Grilled Southwest Salmon Caesar Salad
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Posted: 08/01/22
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Mix up your salad with one that’s bursting with flavor. This easy Salmon Caesar Salad has flaky grilled salmon, romaine lettuce, black beans, cherry tomatoes, croutons, pepitas and a homemade southwest dressing.
If you want to amp up your grilled salmon, I’m showing you how to make seasoned grilled salmon that’s loaded with southwest flavors. Pair that with grilled corn and a fresh salad you get a light, healthy meal on the grill.
Why You Will Love This easy salmon Salad recipe
- This isn’t a puny side salad – no, it’s definitely a main dish salad loaded with delicious flavors, bright colors, and a variety of textures. It will fill you up!
- I love the combination of the rich salmon with the taco seasoning and creamy Caesar dressing. There’s nothing boring about this Southwest Caesar salad!
- If you’ve never grilled salmon before, you’re going to love it. It’s so easy and I’m sharing all the tips so yours turns out perfectly cooked every time.
- This salad is definitely crave-worthy! It’s light but satisfying and a great weeknight meal for the family.
Ingredients for Salmon Caesar Salad
This recipe has three parts: the homemade Southwest Caesar dressing, the salad components, and the grilled corn and salmon.
- Mayonnaise – This is the base of the Caesar dressing. It adds richness and makes it really creamy.
- Chipotle peppers in adobo – I like to mince the peppers so there aren’t big chunks in the dressing. You’ll love the kick of heat they add!
- Garlic cloves – You’ll want to mince the garlic so it blends into the dressing.
- Lemon juice – Fresh-squeezed juice is best!
- Parmesan cheese – Grated cheese works best (not shredded) so it sort of dissolves into the dressing giving it tons of flavor.
- Milk – Use 2%, whole milk, or for an even richer dressing, try cream.
- Salt and ground black pepper
- Romaine lettuce – Give it a good chop!
- Canned black beans – Or, you can use pinto beans.
- Cherry tomatoes – I like to halve them or you can dice a larger tomato instead.
- Croutons – Use plain ones or try ones flavored with Southwest seasonings.
- Pepitas – These are pumpkin seeds or you can substitute sunflower seeds. Both will add a nice crunch to your salad!
- Olive oil – This is used for grilling the salmon and corn.
- Corn on the cob – During the summer, we use fresh corn and husk it first. You can use frozen corn on the cob, too! Or, if you’re short on time, use canned corn.
- Taco seasoning – Pick up a packet at the store or make your own!
- Fresh salmon – slice the piece of fish into fillets.
Can you grill frozen salmon?
Yes, you can grill frozen salmon. You can thaw it first and pat it dry before grilling or grill it frozen. If you grill it frozen, you may need to add a few minutes of cooking time.
How to Make Southwest Salmon Caesar Salad
Mix the Dressing: Whisk the dressing ingredients in a small bowl. Chill the dressing while you make the rest of the salad.
Assemble the Salad: Combine the lettuce, beans, pepitas, tomatoes, and croutons in a large bowl. Place the bowl in the fridge until you’re ready to serve the salad.
Grill the Salmon and Corn: Oil and season the corn with taco seasoning. Grill it until lightly charred and juicy. Take the corn off the grill and let it cool. Place the salmon on an oiled piece of foil and season it with taco seasoning. Place the salmon on the grill (with the foil) and cook it until it’s cooked through.
Serve! Slice the kernels off the corn and sprinkle them over the salad. Add the grilled salmon fillets and drizzle the dressing over the top. Devour!
Tips for the Best Grilled Salmon
- Grill the salmon skin-side down on the foil.
- There’s no need to turn the salmon while it cooks. If you do, the seasoning will just burn and add a bitter taste.
- The cook time will vary depending on how thick your fillets are, so it’s always good to go by sight and use a thermometer. Salmon is done when you can flake it easily with a fork and the internal temperature is 145°F.
Don’t have a grill? You can roast the salmon on a sheet pan in the oven at 400°F for 10 minutes.
How to make Salmon Caesar Salad Ahead
This grilled salmon recipe is great for entertaining because you can make parts or all of it ahead to make things easy.
- Caesar dressing: You can make the dressing a day in advance and keep it in the refrigerator. It will taste even better because the flavors will fully develop.
- Salad: You can toss the salad part (without the salmon, corn, and dressing) a few hours ahead and keep it in the fridge.
- Corn: I like this salad with fresh-grilled corn that’s still a little warm, but you can grill it a day ahead. Just remove the kernels and store them in an airtight container in the refrigerator.
