Scalloped Salmon Casserole

Marsha Gardner


My mother-in-law made this casserole for her family and when I joined the family I found I liked her Scalloped Salmon much better than the Salmon loaf my mom made.

An easy dish to put together for a quick week night supper with a vegetable and a salad.


★★★★★ 1 vote

10 Min
45 Min


  • 2 large
    cans pink or red salmon, flaked
  • 1 1/2 c
    saltine cracker crumbs
  • 1 c
    celery, finely minced
  • 2 medium
    onions, finely minced
  • 1/2 c
    fresh parsley, chopped
  • 1/2 c
    butter, unsalted, melted
  • 2 large
    eggs, lightly beaten
  • 1/2 stick
    butter, unsalted, cut into pieces
  • ·
    kosher salt and freshly ground black pepper to taste
  • 3 c
    milk, enough to cover the casserole
  • 1/2 tsp

How to Make Scalloped Salmon Casserole


  1. Combine salmon with chopped vegetables, season with salt and pepper.
  2. Combine cracker crumbs with melted butter and eggs; layer alternately with salmon mixture ending with crumb mixture.
  3. Pour milk over casserole. Dot with butter. Sprinkle with paprika.
  4. Bake at 350-degrees for 45 minutes. Should be puffed and golden in color.

Printable Recipe Card

About Scalloped Salmon Casserole

Course/Dish: Fish Seafood Casseroles
Other Tag: Quick & Easy

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