18 Delicious Canned Salmon Casserole Recipes Easy

Let’s face it, we all crave those no-fuss, hearty meals that come together in a snap, especially on busy weeknights. That’s where canned salmon casseroles shine! Packed with flavor and simplicity, these 18 recipes are your ticket to delicious, comfort food magic. Whether you’re after something creamy, cheesy, or downright cozy, there’s a dish here to satisfy every craving. Dive in and discover your next family favorite!

Classic Canned Salmon Casserole

Nothing beats the comfort of a Classic Canned Salmon Casserole on a busy weeknight. It’s hearty, easy, and packed with flavor.

Ingredients

• 2 cups canned salmon, drained (wild-caught for best flavor)
• 1 cup breadcrumbs (panko for extra crunch)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup diced onion (soak in cold water to reduce sharpness)
• 1 tbsp lemon juice (freshly squeezed preferred)
• 1 tsp dried dill (or 1 tbsp fresh)
• 1/2 tsp salt (adjust based on salmon’s saltiness)
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp butter, melted (for topping)

Instructions

1. Preheat oven to 375°F. Grease a 9×9 inch baking dish lightly.
2. In a large bowl, mix salmon, breadcrumbs, mayonnaise, onion, lemon juice, dill, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish. Press down lightly to even out.
4. Sprinkle shredded cheddar cheese evenly over the top. Drizzle with melted butter.
5. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.
6. Let stand for 5 minutes before serving to allow the casserole to set.

This casserole comes out creamy with a satisfying crunch from the breadcrumbs. Try serving it with a side of steamed green beans or over a bed of lettuce for a lighter meal.

Creamy Dill Salmon Casserole

Delight in a comforting Creamy Dill Salmon Casserole that’s both nutritious and easy to make. Perfect for weeknight dinners, this dish combines tender salmon with a creamy dill sauce.

Ingredients

• 1 lb salmon fillet, skinless and cut into chunks (fresh or thawed if frozen)
• 2 cups heavy cream (for a lighter version, use half-and-half)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix salmon chunks, heavy cream, dill, garlic powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading evenly.
4. Sprinkle shredded cheddar cheese evenly over the salmon mixture.
5. Top with breadcrumbs for a crispy layer.
6. Bake in the preheated oven for 25 minutes, or until the top is golden and the casserole is bubbly.
7. Let stand for 5 minutes before serving to allow the sauce to thicken slightly.

Serve this creamy casserole with a side of steamed vegetables or a crisp salad for a complete meal. The creamy dill sauce complements the richness of the salmon, while the crispy breadcrumb topping adds a delightful contrast in texture.

Cheesy Salmon and Potato Casserole

Dive into a comforting dish that combines tender salmon, creamy cheese, and hearty potatoes in one bake. Perfect for weeknights or feeding a crowd.

Ingredients

• 1 lb salmon fillet, skin removed (cut into 1-inch pieces)
• 2 cups potatoes, diced (Yukon Gold recommended for creaminess)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup heavy cream (or half-and-half for lighter option)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp fresh dill, chopped (optional for garnish)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss diced potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread potatoes in the prepared baking dish. Bake for 20 minutes, stirring halfway, until slightly tender.
4. Remove dish from oven. Layer salmon pieces evenly over the potatoes.
5. Pour heavy cream over the salmon and potatoes. Sprinkle shredded cheddar cheese on top.
6. Return to oven. Bake for 15-20 minutes, until cheese is bubbly and salmon is cooked through.
7. Garnish with fresh dill before serving, if desired.

Zesty and creamy, this casserole offers a delightful contrast between the flaky salmon and soft potatoes. Serve with a crisp green salad or steamed vegetables for a balanced meal.

Salmon and Broccoli Rice Casserole

This salmon and broccoli rice casserole is a hearty, one-dish meal that’s perfect for busy weeknights. Toss together simple ingredients for a comforting dinner.

