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Grilled Salmon Caesar Bowl Recipe
Ash Tyrrell

Grilled Salmon Caesar Bowl Recipe

I first made this grilled salmon Caesar bowl on a lazy Sunday when I wanted something that felt fancy but didn't ask much of me. I fired up the grill, tossed on some romaine and lemon halves along with the salmon, and honestly, I was shocked at how much flavor that little bit of char added
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 6-ounce skin-on salmon fillets, thawed if frozen – the star of the bowl; skin-on keeps it juicy on the grill
  • 1/2 cup plus 1 1/2 teaspoons olive oil divided – used throughout for brushing and for the dressing
  • 3/4 teaspoon kosher salt divided – seasons the fish and vegetables evenly
  • 1 teaspoon freshly ground black pepper divided – pro tip: grind it fresh for the best kick
  • 2 medium lemons – grilling them mellows the tartness and adds a smoky note to the dressing
  • 4 ounces uncut sourdough bread – makes the best homemade croutons with a crisp chewy bite
  • 4 medium romaine lettuce hearts – grilling wilts them slightly and adds incredible smoky flavor
  • 1 ounce Parmesan cheese – pro tip: always grate it fresh pre-shredded cheese won't melt into the dressing the same way
  • 10 oil-packed anchovy fillets – gives the dressing that classic salty savory Caesar depth
  • 1 small clove garlic – adds sharp fresh flavor to the dressing base
  • 2 teaspoons Dijon mustard – helps emulsify the dressing so it turns creamy not oily

Method
 

  1. Get your grill going to medium-high, around 400°F, for direct heat. While it heats, pat your salmon fillets completely dry, then brush them with a little olive oil. Season with salt and pepper and set them aside while you prep everything else.
  2. Halve your lemons crosswise and brush the cut sides with oil. Slice the sourdough into thick pieces and brush with oil and a pinch of salt. Cut the romaine hearts in half lengthwise and brush generously with oil and salt too.
  3. Oil your grill grates well before adding anything on top. Place the lemons cut-side down, the bread slices flat, and the romaine cut-side down, and grill them together if there's room. This takes about 3 to 8 minutes depending on the item.
  4. Reduce your grill heat slightly, then place the salmon skin-side up and cover it. Let it cook for about 3 minutes, then carefully flip with a fish spatula and cook another 3 minutes. You're looking for an internal temperature around 125°F to 145°F.
  5. Juice your grilled lemons into the blender, then add the grated Parmesan, anchovies, garlic, mustard, and pepper. Blend until smooth, then slowly stream in the remaining olive oil while the motor runs until it turns thick and creamy.
  6. Chop your grilled romaine and pile it into bowls as the base. Break the salmon into large chunks, removing the skin, and place it right on top. Scatter the croutons over everything and finish with a generous drizzle of that smoky Caesar dressing.

Notes

  • I always oil my grill grates well, because salmon skin sticks fast and can tear if the grates aren't prepped.
  • I let my salmon sit at room temperature for about 10 minutes before grilling so it cooks more evenly.
  • I never overcrowd the grill; giving each ingredient space helps everything char properly instead of steaming.
  • I taste my dressing before serving and add an extra splash of lemon juice if it needs more brightness.
  • I toast a few extra croutons because they tend to disappear before the bowl is even assembled.