20 Creamy Canned Salmon Casserole Delights

Zesty, satisfying, and wonderfully simple—these creamy canned salmon casseroles are the comfort food heroes your weeknight dinners have been waiting for. From quick family favorites to cozy seasonal delights, each recipe brings creamy texture and rich flavor with minimal fuss. Ready to transform that pantry staple into something truly special? Let’s dive into these 20 delicious ideas!

Classic Creamy Salmon and Potato Casserole

Maybe you’re craving something cozy that feels like a hug in a baking dish. This creamy salmon and potato casserole is just that—comforting, easy to throw together, and perfect for a busy weeknight. You’ll love how the flavors meld into pure deliciousness.

Ingredients

Salmon fillets – 1 lb
Potatoes – 2 large
Heavy cream – 1 cup
Shredded cheddar cheese – 1 cup
Fresh dill – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Peel the potatoes and slice them into ¼-inch thick rounds.
3. Arrange the potato slices in a single layer in a greased 9×13-inch baking dish.
4. Season the potatoes evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
5. Place the salmon fillets skin-side down on top of the potatoes.
6. Sprinkle the remaining salt and pepper over the salmon.
7. Pour the heavy cream evenly over the salmon and potatoes.
8. Sprinkle the shredded cheddar cheese on top.
9. Chop the fresh dill and scatter it over the cheese.
10. Cover the baking dish tightly with aluminum foil.
11. Bake for 30 minutes at 375°F.
12. Remove the foil and bake for another 15 minutes until the top is golden and bubbly.
13. Check that the potatoes are tender by piercing them with a fork.
14. Let the casserole rest for 5 minutes before serving.

What you get is a wonderfully creamy texture with tender potatoes and flaky salmon. The fresh dill adds a bright note that cuts through the richness. Try serving it with a simple green salad or crusty bread to soak up every last bit of that delicious sauce.

Cheesy Salmon and Rice Casserole

Tired of complicated dinners? This cheesy salmon and rice casserole is your new weeknight hero. It comes together with minimal effort but delivers maximum comfort in every bite.

Ingredients

Salmon fillet – 1 lb
White rice – 1 cup
Chicken broth – 2 cups
Heavy cream – ½ cup
Cheddar cheese – 1 cup, shredded
Onion – ½ cup, diced
Garlic – 2 cloves, minced
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Melt butter in a large oven-safe skillet over medium heat.
3. Add diced onion and cook for 4 minutes until translucent.
4. Add minced garlic and cook for 1 more minute.
5. Stir in white rice and toast for 2 minutes until lightly golden.
6. Pour in chicken broth and heavy cream, then bring to a simmer.
7. Season the salmon fillet with ½ tsp salt and ¼ tsp black pepper on both sides.
8. Place the seasoned salmon directly on top of the rice mixture in the skillet.
9. Cover the skillet tightly with foil and bake for 25 minutes.
10. Remove the skillet from the oven and carefully take off the foil.
11. Flake the cooked salmon into large chunks using two forks.
12. Stir the shredded cheddar cheese into the rice mixture until melted.
13. Season with remaining ½ tsp salt and ¼ tsp black pepper.
14. Return to the oven uncovered and bake for 5 more minutes until bubbly.
15. Let the casserole rest for 5 minutes before serving.

Perfect for busy nights, this casserole emerges creamy with tender salmon flakes throughout. The rice absorbs all the cheesy goodness while staying perfectly al dente. Try scooping it into bowls with a side of steamed broccoli for a complete meal that feels anything but rushed.

Lemon Garlic Salmon Noodle Casserole

Tired of the same old dinner routine? This lemon garlic salmon noodle casserole is your new weeknight hero. You get flaky salmon, tender noodles, and a creamy garlic sauce all baked together in one dish.

