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Salmon Caesar Salad with Yogurt Caesar Dressing

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  • Author: Cosette's Kitchen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: French


This zingy Caesar salad dressing is a play on the original - using yogurt in place of eggs for that creamy tangy taste. Pair with salmon for the ultimate salad.


Units Scale
  • 4 cloves garlic, minced or crushed
  • 4 anchovy fillets or 2 teaspoons anchovy paste
  • 2/3 cup Greek Yogurt (or labneh)
  • 6 Tablespoons olive oil, divided
  • 1/2 cup freshly grated parmesan cheese, extra for topping salad + croutons
  • 3 Tablespoons Worcestershire sauce
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon black pepper + for croutons
  • kosher salt, to taste + for croutons
  • 1/2 baguette - about 1 1/2 cups bread in cubes
  • Mixed greens - I'm using romaine, red cabbage and baby kale
  • avocado, optional
  • Salmon - find a whole roasted salmon recipe here


Caesar Dressing*

  1. In a medium sized bowl, smash your garlic or add in your minced garlic.
  2. Next, add your anchovies or anchovy paste and work together with fork or mortar until combined with garlic.
  3. Add in 3 Tablespoons olive oil, Worcestershire sauce, lemon juice, Dijon mustard and pepper. Whisk to combine.
  4. Add in your parmesaan cheese and yogurt, whisk and finally taste and season with salt.
  5. Adjust for any additional lemon, salt or pepper.

Seasoned Croutons

  1. Preheat oven to 400 degrees Fahrenheit (204 C)
  2. Cut half a baguette into cubes and toss onto sheet pan.
  3. Drizzle 3 Tablespoons olive oil and top with a few pinches of kosher salt, black pepper and some freshly grated parmesan. You can do all this to taste.
  4. Bake into preheated oven for 8-12 minutes in upper 1/3 of oven until golden brown. Toss on sheet pan at the halfway point.

Assemble Salad

  1. In a large bowl, add in about 3.5-4 cups of mixed greens. For every 3.5-4 cups of greens add 1/4 cup of prepared dressing and mix until fully coated. Add additional dressing if needed.
  2. Plate salad greens then top with croutons, avocado if using and cooked salmon.
  3. Drizzle additional dressing to taste.
  4. Repeat for additional plates.
  5. Enjoy!


  • 3.5-4 cups of greens is a healthy meal sized portion, divide in half if serving as side salads.
  • The dressing will serve 2-3 large portions.
  • You can also place your dressing ingredients into a food processor or blender.