Salmon Casserole
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
547 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
British
Salmon Casserole
Description
The Salmon Casserole is constructed from baked salmon flakes combined with sautéed onion and wilted spinach, layered with thinly boiled potatoes and a homemade cheese sauce. The sauce is made by gently cooking butter, plain flour, and whole milk to form a smooth base, then enriching it with grated cheddar cheese and fresh dill, providing a mild cheesy taste with herby freshness. Baking the dish allows the cheese to melt and bind the layers together, creating a creamy texture inside with a golden cheese crust on top.
The casserole features tender slices of potato that have been parboiled to ensure they cook through during baking without becoming mushy. The combination of spinach and salmon adds nutritious greens and protein, balanced by the richness of the cheese sauce. Using fresh dill brings a distinctive herbaceous flavor that complements the salmon’s natural taste. The dish is assembled in layers to maintain individual textures and flavors throughout.
This casserole serves well as a comforting main course for lunch or dinner and pairs nicely with a simple green salad to add freshness. The recipe suggests alternatives like swapping dill for flat leaf parsley if preferred. Attention to uniform potato slicing using a mandolin helps ensure even cooking, and a meat thermometer can check the salmon’s doneness. Leftovers can be reheated gently to retain moisture and texture.
Ingredients
- 500 g salmon fillet
- 800 g potato thinly sliced
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 120 g spinach
- 10 g dill finely chopped, fresh
- 600 ml milk whole
- 5 tablespoon plain flour
- 60 g butter
- 120 g cheddar cheese grated
- 80 g 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.
Notes
- Replace dill with fresh flat leaf parsley if preferred for a different herbal flavor.
- Using a good quality store-bought cheese sauce can save preparation time.
- If cheese sauce is too thick, add a splash of milk to reach desired consistency.
- Use a mandolin to slice potatoes evenly to ensure uniform cooking.
- Check salmon doneness with a meat thermometer to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 547kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 32g | 64% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 113mg | 38% |
| Sodium | 384mg | 16% |
| Potassium | 1310mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2791IU | 56% |
| Vitamin C | 35mg | 39% |
| Calcium | 419mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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