Ingredients

• 1 cup white rice (or brown rice for a healthier option)
• 1.5 cups water (adjust if using brown rice)
• 1 lb salmon fillet, skin removed, cut into chunks (fresh or thawed frozen)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese (or any meltable cheese)
• 1/2 cup milk (whole or 2%)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (or according to package instructions). Tip: Don’t peek to keep the steam in.
3. While rice cooks, heat olive oil in a skillet over medium heat. Add salmon chunks and cook for 3-4 minutes, just until opaque. Tip: Salmon cooks quickly; avoid overcooking to keep it moist.
4. In the prepared baking dish, layer cooked rice, broccoli, and salmon. Sprinkle with garlic powder, salt, and pepper.
5. Pour milk evenly over the casserole, then top with shredded cheese.
6. Bake for 20-25 minutes, until cheese is bubbly and lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Delightfully creamy with tender salmon and crisp-tender broccoli, this casserole is a crowd-pleaser. Serve with a side of crusty bread to soak up the cheesy goodness.

Spicy Salmon Casserole with Jalapenos

Just when you thought casseroles couldn’t get any better, this spicy salmon version with jalapenos comes along to prove you wrong.

Ingredients

• 1 lb salmon fillet, skin removed (fresh or thawed)
• 1 cup heavy cream (or half-and-half for lighter version)
• 2 jalapenos, sliced (remove seeds for less heat)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly with olive oil.
2. Cut salmon into 1-inch cubes. Arrange evenly at the bottom of the baking dish.
3. In a bowl, mix heavy cream, garlic powder, salt, and black pepper. Pour over salmon.
4. Layer sliced jalapenos over the salmon. Sprinkle shredded cheddar cheese on top.
5. In a small bowl, mix breadcrumbs with 1 tbsp olive oil. Sprinkle over the cheese layer.
6. Bake for 25 minutes, or until the top is golden and the salmon flakes easily with a fork.
7. Let stand for 5 minutes before serving. This allows the casserole to set.

Hearty and flavorful, this casserole offers a creamy texture with a spicy kick. Serve with a side of steamed vegetables or over a bed of rice for a complete meal.

Salmon and Cornbread Casserole

You’ll love this Salmon and Cornbread Casserole for its hearty flavors and simple preparation. Perfect for a cozy dinner any night of the week.

Ingredients

• 1 lb salmon fillet, skin removed (or substitute with canned salmon for convenience)
• 1 cup cornmeal (fine or medium grind works best)
• 1/2 cup all-purpose flour
• 1 tbsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (adjust to taste)
• 1 cup milk (whole milk recommended for richness)
• 1 large egg (room temperature blends better)
• 1/4 cup melted butter (or any neutral oil)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup shredded cheddar cheese (sharp for more flavor)

Instructions

1. Preheat oven to 375°F. Grease a 9×9 inch baking dish lightly.
2. In a large bowl, mix cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Pour wet ingredients into dry ingredients. Stir until just combined.
5. Fold in corn kernels and shredded cheese gently.
6. Pour half of the cornbread batter into the prepared dish.
7. Place salmon fillet on top of the batter. Season lightly with salt.
8. Cover salmon with the remaining cornbread batter.
9. Bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
10. Let stand for 5 minutes before serving.

This casserole offers a delightful contrast between the moist salmon and the crumbly cornbread. Try serving it with a side of green salad for a complete meal.

Healthy Quinoa Salmon Casserole

Delightfully simple yet packed with nutrients, this quinoa salmon casserole is a weeknight savior. Perfect for meal prep, it combines fluffy quinoa and tender salmon in one dish.

Ingredients

• 1 cup quinoa, rinsed (for better texture)
• 2 cups water (or broth for extra flavor)
• 1 lb salmon fillet, skin removed (cut into chunks)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup broccoli florets (fresh or frozen)
• 1/2 cup shredded cheddar cheese (optional for topping)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While quinoa cooks, season salmon chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon for 2 minutes per side, just until lightly browned. Tip: Don’t overcook; salmon will finish in the oven.
4. Fluff quinoa with a fork and spread evenly in the prepared baking dish. Top with seared salmon and broccoli florets. Sprinkle cheese on top if using.
5. Bake for 15-20 minutes, until cheese is melted and broccoli is tender. Tip: Broil for the last 2 minutes for a golden top.

This casserole emerges creamy with a slight crunch from the broccoli. The salmon stays moist, flaking easily with a fork. Serve with a squeeze of lemon for a bright finish.

