2) Lightly season the pink side of the salmon portions with lemon pepper. Griddle or pan-fry the fillets, pink side down, for 2 minutes. Flip over, and cook for another 4 minutes.
3) In the meantime, in a large bowl or platter, toss the chopped cos lettuce, sliced tomato, red onion and blue cheese with enough Caesar dressing to coat the salad. Top the salad with the remaining tomato and red onion.
Place the salmon on top of the salad and garnish with lemon slices and crispy fried onion strips.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.