Preheat grill over medium-high heat.
Lightly season pink side of the salmon portions with lemon pepper. Grill (or pan-fry), pink side down, for 2 minutes. Flip over, and cook for another 4 minutes.
In the meantime, in a large bowl or platter toss chopped romaine, sliced tomato, red onion and blue cheese crumbles with enough Caesar dressing to coat the salad. Top the salad with remaining tomato and red onion. Place salmon over the salad, garnish with lemon slices and crispy fried onion strips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Oren Combs of Front Street Ale House