Salmon Casserole with fresh salmon, orzo, sauteed mushrooms and bright green peas in a creamy white wine sauce with goat cheese. Delicious, healthy update to classic Tuna Casserole.
I also love a good casserole – it’s the Midwestern girl in me. Salmon Casserole is an elevated update to old-school Tuna Casserole using fresh salmon instead of canned tuna and a few other simple ingredients.
This meal is quick and easy enough for a busy weeknight because everything cooks in one pot while the salmon bakes on a foil lined baking sheet making cleanup a snap.
Why I love this recipe:
No canned soup! Just fresh ingredients in a creamy cheese sauce.
Comforting: Perfect for cozy nights in.
Elevated flavor: ideal for entertaining too.
Ingredients needed for Salmon Casserole:
Salmon:
- Nonstick cooking spray
- fresh salmon fillets
- salt and black pepper
- garlic powder
Pasta:
- olive oil
- butter
- mushrooms
- garlic cloves
- orzo (uncooked)
- dry white wine (pino, sauvignon blanc)
- chicken stock (may use vegetable or seafood stock)
- frozen peas
- goat cheese
- half and half (may use heavy cream)
- parsley
Crispy Topping:
- crushed Ritz crackers
- melted butter
- parsley
How to roast salmon:
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil then give it a light spritz of cooking spray.
Place the salmon on the foil skin side down then season with 1/4 teaspoon of salt, a pinch of black pepper and 1/4 teaspoon of garlic powder.
Bake salmon 8-12 minutes (depending upon the size of your filet) or until the internal temp is 145°.
Remove the salmon from the oven, carefully slide a spatula between the skin and fish to remove the skin then break the salmon into bite-size pieces and set aside.
How to make Salmon Casserole:
Crispy Ritz Topping:
Melt 1 tablespoon of butter in a small bowl then blend with crushed crackers and 1/2 tablespoon of fresh chopped parsley and set aside.
The Casserole:
Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large skillet over medium to medium-high heat. Drop in the sliced mushrooms and lightly season with salt and pepper. Cook 4-5 minutes or until browned then remove from the skillet.
Pour in the remaining 1/2 tablespoon of olive oil to the skillet then add (uncooked) orzo and grated garlic. Lightly toast the orzo over low heat for 1 minute.
Pour in the wine and simmer 2-3 minutes or until wine is reduced then add the stock, 1/2 teaspoon of salt and a pinch of black pepper. Cover and cook 8 minutes or until the orzo is al dente.
Fold in the goat cheese then add the half and half, peas, reserved mushooms and remaining 2 tablespoons of chopped parsley.
Finishing the casserole:
If your skillet isn’t oven-safe transfer to a casserole/baking dish as shown in the photos.
Nestle the salmon chunks into the casserole, then sprinkle the crushed cracker blender over the top. Pop under the broiler for 1 minute or until the crumb topping is very lightly browned.
Remove from the oven and serve right away.
What to do with leftover Salmon Casserole:
Cool completely then transfer to an airtight container and store in the fridge up to 3 days.
Subs and variations:
- Swap cream cheese for goat cheese if you’d prefer.
- Any kind of crackers you have on hand or Panko breadcrumbs can be used instead of Ritz.
- Add other vegetables like fresh zucchini.
More easy seafood recipes:
Cucumber Dill Salmon – pan seared salmon topped with a creamy cucumber dill (NO MAYO) sauce. Light, easy, healthy weeknight dinner ready in just 20 minutes.
Garlic Butter Scallops – the ultimate gourmet appetizer or meal. Golden, pan seared sea scallops drizzled with a delicious lemon garlic butter sauce. Step by step 10 minute recipe.
Grilled Salmon Kabobs – Mediterranean Salmon Kabobs basted with a bright lemony garlic-herb sauce. Lightly charred salmon outside, juicy inside skewered with tender vegetables.
Shrimp Scampi Orzo – one skillet, 30 minutes. Perfectly cooked shrimp with orzo simmered in a delicious garlicky-butter, white wine sauce with bursts of lemon and a hint of red pepper flakes.
Enjoy!
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Salmon Casserole
Ingredients
SALMON
- Cooking spray
- 1/2 to 3/4 pound salmon fillets
- salt and pepper
- 1/4 teaspoon garlic powder
THE PASTA
- 1 1/2 tablespoons olive oil divided
- 2 tablespoons butter divided
- 4 ounces fresh mushrooms slices
- 2 cloves garlic grated
- 1 cup orzo uncooked
- 1/3 cup dry white wine
- 2 1/4 cups chicken stock may use seafood or vegetable stock
- 1/2 cup frozen peas
- 3 ounces goat cheese
- 1/4 cup half and half can use heavy cream
- 2 1/2 tablespoons chopped parsley divided
CRISPY TOPPING:
- 6 crushed Ritz crackers whole wheat used; can use original or breadcrumbs
- 1/2 tablespoon butter melted
- 1/2 tablespoon chopped parsley
Instructions
CRISPY TOPPING:
- To a small bowl melt 1 tablespoon of butter then blend with crushed Ritz crackers and chopped parsley then set aside.
ROASTING THE SALMON:
- Preheat the oven to 400 degrees. Line a baking sheet with foil then lightly spray it with cooking spray.
- Place the salmon on the foil then season with 1/4 teaspoon of salt, a pinch of black pepper and 1/4 teaspoon of garlic powder.
- Bake the salmon 8-12 minutes (depending upon the size of your filet and your oven) or until the internal temp is 145 degrees.
- Remove the salmon from the oven, carefully slide a spatula between the skin and fish to remove the skin then break the salmon into bite-size pieces.
THE CASSEROLE
- Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large skillet over medium to medium-high heat. Drop in the sliced mushrooms and lightly season with salt and pepper. Cook 4-5 minutes or until browned then remove from the skillet.
- To the same skillet pour in the remaining 1/2 tablespoon of olive oil then add (uncooked) orzo and grated garlic.
- Lightly toast the orzo over low heat for 1 minute then pour in the wine. Simmer 2-3 minutes or until wine is reduced then add the stock, 1/2 teaspoon of salt and a pinch of black pepper.
- Cover and cook 8 minutes or until the orzo is al dente.Fold in the goat cheese over low heat, then add the half and half, peas, mushooms and remaining 2 tablespoons of chopped parsley.
- If your skillet isn't oven-safe, transfer the casserole to a baking dish then nestle the salmon chunks in.
- Sprinkle the crushed cracker blender over the top then broil 1 minute or until the crumb topping is very lightly browned. Remove from the oven and let the casserole sit for 2 minutes then serve.
There is no oven temperature given. I looked up the temperature for cooking the salmon and the recipe is really good.