American · main

Blackened Salmon Caesar Salad

Blackened Salmon Caesar Salad reads umami 8.8, richness 6.8 and salinity 5.4 on Palate's 0–10 flavor X-ray — a American main, about 11 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 10.0 / 10
• Sweet & Fruity — 1.9 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Umami 8.8 · Richness 6.8 · Salinity 5.4 · Citrus 5.0 · Sourness 4.8 · Marine & Briny 4.5 · Funk & Ferment 3.2 · Allium 3.1 · Warm Spice 2.2 · Nutty 2.0 · Herbaceous 1.9 · Sweetness 1.6 · Smoke 1.4 · Bitterness 1.3 · Heat 1.3 · Fruity 1.0 · Earthy 1.0

What's in it (14)

• salmon fillets — 680 g
• unsalted butter — 41 g
• creole seasoning — 30 g
• salt — 5 g
• mayonnaise — 218 g
• lemon juice — 30 g
• worcestershire sauce — 10 g
• anchovy oil — 14 g
• garlic — 6 g
• dijon mustard — 5 g
• parmesan cheese — 57 g
• romaine lettuce — 100 g
• croutons — 355 g
• freshly ground black pepper — 3 g

Time & effort: about 11 min · effort: involved

Nutrition (per 100 g, engine-estimated): 200.2 kcal, 14.2 g protein, 8.2 g fat, 21.9 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a medium bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, minced anchovy, garlic, Dijon mustard, 1/4 cup of the grated parmesan, and black pepper until smooth; cover and refrigerate while you cook the salmon.
2. Pat the salmon fillets completely dry with paper towels, then brush both sides with 2 tablespoons of the melted butter.
3. Sprinkle the blackening seasoning and 1/2 teaspoon of the salt evenly over both sides of the fillets, pressing gently so it adheres.
4. Heat a large cast iron or heavy stainless skillet over high heat until just smoking, about 3 minutes, then add the remaining 1 tablespoon butter and swirl to coat the pan.
5. Lay the salmon skin-side up in the hot skillet and sear undisturbed until a deep, dark crust forms, 3-4 minutes.
6. Flip the fillets and cook skin-side down until the flesh flakes easily and the center reaches 130°F for a moist, medium finish (145°F if you prefer it cooked through), 3-4 minutes more; transfer to a plate to rest.
7. While the salmon rests, toss the chopped romaine with the remaining 1/4 cup grated parmesan and the remaining 1/2 teaspoon salt in a large bowl.
8. Add three-quarters of the dressing to the romaine and toss until every leaf is lightly coated, adding more dressing to taste.
9. Divide the dressed romaine among plates, scatter the croutons and shaved parmesan over top, then set a blackened salmon fillet on each salad, drizzle with the remaining dressing, and serve with lemon wedges.

Dishes with a similar flavor shape

• Charbroiled Oysters — Cajun/Creole
• Creamy Chicken Caesar Pasta Skillet — American
• Chicken Shawarma Caesar Salad — Middle Eastern
• Garlic Butter Shrimp Fra Diavolo — Italian-American
• Lemon Butter Salmon Pasta — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.