I Make My 2-Ingredient Caesar Salmon On Busy Weeknights

There’s something about a Caesar salad that hits all my cravings; it’s zesty, savory, creamy, and, most importantly, cheesy. If Caesar salad is on the menu, there’s an 85% chance I’m going to order it.

I’ve lived away from my parents since I was 18, across the country, oceans, and continents. Every time I’d visit my parents, my dinner request was always a kale Caesar salad and cedar plank salmon. These are two favorite dishes that reminded me of home, and at this point, they don’t even need to ask what I want for dinner. It’s an unspoken rule in our family.

When making Caesar salad at home, I wondered… why can’t I Caesar my salmon? Sure, some might gawk at the inclusion of dairy with fish, but I rarely play by the rules. Rich, fatty salmon would make the zesty dressing sing, and give my salmon a garlicky flavor—what could go wrong?

Turns out I was right, and the combination of Caesar salad dressing and salmon make a delicious weeknight meal. Not one to make things more complicated, I tossed my remaining dressing with crunchy green lettuce and topped it with my version of croutons— crispy chickpeas—for a no-fuss dinner that everyone enjoyed (yes, even my toddler).

Note that this recipe works best with a creamy dressing, not the vinaigrette version, and not all dressings are created equal!

Choosing a Dressing

When it comes to store-bought dressings, there’s a clear hierarchy of flavor and formulations. Some are heavy, mayonnaise-based dressings, while others are light and vinaigrette-style. 

When choosing a Caesar dressing, I look for one made with real cheese (a feat in itself!) with a recognizable ingredient list. As someone who doesn’t like mayonnaise, I try to steer clear of mayo-heavy bottles. 

My favorite? Brianna’s Homestyle Asiago Caesar. It’s the perfect blend of umami flavor thanks to a dash of balsamic vinegar and Worcestershire sauce. Unlike its competitors, it’s not stark white, giving it a hue closer to homemade appearance.

How to Make My 2-Ingredient Caesar Salmon

To make four servings, you’ll need:

• 4 skinless salmon filets (about 6 ounces each)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup Caesar salad dressing, divided
• Optional: lemon wedges, to serve

Preheat the oven to 425°F. Line a baking tray with foil.

Place the salmon on the prepared baking tray and season with salt and pepper. Spread 1 to 2 tablespoons of Caesar dressing over each filet. Roast the salmon for 12 to 15 minutes, until the internal temperature is 130 to 145°F.

Use a pastry brush or spoon to top each filet with the remaining Caesar dressing before serving with lemon wedges.

Cool any leftovers and store in an airtight container in the fridge for up to 3 days.

Make It Fancy

• If serving to a crowd, top your salmon with lemon slices and fresh parsley surrounded by bright green lettuces to break up the monotone color of the fish. 
• For added color, I like to finish my salmon under the broiler to brown the dressing. This should only take a minute or two, but keep a watchful eye to prevent burning.
• This salmon would be delicious in a Caesar salad wrap. Serve leftovers in a tortilla with additional dressing, lettuce, and shredded vegetables.