Pat salmon dry, and set aside. Allow salmon to come to room temperature while you prepare the rest of the salad.
Preheat oven to 350ºF.
Roughly dice bread into 1" squares. Use a zester to grate garlic. (Alternatively, finely dice garlic.)
Toss bread in garlic, olive oil, and salt. Spread onto a baking sheet. Bake 11 minutes for soft croutons, or 14 minutes for crunchy croutons. Set croutons aside.
Use a zester to grate garlic. (Alternatively, finely dice garlic.) Place in the bottom of a large salad bowl.
Add anchovies to the bowl. Mash with a pestle or with a wooden spoon, until the anchovies have dissolved.
Whisk in lemon juice, mustard, and Worcestershire sauce. Add the yogurt and the Parmesan. Whisk until smooth.
Pan-Sear the Salmon:
Sprinkle salt on the salmon.
Add 1 TB olive oil to a heavy bottom pan, and heat over medium-high heat. When the oil is hot and begins to ripple, add the salmon skin-side down, and do NOT touch the salmon.
Allow the salmon to sear until the translucent flesh has cooked through and turned opaque about ⅔ of the way through the fish. (You'll be able to see the fish turning opaque from the bottom up as it cooks.) If the fish begins to smoke in the pan, lower the heat slightly.
When the fish is cooked through ⅔ of the way, use a thin metal spatula to flip it, and sear for 90 seconds on the other side. (If the fish resists flipping, wait 30 seconds and try again.)
Remove fish from the pan, flake it apart with a fork. Discard skin if desired. Cover fish to keep it hot.
Assemble the Salad:
Add diced romaine and the remaining Parmesan to the large bowl with the dressing. Toss salad until it's coated in dressing and there is no more dressing pooled at the bottom of the bowl.
Add croutons and salmon to the salad, and serve immediately.