds
- Avocados
Dressing:
- Extra virgin olive oil
- Toasted sesame oil
- Tahini
- Lemon juice
- Dijon mustard
- Worcestershire sauce
- Grated garlic
- Parmesan cheese
Special Tools
For this salad, a food processor (20% off now on Amazon!) is handy, but no worries if you don’t have one. You’ll just need a sheet pan and a few mixing bowls.
Blackened Salmon Caesar Salad | halfbakedharvest.com
Steps
Step 1: Cook the Salmon
I keep it simple—season the salmon with Cajun spice, add butter, and roast until crispy. That’s it! I wanted the process to be as easy as possible for a quick meal.
Step 2: The Breadcrumbs
I always start with the breadcrumbs. Let’s be honest—every salad gets better with crunchy breadcrumbs, especially a Caesar. That texture is a must.
I make mine with torn ciabatta, garlic, and flaky sea salt, then mix in butter. These breadcrumbs are super simple—just toss and crisp them in the oven. Homemade beats store-bought every time, and the little extra effort is totally worth it.
Step 3: The Dressing
While everything’s baking, mix the dressing. Sometimes I use a food processor, other times just a jar. Either way, blend until creamy.
Olive oil, toasted sesame oil, tahini, lemon juice, Dijon, Worcestershire, garlic salt, pepper, and parmesan. The tahini is just as creamy as mayo but with extra depth. It’s seriously addictive with the parmesan mixed in—and a great alternative for anyone avoiding mayo!
Step 4: Toss the Salad
Next up, the greens. My go-to combo is shredded romaine and arugula. Then, I throw in a huge handful of whatever fresh herbs I have—basil, dill, cilantro, or parsley. This time, I used basil!
When you’re ready to serve, toss the greens with the dressing, then top with breadcrumbs, avocado, and salmon.
A stunning, delicious salad that’s seriously low-effort!
And if you’re hosting friends, you could also try this Lemon Parmesan Sesame Salad. It’s always a hit and doubles as the prettiest centerpiece for any spring or summer table!
