After moving from Wisconsin to the Pacific Northwest, it didn’t take long for hot smoked salmon to steal my heart. Smoky, rich, and straight from the sea, it pairs perfectly with the bold, anchovy-based dressing in this Smoked Salmon Caesar Salad.
In the PNW, salmon is often brined with brown sugar, then slowly infused by fragrant alderwood smoke. The result is a chewy, almost candy-like texture that’s wildly irresistible—you’ll still be catching whiffs of sweet smoke on your fingers long after the plate is clean. And if you’re anything like me and believe anchovies deserve zero restraint, toss a few extra into the dressing and pretend you’re eating straight from the water.
This salad happily stands on its own as dinner for two. But shuck a few fresh oysters, add a bowl of clam chowder, and suddenly this smoked salmon Caesar salad is ready to feed a crowd.
Smoked Salmon Caesar Salad
Nutrition
Ingredients
dressing
- 1 egg yolk
- 2 teaspoon dijon mustard
- 2-3 anchovy filets, (minced)
- ½ cup grapeseed oil, (or any neutral oil)
- 2 tbsps olive oil, (optional)
- ¾ cup parmesan, (grated)
- 1 teaspoon lemon Juice
- 1-3 teaspoon white wine vinegar, (or distilled vinegar)
- 1 tablespoon freshly cracked pepper
- 1 teaspoon salt, (or to taste)
salad
- 1 large head romaine lettuce, (torn into bite size pieces)
- ½ lb hot smoked salmon (lox will work too if traditional hot smoked salmon isn’t available)
- Fresh or stale bread, (for croutons)
- 2 tbsps olive oil
- salt and fresh pepper (for serving)
- sliced parmesan (for serving)
Instructions
dressing
- Preheat broiler. Add egg yolk, dijon, and anchovies to a large bowl and whisk until well combined. Then, while continuously whisking, slowly drizzle the grapeseed oil into the egg mixture until a stiff but creamy mayo forms. This whole process should take about 3-4 minutes.
- Add the grated parmesan, lemon juice, vinegar, salt, and pepper and whisk until well combined. The dressing should be creamy and thick but still slide off the whisk when lifted, if it is too thick add a splash of water.
salad
- After you make your dressing, roughly chop the bread into bite size pieces, toss with some olive oil and salt, and place into the preheated broiler on a sheet pan. Once the bread starts to brown, about 1-2 minutes, flip the pieces over and roast for another 1-2 minutes. Remove and let cool.
- Add the chopped lettuce and croutons to the bowl of dressing and toss well. Plate the salad onto individual plates and then crumble the smoked salmon into any remaining dressing and toss and place on top of the salads. Serve with some more cracked pepper and thinly sliced Parmesan.
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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