Salmon asiago casserole is not your basic “add cream-of whatever soup” and a can of salmon. The creamy sauce is made from scratch using asiago cheese and clam juice or fish broth for true seafood flavor. Leave the canned salmon in the cupboard. Fresh salmon and asparagus make this recipe the king of seafood casseroles. Best of all, it’s easy as pie to make. Serve this for dinner and thank me later. 🙂
Salmon Asiago Casserole Recipe
1/2 cup plain panko bread crumbs
1/2 teaspoon butter
1/2 pound fresh asparagus
1-1/2 pounds fresh salmon fillet, skin removed
1 cup diced sweet onions
1/4 cup (4 Tablespoons or 1/2 stick) butter
2 large cloves garlic, pressed
1/3 cup all-purpose flour
3 cups (24 ounces) clam juice or fish/seafood broth (or a mixture of both)
2 Tablespoons fresh lemon juice
2 cups (about 8 ounces) grated asiago cheese, divided use (see Notes)
1 cup heavy cream
1 teaspoon Old Bay or other seafood seasoning blend
Salt to taste
2 Tablespoons fresh dill weed, leaves stripped from the stems
1 pound penne pasta (I use whole wheat)
Chopped parsley for garnish
Melt 1/2 teaspoon butter in a non-stick skillet. Add the panko and stir constantly until lightly toasted. Set aside to cool.
Trim the ends of the asparagus and cut on a diagonal into 2-inch lengths. Set aside.
Cut the salmon into 2-inch chunks. Set aside.
Place 1/4 cup butter and the onions in a large saucepan over medium heat. Saute until the onions turn opaque, but not brown. Add the pressed garlic and sprinkle with the flour. Cook, stirring constantly, for 1 minute. Whisk in the clam juice or fish/seafood broth and lemon juice and simmer until thickened. Add 1 cup of the asiago cheese, heavy cream, and Old Bay seasoning. Stir until smooth, thickened, and cheese has melted. Taste and add salt as needed. (Keep in mind that the pasta will absorb more salt.) Let the sauce cool while you prepare the casserole.
Cook the penne pasta in salted water until not quite al dente.
Preheat oven to 400 F. Coat a 9- x 13-inch glass casserole with butter-flavored cooking spray.
Drain the penne pasta thoroughly and add to the prepared pan along with the asparagus, salmon, and dill weed. Cover with the cream sauce and mix gently to combine. Top with the remaining 1 cup grated asiago cheese. Sprinkle with the toasted panko.
Place the casserole on a jelly roll pan to catch any boil-overs. Bake for 30 minutes until bubbly and lightly browned. Let rest for 10 minutes before serving with a side salad.
Yield: 6 to 8 servings
• If you must, you may substitute canned salmon. I recommend 3 of the large cans. Reserve the liquid when draining the salmon to add to the sauce as part of the seafood liquid. Try not to break up the salmon too much when you mix it in.
• If fresh asparagus is not available, substitute frozen, but do not thaw before adding to the casserole.
• If asiago cheese is not available, substitute your favorite white, easy-melting cheese such as Gouda or Swiss. I buy a half-pound wedge of asiago and grate it myself. It’s much less expensive and doesn’t take long to grate.