Salmon casserole is total comfort food. Delicious flakes of baked Scottish Salmon mixed with spinach and onions in a creamy cheese sauce, all layered between slices of potato and baked to crispy perfection. If you are looking for a new way to enjoy salmon, then this easy weeknight meal is it.
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Some dishes are worth putting in a little more effort for, and this salmon casserole recipe is definitely one of them. It is cheesy and comforting, but still packed with Omega-3s and iron.
We say "casserole", but it is more of a salmon and potato bake. But it is a really saucy dish, so it has that casserole element to it.
Looking for more easy salmon recipes? Why not try our Salmon Curry, Salmon Rice Bowls or Air Fryer Salmon.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Salmon - We used Scottish salmon fillets. First it is baked and then mixed into the cheese sauce.
- Potatoes - We used russet potatoes, as we find they are best for roasting. But you could use any white potatoes, or even swap them for sweet potatoes.
- Cheese sauce - You can use a store bought cheese sauce, but it is so easy to make your own. All you need is milk, butter, flour and cheddar (but you can use any cheese that melts well). You could add a little mustard to the cheese sauce for extra flavour.
- Dill - You could swap it for fresh flat leaf parsley if you don't like dill.
Variations
We have added loads of spinach to this to give it a really leafy green veggie boost, but there is opportunity to add other vegetables too. You could chop up a selection of mushrooms like shiitake, oyster and chestnut to give a variety of texture.
You could also add diced bell pepper, grated courgette (zucchini) or carrots and aubergine (eggplant), or even add some frozen peas to the cheese sauce. This is a good opportunity to use up whatever you have in your fridge.
Pro Tip
To ensure that all the potatoes are cut to the same thickness, and therefore cooked the same, use a mandolin.
How To Make Salmon Casserole
Prep: Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
- Step 1: Bake the salmon for 15-20 minutes, until cooked through (a). Once cooked, remove form the oven and flake (b). Reduce the oven heat to 190°C/170°C(fan)/375°F/Gas 5.
- Step 2: Put the potato slices into a pan of water and bring to the boil. Reduce to a simmer for 4-5 minutes. Once cooked, drain and set aside.
- Step 3: Heat the oil in a large pan over a medium heat and add the onion. Cook for 4-5 minutes (a). Add the spinach (b) and cook until wilted, about 2 minutes (c). Add the salmon to the onion and spinach (d). Stir and remove from the heat and set aside.
- Step 4: Make the cheese sauce by adding the milk, butter and flour to a pan (a). Heat gently until the butter has melted, whisking constantly (b). Add 120g of the cheese (c) and dill (d) and continue whisking until the cheese has melted. If your cheese sauce is a little too thick, then just add a splash of milk until it is the desired consistency.
- Step 5: Grease a large baking dish and put a layer of potatoes on the bottom. Pour a layer of cheese sauce mixture and then a layer of salmon mix.
- Step 6: Repeat with another layer of each, finishing with a layer of potatoes and then cheese sauce (a). Cover with cheese (b) and bake in the oven for 40 minutes. For an extra boost of flavour, add a tiny sprinkle of paprika over the top before baking.
Serving Suggestions
This is a pretty hearty and heavy meal, so we find it pretty filling on it's own and not really any need for anything else. Some crusty bread rolls are perfect for mopping up all that delicious cheese sauce though.
If you want something light and veggie packed on the side, then we have a few delicious side dishes for you to try:
Dannii's Top Tips
- If you don't like dill, then you can swap it for fresh flat leaf parsley instead.
- Save yourself time and use a really good quality store bought cheese sauce.
- If you cheese sauce is a little too thick, then just add a splash of milk until it is the desired consistency.
- To ensure that all the potatoes are cut to the same thickness, and therefore cooked the same, use a mandolin.
- Use a meat thermometer to make sure the salmon is cooked all the way through.
Frequently Asked Questions
If the salmon is beginning to flake, but still has a little translucency in the middle, it is cooked. It shouldn't look raw. You could use a meat thermometer and check it has got to a temperature of 62°C/145°F.
You can store this salmon casserole in an airtight container in the fridge for up to 2 days. It can also be put in a freezable container and kept in the freezer for up to 2 months.
When reheating this dish, it is best done in the oven at a low heat. We reheated at at gas mark 5 for around 20 minutes, but check that it is heated all the way through first.
More Salmon Recipes
If you've tried this salmon casserole recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Salmon Casserole
Ingredients
- 500 g (1.1 lb) Salmon fillet
- 800 g (1.75 lb) Potato - thinly sliced
- 1 tablespoon Olive oil
- 1 Onion - thinly sliced
- 120 g (4 cups) Spinach
- 10 g (0.25 cups) Fresh dill - finely chopped
- 600 ml (2.5 cups) Whole milk
- 5 tablespoon (0.33 cups) Plain flour
- 60 g (0.25 cups) Butter
- 120 g (1 cups) Cheddar cheese - grated
- 80 g (0.66 cups) Cheddar cheese - grated
Instructions
- Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
- Bake 500 g Salmon fillet for 15-20 minutes, until cooked through. Once cooked, remove form the oven and flake. Reduce the oven heat to 190°C/375°F/Gas 5.
