Salmon Casserole with fresh roasted salmon, tender orzo, sauteed mushrooms and bright green peas in a creamy white wine sauce with goat cheese. A new spin on Tuna Casserole updated – and upgraded – without canned soup.
I enjoy old-school Tuna Casserole but the idea of using fresh salmon instead of canned tuna and a few other fresh, simple ingredients really appealed to me.
I also love a good casserole – it’s the Midwestern girl in me. This seafood casserole is quick and simple enough for a busy weeknight because everything cooks in one pot while the salmon bakes on a foil lined baking sheet for easy cleanup.
Many seafood casseroles contain a can of cream of mushroom soup . This recipe contains just fresh ingredients in a creamy cheese sauce for an irresistible comfort meal. It’s a great recipe any night of the week – gourmet enough to entertain with.
You’ll find step by step instructions below.
NOTE: if you’re not a fan of goat cheese, cream cheese can be substituted.
WHAT’S IN THIS SALMON CASSEROLE?
- Nonstick cooking spray
- fresh salmon fillets
- salt and black pepper
- garlic powder
- olive oil
- 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)
The Crispy Topping:
- crushed Ritz crackers (whole wheat Ritz used – may use original Ritz)
- melted butter
HOW TO ROAST SALMON:
Preheat the oven to 400 degrees.
Add foil to a baking sheet for easy cleanup, then lightly spritz with 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 the salmon 8-12 minutes (depending upon the size of your filet and your oven) 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.
HOW TO MAKE SALMON CASSEROLE:
Crispy Ritz Topping:
Like most good casseroles, a crispy topping is in order. I used whole grain Ritz crackers (original Ritz or bread crumbs can be used instead).
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.
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. Store leftovers in an airtight container or covered in plastic wrap in the fridge up to 3 days.
LOOKING FOR MORE EASY RECIPES?
Below you’ll find quick links to some of my favorite 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.
If you tried this Salmon Casserole recipe or any other on the blog then I hope you’ll leave a comment and some stars!
- Cooking spray
- 1/2 to 3/4 pound salmon fillets
- salt and pepper
- 1/4 teaspoon garlic powder
- 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
- 6 crushed Ritz crackers whole wheat used; can use original or breadcrumbs
- 1/2 tablespoon butter melted
- 1/2 tablespoon chopped parsley
- 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.
- 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.