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The Yummy Bowl » Recipes » Fish

Salmon Casserole (with Fresh or Canned Salmon)

Nov 18, 2023 · Last updated: Nov 18, 2024 by Julia · 9 Comments · this post may contain affiliate links

Jump to Recipe
creamy salmon casserole gratin.

Baked Salmon Casserole is a delicious pasta-free bake that combines salmon and vegetables in a creamy sauce for a hearty yet low-carb meal option your whole family will love.

Make it with fresh or canned salmon - either way, it's delicious!

Salmon Casserole Recipe

This method of cooking is similar to my potatoes au gratin and is cheesy, low-carb, and made without pasta.

It is an all-in-one dish that is done in just 45 minutes. 

Try more cheesy casseroles like Chicken Enchiladas With White Sauce, Breakfast Strata, Creamy Corn Casserole, Taco Casserole With Tortillas.

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Salmon Casserole Ingredients

  • Cauliflower florets - I prefer using fresh but frozen florets will also work. 
  • Fresh Salmon filets - Use fresh salmon instead of frozen. You can also use canned tuna!
  • Flour - use gluten-free flour blend if needed. Flour helps to thicken the sauce and give it a better consistency. 
  • Parmesan - Use freshly grated parmesan from the block instead of pre-grated which have preservatives like potato starch and natamycin to prevent them from clumping.
  • Milk - you can use full fat or low fat, whatever you prefer.
  • Heavy cream - with at least 35% fat. This is the key to making your roux rich and creamy.
  • Lemon juice - will brighten the sauce with its fresh zesty taste. 
  • Dill - we used fresh chopped dill to give the dish a fresh, citrus-like taste. 
  • Nutmeg - adds a nutty, sweet, and woody flavor. 

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Baked Salmon Casserole

STEP 1: Preheat your oven to 400°F (200°C).

Butter or oil can be used to grease a baking dish with a capacity of 1 to 1.5 liters (1.5-2-quart casserole dish).

draining cauliflower florets in colander.
making roux in skillet.

STEP 2: Boil water in a pot. Cook cauliflower florets for 4-5 minutes on medium-low heat, draining. Set aside.

whisking creamy sauce in skillet.
parmesan cheese and dill added for fresh salmon casserole sauce.

STEP 3: Make the roux. Melt butter in a skillet, add flour, whisk together.

Gradually stir in milk and heavy cream in batches, creating a roux.

Ensure a smooth, lump-free mixture. Season the roux with salt, black pepper, and nutmeg.

Mix well, add lemon juice, and whisk until thickened.

creamy sauce for salmon bake.
adding sauce to baking dish.

STEP 4: Make the cheese sauce. Take the roux off heat, stir in Parmesan cheese and dill, ensuring complete incorporation into the sauce.

topping the sauce with cauliflower florets.
adding chunks of fresh salmon to baking dish.

STEP 5: Assemble. Pour ¼ cup of the sauce into the base of the dish.

Arrange the cauliflower florets and salmon cubes in the dish.

Pour the remaining sauce over the cauliflower and salmon.

adding another layer of cauliflower florets.
and finishing cauliflower salmon casserole with more creamy sauce on top.

STEP 6: Bake. Bake for 30 minutes until the top turns golden brown.

If the top begins to brown too much, cover the dish with foil.

Once done, serve and enjoy your meal.

  • OPTIONAL TOPPING: You can also add a crunchy topping with crushed crackers or cornflakes just like I did with my ham and potato casserole or million dollar chicken casserole.

Recipe Troubleshoot

Why are the cauliflower florets soggy instead of crisp-tender?

  • They are overcooked. When cauliflower is boiled too long, it becomes mushy and loses its crisp texture. Just cook until they are a bit tender but still crisp.  
  • Using frozen florets. Frozen ones have more moisture than fresh. If using, ensure thorough thawing and draining before use.
  • Not drying them. Cauliflower releases water when cooked. Drain and pat dry!

Why is my cheese sauce clumpy?

  • Adding the cheese while the roux is cooking. Cheese contains proteins that can become overly tight and clump together when exposed to high heat. That is why we added it after removing the roux from heat.
  • Using pre-shredded cheese. It often has anti-caking agents that may affect sauce smoothness. Freshly shredded cheese tends to be creamier.
  • Not stirring constantly. Stir cheese sauce constantly for even distribution, preventing clumps; gradually incorporate for better blending.
salmon au gratin in casserole dish.

🐟 READ NEXT: Salmon Cooking Temperature Guide

Tips

  • Don't overcook the florets. Use a fork to pierce a floret to test its texture.
  • Allow the baked salmon to rest briefly before serving to let the flavors meld.
  • I don't recommend using canned salmon as this will affect the texture and quality of the dish. Use fresh salmon filets whenever possible.

What To Serve With Salmon Bake

  • green salad
  • cucumber salad
  • garlic parmesan asparagus
  • sweet potatoes
  • cornbread
  • duchess potatoes
  • mashed potatoes
  • rice

Storing Leftovers

  • To Store. Let the salmon gratin cool completely before storing. Place in a airtight container or cover the casserole with foil and store in the fridge for 2-3 days. 
  • To Freeze. Use airtight, freezer-safe containers or heavy-duty aluminum foil to wrap the casserole tightly. Do not keep it in the freezer for more than 2 to 3 months.
  • To Reheat. If frozen, let it thaw in the fridge overnight. You can reheat using the microwave in short intervals or using the oven using a moderate temperature (around 350°F or 175°C).
salmon gratin served on a plate.