- Put 800 g Potato (sliced) into a pan of boiling water and then reduce to a simmer for 4-5 minutes.
- Heat 1 tablespoon Olive oil in a large pan and add 1 Onion. Cook for 4-5 minutes. Add 120 g Spinach and cook until wilted (about 2 minutes).
- Add the salmon to the onion and spinach. Remove from the heat and set aside.
- Make the cheese sauce by adding 600 ml Whole milk, 60 g Butter and 5 tablespoon Plain flour to a pan. Heat gently until the butter has melted, whisking constantly.
- Add 120 g Cheddar cheese and 10 g Fresh dill and continue whisking until the cheese has melted.
- Grease a large baking dish and put a layer of potatoes on the bottom. Add a layer of cheese sauce and then a layer of salmon mix.
- Repeat with another layer of each, finishing with a layer of potatoes and then cheese sauce. Cover with 80 g Cheddar cheese and bake in the oven for 40 minutes.
Recipe Tips
- If you don't like dill, then you can swap it for fresh flat leaf parsley instead.
- Save yourself time and use a really good quality store bought cheese sauce.
- If you cheese sauce is a little too thick, then just add a splash of milk until it is the desired consistency.
- To ensure that all the potatoes are cut to the same thickness, and therefore cooked the same, use a mandolin.
- Use a meat thermometer to make sure the salmon is cooked all the way through.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Nan says
I was skeptical about combining salmon with cheddar cheese, but this recipe convinced me the two go together very well. I’ve made this recipe several times and it’s always excellent. The only thing I’ve changed is to add more spinach and doubled the mustard in the cheese sauce. Thanks for a great recipe.
JSom says
We have made this many times and it is absolutely delicious every time. We add more potatoes and spinach than the recipe calls for and even some diced broccoli. If you have a food processor, the mandolin blade will do a nice job on the potatoes. This is a wonderful recipe!
Twyla says
Wonderful! We call this Salmon Scalloped Potatoes! Use two salmon fillets for a 9in square pan for two people (and cut down on potatoes). Great salmon flavour! But cheese in sauce isn’t tasted and makes the sauce too thick. Better to add some extra salt to sauce and more cheese on top. Bake covered until last ten minutes. This will surely become a family favourite for us! We’re hoping to try it with filleted rainbow trout
John in Iowa says
Can we used smoked salmon in this recipe? Im assuming that since it's already "cooked" it wouldnt be a problem.
michelle says
I see that you have freezing instructions, which I gather are when it is fully cooked (ie. after the 40 minutes in the oven.) My question is whether it is an option to freeze the casserole after you have layered it and added the grated cheese on top. So that you bake it in the oven after you defrost it, rather than reheating it from fully cooked.
Dannii Martin says
Yes, you can do this. Just defrost it fully first. You may need to add a bit more time on to the cooking, as it will be very cold going in to the oven.
Dish Size Clarification says
So by large "baking dish" is that about 9" x 13"(24 cm x 33cm)?
Dannii Martin says
Yes, that will be fine
Dish Size Clarification says
I see. Thanks so much for the gift and helpful response...!
Melissa says
Could it be topped with buttered bread crumbs?
Dannii Martin says
Yes, it could be.
Cheryl Beck says
If assembled the day ahead will the potatoes be brown
Dannii Martin says
They would brown a little, but that won't change the taste.
Debbie says
I made this tonight for dinner for me and my daughter. We both love salmon and all the other ingredients and it was DELICIOUS! Plenty for leftovers for tomorrow night, which we are already forward to! Definitely will be made again and often. Thank you!
Dannii Martin says
So glad you both enjoyed it. Enjoy the leftovers too.
Cheryl says
Can this be assembled the day ahead of serving?
Dannii Martin says
Yes, you can assemble it and then keep it covered in the fridge for a day before cooking.
Adrienne says
Was looking for an interesting way to cook salmon and found this recipe. Made it the same day. It was easy to make and utterly delicious. I have added it to my regular recipes. Thank you.
Chris says
Hi is it possible to use cod or haddock loin, hubby doesn’t eat salmon but this
casserole looks delicious
Dannii says
Yes, you can easily swap it.
Kimberly says
I tripled the recipe yesterday and made three casseroles. I added garlic, white wine, and some lemon juice to the cheeses sauce for a little more flavour. I wish I had used a higher quality of cheddar. It took over an hour to reheat at 350 degrees. So I am wondering how to reheat after freezing…reheat from frozen? …it will probably take 2 hours.
Dannii Martin says
I would make sure it is fully defrosted before reheating. I always recommend using a meat thermometer to check meat and fish when reheating, as ovens can vary so much. A food thermometer makes sure it's reheated to a safe temperature.
Marian says
Is this salmon casserole freezable
Dannii says
Yes, it is. We have a little FAQ section towards to bottom of the post that answers all questions like that.
Colleen says
I'm always looking for new ways to cook salmon, so I was excited to find this recipe. I can't wait to make it this week!
Chris Collins says
This is total comfort food! I'll definitely be trying the recipe, thank you :)