Ingredients

Salmon fillets – 1 lb
Egg noodles – 8 oz
Heavy cream – 1 cup
Garlic – 4 cloves
Lemon – 1
Parmesan cheese – ½ cup
Fresh dill – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the egg noodles in boiling salted water for 6 minutes.
3. Drain the noodles and set them aside.
4. Mince the garlic cloves finely.
5. Zest the entire lemon.
6. Juice the lemon to get 2 tablespoons of juice.
7. Chop the fresh dill.
8. Season the salmon fillets with ½ teaspoon salt and ¼ teaspoon black pepper.
9. Heat a large oven-safe skillet over medium-high heat.
10. Place the salmon skin-side up in the hot skillet.
11. Sear the salmon for 3 minutes until golden brown.
12. Flip the salmon and cook for 2 more minutes.
13. Remove the salmon from the skillet and set it aside.
14. Reduce the heat to medium.
15. Add the minced garlic to the same skillet.
16. Sauté the garlic for 1 minute until fragrant.
17. Pour in the heavy cream.
18. Add the lemon zest and lemon juice.
19. Stir in the remaining ½ teaspoon salt and ¼ teaspoon black pepper.
20. Simmer the sauce for 2 minutes until slightly thickened.
21. Tip: Don’t let the sauce boil or it might separate.
22. Add the cooked noodles to the skillet.
23. Toss the noodles until they’re coated in the sauce.
24. Flake the seared salmon into large chunks.
25. Gently fold the salmon chunks into the noodle mixture.
26. Sprinkle the Parmesan cheese evenly over the top.
27. Tip: Use freshly grated Parmesan for better melting.
28. Transfer the skillet to the preheated oven.
29. Bake for 15 minutes until bubbly and golden.
30. Tip: Check at 12 minutes—ovens can vary.
31. Remove from the oven and let it rest for 5 minutes.
32. Garnish with the chopped fresh dill.

Keep this casserole in mind when you need something comforting yet elegant. The noodles stay perfectly al dente while soaking up that bright lemon-garlic cream, and the salmon adds rich, flaky texture throughout. Try serving it with a simple arugula salad to cut through the richness, or pack leftovers for an impressive next-day lunch.

Broccoli and Salmon Alfredo Casserole

Tired of the same old dinner routine? This broccoli and salmon alfredo casserole is your new go-to comfort food. It comes together quickly and feels fancy without any fuss.

Ingredients

Broccoli florets – 3 cups
Salmon fillets – 1 lb
Fettuccine – 8 oz
Heavy cream – 1 cup
Parmesan cheese – 1 cup
Butter – ¼ cup
Garlic – 3 cloves
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the fettuccine according to package directions until al dente.
3. Drain the pasta and set it aside.
4. Season the salmon fillets with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Bake the salmon for 12-15 minutes until it flakes easily with a fork.
6. Flake the cooked salmon into large chunks, discarding the skin.
7. Steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.
8. Melt the butter in a large skillet over medium heat.
9. Mince the garlic and sauté it in the butter for 1 minute until fragrant.
10. Pour in the heavy cream and bring it to a gentle simmer.
11. Stir in the Parmesan cheese until the sauce is smooth and thickened.
12. Add the remaining ½ teaspoon salt and ¼ teaspoon black pepper to the sauce.
13. Combine the cooked pasta, flaked salmon, and steamed broccoli in a 9×13 baking dish.
14. Pour the Alfredo sauce over the mixture and stir gently to coat everything evenly.
15. Bake the casserole for 20 minutes until bubbly and lightly golden on top.
16. Let the casserole rest for 5 minutes before serving.

Every bite delivers creamy pasta, tender salmon, and crisp-tender broccoli in perfect harmony. The rich Parmesan sauce clings beautifully to each component, making it feel indulgent yet balanced. Try serving it with a simple green salad or crusty bread to soak up every last bit of that delicious sauce.

Spicy Southwest Salmon and Cornbread Casserole

Ugh, you know those nights when you want something comforting but also packed with flavor? This spicy southwest salmon and cornbread casserole is your answer—it’s hearty, zesty, and comes together with minimal fuss. You’ll love how the flaky salmon and sweet cornbread play off each other.

Ingredients

Salmon fillets – 1 lb
Cornbread mix – 1 box (8.5 oz)
Egg – 1
Milk – ⅓ cup
Black beans – 1 can (15 oz)
Corn – 1 cup
Diced tomatoes with green chilies – 1 can (10 oz)
Shredded cheddar cheese – 1 cup
Chili powder – 1 tbsp
Cumin – 1 tsp
Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Grease a 9×13-inch baking dish with cooking spray.
3. Pat the salmon fillets dry with paper towels.
4. Cut the salmon into 1-inch cubes.
5. In a large bowl, whisk together the cornbread mix, egg, and milk until just combined.
6. Stir in the black beans, corn, diced tomatoes with green chilies, shredded cheddar cheese, chili powder, cumin, and salt.
7. Gently fold in the salmon cubes.
8. Spread the mixture evenly into the prepared baking dish.
9. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the cornbread comes out clean.
10. Let the casserole rest for 5 minutes before serving.

