Baked Caesar Salmon

Bring bright, bold, savory flavors to the weeknight table with this easy, tender Baked Caesar Salmon. Combining the classic flavors of a parmesan kissed Caesar dressing with the crispy bite of a toasted panko topping, this salmon truly hits all the marks on both flavor and texture.

There is a reason Caesar salad and Caesar dressing is an absolute classic. It’s that perfect combination of pure savory goodness with the brightness of lemon, bold peppery bite, nutty Parmigiano-Reggiano, and umami of Worcestershire sauce. Whether it’s Caesar Chicken Meatballs or this golden crusted salmon, it hits every single time.

The salmon is completely the star of this quick cooking dish, with ingredients you probably already have bringing just the right accent of savory goodness. In the amount of time it takes for your oven or grill to preheat, you will already have this ready to go. It’s a dish that feels like a special occasion but is easy enough for any night of the week.

Why You’ll Love This Recipe

• Minimal Prep – Cooking fish can seem a little intimidating, but this baked Caesar salmon just requires mixing a few ingredients together, topping the fish, and popping it into the oven. There is very little hands-on work required.
• Simple Ingredients – The homemade Caesar dressing that brings bold flavor while keeping the salmon tender and juicy just calls for a few kitchen staples you already have like mayonnaise, fresh lemon, and parmesan cheese. The panko topping also just requires a few flavor accents like the zest from your lemon and parsley for an herbaceous, fresh pop.
• Effortless Elegance – This is salmon dressed up in her favorite little black dress and sultry red lipstick, but with absolutely no real work required. She looks and feels fancy but couldn’t be easier.

Ingredients

• Wild Caught Salmon – The richness of wild caught salmon is the perfect canvas for the bright, tangy savory flavors of the Caesar inspired topping. I used king salmon from Salmon and Sable for this recipe, but coho or sockeye would also work. Use what is in season, and what you like. Always make sure that it is sustainably and ethically sourced.
• Mayonnaise – Not only is this the tangy base for the Caesar dressing, but it’s also the perfect glue for the panko topping. In the south, Duke’s Mayonnaise is the only right answer.
• Lemon – Only fresh lemons here. You’ll need the juice for the dressing and some of the zest for the panko topping.
• Dijon Mustard – The sharp tang balances the richness of the mayo and salmon.

• Worcestershire Sauce – This is an immediate umami bomb for the twangy dressing. It adds salt and incredible depth of flavor. Always feel free to add an additional splash or two.
• Garlic – Grate a clove of garlic into the dressing so it easily mixes in. It gives a sharp bite without being overpowering.
• Panko Breadcrumbs – We’re using plain panko here so you can control the salt. If you just have seasoned, that will work too but you may want to cut back on the parm in the topping.
• Parsley – This gives a fresh, herbaceous pop to the panko topping.
• Parmigiano-Reggiano – Salty, nutty, and pure umami, this brings that classic Caesar flavor the dressing and the panko topping. It also helps the top get extra golden and delicious.
• Spices – You can keep it simple with just freshly cracked black pepper and salt, or spice things up with the addition of Lemon Fire Sea Salt from Spice and Tea Exchange.
• Oil – I used avocado oil for this but olive oil would also work. You just need a little to moisten the panko and help it brown up nicely in the oven.

Substitutions and Variations

• Try this same method on a different type of fish such as cod, haddock, or mahi-mahi. Simply adjust the baking time for the species and thickness of the fish.
• Like things spicy? Add crushed red pepper flakes to the dressing/panko, or a good splash of hot sauce to the dressing mixture.
• Make this recipe completely gluten free by replacing the panko with your favorite gluten free brand.
• Try adding chives instead of parsley to the panko topping, or even a combination of both.
• For even more flavor cook the salmon on the grill. You can add wood chips for that layer of sweet smoke.

How to Make Baked Caesar Salmon

• Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or foil.
• Mix all of the ingredients for the Caesar dressing together. Give it a taste. Want it a little tangier? Add a little more lemon. Want some heat? Toss in crushed red pepper flakes or hot sauce.
• Mix together the panko topping. Make sure the breadcrumbs are evenly coated in the oil.
• Prepare the salmon. Pat the salmon dry. Spread a couple tablespoons of the Caesar dressing over the top of each fillet. Carefully sprinkle the panko topping over the dressing. Transfer the salmon to the prepared baking sheet.
• Allow the salmon to cook until done. For medium rare/medium wild caught salmon it will only take about 8 minutes to reach 125-130 degrees. You can cook it for a little longer if you prefer your salmon more done.

How to Make Baked Caesar Salmon on the Grill

• Follow the same directions to prepare your salmon. Place it on a foil lined baking sheet or a grill safe baking dish such as a cast iron pan.
• Preheat your grill to 400 degrees. Prepare it for indirect cooking. For a gas grill, don’t ignite all of your burners. For a charcoal grill, bank your coals to one side creating a hot zone and cool zone. Place wood chips over the charcoal if desired.
• Place the baking sheet on the cooler side and close the grill. Check on it after 8-10 minutes. You may need to rotate it once for even cooking.
• Remove it from the grill when it’s reached your desired temperature.

How to Store Caesar Crusted Salmon

Leftovers make a great addition for an easy lunch the next day. Keep it stored in an airtight container in the refrigerator until ready to eat. It will last up to three days.

You can either enjoy it cold or gently reheat it in the oven on a lower temperature of 300 until it’s just warmed through, 6-10 minutes. Be careful not to overcook it.

Tips From the Beach

• Wild caught salmon is leaner than farm raised salmon. To ensure that it stays tender and juicy you want to avoid over cooking it. It doesn’t cook to as high a temperature as farm raised salmon does.
• Your digital thermometer is your best friend. Always temp check your fish. When people say cook fish until it’s flaky, you risk having overcooked fish.
• Hand grated parmesan will always have a better texture and flavor than pregrated.
• For more information on the difference between cooking wild caught salmon and farm raised salmon, make sure to check out Wild Caught vs Farm Raised Salmon.

For more salmon recipes, make sure to check out Beet Gravlax.

Frequently Asked Questions

Print