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Blackened Salmon Caesar Salad: Smoky, slightly spicy salmon, roasted with Cajun seasoning, tossed with the yummiest Caesar dressing, and topped with homemade breadcrumbs. The salad has a tahini-based Caesar dressing with toasted sesame seeds mixed in. It’s a great dinner from spring through summer YUM!
For the longest time, I never made a Caesar salad. As a kid, I had a memorable experience with Caesar salad.
I was out to lunch with my Nonnie on one of our usual Saturday lunch-shop dates. We always had a blast, I greatly miss those days! She took me to a Champps restaurant at an outdoor mall called Cocker Park back home in Cleveland. I ordered the Caesar salad with chicken.
I shoveled it down, thought it was pretty delicious!
A few years ago, I made my own Caesar salad, and now I love it so much. Today’s salad is made with my tahini Caesar dressing. I love a mayo-based dressing, but I wanted the tahini with this salad. It turned out so delicious. In fact, my dad said this was one of his favorite dishes in a while. I do add lots and lots of parmesan, so there’s that, too!
The Details
Ingredients
salmon
- salmon
- cajun seasoning
- olive oil or melted butter
breadcrumbs and 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, it’s helpful if you have a food processor (20% off now on Amazon), but it’s also totally fine if you don’t! You will need a sheet pan and a couple of mixing bowls.
Steps
Step 1: cook the salmon
I season the salmon simply with Cajun seasoning, then add butter, and roast until crispy. That’s it! I wanted to keep the process and steps as simple as possible to make this quick!
Step 2: the breadcrumbs
I like to start with the breadcrumbs. Every salad is made better with crunchy breadcrumbs, especially a Caesar. You need that crunch.
I love making mine with torn ciabatta, garlic, and flaky sea salt, then adding butter. These breadcrumbs are so easy to make—simply toss and crisp in the oven. Homemade vs. store-bought are definitely worth a little extra effort.
Step 3: the dressing
While everything is baking, mix the dressing. Sometimes, I use a food processor, and sometimes, just a jar. Either way, mix everything 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 some added flavor. It’s so addicting with the parmesan mixed in. It’s a great option for anyone who prefers not to use mayo!
Step 4: toss the salad
Next, the salad greens. My personal favorite mix is shredded romaine and arugula. Then, I always do the biggest handful of whatever fresh herbs I have on hand: basil, dill, cilantro, and/or parsley. I used basil for this salad!
When you’re ready to serve the salad, toss it with the dressing, then add the breadcrumbs, avocado, and salmon.
A gorgeous and delicious salad that requires little effort!
And if you’re hosting friends for dinner, you could also try this Lemon Parmesan Sesame Salad. It never disappoints and doubles as the prettiest centerpiece for any spring/summer table!
Looking for other salad recipes? Here are a few ideas:
Tomato, Peach, and Burrata Salad
Corn, Tomato, and Avocado Pasta Salad
Pesto Chicken Caesar Salad with Tomatoes and Burrata
Honey Mustard Pretzel Chicken and Avocado Bacon Salad
Pesto Chicken, Corn, and Avocado Bacon Pasta Salad
Lastly, if you make this Blackened Salmon Caesar Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blackened Salmon Caesar Salad
Servings: 4
Calories Per Serving: 492 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
salmon
- 1 1/2 pounds salmon, cut into 1 inch strips or chunks
- 3-4 tablespoons cajun seasoning
- olive oil or melted butter
Breadcrumbs and Salad
- 2 cups torn ciabatta bread
- 1 clove garlic, grated
- 4 tablespoons salted butter
- 6 cups mixed salad greens or shredded romaine
- 1 cup mixed fresh herbs: basil, dill, thyme
- 1 cup grated parmesan cheese
- 3 tablespoons toasted sesame seeds
- 1 – 2 avocados, cubed or sliced
dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons toasted sesame oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1-2 cloves garlic grated
- 1/2 cup grated parmesan cheese
Instructions
- 1. Preheat the oven to 450° F. Rub a sheet pan with oil.2. On the sheet pan, add the salmon strips/chunks and Cajun seasoning. Gently toss the salmon to coat. Add oil or butter. Bake for 10-15 minutes until the salmon is crispy on top.3. During the same time, make the breadcrumbs. Toss together the ciabatta, garlic, and a pinch of salt with butter slices. Bake for 10-12 minutes, until toasted. If desired, pulse into fine crumbs in the food processor. 4. To make the dressing. Combine all ingredients in a bowl and whisk until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.5. In a large salad bowl, mix the greens, parmesan, and sesame seeds. Pour over the dressing, add the breadcrumbs, avocado and salmon. Serve and enjoy!