Just out of the oven, this casserole has a golden, slightly crisp top that gives way to a moist, tender interior. The salmon stays flaky, while the cornbread soaks up all the spicy southwest flavors. Try serving it with a dollop of cool sour cream or alongside a simple green salad for a complete meal that’s sure to become a weeknight favorite.

Dill and Caper Salmon Pasta Casserole

Finally found a pasta casserole that feels fancy but comes together with minimal effort. You’ll love how the briny capers and fresh dill transform simple salmon into something special. It’s the perfect cozy dinner for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen.

Ingredients

Penne pasta – 12 oz
Salmon fillets – 1 lb
Heavy cream – 1 cup
Fresh dill – ¼ cup
Capers – 3 tbsp
Parmesan cheese – ½ cup
Garlic – 3 cloves
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cook the penne pasta according to package directions until al dente, then drain completely.
3. Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
4. Heat a large oven-safe skillet over medium-high heat and melt the butter.
5. Place salmon skin-side up in the hot skillet and cook for 4 minutes until the bottom is golden brown.
6. Flip the salmon and cook for another 3 minutes, then transfer to a plate.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 1 minute until fragrant.
8. Pour in the heavy cream and bring to a gentle simmer.
9. Flake the cooked salmon into large chunks, discarding the skin.
10. Add the drained pasta, flaked salmon, chopped fresh dill, and capers to the cream sauce.
11. Stir gently to combine all ingredients without breaking up the salmon too much.
12. Sprinkle the Parmesan cheese evenly over the top of the casserole.
13. Transfer the skillet to the preheated oven and bake for 15 minutes until bubbly and lightly browned on top.
14. Remove from oven and let rest for 5 minutes before serving.

What makes this casserole truly special is how the creamy sauce clings to every noodle while the salmon stays tender and flaky. The capers provide little bursts of briny flavor that cut through the richness beautifully. Try serving it with a simple arugula salad dressed in lemon vinaigrette to balance out the creamy pasta.

Salmon and Spinach Stuffed Shells Casserole

Picture this: you’re craving something cozy but impressive, and these salmon and spinach stuffed shells deliver exactly that. They’re like the fancy cousin of lasagna but way easier to pull off on a busy weeknight.

Ingredients

• Jumbo pasta shells – 24 shells
• Olive oil – 1 tbsp
• Onion – ½ cup, finely chopped
• Garlic – 2 cloves, minced
• Fresh spinach – 5 oz
• Cooked salmon – 2 cups, flaked
• Ricotta cheese – 15 oz
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Marinara sauce – 24 oz
• Mozzarella cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente. Tip: They’ll cook more in the oven, so slightly undercook them now to avoid mushiness.
4. Drain the shells and rinse with cool water to stop the cooking process.
5. Heat olive oil in a large skillet over medium heat.
6. Add the chopped onion and sauté for 4 minutes until translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the fresh spinach and cook for 2–3 minutes until wilted.
9. Transfer the spinach mixture to a large bowl.
10. Add the flaked salmon, ricotta, Parmesan, egg, salt, and black pepper to the bowl.
11. Mix everything until well combined.
12. Spread 1 cup of marinara sauce evenly in a 9×13-inch baking dish.
13. Fill each cooked shell with the salmon-spinach mixture using a spoon. Tip: A small cookie scoop makes this step faster and less messy.
14. Arrange the stuffed shells in a single layer in the baking dish.
15. Pour the remaining marinara sauce over the shells.
16. Sprinkle the shredded mozzarella evenly on top.
17. Cover the dish with foil and bake for 20 minutes.
18. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly. Tip: Let it rest for 5 minutes before serving so the filling sets nicely.

Mmm, you’ll love how the creamy, savory filling contrasts with the tender pasta and tangy marinara. The salmon stays moist and flaky, while the spinach adds a fresh bite. Try serving it with a crisp green salad or garlic bread to soak up every last bit of sauce.

Crunchy Panko-Topped Salmon Casserole

Craving something cozy but still impressive? This panko-topped salmon casserole is your new go-to. It’s creamy, crunchy, and comes together with minimal fuss—perfect for a busy weeknight when you want comfort food fast.

