1. Crank your grill to medium-high heat, around 400°F. Pat salmon dry until it practically squeaks, then brush with olive oil and season generously with salt and pepper.
2. Grill salmon for 4-5 minutes per side until it feels firm but still gives slightly when pressed. Don’t flip too early—let it release naturally from the grates.
3. Remove salmon from heat and let it rest for at least 5 minutes (seriously, don’t skip this step or all the juices will run out).
4. In a large bowl, toss romaine with Caesar dressing until evenly coated—add dressing gradually so you don’t end up with soupy lettuce.
5. Divide dressed lettuce between plates. Flake the rested salmon into bite-sized pieces and pile on top of each salad.
6. Sprinkle with Parmesan cheese and croutons. Serve immediately before the lettuce gets sad and wilted.

Notes:

• Trust your hands more than the timer—press the salmon gently to check doneness
• Every grill runs differently, so keep an eye on your fish
• Resting the salmon is crucial—it keeps cooking a bit and stays juicy
• Don’t overdress the lettuce—you can always add more dressing

Storage Tips:

• Leftover salmon keeps in the fridge for 2 days and tastes great cold on salad
• Don’t store dressed lettuce—it turns into green mush
• Cooked salmon reheats okay in the microwave, but it’s honestly better cold

Serving Suggestions:

Perfect as a main dish for lunch or dinner. Add some crusty bread on the side if you want to make it more filling.

Mix It Up:

• Add grilled asparagus or cherry tomatoes in summer
• Try avocado slices for extra richness
• Throw in some toasted pine nuts for crunch
• Squeeze fresh lemon over everything for brightness