Caesar Salmon Pasta Salad Recipe

Ingredients

• 227 g (8 oz)cavatappi pasta or other curly pasta
• 1 head (about 6–8 cups sliced)romaine lettuce
• for servingshredded Parmesan cheese
• 454 g (1 lb)salmon fillet
• 2.5 ml (1/2 tsp)sea salt
• 0.6 ml (1/8 tsp)black pepper
• 1 clovegarlic
• 15 ml (1 Tbsp)anchovy paste
• a pinchsalt
• 1egg yolk
• 60 ml (4 Tbsp; about 1 lemon, or less)lemon juice
• 5 ml (1 tsp)Dijon mustard
• 30 ml (2 Tbsp)olive oil
• 30 ml (2 Tbsp)rapeseed oil

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions, then leave it to cool.

2. 2

   Mix the dressing

   Mince the garlic and anchovy paste together with a pinch of salt. Use the side of a knife to work them into a paste, with no large pieces of garlic. Transfer to a jar, add the egg yolk, lemon juice, Dijon mustard, olive oil and rapeseed oil, then shake until emulsified.

3. 3

   Heat the grill

   Preheat the grill to medium-high.

4. 4

   Grill the salmon

   Prepare a foil pan, drizzle the salmon with olive oil and season it with the measured sea salt and black pepper. Put it in the pan skin-side down and grill for 6 minutes. Carefully turn it over and grill for another 4–5 minutes, until cooked through and easy to flake; it should reach 63°C (145°F).

5. 5

   Toss and serve

   While the salmon cooks, thinly slice the romaine. Toss the pasta and lettuce with the dressing, then season with Parmesan and salt and pepper to taste. Serve the salmon on top or alongside.

What is Caesar salmon pasta salad?

This is a meal-sized take on Caesar salad, pairing pasta and romaine with a punchy dressing and grilled salmon. Caesar salad is associated with Mexican-American restaurateur Caesar Cardini and Tijuana, Mexico; this version turns its familiar garlic, anchovy and Parmesan flavours into a more substantial dish.

The curly pasta catches the dressing, while crisp lettuce keeps each bite fresh. Grilled salmon adds a savoury, flaky contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 38g protein, 49g carbs, 23g fat.

The pasta supplies most of the carbohydrates, while salmon contributes protein and the dressing oils, egg yolk and salmon provide much of the fat. Romaine adds freshness and volume; serve with extra greens or vegetables if you want a more balanced plate.

The dressing's key ingredients

Garlic and anchovy paste: Mashing them with a pinch of salt makes a smooth, even base rather than leaving harsh chunks in the dressing.

Egg yolk and oil: The yolk helps the oils and lemon juice emulsify when shaken together in a jar. Dijon adds a little sharpness, while lemon juice brings the acidity that balances the rich ingredients.

Getting the salmon right

Skin-side down: Starting this way gives the fillet support as it cooks and makes it easier to handle when turning. Turn it carefully after 6 minutes, then cook for another 4–5 minutes.

Doneness: The fish should flake easily and reach 63°C (145°F). The exact time can vary with the thickness of the fillet, so use both the temperature and texture cues.

Pasta and lettuce texture

Cool pasta: Letting the cooked pasta cool before tossing helps keep the romaine crisp and prevents the dressing from becoming warm and loose.

Thinly sliced romaine: Narrow strips mix neatly with the pasta and pick up dressing in each forkful. Toss shortly before serving for the freshest crunch.

Putting the salad together

Combine the cooled pasta, sliced lettuce and dressing, then add Parmesan and season to taste. Start with a light hand when adding extra salt, since the anchovy paste and Parmesan are already savoury.

You can flake the salmon over the salad or serve it as a fillet on the side. Either way, add it after tossing so it stays in distinct pieces.

What to serve alongside

The pasta, greens and salmon make this salad filling enough to serve on its own. If you want to round out the meal, pair it with simple grilled vegetables or a side of extra romaine.

Keep additional sides lightly dressed so they do not compete with the lemony Caesar flavours.

Recipe notes & tips

• Use a jar with a tight-fitting lid to emulsify the dressing with a good shake.
• Let the pasta cool before combining it with the lettuce.
• Slice the romaine thinly so it mixes evenly with the pasta.
• Turn the salmon carefully to help keep the fillet intact.
• Add extra salt and pepper gradually, tasting as you go.
• Serve the salad soon after tossing to preserve the lettuce's crunch.

Variations

• Use another pasta: Choose a different curly shape that can hold the dressing.
• Add extra lemon: Increase the lemon juice slightly for a brighter dressing.
• Serve salmon separately: Keep the fillet whole alongside the salad instead of flaking it over the top.
• Make it more anchovy-forward: Add a little more anchovy paste to the dressing to taste.
• Add more greens: Increase the romaine for a fresher, crunchier salad.

Common mistakes to avoid

• Large garlic pieces: Mash the garlic and anchovy with the knife until they form a fine paste.
• Warm pasta: Let it cool before tossing so the lettuce stays crisp.
• Overcooked salmon: Check for easy flaking and a centre temperature of 63°C (145°F).
• Turning too soon: Leave the salmon skin-side down for the first 6 minutes before carefully flipping.
• Over-salting: Taste before adding more, as the anchovy and Parmesan are already savoury.
• Dressing too roughly: Shake the jar until the oil and lemon juice emulsify before dressing the salad.

How to store

Refrigerate leftover salad in a covered container and use within 1–2 days. For the best texture, store the dressing and salad separately if possible, and add the dressing just before serving; reheat the salmon gently or enjoy it cold.

Frequently asked questions