Upgrade your salad repetoire with this Coho Salmon Kale Caesar. Trade some of the standard romaine lettce for nutrient-dense, hearty kale and top it with a golden, oven baked Coho salmon fillet. This isn't just a side salad but a complete, protein-packed meal with bonus Omega-3 oils from the fish.
Coho salmon is generally available fresh in the summertime but available frozen year round (as with many types of fish).
For other satisfying salads featuring fish, you might try a creamy rockfish salad, summary sockeye salmon and strawberry salad, or a heirloom tomato and tuna salad (using a good quality canned tuna).
Ingredients
Instead of making a mayo based Caesar salad dressing from scratch (by blending a raw egg yolk with oil), recipe starts with a store bought mayo.
- Salmon - I've used Coho salmon because it's wild and has soft texture, but you can use the salmon of your choice or really any fish of your choice. The skin can be on or off.
- Lettuces - I like a mix of crunchy Little Gem lettuce mixed with some dino kale. You can use the mix of your choice, or exclusively kale.
- Mayo - If you don't love store bought mayo, I didn't either until I tried Primal Foods avocado oil mayo. I actually think it tastes better than homemade mayo too, and you don't have to deal with a raw egg yolk (and leftover raw egg white).
- Spice - I really like using Everything Bagel seasoning but just salt and pepper works too.
See recipe card for quantities.
Why Coho Salmon is the Star Here
When it comes to salads, Coho Salmon (Silver Salmon) is often the superior choice over King or Atlantic salmon.
Leaner Profile: It offers a lighter mouthfeel, balancing out the richness of the creamy dressing.
Texture: Coho has a softer texture (more than Sockeye and King salmon). The tender flakes pair really well with soft lettuces.
Flavor: It has a milder flavor than Sockeye and less fatty flavor than King salmon, which pairs with the punchy garlic and anchovy notes of the Caesar n.
Cost: Coho salmon is a wild salmon, like King, but at almost half the price.
Instructions
This salad does require some cooking, but it doesn't take too long. The same pan can be used to bake the croutons and fish.
- Step 1: Preheat the oven to 350 while you prep the bread cubes, wash lettuce, and salad dressing.
- Step 2: Once the croutons are toasted, they need to be removed from the hot pan, or they will continue toasting.
- Step 3: The same pan and parchment paper for the croutons can be used to cook the salmon.
- Step 4: You can kind of tell when salmon is finished cooking because the ribbons of albumen protein turn white and contrast with the orange salmon flesh.
Hint: While some recipes will suggest massaging kale leaves with salt and oil first to tenderize them, it is not necessary in this recipe.
Variations
There are just about a million variations for a Salmon Caesar salad. Here are four to consider:
Grilled Coho Salmon Caesar Salad
- Grill salmon for light smokiness
Blackened Salmon Caesar
- Use Cajun or blackening seasoning
Kale Caesar with Crispy Salmon Skin
- Remove skin after cooking and crisp separately in a frying pan or air fryer. Season with salt.
Egg Free Caesar
Use a vegan mayo such as Vegannaise.
FAQs
Can I meal prep this? You can but keep the salad dressing separate in the refrigerator and croutons packed in an airtight container at room temperature so they stay crispy. The remaining ingredients should be kept in separate container in the fridge.
How do I get the fish skin crispy? The two rules for crispy skin are:
- Dry the fish: No water on the surface.
- Hot Pan: The oil should be shimmering before the fish goes in, and don't move it until it naturally releases from the pan.
This recipe omits the need for crispy skin by adding a crispy crust of everything bagel seasoning.
Is this Gluten-Free? Everything is gluten free except for the croutons. Substitute with gluten free bread, chickpeas, or toasted nut of your choice.
Recipe
Coho Salmon Caesar Salad with Kale
Ingredients
Croutons
- 1 ½ c cubed bread about 3 oz of bread
- 2 teaspoon olive oil
Salmon
- ½ lb coho salmon, cut into 2 portions, deboned, skin on or off or salmon of choice (sockeye, King, Atlantic)
- 1 teaspoon olive oil
- 1 Tb everything bagel seasoning optional
Quick Caesar Dressing
- 2 Tb mayo such as Primal Foods avocado oil mayonnnaise
- 1 Tb olive oil
- ¼ teaspoon garlic minced
- 1 teaspoon anchovy 1 small fillet or anchovy paste
- 1 teaspoon lemon juice
- ½ teaspoon nutritional yeast optional
- water, as needed, to thin out dressing
Salad
- 6 oz lettuce, such as Baby Gem, Romaine, Bibb, and Kale about 4 cups of chopped lettuce
- 2 Tb grated Vegan or regular parmesan cheese optional
Instructions
- Preheat oven to 350 degrees F.
- Spread the bread cubes on a baking sheet. Toss with the olive oil. (Season with salt and pepper if you'd like.)
- Toast bread cubes for 8-10 minutes until the edges are golden brown. Set aside and let cool. You can use the same baking sheet to cook the salmon, once it's cooled.
- Place the salmon filets on an oiled or parchment lined baking sheet. Rub with olive oil and top with everything bagel seasoning or salt and pepper to taste.
- Bake salmon at 350 degrees F for about 8-10 minutes until it's cooked through or reaches an internal temperature of at least 145 degrees F. Coho salmon is thin (about ½ think) and cooks within about 10 minutes. For thicker pieces of salmon, cook longer. Set aside, and let cool.
- While the croutons and salmon are cooking, you can prep the remainder of the salad.
- Whisk together the quick Caesar dressing. Thin out with a little water if needed, until it's pourable consistency.
- Chop the lettuce leaves into bite sized pieces. Strip off the thick stem of the kale leaves and discard. Wash and spin dry the chopped lettuce.
- Toss the lettuce with the Caesar dressing and Parmesan cheese, if using. Divide between two plates.
- Top salad with a piece of salmon. Sprinkle croutons on top. Serve immediately.
Nutrition
Fortune Cookie
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Martin Luther King, Jr.
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