Salmon and Spinach Pasta Casserole

Bold flavors and simple prep make this dish a weeknight winner. Perfect for using up leftover salmon or spinach, it’s a hearty meal that comes together in no time.

Ingredients

– 8 oz pasta (penne or fusilli works well)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup cooked salmon, flaked
– 2 cups fresh spinach, roughly chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– Salt and pepper, adjust to taste

Instructions

1. Preheat oven to 375°F. Grease a casserole dish lightly with olive oil.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix cooked pasta, salmon, spinach, heavy cream, Parmesan, and garlic powder. Season with salt and pepper.
4. Transfer the mixture to the prepared casserole dish. Spread evenly.
5. Bake for 20-25 minutes, until the top is golden and bubbly.
6. Let stand for 5 minutes before serving.

Not just a comfort food, this casserole offers a creamy texture with a slight crunch from the baked top. Serve with a side of garlic bread for an extra touch of indulgence.

Easy Salmon and Mushroom Casserole

Kickstart your weeknight dinner with this effortless salmon and mushroom casserole. Perfect for busy evenings, it’s a hearty dish that comes together in no time.

Ingredients

• 1 lb salmon fillet, skin removed (cut into 1-inch pieces)
• 2 cups mushrooms, sliced (cremini or button)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp fresh dill, chopped (optional for garnish)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly with olive oil.
2. In a large bowl, mix salmon pieces, mushrooms, heavy cream, Parmesan, garlic powder, salt, and pepper until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Sprinkle additional Parmesan cheese on top for a golden crust.
5. Bake for 25-30 minutes, or until the top is bubbly and slightly browned.
6. Let stand for 5 minutes before serving. Garnish with fresh dill if desired.

Not only is this casserole creamy and flavorful, but the salmon stays moist and tender. Serve it over a bed of steamed greens or with crusty bread to soak up the sauce.

Salmon and Sweet Potato Casserole

Uncomplicated yet satisfying, this Salmon and Sweet Potato Casserole brings together rich flavors with minimal effort. Perfect for a weeknight dinner that feels special.

Ingredients

• 1 lb salmon fillet, skin removed (wild-caught preferred for flavor)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup heavy cream (substitute with coconut milk for dairy-free)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional for topping)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, toss sweet potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread sweet potatoes in the prepared baking dish. Bake for 20 minutes, stirring halfway through, until slightly tender.
4. Cut salmon into 1-inch pieces. Arrange salmon over the partially cooked sweet potatoes.
5. Pour heavy cream evenly over the salmon and sweet potatoes. Sprinkle with cheddar cheese if using.
6. Bake for another 15-20 minutes, until salmon is cooked through and flakes easily with a fork.
7. Let stand for 5 minutes before serving. This allows the cream to thicken slightly.

Key to this dish’s appeal is the contrast between the creamy sauce and the firm, flaky salmon. Serve with a crisp green salad to balance the richness.

Gluten-Free Salmon Casserole

Ready to whip up a comforting gluten-free salmon casserole? This dish is perfect for a cozy dinner, packed with flavor and easy to make.

Ingredients

– 1 lb fresh salmon, skin removed (or frozen, thawed)
– 2 cups gluten-free pasta (elbow or penne works well)
– 1 cup heavy cream (substitute with coconut milk for dairy-free)
– 1/2 cup grated Parmesan cheese (omit for dairy-free)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (adjust to taste)
– 1 cup frozen peas (no need to thaw)
– 1/2 cup gluten-free breadcrumbs (for topping)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. Cook gluten-free pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add salmon, breaking it into chunks as it cooks, about 5 minutes.
4. Stir in garlic powder, salt, and black pepper. Cook for another 2 minutes.
5. Add heavy cream and Parmesan cheese to the skillet. Stir until cheese melts and sauce thickens slightly, about 3 minutes.
6. Combine cooked pasta, salmon mixture, and frozen peas in the prepared baking dish. Mix well.
7. Sprinkle gluten-free breadcrumbs evenly over the top.
8. Bake for 20-25 minutes, or until the top is golden and crispy.
9. Let stand for 5 minutes before serving.
Light and creamy, this casserole has a satisfying crunch from the breadcrumb topping. Serve with a side of steamed vegetables for a complete meal.

