Several years ago, while visiting Atlanta, we ate at Brezza Cucina (it has unfortunately closed), the brainchild of James Beard award-winning chef Jonathan Waxman. We ordered a short rib pizza and their kale salad. Both were amazing, but the kale salad really stuck with us. It was topped with a mountain of toasty, buttery Panko breadcrumbs and an amazing homemade Caesar dressing. We took inspiration from that kale salad to make this salmon kale Caesar salad, and just like our Italian salad and watermelon goat cheese salad, it’s all about fresh ingredients and homemade dressing.
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Key Ingredients and Substitutions
Move over, boring Caesar Salad. This recipe includes nutrient-rich kale, salmon, and crunchy, golden-brown breadcrumbs.
The complete ingredient list and measurements are listed in the printable recipe below.
- Lacinato Kale: Also known as dinosaur kale or Tuscan Kale, it tends to be more tender than other kale varieties, making it perfect for salads. Curly kale is the most common variety in most grocery stores, but it is a bit tougher and more bitter than Lacinato kale.
- Salmon: Center-cut salmon fillets with the skin. The skin adds a little protection during cooking, but skinless salmon will work as well. We also like steelhead trout. If you are not a fish fan, chicken is a great substitute.
- Panko: One of our favorite things about this salad is the light, toasty panko breadcrumbs. Every bite has a little bit of that buttery, crunchy crouton flavor. You can substitute with your favorite store-bought or other homemade breadcrumbs.
- Caesar Dressing: There are a lot of great Caesar dressings that you can pick up at your local supermarket, but they are also really easy to make at home. This is our favorite homemade Caesar dressing recipe.
How to Make Kale Caesar Salad with Salmon
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: The toasted panko breadcrumbs will get soggy if added to the salad with the dressing too soon, so add them just before serving.
1. Cook the Salmon: Preheat the oven to 350°F. Place the salmon in a medium-sized baking dish, lining it with parchment or aluminum foil for easy cleanup. Brush the top of the salmon with room-temperature butter and sprinkle with the smoked paprika, orange pepper, onion powder, and kosher salt. Place it in the oven and bake for 15-20 minutes or until the salmon flakes easily with a fork. Allow it to cool slightly before removing it from its skin.
2. Cook the breadcrumbs: While the salmon is cooking, prepare the kale and breadcrumbs. For the breadcrumbs, melt butter in an 8-inch nonstick skillet. Add the panko breadcrumbs and toast for 1-2 minutes until golden brown and fragrant, then remove from the heat and set aside.
3. Prepare the Kale: Remove the thick ribs (or spines) from the kale, then wash and dry thoroughly. Cut the kale into thin ribbons by stacking several leaves and rolling them into a tight cylinder. Using a sharp knife, I cut them crosswise into thin ribbons. Toss the kale ribbons, kosher salt, black pepper, and Caesar dressing until thoroughly combined. Allow the salad to sit in the refrigerator for approximately 5 minutes (or up to an hour) so the kale will slightly soften. Before serving, top with toasted breadcrumbs and Parmigiano Reggiano and gently toss.
4. Serve: Divide the salad into two bowls (or more if you are making a larger quantity) and then top with the baked salmon. Add additional dressing, cheese, or breadcrumbs if desired.
Recipe Tips and Notes
- Not all kale is created equal. The best kale for salad is Lacinato (also known as Tuscan or dinosaur) kale.
- Make sure to wash and dry the kale well to remove any sand or dirt trapped in the leaves.
- Remove the ribs (or spines) before cutting or tearing them for the salad.
Frequently Asked Questions
More Seafood Recipes To Try
Looking for more inspired seafood recipes? Try these other favorites:
- Hawaiian Style Ahi Tuna Poke Bowl – Made with sushi-grade ahi tuna, soy sauce, sesame oil, oyster sauce, and scallions, served over rice and topped with sesame seeds.
- Teriyaki Salmon Bowl – Tender salmon is glazed in a sweet-and-savory teriyaki sauce and served alongside fluffy rice and your favorite veggie toppings for a truly satisfying bowlful.
- Sesame Seed Crusted Tuna Steak with Mango Salsa – Seared Tuna with a sesame seed crust topped with fresh mango salsa. Healthy, delicious dinner ready in less than 30 minutes.
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Kale Caesar Salad with Salmon
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Equipment
- 8-inch Nonstick Frying Pan
- Baking or Casserole Dish
Ingredients
Salmon
- ½ pound salmon
- 1 tablespoon butter, room temperature
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground orange pepper
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
Breadcrumbs
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter
Kale Caesar Salad
- 1-2 bunches of lacinato kale, washed, dried, and with thick ribs removed
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ⅓ cup Parmigiano Reggiano, finely grated
- ½ cup Caesar Dressing
Instructions
Salmon
- Preheat the oven to 350°F.
- Place the salmon in a medium-size baking dish then brush the top with the room-temperature butter and sprinkle with the smoked paprika, orange pepper, onion powder, and kosher salt.
- Place in the oven and bake for 15-20 minutes or until the salmon flakes easily with a fork.
- Allow salmon to cool slightly before removing it from its skin.
Breadcrumbs
- Melt butter in an 8-inch nonstick skillet. Add the panko breadcrumbs and toast for 1-2 minutes until golden brown and fragrant. Remove from heat and set aside.
Kale Caesar Salad
- Remove the thick ribs from the kale then wash and dry.
- To cut kale into thin ribbons, stack several leaves of kale on top of each other and roll them into a tight cylinder. Then with a sharp knife cut them crosswise into thin ribbons.
- Toss kale, kosher salt, black pepper, and Caesar dressing until thoroughly combined. Allow the salad to sit for approximately 5 minutes so the kale will slightly soften.
- Top with toasted breadcrumbs and Parmigiano Reggiano.
- Divide the salad into two bowls, top the baked salmon (with skin removed) to the salad, and serve.
