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Crispy Grilled Salmon Caesar Pasta Salad with Homemade Dressing

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A quick and easy pasta salad featuring crispy grilled salmon, al dente pasta, romaine lettuce, and a tangy homemade Caesar dressing. Perfect for busy weeknights or entertaining guests.

Ingredients

Scale
  • 2 skin-on salmon fillets (6 ounces each), preferably wild-caught
  • 8 ounces fusilli or penne pasta (gluten-free pasta can be used)
  • 2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved (optional)
  • 1 cup croutons or toasted bread cubes
  • For the Homemade Caesar Dressing:
  • 4 anchovy fillets (optional but recommended)
  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise (vegan mayo can be used)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • Salt and freshly cracked black pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of fusilli or penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside.
  2. In a bowl or blender, combine 4 anchovy fillets, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce, and 1/2 cup mayonnaise. Blend or whisk until smooth. Slowly drizzle in 1/3 cup extra virgin olive oil while whisking to emulsify. Stir in 1/3 cup grated Parmesan cheese and season with salt and freshly cracked black pepper to taste. Adjust acidity or salt if needed.
  3. Preheat your grill or grill pan over medium-high heat. Pat dry two 6-ounce salmon fillets with skin on and season lightly with salt and pepper. Oil the grill grates or pan to prevent sticking. Place salmon skin-side down and cook for about 4-5 minutes until the skin is crispy and releases easily. Flip and cook for another 2-3 minutes until the salmon is just cooked through (internal temperature around 125°F for medium). Remove and let rest briefly.
  4. Chop 2 cups romaine lettuce and halve 1 cup cherry tomatoes. In a large bowl, combine the cooled pasta, lettuce, tomatoes, and 1 cup croutons.
  5. Add about 3/4 cup of the homemade Caesar dressing to the bowl and toss everything gently until evenly coated. Taste and add more dressing if needed but be careful not to overdress.
  6. Flake the grilled salmon into large chunks and arrange on top of the pasta salad. Garnish with freshly cracked black pepper, a sprinkle of Parmesan, and chopped fresh parsley or basil if desired. Serve immediately for best texture.

Notes

Pat salmon skin dry before grilling for best crispiness. Add dressing gradually to avoid sogginess. Reheat salmon skin-side down briefly to refresh crispness if needed. Dressing can be made a day ahead for better flavor.

Nutrition

Keywords: grilled salmon, Caesar pasta salad, homemade dressing, quick dinner, easy recipe, healthy pasta salad, seafood salad

Find it online: https://magnetmeal.com/crispy-grilled-salmon-caesar-pasta-salad-recipe-easy-homemade-dressing/