Salmon and Asparagus Casserole

Perfect for a quick weeknight dinner, this salmon and asparagus casserole combines simplicity with elegance. Packed with flavor, it’s a dish that pleases both the palate and the eye.

Ingredients

• 1 lb salmon fillet, skin removed (cut into 1-inch pieces)
• 1 lb asparagus, trimmed and cut into 2-inch pieces (woody ends discarded)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (or 2 cloves minced garlic)
• 1/2 tsp dried dill (or 1 tbsp fresh)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly with olive oil.
2. In a large bowl, mix salmon pieces, asparagus, heavy cream, Parmesan, salt, pepper, garlic powder, and dill until evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Sprinkle additional Parmesan cheese on top for a golden crust.
5. Bake for 25-30 minutes, or until the salmon is cooked through and the top is bubbly and slightly browned.
6. Let stand for 5 minutes before serving to allow the casserole to set.

Outstandingly creamy with a slight crunch from the asparagus, this casserole is a harmony of textures. Serve it over a bed of quinoa or with a side of crusty bread to soak up the delicious sauce.

Salmon and Pea Casserole with Cream Sauce

Kickstart your week with this comforting Salmon and Pea Casserole, a creamy delight that’s both nutritious and easy to make.

Ingredients

• 1 lb salmon fillet, skin removed (cut into 1-inch pieces)
• 1 cup frozen peas (thawed)
• 2 tbsp butter (or any neutral oil)
• 2 tbsp all-purpose flour
• 1 cup whole milk (adjust thickness with more or less)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp garlic powder (optional for extra flavor)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly.
2. In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth, cooking for 1 minute to remove raw taste.
3. Gradually whisk in milk, ensuring no lumps form. Cook until sauce thickens, about 3-5 minutes.
4. Remove from heat. Stir in Parmesan, salt, pepper, and garlic powder until cheese melts.
5. Add salmon and peas to the sauce, gently folding to coat evenly.
6. Transfer mixture to the prepared baking dish. Sprinkle additional Parmesan on top.
7. Bake for 20-25 minutes, until bubbly and salmon is cooked through.
8. Let stand for 5 minutes before serving to allow sauce to thicken further.

Warm and creamy, this casserole pairs wonderfully with a crisp salad or crusty bread for dipping. The salmon stays tender, while the peas add a sweet pop in every bite.

Salmon and Cauliflower Casserole

Looking for a hearty yet healthy dinner option? This Salmon and Cauliflower Casserole is packed with flavor and easy to make.

Ingredients

• 1 lb salmon fillet, skin removed (or sub with frozen, thawed)
• 4 cups cauliflower florets (about 1 medium head)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp paprika (for a smoky flavor)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. Cut salmon into 1-inch cubes. Tip: Ensure all pieces are similar in size for even cooking.
3. In a large bowl, combine cauliflower florets, salmon cubes, heavy cream, Parmesan, garlic powder, salt, pepper, and paprika. Mix gently to coat.
4. Transfer mixture to the prepared baking dish. Spread evenly. Tip: Press down lightly to ensure the cream reaches all ingredients.
5. Sprinkle additional Parmesan cheese on top for a golden crust.
6. Bake for 25-30 minutes, until the top is bubbly and slightly browned. Tip: Check at 25 minutes to avoid overcooking the salmon.
7. Let stand for 5 minutes before serving. This allows the casserole to set.

Here’s how it turns out: creamy, with tender salmon and cauliflower that holds its shape. Try serving it over a bed of greens for a complete meal.

Salmon and Zucchini Casserole

Ready to whip up a comforting dish that’s both nutritious and easy to make? This salmon and zucchini casserole is a weeknight savior, packed with flavor and ready in no time.