Substitutions and Variations

  • Use other herbs and spices. Aside from nutmeg and dill, you can use fresh chives, thyme, rosemary, oregano, and some paprika. 
  • Make it spicy. Add some jalapenos, red chili flakes, hot sauce, or chili powder if you want to give the salmon bake a touch of heat. 
  • Cheese options. Aside from parmesan, other melty cheeses like mozzarella, Colby jack, cheddar cheese, Swiss, and Gruyère. You can also try a combination of these to give the cheese sauce more depth of flavor. 
  • Fresh Vegetables. Using other types of cruciferous veggies like broccoli and Brussels sprouts will work. You can also add more vegetables to boost the nutritional value of this recipe. Leeks, spinach, arugula, zucchini, and red bell pepper would be great!
  • Instead of making the sauce from scratch, you can also use about 1-2 cups of cream of celery soup or cream of mushroom soup, or make this simple chicken soup that I've used in many recipes (Iess sodium or homemade if possible).

Did You Like This Recipe?

Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!

Recipe Card

salmon vegetable casserole in baking dish.

Creamy Baked Salmon Casserole Recipe

Julia
Salmon Bake is a delicious pasta-free dish that combines seafood and vegetables in a luscious white sauce for a hearty yet low-carb meal option your whole family will love. This method of cooking is similar to my potatoes au gratin and is cheesy, low-carb, and made without pasta.
5 from 5 votes
Print SaveSaved! Pin
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 201 kcal

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INGREDIENTS
  

  • 1 pound cauliflower florets
  • 8 ounce salmon fillet, diced into 1 inch cubes
  • 3 tablespoons butter
  • 3-4 tablespoons flour, use gluten free flour blend if needed
  • ⅓ cup parmesan, grated
  • 1 cup milk, full fat or low fat preferred
  • 1 cup heavy cream, at least 35% fat
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • A pinch of nutmeg
  • kosher salt to taste
  • black pepper to taste

INSTRUCTIONS
 

  • Prep the oven and casserole. Preheat your oven to 400°F (200°C). Grease a baking dish with a capacity of 1 to 1.5 liters using butter or oil.
  • Prepare the vegetables. Fill a pot with water and bring it to a boil. Add the cauliflower florets and simmer on medium-low heat for 4-5 minutes. Then, drain the cauliflower and set it aside.
  • Make the roux. In a skillet, melt butter and add flour. Whisk them together. Gradually stir in the milk and heavy cream in batches, creating a roux while whisking.
  • Ensure that the mixture becomes smooth and free of lumps. Season the roux with salt, black pepper, and nutmeg. Mix until well combined, and then add lemon juice. Whisk the roux until it thickens.
  • Make the cheese sauce. Remove the roux from the heat and stir in Parmesan cheese and dill. Continue stirring until the cheese is fully incorporated into the sauce.
  • Assemble. Pour ¼ cup of the sauce into the base of the dish. Arrange the cauliflower florets and salmon cubes in the dish. Pour the remaining sauce over the cauliflower and salmon.
  • Bake. Bake in the preheated oven for 30 minutes. If the top begins to brown too much, cover the dish with foil. Once done, serve and enjoy your meal.

NOTES

  • To Store. Let the salmon gratin cool completely before storing. Place in a lidded container or cover the casserole with foil and store in the fridge for 2-3 days. 
  • To Freeze. Use airtight, freezer-safe containers or heavy-duty aluminum foil to wrap the casserole tightly. Do not keep it in the freezer for more than 2 to 3 months.
  • To Reheat. If frozen, let it thaw in the fridge overnight. You can reheat using the microwave in short intervals or using the oven using a moderate temperature (around 350°F or 175°C).

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NUTRITION

Calories: 201kcalCarbohydrates: 8gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 56mgSodium: 116mgPotassium: 391mgFiber: 1gSugar: 4gVitamin A: 535IUVitamin C: 28mgCalcium: 123mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

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« Baked Turkey Stuffing Meatballs
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Reader Interactions

Comments

  1. Judy Schelfhout

    March 15, 2025 at 10:24 pm

    5 stars
    Haven’t made it just writing ingredients to go to the shop I will have it for tea tomorrow night ,it sounds excellent

    Reply
    • Julia

      March 20, 2025 at 12:17 pm

      Let me know how it goes!

      Reply
  2. Brenda

    January 06, 2025 at 3:52 pm

    5 stars
    It was tasty, easy and healthy. Prepared as instructed

    Reply
    • Julia

      January 06, 2025 at 7:26 pm

      so good right, thank you for commenting!

      Reply
  3. Usha

    November 10, 2024 at 3:06 pm

    Can I use less cream as we too much cream is not healthy.

    Reply
    • Julia

      November 10, 2024 at 7:41 pm

      you could try yes, or perhaps half and half?

      Reply
  4. Sheila

    October 27, 2024 at 12:44 pm

    5 stars
    thank you for this ... I have a lot of home canned salmon and have been looking for a recipe that I could use it in. The fact that it also has cauliflower is just a bonus !!!!

    Reply
    • Julia

      October 28, 2024 at 5:53 am

      Thank you Sheila, I'd still recommend using fresh salmon!

      Reply
  5. Julia | The Yummy Bowl

    November 18, 2023 at 9:22 am

    5 stars
    delicious way to enjoy fresh salmon with this creamy veggie casserole!

    Reply
5 from 5 votes (1 rating without comment)

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the yummy bowl julia author

I'm Julia and welcome to The Yummy Bowl. I share easy and healthier recipes for busy people. Whether you're craving something deliciously healthy or a bit indulgent, you'll discover a variety of satisfying and comforting dishes here.

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