This post was originally published on March 26, 2025
Absolutely delicious, I will definitely make it again. Thank you so much for the inspiration.
Hey Alicia,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it!
My salmon was totally dried out after only 8 minutes, and the dressing was way too oily. I was not able to eat it. Please consider adjusting the timing on this recipe.
Hi Dana,
Thanks for sharing your feedback and trying this recipe. Sorry to hear about your salmon, if your salmon was on the thinner side then it would probably cook much faster.
The very different flavors did not go together well in my opinion at all. Will not
Make again.
Hi Barbara,
Sorry to hear you did not enjoy this recipe, thanks for giving it a try!
I usually really enjoy Half Baked Harvest recipes, but everything about this recipe turned out lackluster. Would skip this one.
Hi Jac,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed!
Could you add anchovy paste to the dressing?
Hi Michele,
Totally, sounds like a great idea! I hope you love this recipe! Happy Friday! xx
This was delicious even though I had a little mishap with my season lol! I will be adding it to my rotation. Thanks for the inspiration!
Hi Toya,
Wonderful! So glad to hear this recipe was a hit, thanks a bunch for making it! Happy Weekend!!
This recipe is a favorite new go-to! The cajun spices on the salmon make it taste just like the salmon at Hillstone/Houstons. It is soooo good!
Thanks so much, Dmitri! So glad to hear you enjoyed this salad, I appreciate you giving it a try! xx
I made this last night and it was so delicious that I’m making it again tonight! I’m obsessed with Caesar salads and eat them regularly. But I was looking for a fresh version of it! This hit the nail on the head! The dressing is nutty, cheesy and citrusy — a great option for those who dislike anchovies. I loved the buttery, crunchy breadcrumbs which I found more enjoyable than regular croutons. The creamy addition of avocado made it feel rich and decedent, while still being a healthy dinner. The blackening seasoning on top of the salmon added the perfect amount of spice and I loved the ease of cooking it on a sheet pan! The fresh herbs really added an extra layer of aroma and flavor to the dish! 10 out 10, I’ll be making this all spring and summer long! Thanks HBH! <3
Hey Chrissy,
Happy Friday!! Thanks so much for making this recipe and your comment, love to hear it was a hit! xxT
You’re so welcome! I’m a long time follower of yours on Instagram and have made many of your recipes! But I’m a first time commenter on your website! I also just signed up for your mailing list! Your recipes never disappoint! Thanks for sharing your talent and creativity with us! <3
Making this tonight. I don’t have Cajun seasoning on hand. Do you have a recipe to make your own?
Thank you!
Hey Karen,
Sure do! You can find that recipe here:
https://fett-weg.today/essentials/#seasonings%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Hi Tieghan! I saw on your IG story that you used Red Boat fish sauce – can we sub that for the worchestshire sauce? Thank you, excited to try this!!
Hey Elizabeth,
Totally, that will also work nicely for you:) I hope you love this recipe, please let me know how it turns out for you! xx
Is the 1 cup of chopped fresh herbs a typo? One cup of chopped herbs is ALOT.
Hi Joanie,
It’s not a typo, I like a lot of fresh herbs in my salads, but you can of course use less! I hope you love this recipe! xT
How much melted butter do we use for the salmon? You don’t have an amount listed above so I wanted to check!
Hey Sarah,
Just enough to prevent the salmon from sticking to the sheet pan:) I hope you love this recipe, please let me know if you give it a try! xxT
I’m a fairly beginner cook, would you be able to tell me an amount please? I am not the best at guessing. 🙁
About 2-3 tablespoons:)
Thank you! 🙂
Cajun, Caesar & basil were too many competing flavors in my opinion. Did not care for it.
Hi Brad,
Thanks for trying this recipe and sharing your feedback, so very sorry to hear it was not enjoyed! xx
What do you mean by “add oil or butter”? In the sheet pan? Rubbed onto the salmon? Help clarify please. Thanks!
Hi Martin,
I just rub it onto the sheet pan to prevent any sticking. I hope this helps! Let me know if you give this recipe a try! xx
Would love to make this! I am obsessed with all things caesar salad!
How long will the dressing keep in the fridge?
Kim
Thanks so much, Kim!! It’s good in the fridge for 2 weeks. I hope you love this salad! xT