Baked Salmon Recipe

Salmon Casserole Great
Lunch or Dinner

Baked Salmon Recipe for a casserole from Real Restaurant Recipes.

You won't have to swim up steam looking for a fabulous tasting Baked Salmon Casserole Recipe. You found it! You have a real restaurant recipe!

This salmon - potato casserole recipe is easily a "stand alone" meal for lunch or dinner but is especially good when enhanced with a salad or Cole Slaw.

The restaurant recipe calls for canned or packaged salmon  but I would also like you to know that I use only wild salmon for the restaurant recipes. I really encourage you to do likewise at home whenever possible.

Deep Dish Baked Salmon Recipe

Preparation time: 40 minutes. Serves 4-6 depending on desired portion.


Ingredients for the sauce:

  • 1/4 cup butter
  • 1/3 cup flour
  • 2 1/2 teaspoons of salt
  • 2 cups of milk
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika


Ingredients for the baked salmon recipe:

  • 1 pound wild salmon (canned or packaged is fine, fresh is better)
  • 2 pounds thinly sliced potatoes
  • 4 carrots, peeled and thinly sliced
  • 2 tablespoons of butter
  • 3 medium sized onions, thinly sliced
  • 1 egg yolk mixed with 1 tablespoon of water
  • Pie dough for crust (see below)


Instructions for the baked salmon recipe:

  • Preheat your oven to 300 degrees F
  • Butter a 2 quart casserole dish or baking dish
  • In a small amount of boiling water, cook the potatoes and carrots for 10 minutes and drain well
  • Heat a skillet over medium heat
  • Add 2 tablespoons of butter and sauté onions for 5 minutes but do not brown them


Instructions for the sauce:

  • Heat a sauce pan over medium-low heat
  • Melt the butter and stir in the flour, salt, pepper and paprika and cook to thicken
  • While stirring with a wire whip or wooden spoon, slowly add the milk
  • Stir and cook until sauce is thickened

In the buttered casserole or baking dish, layer half the potatoes, carrots, onions and salmon

  • Top this with half the sauce
  • Repeat as above, layering the remaining potatoes, carrots, onions and salmon
  • Pour the remaining sauce over all
  • Dot with 2 tablespoons of butter
  • Fit rolled pie crust over the casserole
  • Brush the pie crust with some egg yolk mixture and cut vents in the crust
  • Flute or seal the edges of the crust
  • Bake for 30 minutes or until bubbling and hot all the way through

Pie Crust Recipe


  • 2 cups of flour
  • 1 1/8 teaspoon salt
  • 1/2 cup plus 3 tablespoons of shortening
  • 5-6 tablespoons of ice water


  • Combine the flour and the salt in a mixing bowl
  • Add the shortening and blend with a pastry blender until crumbly and the size of peas
  • Slowly add most of the ice water until the mixture holds together
  • If too dry, add the remaining ice water (the dough should not be too dry or too wet)
  • Gently (or the dough will get tough) knead the dough into a ball
  • Place the dough on a lightly floured surface or pastry cloth and roll it out to a thickness of about a 1/8 inch in the approximate shape of your casserole dish (do not stretch the crust or it will shrink when baking)
  • Top of the salmon casserole with the crust, trim edges and cut vent holes

Nice job! You're done!

WHY do I serve only WILD salmon? If you are interested, you can read the article by clicking here. I have researched this subject for many years. The conclusion is that restaurant guests and my family and I will only eat wild seafood.

Enjoy your restaurant baked salmon recipe and the company of those you share it with!


“If you want something beautiful to put on the dinner table, pick up a wild sockeye, the salmon species with the most vivid red flesh.”

Tom Douglas