Dinner

Trout Caesar Salad Recipe

ByEthan Lark February 8, 2026February 8, 2026

Introduction

This Trout Caesar Salad offers a fresh and flavorful twist on the classic, combining tender baked trout with crisp romaine, homemade croutons, and a creamy anchovy dressing. It’s a simple yet elegant dish that’s perfect for a light lunch or a satisfying dinner.

A white bowl filled with a fresh salad made of green romaine lettuce pieces as the base layer. On top, there are several pieces of cooked salmon, light pink with a slight brown sear. Scattered among the salmon and lettuce are dark brown crunchy croutons. Thin, light cream-colored cheese shavings are spread across the salad. The bowl is placed on a white marbled surface with a green cloth beneath it. A clear glass with water and a white marble spoon handle are partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter, melted
125g rye bread, cut into 1.5cm pieces
2 x 110g fillets of trout or salmon
1 tbsp olive oil
2 romaine lettuce heads, cut into 2cm-thick slices
30g parmesan, cut into shards
4 tbsp mayonnaise
2 anchovies in oil, drained
1 tbsp red wine vinegar
1 small garlic clove
30g parmesan, finely grated

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. To prepare the croutons, briefly melt the butter in the microwave. Place the rye bread pieces on a baking tray, pour over the melted butter, sprinkle with a pinch of salt, and toss well to coat. Bake for 15-20 minutes until the bread turns crisp.
Step 2: Place the trout fillets on a foil-lined baking tray. Drizzle with olive oil and season lightly. Bake in the oven for 8-10 minutes until the fish is tender and cooked through.
Step 3: While the fish cooks, combine the mayonnaise, anchovies, red wine vinegar, garlic, and finely grated parmesan in a blender. Blend until smooth and season to taste.
Step 4: Put the sliced romaine lettuce in a large mixing bowl and pour over the dressing. Toss to coat the leaves evenly.
Step 5: Mix the homemade croutons into the dressed lettuce. Divide the salad between two plates, then flake the cooked trout over the top. Finish by sprinkling extra parmesan shards on the salad if desired.

Tips & Variations

For a smokier flavor, try using smoked salmon instead of trout.
Add a squeeze of lemon juice to the dressing for extra brightness.
Use day-old bread for croutons to achieve the best crispiness.
Omit anchovies for a milder dressing or substitute with capers for a different salty tang.

Storage

Store leftover salad and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a low oven or enjoy it cold. Avoid storing the salad with dressing mixed in to keep the leaves crisp.

How to Serve

A fresh salad served in a white bowl filled with green lettuce leaves broken into pieces as the base layer. Scattered on top are small to medium chunks of cooked pink salmon with a light seasoning of black pepper. Dark brown croutons add texture, spread evenly across the salad. Thin, pale yellow slices of shaved cheese layer lightly over the salad, creating a mix of colors and textures with the greens, salmon, and croutons. The bowl rests on a white marbled surface with a glass of water nearby, all captured in natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish in this salad?

Yes, salmon, sea bass, or even cooked shrimp can work well as alternatives to trout, depending on your preference.

How can I make the dressing dairy-free?

Replace the mayonnaise with a dairy-free version and omit the parmesan, or use nutritional yeast for a cheesy flavor without dairy.

Ethan Lark