Preheat oven to 400 degrees F. Place ciabatta cubes on half of large rimmed baking pan. Drizzle bread with olive oil and sprinkle with salt. Toss until well combined, then spread in a single layer. Transfer to oven and set timer for 10 minutes.

Meanwhile, heat large nonstick skillet over medium heat. Brush salmon flesh with 1 tablespoon Caesar dressing. Transfer salmon, flesh side down, to skillet. Cook 3 to 4 minutes, undisturbed, until salmon flesh is deep golden brown. Remove from heat.

Remove baking pan from oven and stir croutons. Transfer salmon, skin-side down, to other half of baking pan and return to oven. 

When 10 minute timer ends, croutons should be crisp. Transfer them to a plate, then return pan to oven and continue cooking salmon until it reaches an internal temperature of 145 degrees F. How long this takes will depend on the thickness of your salmon piece(s); the salmon could take anywhere from 5 to 15 minutes in the oven to reach temperature. 

To serve, arrange lettuce on large platter. Top with tomatoes, cheese, capers, avocados and croutons. Slip spatula between salmon skin and flesh to remove skin. Discard skin and break salmon into large chunks and arrange over salad. Serve with remaining dressing.