Ingredients

• Salmon fillets – 1 lb
• Panko breadcrumbs – 1 cup
• Heavy cream – 1 cup
• Frozen peas – 1 cup
• Lemon – 1
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the salmon into 1-inch cubes.
3. Zest the entire lemon, then juice half of it.
4. In a large bowl, combine the salmon, heavy cream, frozen peas, lemon zest, lemon juice, salt, and black pepper.
5. Transfer the mixture to a 9×13-inch baking dish, spreading it evenly. Tip: Don’t overmix to keep the salmon chunks intact.
6. Melt the butter in a small microwave-safe bowl for 30 seconds.
7. Stir the panko breadcrumbs into the melted butter until fully coated.
8. Sprinkle the buttered panko evenly over the salmon mixture.
9. Bake for 25 minutes, or until the topping is golden brown and the internal temperature of the salmon reaches 145°F. Tip: Use an instant-read thermometer for perfect doneness.
10. Let the casserole rest for 5 minutes before serving. Tip: Resting allows the cream to thicken slightly for a better texture.

Out of the oven, you get tender salmon in a creamy, lemony sauce with a crispy, golden panko crust. Try serving it over buttery egg noodles or with a simple arugula salad to balance the richness—it’s a crowd-pleaser every time.

Salmon and Mushroom Wild Rice Casserole

Just when you need a cozy dinner that feels fancy but comes together easily, this salmon and mushroom wild rice casserole hits the spot. It’s hearty, comforting, and perfect for busy weeknights or casual gatherings with friends.

Ingredients

Wild rice – 1 cup
Water – 3 cups
Salmon fillets – 1 lb
Mushrooms – 8 oz
Onion – 1 medium
Garlic – 2 cloves
Heavy cream – 1 cup
Parmesan cheese – ½ cup
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup of wild rice under cold water until the water runs clear.
3. Combine the rinsed wild rice and 3 cups of water in a medium saucepan.
4. Bring the rice and water to a boil over high heat.
5. Reduce the heat to low, cover the saucepan, and simmer the rice for 45 minutes.
6. While the rice cooks, pat 1 lb of salmon fillets dry with paper towels.
7. Season both sides of the salmon fillets with ½ tsp salt and ¼ tsp black pepper.
8. Heat a large oven-safe skillet over medium-high heat and add 1 tbsp butter.
9. Place the seasoned salmon fillets skin-side up in the skillet.
10. Cook the salmon for 4 minutes until the bottom is golden brown.
11. Flip the salmon and cook for another 3 minutes until opaque around the edges.
12. Transfer the salmon to a plate and use a fork to flake it into large chunks.
13. Dice 1 medium onion and mince 2 cloves of garlic.
14. Slice 8 oz of mushrooms into ¼-inch thick pieces.
15. In the same skillet, melt the remaining 1 tbsp butter over medium heat.
16. Add the diced onion and cook for 3 minutes until softened.
17. Add the sliced mushrooms and cook for 6 minutes until browned and tender.
18. Stir in the minced garlic and cook for 1 minute until fragrant.
19. Pour in 1 cup of heavy cream and bring to a gentle simmer.
20. Stir in ½ cup of grated Parmesan cheese until melted and smooth.
21. Add the cooked wild rice and flaked salmon to the skillet, gently folding to combine.
22. Season the mixture with the remaining ½ tsp salt and ¼ tsp black pepper.
23. Transfer the skillet to the preheated oven and bake for 15 minutes until bubbly and lightly golden on top. For extra browning, broil for the final 2 minutes, watching carefully to prevent burning.
24. Remove from the oven and let rest for 5 minutes before serving. Freshly grated Parmesan melts more evenly than pre-shredded, which contains anti-caking agents. Flaky, tender salmon pairs beautifully with the earthy wild rice and creamy mushroom sauce in this comforting casserole. Serve it straight from the skillet with a crisp green salad for a complete meal that feels both rustic and elegant.

Easy One-Pot Salmon and Veggie Casserole

Wondering what to make for dinner that’s both delicious and easy to clean up? This one-pot salmon and veggie casserole comes together in no time. You’ll love how the flavors meld together while you only have one dish to wash.

Ingredients

Salmon fillets – 1 lb
Broccoli florets – 2 cups
Cherry tomatoes – 1 cup
Olive oil – 2 tbsp
Lemon juice – 1 tbsp
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Place the salmon fillets in the center of a 9×13 inch baking dish.
3. Arrange the broccoli florets and cherry tomatoes around the salmon.
4. Drizzle olive oil evenly over everything in the dish.
5. Squeeze fresh lemon juice directly over the salmon fillets.
6. Sprinkle garlic powder, salt, and black pepper evenly across all ingredients.
7. Use your hands to gently toss the vegetables, ensuring they’re coated with oil and seasonings.
8. Bake for 18-20 minutes until the salmon flakes easily with a fork and reaches 145°F internally.
9. Check the vegetables – they should be tender but still slightly crisp.
10. Let the casserole rest for 3 minutes before serving to allow juices to redistribute.

