Lemon Pepper Grilled Salmon And Shrimp Caesar Recipe

Prep seafood

Pat salmon fillets and shrimp dry with paper towels. Brush both sides lightly with 1 tbs olive oil. Sprinkle lemon pepper seasoning evenly over the salmon (about 1 tsp each fillet) and toss the shrimp with remaining lemon pepper and 1/2 tsp kosher salt.

Preheat grill or griddle

Preheat an outdoor grill or indoor grill pan to medium-high heat (about 400°F / 200°C). Oil the grill grates or brush 1 tbs olive oil on the grates/pan to prevent sticking.

Grill salmon

Place salmon skin-side down on the hot grill. Cook undisturbed for 4–5 minutes until the skin is crisp and the flesh is opaque about one-third up the side. Carefully flip and grill 1–2 minutes more until just cooked through (internal temp 125–130°F / 51–54°C for medium), then remove and rest for 3 minutes.

Grill shrimp

Thread shrimp on skewers or place directly on grill. Cook shrimp 1–2 minutes per side until pink and opaque with slight char (total 2–4 minutes). Remove from grill and keep warm. Squeeze a little lemon over both salmon and shrimp after removing, if desired.

Make the dressing by combining mayonnaise, Greek yogurt, lemon juice, Dijon, Worcestershire sauce, minced garlic, and anchovy paste in a bowl. Whisk together while slowly streaming in 2 tbs olive oil until emulsified. If too thick, whisk in up to 1 tsp water to reach desired consistency. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust lemon or salt as needed.

Toss the chopped Romaine (total 4 cups) in a large bowl with about 3/4 of the dressing (reserve some for guests to add if desired), mixing gently to coat leaves evenly.

Add croutons and 1/2 cup of the grated Parmesan to the tossed lettuce and gently toss once more to combine.

Divide the dressed salad between two plates or bowls (about 2 cups lettuce each). Place one salmon fillet on top of each salad and distribute the grilled shrimp evenly (6 shrimp per plate).

Finish each plate with a sprinkle of the remaining Parmesan (about 1 tbs), a squeeze of lemon wedge, and an optional grind of fresh black pepper. Serve immediately while seafood is warm.