- Salmon: It’s the same with the salmon – it’s delicious served warm with the salad, but you can grill it the day before and keep it chilled until you’re ready to serve it. Cooked salmon will keep well for up to four days.
If you want to make everything ahead, it’s a good idea to keep things in separate containers so the veggies stay crisp and fresh.
Can you use a different kind of protein?
Yes, you can easily switch up the protein in this salmon salad recipe. Maybe you don’t like fish or you don’t have any on hand – no problem!
You can use grilled chicken breasts, Southwest pork tenderloin, grilled steak, or even grilled shrimp!
This salmon Caesar salad isn’t just amazingly delicious, but it’s so pretty, too! The perfect centerpiece for your summer table – you’ll love every last bite. If you like this dish, then check out Blackstone blackened fish too!
More salad recipes for the grill!
- If you love Caesar salad, you have to try my classic Grilled Caesar Salad. It’s so easy but it looks like it’s from a fancy restaurant.
- Grilled Corn Salad is the perfect side for all your favorite summer main dishes. It’s bursting with fresh flavors.
- How does a big Grilled Chicken Salad sound? It’s loaded with lettuce, avocado, eggs, corn, and more!
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Grilled Southwest Salmon Caesar Salad
Tender, flaky grilled salmon on a Southwest Caesar Salad with homemade dressing.
Ingredients
For the Dressing:
- ½ cup mayonnaise
- 2 chipotle peppers in adobo minced
- 1 garlic clove minced
- Juice of half a lemon
- ¼ cup grated Parmesan cheese
- 1 tablespoon milk or cream
- Salt and pepper to taste
For the Salad:
- 2 heads Romaine lettuce chopped
- 1 cup canned black beans drained, and rinsed
- 1 cup cherry tomatoes halved
- 1 cup croutons
- ½ cup pepitas pumpkin seeds, sunflower seeds can be substituted
For the grill:
- 1 tablespoon olive oil
- 2 ears corn husked
- 2 teaspoons taco seasoning divided
- 1 to 1 ½ pound fresh salmon cut into fillets
Instructions
For the dressing:
- Combine all dressing ingredients in a jar or small bowl. Stir to mix well. Refrigerate until ready to use. This can be done ahead and will keep in the refrigerator for up to a week.
For the Salad:
- In a bowl, place lettuce, black beans, tomatoes, croutons and pepitas. Place in the refrigerator until the salmon and corn are ready.
For the grill:
- Preheat grill to medium heat.
- Lightly oil corn (I use my hands, but you could use a brush) and sprinkle with about ½ teaspoon taco seasoning. Place directly on grill grates and cook for 10 minutes, turning occasionally. Remove to cool. When cool enough to handle, cut corn off the cob.
- Meanwhile, brush a piece of tin foil with oil and place salmon fillets (skin side down) on top. Season generously with the rest of the seasoning mix. Place the foil with the salmon, on the grill and cook for 8-10 minutes until salmon is cooked through (do not turn). Allow to rest for 5 minutes.
- Place salmon and corn on the salad mixture and drizzle with dressing. Serve.
Tips
Yes, you can easily switch up the protein in this salmon salad recipe. Maybe you don’t like fish or you don’t have any on hand – no problem!
You can use grilled chicken breasts, Southwest pork tenderloin, grilled steak, or even grilled shrimp!
- Grill the salmon skin-side down on the foil.
- There’s no need to turn the salmon while it cooks. If you do, the seasoning will just burn and add a bitter taste.
- The cook time will vary depending on how thick your fillets are, so it’s always good to go by sight and use a thermometer. Salmon is done when you can flake it easily with a fork and the internal temperature is 145°F.
- Caesar dressing: You can make the dressing a day in advance and keep it in the refrigerator. It will taste even better because the flavors will fully develop.
- Salad: You can toss the salad part (without the salmon, corn, and dressing) a few hours ahead and keep it in the fridge.
- Corn: I like this salad with fresh-grilled corn that’s still a little warm, but you can grill it a day ahead. Just remove the kernels and store them in an airtight container in the refrigerator.
- Salmon: It’s the same with the salmon – it’s delicious served warm with the salad, but you can grill it the day before and keep it chilled until you’re ready to serve it. Cooked salmon will keep well for up to four days.
Nutrition Information
Calories: 660kcal (33%), Carbohydrates: 26g (9%), Protein: 44g (88%), Fat: 42g (65%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 19g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 111mg (37%), Sodium: 693mg (30%), Potassium: 1303mg (37%), Fiber: 6g (25%), Sugar: 5g (6%), Vitamin A: 2015IU (40%), Vitamin C: 14mg (17%), Calcium: 118mg (12%), Iron: 4mg (22%)
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