Moist salmon and roasted veggies create a satisfying texture contrast in every bite. The lemon brightens the rich fish while the tomatoes burst with sweetness. Try serving it over quinoa or with crusty bread to soak up the delicious pan juices.

Salmon and Sweet Potato Hashbrown Casserole

Breakfast just got a major upgrade with this cozy casserole. You get crispy hashbrowns, tender salmon, and sweet potatoes all baked together in one dish. It’s perfect for lazy weekend mornings or when you need to feed a crowd without much fuss.

Ingredients

Salmon fillets – 1 lb
Sweet potatoes – 2 large
Frozen shredded hashbrowns – 4 cups
Eggs – 6
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Peel the sweet potatoes and cut them into ½-inch cubes.
3. Place the sweet potato cubes on a baking sheet and toss them with 1 tablespoon of olive oil.
4. Roast the sweet potatoes for 20 minutes until they are tender and lightly browned.
5. While the sweet potatoes roast, season the salmon fillets with ½ teaspoon of salt and ¼ teaspoon of black pepper.
6. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
7. Cook the salmon for 4 minutes per side until the flesh flakes easily with a fork.
8. Remove the salmon from the skillet and let it cool for 5 minutes.
9. Flake the cooled salmon into bite-sized pieces, discarding any skin.
10. In a large bowl, whisk together the eggs, heavy cream, remaining ½ teaspoon of salt, and remaining ¼ teaspoon of black pepper.
11. Add the frozen hashbrowns, roasted sweet potatoes, and flaked salmon to the bowl with the egg mixture.
12. Gently stir everything together until well combined.
13. Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly.
14. Bake for 35-40 minutes until the top is golden brown and the center is set.
15. Let the casserole rest for 10 minutes before serving.

Zesty and satisfying, this casserole delivers a wonderful contrast between the crispy hashbrown crust and the creamy interior. The sweet potatoes add a subtle sweetness that pairs beautifully with the rich salmon. Try serving it with a dollop of sour cream or alongside a simple arugula salad for a complete meal.

Mediterranean Salmon and Orzo Casserole

You know those nights when you want something delicious but don’t want to spend hours in the kitchen? This Mediterranean salmon and orzo casserole is your answer. It comes together quickly and fills your kitchen with amazing aromas.

Ingredients

Salmon fillets – 1 lb
Orzo – 1 cup
Cherry tomatoes – 2 cups
Red onion – ½ cup, diced
Garlic – 3 cloves, minced
Olive oil – 2 tbsp
Lemon juice – 2 tbsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Feta cheese – ½ cup, crumbled
Fresh dill – ¼ cup, chopped

Instructions

1. Preheat your oven to 400°F.
2. Place the salmon fillets skin-side down in a 9×13 inch baking dish.
3. Drizzle 1 tablespoon of olive oil over the salmon.
4. Season the salmon with ½ teaspoon salt and ¼ teaspoon black pepper.
5. Spread the orzo evenly around the salmon in the baking dish.
6. Scatter the cherry tomatoes and diced red onion over the orzo.
7. Sprinkle the minced garlic over everything in the dish.
8. Whisk together the remaining olive oil, lemon juice, dried oregano, and remaining salt and pepper in a small bowl.
9. Pour the oil mixture evenly over the entire casserole.
10. Add 2 cups of water to the baking dish, pouring it carefully around the edges.
11. Cover the baking dish tightly with aluminum foil.
12. Bake for 25 minutes at 400°F.
13. Remove the foil and check if the orzo has absorbed most of the liquid and is tender.
14. If needed, return to oven uncovered for 5 more minutes until liquid is absorbed.
15. Remove from oven and flake the salmon into large chunks using a fork.
16. Gently mix the salmon chunks into the orzo and vegetables.
17. Sprinkle the crumbled feta cheese over the top.
18. Return to oven for 3-5 minutes just until cheese softens.
19. Remove from oven and garnish with fresh chopped dill.

Really, the creamy orzo soaks up all those Mediterranean flavors beautifully. The salmon stays moist and flaky while the feta adds a salty tang that balances the sweet tomatoes. Try serving it with a simple green salad or some crusty bread to soak up every last bit.

Salmon and Asparagus Quinoa Casserole

Mmm, you know those nights when you want something healthy but comforting? This salmon and asparagus quinoa casserole is your answer—it’s packed with protein and comes together in one dish, making cleanup a breeze.

