Foodness Gracious

A Stay-At-Home Dad with a Passion For Food.

Baked Salmon and Wild Rice Casserole

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It’s still chilly outside so comfort food meals are still a thing, like this Baked Salmon and Wild Rice Casserole!

Awesome baked salmon with wild rice and potatoes and mixed wth a creamy cajun seasoning.

I love turkey and I had an awesome time over Thanksgiving but now I’m ready to slap my taste buds back to reality and tell them that there’s more to life than white meat! So what’s the next best thing…actually better than turkey?

It’s salmon guys, and judging by this Skillet Seared Salmon, Salmon Tacos, and Salmon Spinach Pappardelle, you might say I have a thing for salmon.

Baked Salmon with wild rice and potatoes

This is a thick creamy casserole packed with nutty-tasting wild rice, potatoes, carrots, and chunks of flaky fresh salmon. All of the ingredients are mixed in a creamy cajun sauce, topped with a sprinkle of Parmesan and baked in the oven until all bubbly and crispy on top.

That’s it, you should make it. Trust me on this one, anytime I feed the family something and their heads are almost on the plate I know it’s a winner.

Have an epic week!

 

Baked Salmon and Wild Rice Casserole

Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 356 kcal
Author: foodnessgracious

Creamy cajun sauce with wild rice and chunks of fresh salmon make this casserole a comfort food winner!

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Ingredients

  • 2 tbsp olive oil
  • 2 cups finely diced potato
  • 1 1/2 cups sliced leeks
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 3 cups cooked wild rice
  • 1 1/4 pounds salmon, skin removed and cut into 1 inch squares
  • 3 tbsp butter
  • 3 tbsp all purpose four
  • 1 1/2 cups chicken stock
  • 1 1/2 cups half and half
  • 1 1/2 tbsp of your favorite Cajun seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated fresh Parmesan

Instructions

  1. Preheat the oven to 350 degrees F. You will also need a 13 x 9-inch deep baking pan or equivalent.

  2. In a large pan heat the oil and add the diced potato. Cook until the potatoes feel soft when poked with a sharp knife.

  3. Add the leeks, carrots, and garlic. Stir and cook for about 6-8 minutes.

  4. Turn of the heat and add the wild rice and salmon chunks. Set aside.

  5. In another pan, melt the butter and then add the flour over a medium heat.

  6. Stir well until the mixture gets thick.

  7. Gradually add the stock whisking well after each addition to avoid lumps.

  8. Bring to a simmer and start to gradually add the half and half. 

  9. Simmer for 5-6 minutes then add the cajun seasoning, salt and black pepper.

  10. Pour the sauce into the pan with the salmon and rice and gently mix everything together.

  11. Transfer the whole casserole to a 13 x 9 inch baking pan or equivalent and sprinkle the Parmesan over the top.

  12. Bake in the oven for 30 minutes and the edges are bubbling.

  13. Serve at once. 

Nutrition Facts
Baked Salmon and Wild Rice Casserole
Amount Per Serving
Calories 356 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 353mg15%
Potassium 621mg18%
Carbohydrates 36g12%
Fiber 4g17%
Sugar 3g3%
Protein 10g20%
Vitamin A 4360IU87%
Vitamin C 12.8mg16%
Calcium 162mg16%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  9. Sue R says


    I made this last night and it was fabulous! I added some mushrooms and a little fresh dill since I need too use up to mine though. Had leftovers for lunch today. The wild rice was done in my instant pot for the first time and would do that again for sure as well in the future. Thanks for the recipe!

    Reply

  10. Jaime Wellbrock says


    This was savory and delicious!! I added mushrooms as well. I will most definitely be making this again. So worth a quick trip to the grocery store to get all your ingredients. Thank you for the recipe!

    Reply

  11. Theresa says

    This looks so good! I was looking for a salmon casserole and this was the first one with rice instead of noodles…yumm! I don’t have access to fresh salmon right now so I’m wondering about canned salmon as a substitute…I get mine from Costco and it’s good quality, but I’m not sure about amounts. Any ideas??

    Reply

    • foodnessgracious says

      HI Theresa, i think canned would be okay as long as you didn’t break it down too much and still kept it chunky.

      Reply

  14. Diana says

    Not having enough of any ingredients, and not wanting to go out for them, I did a complete makeover with what I had in little amount: sweet potatoes, broccoli, cabbage, Brussel sprouts, onions, garlic ,wild rice, and millet . No flour? Arrowroot powder…and evaporated milk instead of half and half…fortunately, I did have butter and Parmesan cheese. It turned out salmoncasserolicious, and a new favorite! Thank you so much for the inspiration!

    Reply

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