Grilled Salmon Caesar Salad

Grilled wild Salmon Salad

Grilled Wild Salmon Caesar Salad is a wonderfully fresh and healthy main course salad ~ make it right on the stove top in a grill pan and enjoy all year long!

*The post is sponsored by Morey’s®, thanks for supporting me and my brand partners…I promise to bring you only the best!

Juicy salmon on grilled romaine lettuce

I’m a huge believer in eating lots of fish. I love it, and it’s just a happy coincidence that it’s so darned healthy. There’s only one drawback —  when I buy fresh fish I like to eat it the same day. That means extra schlepping to the store. And really fresh fish can be hard to find. Even here in Los Angeles, there are only a few stores that I will buy from, if I lived anywhere other than along a coast I would probably have to go way out of my way to find really great fresh fish.

Grilled Wild Salmon Salad

In fact ‘fresh’ is a dicey term in the fish industry

Most of the ‘fresh’ fish in your supermarket has been previously frozen and then thawed. Truly fresh fish can only last a few days once it’s been caught, and that’s usually just not long enough to get it from the boats to the stores in pristine condition. Recently I’ve discovered frozen fish as a way to skip the middleman and enjoy some of my favorite dishes whenever the urge strikes.

The trick is to find a good quality source

I used  frozen seasoned wild salmon from Morey’s Seafood for my Grilled Wild Salmon Salad. It has great texture, and lots of flavor marinated right in. I trust Morey’s, they’ve been packing healthy smoked and frozen seafood for over 50 years, and they take their commitment to quality, safety, and the environment seriously. The ingredient list on my marinated wild salmon fillets is incredibly short, and completely pronounceable!

grilled romaine lettuce

Grilled romaine lettuce forms the base of this summery salad. I take one head and halve it lengthwise, leaving the root end intact so everything stays together. I pop it cut side down onto a screaming hot grill that’s been lightly brushed with oil — it only takes a minute or two to get nice grill marks and some smokey flavor. I don’t want it to wilt completely and lose all of its crunch, so I only grill it on one side. It looks so pretty on a salad platter.

Grilled Salad with Wild Salmon

Then I top it with halved cherry tomatoes (I always cut my tomatoes, no matter how small, to release the juices and the flavor,) grated Parmesan, some homemade croutons, and the crowning glory, the grilled wild salmon. I drizzle it all with my homemade 30-second Caesar Dressing. You don’t need a lot of ingredients to get a spectacular result as long as each ingredient pulls its weight.

Homemade 30-Second Caesar Dressing

I love a main course salad in the summer, and this is a fantastic addition to my collection. The grilled romaine has a perfectly tender, but not wilted, texture, and it’s an all around fun salad to make and eat. The pre-marinated Morey’s salmon makes it so easy!

Wild Salmon and Grilled Romaine Salad
Grilled wild Salmon Salad
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3.8 from 5 votes

Grilled Wild Salmon Salad

Grilled Wild Salmon Caesar Salad is a wonderfully fresh and healthy main course salad ~ make it right on the stove top in a grill pan and enjoy all year long!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings
Author Sue Moran

Ingredients

  • 10 oz package (2 fillets) Morey's Grill Seasoned Wild Salmon, thawed
  • 1 head romaine lettuce
  • 1 lemon cut in half
  • 8 8 cherry tomatoes halved
  • 1/4 cup shredded Parmesan cheese
  • handful of croutons
  • chopped parsley
  • fresh cracked black pepper
  • oil for brushing the grill pan
  • Homemade Caesar Dressing recipe HERE

Instructions

  • Slice the entire head of romaine lettuce in half lengthwise. Leave the root intact so the leaves stay together.
  • Heat a grill pan on medium high heat until quite hot. Brush it lightly with oil.
  • Grill the thawed salmon fillets for about 2 -3 minutes on each side until the fish is just barely cooked through. Set aside.
  • Set the romaine halves onto the hot grill, cut side down. Grill just long enough to get nice grill marks, about a minute or so. Set the lemon halves on the grill as well. Remove the lettuce to a serving platter, cut side UP, along with the lemon halves.
  • Scatter the tomatoes, Parmesan, croutons, and parsley over the lettuce. Sprinkle liberally with pepper. Top the lettuce with the salmon fillets.
  • Drizzle with the Caesar dressing and serve immediately.

Cook’s notes

To thaw the salmon fillets, leave the vacuum packed packets in the refrigerator over night.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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24 Comments

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  • Reply
    Robyn @ Simply Fresh Dinners
    August 11, 2015 at 4:27 pm

    5 stars
    Wow, Sue, no one does fish the way you do! I should have known when I clicked on this beautiful dish on FoodGawker that it would take me here 🙂
    Salmon is my favourite fish…probably my favourite food…and this is simply stunning! Thanks for a great recipe 🙂

    • Reply
      Sue
      August 11, 2015 at 4:31 pm

      Oh thanks so much Robyn, your comment made my day <3

  • Reply
    Erin @ Dinners, Dishes, and Desserts
    July 1, 2015 at 9:46 am

    What a great salad – the fish is perfectly grilled!

  • Reply
    Toni | BoulderLocavore
    June 30, 2015 at 5:11 am

    Candidly I’ve avoided most fish since living in Colorado for the freshness issue you mention. It seemed an intuitive choice when I was living on a coastline but being landlocked, not so much. Morey’s sound like they have you covered! This is a beautiful salad Sue and reminds me I need to get some greens on the grill too!

  • Reply
    Susan
    June 28, 2015 at 8:17 am

    We love salmon! I won’t buy anything but wild caught and Copper River salmon is in season now – delicious! Your salad sounds scrumptious, Sue. Grilled romaine is a perfect way to serve it.

  • Reply
    Judith
    June 27, 2015 at 9:35 am

    Mmmmmmmm. This looks fantastic. Admittedly, I have never tried grilling the lettuce…now’s the time. Such beauty in your salad. Sue (as always). I’m off to the site to see where I can buy it.

  • Reply
    victoria mcauliffe
    June 27, 2015 at 6:29 am

    5 stars
    Sue just saw your post, salmon is my favorite fish as you know I used it the other day to make your fish cakes we loved it!!! Like you I have found a good frozen salmon here in Michigan that grilles and taste good. I know with all the lakes around here with perch walleye and salmon up north you would think fish is plentiful, but sad to say not a good idea to eat the fish from some of the great lakes. However I do grow green and red romaine in my garden never grilled any been afraid however have grilled cabbage “steaks” they are excellent. That said and the way your romaine looked I shall give it a try! Once again thank you for the great ideas!!!!!

    • Reply
      Sue
      June 27, 2015 at 9:34 am

      Thanks Victoria- I bet your home grown romaine will be amazing on the grill.

  • Reply
    Sheena @ Tea and Biscuits
    June 26, 2015 at 5:09 pm

    We’re on vacation near Rocky Mountain National Park and have been grilling out every night, we had wild salmon last night! It’s funny you mention the whole fresh thing as I had a conversation with my husband last night when he brought it back from grocery store that we needed to eat it that night or it may not be good to eat a day later. I grew up in a fishing village on the West Coast of Scotland so I’m a little skeptical of ‘Fresh’ salmon in a Colorado (or Mississippi..) grocery store 🙂

    And the grilled lettuce, I really must try that! You’re so fortunate to have a reputable source for your salmon, it looks delicious.

  • Reply
    clare
    June 26, 2015 at 3:50 pm

    This looks so great and perfect for summer! I would have never thought frozen salmon could look that good!

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