Ingredients

Salmon fillets – 1 lb

Quinoa – 1 cup

Asparagus – 1 bunch

Chicken broth – 2 cups

Heavy cream – ½ cup

Lemon juice – 2 tbsp

Garlic powder – 1 tsp

Salt – 1 tsp

Black pepper – ½ tsp

Parmesan cheese – ½ cup

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup of quinoa under cold water for 1 minute to remove bitterness.
3. Spread the rinsed quinoa evenly in a 9×13-inch baking dish.
4. Trim the tough ends from 1 bunch of asparagus and cut into 2-inch pieces.
5. Arrange the asparagus pieces over the quinoa.
6. Place 1 lb of salmon fillets skin-side down on top of the asparagus.
7. In a medium bowl, whisk together 2 cups chicken broth, ½ cup heavy cream, 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
8. Pour the liquid mixture evenly over the salmon and quinoa.
9. Sprinkle ½ cup Parmesan cheese over the entire casserole.
10. Cover the baking dish tightly with aluminum foil.
11. Bake at 375°F for 25 minutes.
12. Remove the foil and bake uncovered for another 10 minutes, until the top is golden and the quinoa has absorbed all liquid.
13. Check that the salmon flakes easily with a fork and reaches 145°F internally.
14. Let the casserole rest for 5 minutes before serving.

Now, that first bite delivers flaky salmon and tender asparagus over fluffy quinoa. Nothing beats the creamy, cheesy sauce that soaks into every grain. Next time, try topping it with fresh dill or serving it alongside a crisp green salad for extra freshness.

Smoky Salmon and Corn Chowder Casserole

Brrr, there’s nothing like a cozy casserole to warm you up when the weather turns chilly. You’re going to love this smoky salmon and corn chowder version—it’s creamy, comforting, and comes together with minimal fuss. Perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen.

Ingredients

• Salmon fillets – 1 lb
• Frozen corn – 2 cups
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Potatoes – 2 medium, diced
• Onion – 1, chopped
• Smoked paprika – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Butter – 2 tbsp
• Flour – 2 tbsp

Instructions

1. Preheat your oven to 375°F.
2. Melt the butter in a large oven-safe skillet over medium heat.
3. Add the chopped onion and cook for 5 minutes until translucent.
4. Sprinkle in the flour and whisk continuously for 1 minute to create a roux. Tip: Don’t let the flour brown—this ensures your chowder stays smooth.
5. Slowly pour in the chicken broth while whisking to prevent lumps.
6. Add the diced potatoes, frozen corn, smoked paprika, salt, and black pepper.
7. Bring to a simmer and cook for 15 minutes until potatoes are fork-tender.
8. Stir in the heavy cream.
9. Place the salmon fillets on top of the chowder mixture.
10. Transfer the skillet to the preheated oven and bake for 12 minutes. Tip: The salmon is done when it flakes easily with a fork but is still moist.
11. Remove from oven and let rest for 5 minutes before serving. Tip: This resting time allows the flavors to meld and the chowder to thicken slightly.

What you get is this incredible creamy texture with tender chunks of salmon throughout. The smoky paprika really shines against the sweet corn, creating this cozy bowl that feels like a hug. Try serving it with crusty bread for dipping, or top with fresh dill if you have some on hand.

Salmon and Zucchini Parmesan Casserole

Picture this: you’re craving something cozy but healthy, and you’ve got salmon and zucchini sitting in the fridge. This casserole turns those simple ingredients into a cheesy, comforting bake that’s perfect for busy weeknights.

Ingredients

• Salmon fillets – 1 lb
• Zucchini – 2 medium
• Parmesan cheese – 1 cup, grated
• Heavy cream – ½ cup
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice the zucchini into ¼-inch rounds.
3. Cut the salmon fillets into 1-inch cubes.
4. Heat olive oil in a skillet over medium heat.
5. Sauté minced garlic for 1 minute until fragrant.
6. Add zucchini slices and cook for 5 minutes, stirring occasionally, until slightly softened.
7. Transfer the zucchini to a greased 9×13-inch baking dish.
8. Place salmon cubes evenly over the zucchini layer.
9. Pour heavy cream over the salmon and zucchini.
10. Sprinkle grated Parmesan cheese on top.
11. Season with salt and black pepper.
12. Bake for 20–25 minutes until the cheese is golden and bubbly. Tip: For extra browning, broil for the last 2 minutes.
13. Let the casserole rest for 5 minutes before serving. Tip: Resting helps the cream sauce thicken.
14. Check that the salmon flakes easily with a fork. Tip: If the salmon looks undercooked, bake for another 3–5 minutes.

