Oven Poached Salmon Caesar Salads are a household favorite easy dinner or show-stopping lunch! Poach salmon in the oven, then serve it on top of a quick homemade Caesar salad. This quick entree is prepped, poached and ready to eat in less than an hour.
Prepare the Salmon
2 Preheat the oven to 300°F.
3 Place the salmon skin side down in a baking dish.
4 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.
5 Season the salmon with the salt-free creole seasoning, salt and pepper.
6 Cover with aluminum foil and transfer to the oven.
14 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.
7 Remove from the oven, and let cool slightly.
Make the Caesar Salad
10 While the salmon cools, combine the romaine, cucumber, parmesan, croutons and the Caesar dressing in a large bowl.
11 Toss the salad using salad tongs, then split evenly between four plates or bowls.
12 Season with additional black pepper if need be.
13 Place pieces of the roasted salmon on top of the salads, and enjoy immediately.
