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!
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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.
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).
STEP 2: Boil water in a pot. Cook cauliflower florets for 4-5 minutes on medium-low heat, draining. Set aside.
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.
STEP 4: Make the cheese sauce. Take the roux off heat, stir in Parmesan cheese and dill, ensuring complete incorporation into the sauce.
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.
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.
🐟 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
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).
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).
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Recipe Card
Creamy Baked Salmon Casserole Recipe
Ingredients
Method
- 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.
Nutrition
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).
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
More Delicious Salmon Recipes
- 10 Minute Salmon Avocado Salad
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- Salmon in Air Fryer
- Salmon Eggs Benedict
- Salmon Croquettes
Annette
At the start you state “Make it with fresh or canned salmon - either way, it's delicious!”
But later you state this “I don't recommend using canned salmon as this will affect the texture and quality of the dish. Use fresh salmon filets whenever possible.”
Has anyone made it both ways and how was the canned one
Julia
yes, you can use both because in the USA many people prefer canned to fresh. However my recommendation is always to use fresh ingredients.
Kris
This was great! I followed the recipe as written except I sautéed onion in the butter before making the roux.
I had a piece of salmon in the freezer that needed to be used so this was perfect. Thanks for a really good recipe.
Judy Schelfhout
Haven’t made it just writing ingredients to go to the shop I will have it for tea tomorrow night ,it sounds excellent
Julia
Let me know how it goes!
Brenda
It was tasty, easy and healthy. Prepared as instructed
Julia
so good right, thank you for commenting!
Usha
Can I use less cream as we too much cream is not healthy.
Julia
you could try yes, or perhaps half and half?
Sheila
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 !!!!
Julia
Thank you Sheila, I'd still recommend using fresh salmon!
Julia | The Yummy Bowl
delicious way to enjoy fresh salmon with this creamy veggie casserole!