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 blended with toasted sesame seeds. It’s the perfect dinner from spring through summer—YUM!
or years, I never made Caesar salad. As a kid, I had a pretty 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 obsessed. Today’s version uses my tahini Caesar dressing. I usually love a mayo-based dressing, but tahini just felt right here—and it turned out so good. In fact, my dad said it was one of his favorite dishes in a long time. (I do add tons of parmesan, so that helps 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 helpful, but no worries if you don’t have one. You’ll just need a sheet pan and a few mixing bowls.
Steps
Step 1: Cook the Salmon
I keep it simple—season the salmon with Cajun seasoning, add butter, and roast until crispy. That’s it! I wanted this to be as quick and easy as possible.
Step 2: The Breadcrumbs
I like to start with the breadcrumbs. Every salad gets better with a crunchy topping, especially a Caesar—you need that texture.
I make mine with torn ciabatta, garlic, and flaky sea salt, then mix in butter. These breadcrumbs are super easy—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 bakes, mix the dressing. Sometimes I use a food processor, other times just a jar—either way, blend until creamy.
Combine olive oil, toasted sesame oil, tahini, lemon juice, Dijon, Worcestershire, garlic salt, pepper, and parmesan. The tahini is just as creamy as mayo but adds extra flavor. It’s seriously addictive with all that parmesan mixed in. A great option if you’re not into mayo!
Step 4: Toss the Salad
Next, the greens. My go-to mix 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 add the 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!
