How do you keep salmon from drying out in a casserole?

The key is to use a rich, creamy sauce and avoid overbaking. Covering the skillet salmon casserole during baking also helps retain moisture and ensures the salmon remains tender.

What side dishes go well with skillet salmon casserole?

Skillet salmon casserole pairs perfectly with a light green salad, roasted asparagus, or steamed broccoli. These sides add a fresh and healthy contrast to the creamy casserole.

Can I use frozen salmon for skillet salmon casserole?

Yes, you can use frozen salmon. Make sure to thaw it completely and pat it dry before adding it to the casserole to remove excess moisture. This will prevent the casserole from becoming watery.

Easy Skillet Salmon Casserole: 7 Proven Secrets For Perfect Results

Description

A creamy, comforting skillet salmon casserole made with fresh salmon, vegetables, and a crispy panko topping. This easy recipe is perfect for busy weeknights and makes a delicious and satisfying meal.

Ingredients

Scale

1.5 pounds salmon fillets, skin removed and cut into 1 inch pieces
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup frozen peas
4 tablespoons butter
4 tablespoons all purpose flour
3 cups milk
1/2 cup grated Parmesan cheese
1 teaspoon Dijon mustard
Salt and pepper to taste
1 cup panko breadcrumbs
2 tablespoons melted butter
1/4 cup chopped fresh parsley

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a large oven safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and red bell pepper and cook for another 2 minutes.
Add the salmon pieces to the skillet and cook for about 3 minutes per side, until lightly browned but not fully cooked. They will finish cooking in the oven. Remove the salmon and vegetables from skillet while keeping any oil or liquid rendered in the skillet. Set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Slowly pour in the milk, whisking constantly to prevent clumps.
Bring the sauce to a simmer and cook until thickened, about 5 minutes. Stir in the Parmesan cheese, Dijon mustard, salt, and pepper.
Gently fold the cooked salmon, sautéed vegetables, and frozen peas into the creamy sauce. Spread evenly in the skillet.
In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle the mixture evenly over the casserole.
Bake in the preheated oven for 20 25 minutes, or until the topping is golden brown and the casserole is bubbly.
Garnish with fresh parsley before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Calories: 450
Sugar: 5g
Sodium: 350mg
Fat: 25g
Saturated Fat: 10g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: skillet, salmon, casserole, easy, weeknight meal, one pan