Salmon Tetrazzini
Creamy salmon tetrazzini features tender pasta, flaky salmon, and savory mushrooms in a rich sherry and Parmesan sauce, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- Cook spaghetti in boiling salted water until just tender; drain.
- Drain salmon, reserving liquid.
- Add enough milk to the reserved liquid to make 2 cups.
- Remove skin and bones from salmon and break into large pieces.
- Melt butter in a saucepan; stir in flour, salt, pepper, and nutmeg.
- Add the prepared milk and salmon liquid; cook over medium heat, stirring constantly, until thick and smooth.
- Remove from heat and stir in sherry.
- Add cooked spaghetti, salmon pieces, and drained mushrooms to the sauce.
- Pour the mixture into a 1 1/2-quart casserole dish.
- Combine Parmesan cheese and bread crumbs and sprinkle over the top.
- Bake at 350°F for 35 to 40 minutes until golden and bubbly.
Tips & Substitutions
For a creamier sauce, consider adding a splash of cream or using a combination of milk and cream. You can substitute the salmon with canned tuna for a different flavor or use fresh cooked salmon for a more robust taste. If you want to add more vegetables, consider including peas or spinach, which pair well with the flavors in this dish.
Serving Suggestions
This Salmon Tetrazzini pairs wonderfully with a crisp green salad and a glass of white wine, such as Chardonnay. For a heartier meal, serve it alongside garlic bread or roasted vegetables. You can also explore other delicious seafood recipes to complement your meal, like Herbed Grilled Catfish or California Shrimp Curry.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake in a preheated oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions for a quick meal, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Tetrazzini contains roughly 379 calories, with 9g protein, 21g carbohydrates, and 30g fat. It is an excellent source of vitamin D (149% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1864mg per serving (81% 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, you can absolutely use fresh salmon. Just cook it ahead of time, remove the skin and bones, and flake it into the sauce. This will give your dish a fresher taste and a firmer texture.
How can I make this dish gluten-free?
To make Salmon Tetrazzini gluten-free, substitute the spaghetti with gluten-free pasta and use a gluten-free all-purpose flour in the sauce. Ensure your dry bread crumbs are also gluten-free for the topping.
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the baking step, cover it with foil, and refrigerate. When you're ready to serve, simply bake it as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
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).