Now you’ve got a creamy, savory bake with tender salmon and zucchini. The Parmesan forms a crispy top that contrasts beautifully with the soft interior. Try serving it over quinoa or with a side salad for a complete meal.

Herbed Salmon and Couscous Casserole

Wondering what to make for dinner that feels fancy but comes together with minimal effort? You’ve got to try this herbed salmon and couscous casserole. It’s a one-pan wonder that’s perfect for busy weeknights.

Ingredients

Salmon fillets – 1 lb
Couscous – 1 cup
Chicken broth – 1 ¼ cups
Olive oil – 2 tbsp
Lemon juice – 2 tbsp
Garlic powder – 1 tsp
Dried dill – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Pour 1 cup of couscous into a 9×13-inch baking dish.
3. Add 1 ¼ cups of chicken broth to the couscous and stir to combine.
4. Place 1 lb of salmon fillets skin-side down on top of the couscous.
5. Drizzle 2 tbsp of olive oil evenly over the salmon.
6. Squeeze 2 tbsp of lemon juice over the salmon.
7. Sprinkle 1 tsp of garlic powder, 1 tsp of dried dill, ½ tsp of salt, and ¼ tsp of black pepper over the salmon.
8. Cover the baking dish tightly with aluminum foil.
9. Bake at 400°F for 20 minutes.
10. Remove the foil and check that the salmon flakes easily with a fork and the couscous has absorbed all the liquid.
11. Let the casserole rest for 5 minutes before serving. Very flaky salmon and fluffy couscous come together in this dish, with the lemon and herbs giving it a bright, fresh flavor. Try serving it with a simple arugula salad or spooning it into bowls for a cozy, complete meal.

Salmon and Black Bean Enchilada Casserole

Dinner just got a whole lot easier with this layered Mexican-inspired bake. You get all the flavor of traditional enchiladas without the fuss of rolling individual tortillas. It’s the perfect cozy meal for busy weeknights.

Ingredients

• Salmon fillets – 1 lb
• Black beans – 1 (15 oz) can
• Corn tortillas – 8
• Red enchilada sauce – 2 cups
• Shredded Monterey Jack cheese – 2 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cilantro – ¼ cup chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the salmon fillets dry with paper towels.
3. Brush both sides of the salmon with olive oil.
4. Sprinkle the salmon evenly with salt and black pepper.
5. Bake the salmon for 12–15 minutes, until it flakes easily with a fork.
6. Let the salmon cool for 5 minutes, then flake it into large chunks with a fork.
7. Drain and rinse the black beans thoroughly.
8. Spread ½ cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
9. Arrange 4 corn tortillas in a single layer over the sauce, tearing them as needed to cover the bottom.
10. Top the tortillas with half of the flaked salmon, half of the black beans, and ½ cup of cheese.
11. Pour ¾ cup of enchilada sauce evenly over the layer.
12. Repeat the layers with the remaining tortillas, salmon, black beans, and another ½ cup of cheese.
13. Pour the remaining ¾ cup of enchilada sauce over the top.
14. Sprinkle the remaining 1 cup of cheese evenly over the sauce.
15. Bake for 20–25 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
16. Let the casserole rest for 10 minutes before slicing to help the layers set.
17. Sprinkle chopped cilantro over the top before serving.

Perfectly layered and wonderfully hearty, this casserole delivers tender salmon and creamy beans in every bite. The corn tortillas soften just enough to hold everything together without getting mushy. Try serving it with a crisp green salad or a dollop of cool sour cream for a complete meal.

Creamy Salmon and Artichoke Casserole

You know those cozy nights when you want something comforting but impressive? This creamy salmon and artichoke casserole hits all the right notes. It’s rich, satisfying, and comes together with minimal fuss.

