Salmon Supper
A comforting baked salmon casserole topped with fluffy biscuits, featuring tender salmon, peas, and a creamy mushroom or celery soup base. This dish offers hearty flavors with a hint of lemon, perfect for family dinners or casual gatherings, combining creamy texture with savory seafood in every bite.
Ingredients
Instructions
- Preheat oven to 450°F.
- Sauté chopped onion and chopped green pepper in hot fat until the onion is golden.
- Blend in salt and flour.
- Gradually stir in milk and soup, bringing the mixture to a boil.
- Boil for 1 minute.
- Add flaked salmon, cooked peas, and lemon juice to the mixture.
- Pour the mixture into an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
- Top with biscuits.
- Bake for 10 to 12 minutes until biscuits are golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using half-and-half instead of milk. You can substitute the salmon with canned tuna or cooked shrimp, if preferred. Fresh herbs like dill or parsley can enhance the flavor. If you want to add more vegetables, consider incorporating some spinach or mushrooms, which pair well with this dish and are often found in American recipes.
Serving Suggestions
This Salmon Supper is best served hot, straight from the oven. Pair it with a light salad or steamed vegetables for a well-rounded meal. For a refreshing complement, consider serving alongside a chilled Summer Tuna Salad or a simple side of Fish And Vegetables. A glass of white wine or iced tea would also enhance the dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F for about 15-20 minutes until warmed through, or microwave in short intervals, stirring in between to ensure even heating. Be cautious not to overheat, as this can dry out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Supper contains roughly 748 calories, with 8g protein, 64g carbohydrates, and 51g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1028mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, fresh salmon can definitely be used in this recipe. Simply cook the salmon beforehand, flake it, and then add it to the mixture as directed. This will give a fresher taste and a firmer texture compared to canned salmon.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of celery soup or make a homemade version with sautéed mushrooms, cream, and broth. Alternatively, a simple white sauce can work as a substitute, seasoned with garlic and herbs for added flavor.
Can I make this dish ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Just assemble the dish without baking, cover it tightly, and when ready to serve, top with biscuits and bake as instructed. This makes it a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).