Grilled Salmon Caesar Salad

Have this fun twist on a caesar salad for a healthy and delicious summertime meal!

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Prep: 15 minutes plus standing Grill: 10 minutes Serves: 4


  • 4 salmon fillets (about 1½ pounds)
  • ½ teaspoon kosher salt
  • ⅓ (20-ounce) loaf sourdough bread, thickly sliced (about 3 slices)
  • ¼ cup plus 2 tablespoons lite Caesar dressing & marinade
  • Nonstick cooking spray
  • 2 lemons, quartered
  • 2 small heads romaine lettuce, chopped
  • ½ cup shaved Parmesan cheese plus additional for serving
  • 1 teaspoon fresh ground black pepper


  1. Prepare outdoor grill for direct grilling over medium heat. Sprinkle salmon with salt; let stand 10 minutes. Brush both sides of bread slices with 2 tablespoons dressing.
  2. Pat salmon dry with paper towel; spray with cooking spray. Place salmon, bread and lemons on hot grill rack; cover. Cook lemons 6 minutes and bread 8 minutes or until lightly charred, turning once; cook salmon 10 minutes or until internal temperature reaches 145°, turning once. Transfer salmon to cutting board; loosely tent with aluminum foil.
  3. Cut bread into cubes. In large bowl, toss lettuce, cheese, croutons and remaining ¼ cup dressing. Makes about 10 cups.
  4. Serve salad topped with salmon, sprinkled with pepper, and garnished with lemons and additional cheese, if desired.


Approximate nutritional values per serving (2½ cups salad, 1 salmon fillet): 549 Calories, 22g Fat (5g Saturated), 124mg Cholesterol, 1167mg Sodium, 36g Carbohydrates, 7g Fiber, 6g Sugars, 51g Protein