Total Time
55mins
Prep 25 mins
Cook 30 mins

Here is a salmon meal in itself. Delicious, economical and easy to prepare. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Slice fillets into bite size chunks, and set aside.
  3. Thinly slice potatoes and onions.
  4. Cook potatoes in boiling salt water approx 10 minutes and drain.
  5. Grease a shallow 2-quart casserole dish.
  6. Layer half the potatoes and half the onions in dish.
  7. Sprinkle with half the dill, salt and pepper.
  8. Top with the salmon chunks.
  9. Layer with the remaining potatoes, onions, dill, salt and pepper.
  10. Whisk eggs and milk and pour over casserole evenly.
  11. Melt butter and mix with bread crumbs.
  12. Drizzle evenly over the top.
  13. Bake uncovered at 350°F for 25 to 30 minutes, or until potatoes are tender.
  14. Sprinkle with chopped parsley and serve.
Most Helpful

4 5

This had an excellent flavor, and was a great change from the same 'ol ham and scalloped potatoes. But mine seemed kind of runny. I'd probably cut down on the milk next time, or thiken the sauce before I bake. But like I said, excellent flavor.

5 5

I took the other 3 reviews to heart and thickened the milk into a white sauce, adding the egg after, and then pouring it over the casserole before baking. I'm afraid the result was still watery but it surely tasted delicious. I baked it at 425° for 40 minutes to set the center of the casserole. I skipped the breadcrumbs.

4 5

This recipe is a keeper! The flavor of the dill was lovely. I didn't have the problem of it being runny as I used half and half instead of milk, but I did have to increase the heat and cooking time. After 30 minutes the salmon was still uncooked. I raised the heat to 450 for an additional 15 minutes. I also added a layer of shredded cheese under the breadcrumbs which was delish!