Smoked Salmon Caesar Salad | Dry Brine Recipe for Flaky Salmon

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: homemade vinaigrette

Yogurt-based dressing reduces calories while maintaining creaminess.

Trim the belly meat off the salmon and square off the end.

Cut the salmon into roughly 4-ounce portions.

Season the salmon with Cattleman's Grill tri-tip seasoning and black garlic sea salt.

Let the salmon sit for at least an hour to allow the dry brine to penetrate.

Combine 1/4 cup avocado oil and 1/4 cup extra virgin olive oil in a bowl.

Add 1 egg yolk to the oil mixture to create an emulsion.

Incorporate 1/4 cup parmesan cheese and truffled pecorino cheese into the dressing.

Add 2 cloves crushed garlic, Worcestershire sauce, 4 anchovy fillets, 1/2 teaspoon hot sauce, and 1 tablespoon lemon juice to the mixture.

Blend the dressing with an immersion blender until creamy and smooth.

Refrigerate the dressing until ready to use.

Smoke the salmon on a Yoder smokers pellet grill at 250 degrees for 45 to 50 minutes until it reaches an internal temperature of 145 degrees.

Prepare the romaine lettuce by removing the leafy ends and cutting it into thick strips.

Coat the romaine with the Caesar dressing, adding more if necessary.

Mix 1/2 cup panko breadcrumbs with a couple tablespoons of olive oil and Cattleman's Grill California tri-tip seasoning.

Plate the salad with the dressed romaine, crouton crumble, and smoked salmon on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens