Description
These Blackened Salmon Caesar Wraps combine perfectly seared, spicy salmon with crisp romaine lettuce, creamy Caesar dressing, and tangy Parmesan cheese all wrapped in a soft tortilla for a quick, delicious lunch or dinner option ready in just 20 minutes.
Ingredients
Scale
Salmon and Seasoning
- 2 fresh salmon fillets (6 oz each)
- 2 tsp blackening spice
- 1 tbsp oil (for searing)
Wrap Components
- 2 cups romaine lettuce, chopped
- 1/4 cup Caesar dressing
- 2 large tortillas
- 1/4 cup grated Parmesan cheese
- Lemon wedges for serving
Instructions
- Prepare the Salmon: Rinse the salmon fillets under cold water and pat them completely dry with paper towels. This step ensures the spice adheres well.
- Season the Salmon: Rub the blackening spice evenly over both sides of each salmon fillet, coating them thoroughly for maximum flavor.
- Sear the Salmon: Heat a skillet over medium-high heat and add a tablespoon of oil. Once hot, place the salmon fillets skin-side down and sear them for 4-5 minutes per side until they develop a crispy, blackened crust and the fish is cooked through.
- Assemble the Wraps: Lay the tortillas flat on a clean surface. Distribute the chopped romaine lettuce evenly in the center of each tortilla. Place the cooked salmon fillets on top of the lettuce.
- Add Dressing and Cheese: Drizzle each wrap with Caesar dressing and sprinkle grated Parmesan cheese over the top. Squeeze fresh lemon juice onto the filling to add brightness and acidity.
- Wrap and Serve: Fold in the sides of each tortilla and roll tightly to enclose the filling. Slice the wrap in half if desired and serve warm alongside lemon wedges.
Notes
- Blackening spice can be store-bought or homemade using paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano.
- Use skin-on salmon for easier handling during searing; the skin can be removed after cooking if preferred.
- For a lighter option, substitute Caesar dressing with a low-fat or yogurt-based version.
- Warm the tortillas briefly before assembling to make them more pliable and prevent tearing.
- Leftover wraps can be refrigerated for up to 1 day but are best enjoyed fresh.
