Caesar Salmon Fillets Recipes

Steps:

• Preheat a grill to medium high. Cut the salmon into 1 1/2- to 2-inch pieces (about 16 total). Gently toss the fish in a large bowl with 1 tablespoon mayonnaise to coat. Sprinkle with the seafood seasoning and toss to coat. Set aside.
• Make the dressing: Combine the remaining 3 tablespoons mayonnaise, the lemon juice, mustard, Worcestershire sauce, 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender and process until the garlic is blended. With the machine running, add 3 tablespoons olive oil in a slow stream to make a smooth dressing. Refrigerate until ready to use. Lightly brush the bread with the remaining 1 tablespoon olive oil and season with a pinch each of salt and pepper.
• Grill the salmon, turning, until lightly charred on both sides and just cooked through, 3 to 7 minutes, depending on the thickness of the fish (turn the fish only when it releases easily from the grill so it doesn't break apart). Grill the bread slices, flipping once, until marked and lightly toasted, about 1 minute. Rub the warm bread with the remaining garlic clove.
• Combine all but 2 tablespoons of the dressing with the romaine and snap peas in a large bowl and toss well. Divide among shallow bowls and top with the salmon pieces and remaining dressing. Serve with the grilled baguette.

Steps:

• Soak two 5 1/2-by-11-inch cedar planks in water in a large bowl for 30 minutes before grilling to avoid burning.
• Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).
• Whisk together the mayonnaise, Worcestershire sauce, anchovy paste, mustard, garlic, lemon juice, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Remove 2 tablespoons to a small bowl; cover and refrigerate the remaining dressing.
• Pat the cedar planks dry with a paper towel and rub each side lightly with vegetable oil to coat. Put 2 salmon fillets on each plank and brush evenly with the 2 tablespoons dressing. Sprinkle with the Parmesan and a generous amount of salt and pepper.
• Put the cedar planks over indirect heat, cover the grill and grill until the salmon is cooked through and the cheese is melted, about 8 minutes depending on the thickness of your salmon. Transfer the cedar planks with the salmon to a baking sheet using tongs. Set aside.
• Put the bread, lettuce, tomatoes stem-side up and avocados cut-side down over direct heat. Grill, flipping the bread and lettuce once, until lightly charred, 5 to 7 minutes; transfer the ingredients to a large platter as done.
• Transfer the fish to the platter with a spatula. Drizzle everything with the reserved dressing and sprinkle with the parsley. Shave some Parmesan over the top with a vegetable peeler.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Steps:

• Heat oven to 375ºF.
• Place fish in single layer in 8- or 9-inch square baking dish; brush with 2 Tbsp. dressing.
• Bake 15 to 17 min. or until fish flakes easily with fork.
• Toss lettuce with croutons and remaining dressing; place on 4 serving plates. Top with fish and cheese.

Steps:

• Place salmon in a greased 15x10x1-in. baking pan. Spoon the salad dressing over fillets; sprinkle with pepper. , Combine the croutons, Parmesan cheese and basil; sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 425°. Place salmon on half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper., In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast until fish just begins to flake easily with a fork and vegetables are tender, 12-15 minutes.

Steps:

• Preheat oven at 350 degrees.
• Place the salmon in a greased 13x9 baking dish and spoon the creamy caesar dressing over the fillets and sprinkle with pepper.
• Combine the crushed croutons, cheese and basil in a ziplock baggie, shake until mixed well and sprinkle this mixture over the fillets, pressing gently into the dressing/fillets.
• Drizzle with oil and bake ucovered for 20 minutes or until fish flakes easily with a fork.