Easy Salmon Casserole Recipe

Enjoy this foolproof salmon frittata anytime!

Easy Salmon Frittata

This easy Salmon Casserole recipe packs in loads of satisfying flavor, yet takes hardly any preparation time. 

If you need a foolproof brunch recipe, a healthy lunch dish, or a hearty Sunday night meal, this easy casserole recipe featuring canned salmon, potatoes, eggs, and cheese may move quickly to the top of your list of favorites.

I usually make this salmon casserole with calcium-rich canned red Alaskan salmon - sometimes labeled "sockeye salmon" - a staple in my pantry, and loaded with healthy omega-3 fatty acids.   

Although this easy salmon recipe - which is actually quite similar to an Italian frittata - tastes wonderful at room temperature, it's equally delicious straight from the oven or even cold.  If you're lucky enough to have leftovers, enjoy them for lunch the next day at school or work.   

Easy salmon casserole recipe

Serves 4

• 1 tablespoon olive oil, plus 1 teaspoon olive oil for the baking dish
• 1 cup water
• 1 pound Yukon Gold or red-skinned potatoes (about 4 medium sized), cut into 1/2 inch cubes (no need to peel)
• 1 large Vidalia or similar type of sweet onion, cut into 1/2 inch pieces
• 4 cloves garlic, coarsely chopped
• 1/2 teaspoon salt
• 8 eggs
• 14.75 ounce can of red Alaskan salmon, with skin and large bones removed
• 4 ounces sharp Cheddar cheese, cut into very small cubes (about 1/8 inch) or grated
• 1/2 cup (about 2 ounces) grated Parmesan cheese (other aged Italian cheese such as Romano or Asiago also work well)
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne

Preparing the casserole

1.  Set the oven to 400°F.  

2.  Spread 1 teaspoon olive oil in a large ovenproof baking dish (8 x 12 inch rectangle or 10 x 14 inch oval).

3.  Add the water and remaining 1 tablespoon olive oil to a large covered skillet and heat to a boil.  Add the chopped potatoes, onions, and garlic.  Cover, and cook at a simmer until the potatoes are barely tender - about 10 minutes.  Most of the water will be absorbed.  If necessary, stir once or twice to prevent sticking.  Remove from heat, and let cool, uncovered, for a few minutes while you prepare the egg mixture.

4.  Beat the eggs lightly with a fork in a large mixing bowl.  Add the Cheddar cheese, half the Parmesan cheese, black pepper, and cayenne.  Add the salmon, breaking it into small pieces.  Stir well to mix all ingredients together.  This will probably cause the salmon to break into even smaller pieces, which is fine.

5.  Fold the potato mixture into the egg mixture, and stir again to combine.  Pour into the baking dish, and scatter the remaining Parmesan cheese across the top.

6.  Bake at 400°F until the eggs begin to set - about 10 minutes.  Lower the heat to 325°F.  Continue baking for another 20 - 25 minutes, until a knife inserted into the center comes out clean.

Serving the salmon casserole

Let the casserole cool for 5 - 10 minutes.  Cut into squares for serving. 

Casserole hot from the oven

Variations

If you make this easy salmon casserole recipe as often as we do, try these tasty variations:  right before the potatoes finish cooking, add 1 teaspoon thyme leaves (fresh or dried) - or add 2 teaspoons Cajun seasoning.  Stir well to mix in.