Ingredients

Salmon fillets – 1 lb
Artichoke hearts – 1 cup
Heavy cream – 1 cup
Parmesan cheese – ½ cup
Breadcrumbs – ¼ cup
Garlic – 2 cloves
Butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Chop the garlic cloves into fine pieces.
3. Melt the butter in a skillet over medium heat.
4. Add the chopped garlic to the skillet and cook for 1 minute until fragrant.
5. Cut the salmon fillets into 1-inch cubes.
6. Add the salmon cubes to the skillet and cook for 3 minutes, turning once.
7. Transfer the cooked salmon to a greased 9×13 inch baking dish.
8. Drain the artichoke hearts and chop them into quarters.
9. Scatter the artichoke pieces evenly over the salmon in the baking dish.
10. Pour the heavy cream over the salmon and artichokes.
11. Sprinkle the Parmesan cheese evenly over the cream layer.
12. Combine the breadcrumbs with the salt and black pepper in a small bowl.
13. Sprinkle the breadcrumb mixture over the top of the casserole.
14. Bake at 375°F for 20 minutes until the top is golden brown and the cream is bubbling.
15. Let the casserole rest for 5 minutes before serving.

Creamy and rich, this casserole has tender salmon chunks and tangy artichokes in every bite. The crispy breadcrumb topping adds the perfect crunch against the smooth sauce. Try serving it over pasta or with crusty bread to soak up every last drop.

Salmon and Pea Risotto Casserole

Sometimes you just need a cozy meal that feels fancy but comes together with minimal fuss. This salmon and pea risotto casserole is exactly that—creamy, comforting, and perfect for a busy weeknight when you want something special without the stress.

Ingredients

Salmon fillets – 1 lb
Arborio rice – 1 ½ cups
Frozen peas – 1 cup
Chicken broth – 4 cups
Heavy cream – ½ cup
Parmesan cheese – ½ cup, grated
Butter – 2 tbsp
Garlic – 2 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F. 2. Pat the salmon fillets dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper. 3. Heat a large oven-safe skillet over medium-high heat and sear the salmon for 2 minutes per side until lightly browned. 4. Remove the salmon from the skillet and set aside on a plate. 5. In the same skillet, melt the butter over medium heat. 6. Add the minced garlic and cook for 1 minute until fragrant. 7. Add the Arborio rice and stir constantly for 2 minutes until the grains are lightly toasted. 8. Pour in 1 cup of chicken broth and stir continuously until the liquid is mostly absorbed. 9. Continue adding the remaining broth 1 cup at a time, stirring constantly and waiting until each addition is absorbed before adding the next. 10. Stir in the frozen peas and heavy cream. 11. Flake the seared salmon into large chunks and gently fold into the rice mixture. 12. Sprinkle the grated Parmesan cheese over the top. 13. Transfer the skillet to the preheated oven and bake for 15 minutes until the top is golden and bubbly. 14. Let the casserole rest for 5 minutes before serving. Gently creamy with pops of sweet peas and tender salmon flakes, this risotto casserole makes for a satisfying one-dish dinner. Try topping it with extra Parmesan and a squeeze of lemon for a bright finish that cuts through the richness beautifully.

Bacon-Wrapped Salmon and Potato Casserole

Knowing you want something cozy but impressive for dinner? This bacon-wrapped salmon and potato casserole is your answer—it’s hearty, savory, and surprisingly simple to pull together.

Ingredients

Salmon fillets – 4 (6 oz each)

Bacon slices – 8

Potatoes – 2 lbs, peeled and thinly sliced

Heavy cream – 1 cup

Shredded cheddar cheese – 1 cup

Garlic – 2 cloves, minced

Fresh dill – 2 tbsp, chopped

Salt – 1 tsp

Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Grease a 9×13-inch baking dish with cooking spray.
3. Arrange the sliced potatoes in an even layer at the bottom of the dish.
4. Sprinkle half of the minced garlic over the potatoes.
5. Season the potatoes with ½ tsp salt and ¼ tsp black pepper.
6. Pour the heavy cream evenly over the potatoes.
7. Wrap each salmon fillet with 2 slices of bacon, securing the ends underneath.
8. Place the bacon-wrapped salmon fillets on top of the potatoes.
9. Sprinkle the remaining minced garlic over the salmon.
10. Season the salmon with the remaining ½ tsp salt and ¼ tsp black pepper.
11. Top everything with the shredded cheddar cheese.
12. Bake for 35 minutes, or until the potatoes are fork-tender and the bacon is crispy.
13. Remove the casserole from the oven and let it rest for 5 minutes.
14. Sprinkle the chopped fresh dill over the top before serving.

A flaky, tender salmon pairs perfectly with the crispy bacon and creamy potatoes. Serve it straight from the baking dish with a simple green salad for a complete meal that feels both rustic and elegant.

Summary

From comforting classics to creative twists, these 20 canned salmon casseroles prove how easy and delicious budget-friendly meals can be. We hope you found your new family favorite! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy meal planning.