Recipes › Pasta › Salmon Lasagna Recipe

Salmon Lasagna Recipe

Recipe by Pedro M. A. Neves

Salmon Lasagna Recipe is a luxurious Italian-inspired dish that layers delicate sheets of pasta with rich salmon, creamy béchamel sauce, and fresh herbs. This elegant main course combines the best of Italian pasta traditions with premium seafood, creating a sophisticated dinner that feels restaurant-quality yet achievable at home.

Ingredients

• 400g fresh salmon fillet, skinless and cut into small cubes
• 375g lasagna sheets (dried or fresh)
• 500ml whole milk
• 50g butter
• 40g all-purpose flour
• 100g Parmigiano-Reggiano cheese, grated
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• Zest of 1 lemon
• 30ml dry white wine
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 30g panko breadcrumbs
• 15g butter, melted (for topping)

Instructions

1. Preheat oven to 190°C (375°F). Lightly butter a 9x13 inch (23x33 cm) baking dish.

2. Prepare the béchamel sauce: melt 50g butter over medium heat, whisk in flour to create a roux, then gradually add milk while stirring constantly for 8-10 minutes until the sauce thickens and coats the back of a spoon.

3. Remove béchamel from heat, stir in 50g grated Parmigiano-Reggiano, lemon zest, salt, and pepper. Set aside to cool slightly.

4. Heat olive oil in a separate skillet over medium-high heat. Sauté minced garlic for 30 seconds, then add salmon cubes and cook for 3-4 minutes until just opaque but still tender.

5. Deglaze the pan with white wine, scraping up any browned bits. Add fresh dill and parsley, then remove from heat and season with salt and pepper.

6. Spread a thin layer of béchamel (about 150ml) on the bottom of the prepared baking dish. Arrange a layer of lasagna sheets, breaking to fit as needed.

7. Layer half the salmon mixture over the pasta, then spread with a thin layer of béchamel (about 150ml). Add another layer of pasta sheets.

8. Layer the remaining salmon mixture, followed by a final layer of pasta sheets. Top with the remaining béchamel sauce, spreading to cover all edges.

9. Mix panko breadcrumbs with 15g melted butter and remaining 50g grated Parmigiano-Reggiano. Sprinkle evenly over the top.

10. Bake for 30-35 minutes until the top is golden brown and the edges bubble slightly. Cool for 5 minutes before serving.

Substitutions

• Replace salmon with halibut or cod for a milder white fish option
• Use gluten-free lasagna sheets and substitute flour with cornstarch in the béchamel for a gluten-free version
• Substitute heavy cream for half the milk in the béchamel for a richer, dairy-forward sauce
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more assertive cheese flavor

Tips

• Do not overbake the salmon before layering, as it will continue cooking in the oven and can become dry if overcooked initially
• Ensure the béchamel is thick enough to coat but not so thick it becomes lumpy; use a whisk and add milk slowly for best results
• If using fresh lasagna sheets, you may not need to pre-boil them; check package instructions and adjust baking time accordingly
• Assemble the lasagna up to 4 hours ahead and refrigerate covered; add 5-10 minutes to the baking time if cooking from cold

While lasagna is a cornerstone of Italian cuisine, this salmon variation reflects modern Italian culinary evolution and the Mediterranean tradition of combining fresh seafood with pasta. Salmon is not traditionally used in Italian lasagna, but this recipe honors the Italian technique and structure while incorporating premium ingredients valued in contemporary Italian cooking.

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