Ingredients

• 1 lb salmon fillet, skin removed (or sub with canned salmon for convenience)
• 2 medium zucchinis, sliced into 1/4-inch rounds (no need to peel)
• 1 cup shredded mozzarella cheese (or any meltable cheese you prefer)
• 1/2 cup heavy cream (for richness, can use half-and-half as a lighter option)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a skillet over medium heat. Add zucchini slices, cooking until slightly softened, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Season the salmon fillet with garlic powder, salt, and pepper. Place it in the center of a baking dish.
4. Arrange the cooked zucchini around the salmon in the baking dish. Pour heavy cream evenly over the top.
5. Sprinkle shredded mozzarella cheese over the salmon and zucchini. Tip: For a golden top, place under the broiler for the last 2 minutes of baking.
6. Bake in the preheated oven for 20 minutes, or until the salmon flakes easily with a fork. Tip: Check doneness by inserting a fork into the thickest part of the salmon; it should separate easily.

With its creamy texture and the fresh taste of zucchini, this casserole is a hit. Serve it over a bed of quinoa or with a side of crusty bread to soak up the delicious sauce.

Salmon and Bell Pepper Casserole

Here’s a simple yet flavorful dish that combines the richness of salmon with the sweetness of bell peppers. Perfect for a weeknight dinner that feels special.

Ingredients

• 1 lb salmon fillet, skin removed (cut into 1-inch cubes)
• 2 cups bell peppers, mixed colors, diced (for vibrant color)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In the prepared dish, layer salmon cubes and diced bell peppers evenly.
3. In a small bowl, mix heavy cream, Parmesan cheese, garlic powder, salt, and black pepper. Pour evenly over salmon and peppers.
4. Bake for 25 minutes, or until the salmon is cooked through and the top is lightly golden. Tip: Check doneness by flaking the salmon with a fork; it should separate easily.
5. Let stand for 5 minutes before serving. Tip: This allows the casserole to set for easier serving.

A creamy, cheesy sauce envelops tender salmon and crisp bell peppers in this casserole. Serve over a bed of rice or with a side of steamed vegetables for a complete meal.

Salmon and Artichoke Casserole

Uncomplicated yet elegant, this Salmon and Artichoke Casserole brings together rich flavors with minimal effort. Perfect for weeknights or entertaining.

Ingredients

• 1 lb salmon fillet, skin removed (cut into 1-inch pieces)
• 1 can (14 oz) artichoke hearts, drained and quartered (use marinated for extra flavor)
• 1 cup heavy cream (substitute with half-and-half for lighter version)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 cup breadcrumbs (panko for extra crunch)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix salmon pieces, artichoke hearts, heavy cream, Parmesan cheese, garlic powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading evenly.
4. Sprinkle breadcrumbs evenly over the top for a crispy finish.
5. Bake for 25-30 minutes, or until the top is golden and the salmon is cooked through.
6. Let stand for 5 minutes before serving to allow the casserole to set.

Flaky salmon and tender artichokes meld beautifully in this creamy, cheesy casserole. Serve with a crisp green salad or crusty bread to soak up the sauce.

Salmon and Leek Casserole

A hearty salmon and leek casserole brings comfort to any table with minimal fuss. Perfect for weeknights, this dish combines rich flavors in one pan.

Ingredients

• 1 lb salmon fillet, skin removed (cut into 1-inch pieces)
• 2 cups leeks, sliced (white and light green parts only)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup grated Parmesan cheese (for topping)

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly.
2. Heat olive oil in a large skillet over medium heat. Add leeks, sauté until soft, about 5 minutes. Tip: Don’t let them brown.
3. Arrange salmon pieces in the prepared baking dish. Scatter sautéed leeks over salmon.
4. Pour heavy cream evenly over the salmon and leeks. Season with salt and pepper.
5. Sprinkle Parmesan cheese on top. Tip: For a golden crust, broil the last 2 minutes.
6. Bake for 20-25 minutes, until salmon is cooked through and top is bubbly. Tip: Check doneness by flaking salmon with a fork.

Now this casserole offers a creamy texture with the salmon staying moist inside. Serve it over a bed of wild rice or with a crisp green salad for contrast.

Conclusion

You’ve just discovered 18 easy and tasty ways to turn canned salmon into comforting casseroles! Whether you’re looking for a quick weeknight dinner or a dish to impress, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this roundup? Share the salmon love by pinning this article on Pinterest for later!

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