Oven Poached Salmon Caesar Salads

Oven Poached Salmon Caesar Salads are a household favorite easy weeknight meal! Wild caught salmon poaches in chicken stock in the oven, then is served on top of a quick homemade Caesar salad that features romaine lettuce, cucumber, parmesan and croutons, all tossed in your favorite store-bought Caesar dressing. This quick entree is prepped, poached and ready to eat in less than 40 minutes!

Prep Time 10

Cook Time 22

Total Time 32

Servings salads

Calories 454kcal

Ingredients

Oven Poached Salmon

1 ½ lbs. salmon
¾ cup low-sodium chicken stock can substitute vegetable stock
1 teaspoon Tony Chachere's Salt-Free Creole Seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper
½ lemon sliced in wheels

Caesar Salad

Oven Poached Salmon slightly cooled
6 cups romaine lettuce chopped (8 oz.)
½ cup grated parmesan 60g
1 cucumber peeled and chopped (~2 cups / 260g / 9.25 oz.)
⅓ cup Caesar dressing
¾ cup croutons 48g
Freshly ground black pepper to taste

Instructions

Prepare the Salmon

Preheat the oven to 300°F.
Place the salmon skin side down in a baking dish.
Pour the chicken stock into the baking dish, filling until about halfway up the salmon. Please note that this amount of liquid will depend on how thick your salmon is. Mine was about 2" thick.
Season the salmon with the salt-free creole seasoning, salt and pepper.
Cover with aluminum foil and transfer to the oven.
Bake for 45-60 minutes, or until the salmon is cooked through. If you have a piece of salmon that is thinner than 1" thick, it will take about half of this time, so check on it at the 20-minute mark.
A note on cooking salmon: The USDA recommends cooking salmon to an internal temperature of 145°F. I like to remove mine from the oven at 135°F because it will continue to cook after it’s removed from heat which will the temperature into the safe range.
Remove from the oven, and let cool slightly.

Make the Caesar Salad

While the salmon cools, combine the romaine, cucumber, parmesan, croutons and the Caesar dressing in a large bowl.
Toss the salad using salad tongs, then split evenly between four plates or bowls.
Season with additional black pepper if need be.
Place pieces of the roasted salmon on top of the salads, and enjoy immediately.

Notes

The thickness of your salmon is going to determine how long the poaching takes! I have included notes in the instructions above to help guide you, but you are going to have to keep an eye on it because there is a large margin of error.

Nutrition