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Hot honey salmon bites pieces with miso Caesar dressing and shaved parmesan on a bed of romaine lettuce.
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Hot Honey Salmon Caesar Salad Recipe

Hot honey salmon bites over miso Caesar dressing: spicy, sweet, savory, and cold all at once. Make extra dressing - it keeps for four days, and you'll want it on everything.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings (1 generous bowl per person)
Calories: 772kcal
Author: Dee Broughton

Ingredients

Miso Caesar Dressing

  • 1/2 cup mayonnaise
  • 1 tablespoon white miso paste
  • 2 tablespoons Parmesan grated
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Salmon

  • 1 1/2 lbs salmon skin removed, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika

For the Glaze

  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 3 tablespoons hot honey
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice fresh

For the Salad

  • 2 romaine hearts chopped
  • 1/3 cup Parmesan shaved
  • 1 1/2 cups croutons

Instructions

Make the Dressing

  • Whisk the mayo, miso paste, grated Parmesan, lemon juice, Dijon, Worcestershire sauce, garlic, salt, and pepper until smooth. Slowly drizzle in the olive oil while whisking until emulsified. Refrigerate until ready to use.
    A bowl of creamy miso caesar dressing with a whisk resting inside, placed on a terracotta surface next to a green cloth, wooden board, and a bulb of garlic.

Season the Salmon

  • Pat the salmon bites dry with paper towels. Season all over with the salt, pepper, and paprika.
    Raw salmon cubes seasoned with salt and pepper on a white cutting board, with garlic, lemon, and oil visible on a wooden board nearby.

Sear the Salmon

  • Heat a large non-stick skillet over medium heat. Add the olive oil. Once shimmering, add the salmon in a single layer. Cook undisturbed for 2 to 3 minutes until golden on the bottom and releasing cleanly from the pan. Flip and cook 1 to 2 more minutes until nearly cooked through. Transfer to a plate.
    Cubes of cooked salmon in a white skillet with a seasoned sauce, next to a green cloth, a lemon slice, and garlic.

Make the Glaze

  • Lower the heat and add the butter to the same skillet. Once melted, add the garlic and stir for 30 seconds until fragrant. Add the hot honey, soy sauce, and lemon juice. Stir for 30 to 60 seconds until combined.
    A white skillet with a hot honey sauce simmering inside, placed on a brown surface next to a green cloth and a wooden board with garlic and lemon slices.

Glaze the Salmon

  • Return the salmon to the skillet and toss gently in the glaze for 1 to 2 minutes, until glazed and cooked through to 145°F at the thickest point. Remove from heat.
    Close-up of cooked salmon bites coated in a glossy hot honey sauce, with a spoon drizzling more sauce over the pieces.

Build the Salad

  • Add the romaine, shaved Parmesan, and croutons to a large bowl. Add enough dressing to coat and toss.
    A wooden bowl filled with Caesar salad, filled with romaine lettuce, croutons, and creamy dressing, with metal tongs resting on top. Garlic, lemon, and olive oil are visible nearby.
  • Divide between bowls, top with the salmon bites, and spoon any remaining glaze from the skillet over the top. Serve immediately.
    A wooden platter with hot honey salmon Caesar salad, topped with shaved parmesan and Caesar dressing, garnished with lemon slices. Various utensils and seasonings surround the platter.

Notes

Store salmon, dressing, and salad components separately. Romaine wilts quickly once dressed.
Cooked salmon keeps in the fridge for up to 2 days. Reheat gently in a skillet over low heat.
Miso Caesar dressing keeps in the fridge for up to 4 days.
Swap salmon for shrimp (2-3 min total) or chicken pieces (cook to 165°F, 5-7 min total).
Use plain honey + a pinch of red pepper flakes if hot honey isn't available.
White miso only. Red miso is too intense and will overpower the dressing.

Nutrition

Serving: 1g | Calories: 772kcal | Carbohydrates: 27g | Protein: 41g | Fat: 56g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 128mg | Sodium: 1536mg | Potassium: 1076mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5521IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 3mg