Salmon lasagna - Fish Tales
Fish tales

Salmon lasagna

Salmon lasagna

Salmon lasagna -


We love this creamy lasagne! The marinated salmon with dill and capers and the home made bechamel with the Parmesan cheese are a beautiful combination. Hope you like it!

  • 1

    Preheat the oven at 180 degrees Celsius/350 Fahrenheit

  • 2

    Put the salmon in an oven tray and pour on some olive oil. Add capers, dill and white wine and marinate the salmon. Put the salmon in a preheated oven for 8 minutes and cool down after it’s cooked.

  • 3

    Divide the salmon into pieces and mix with the capers and dill from the oven tray.

  • 4

    Fry the leek in a medium hot pan with olive oil and add about 2 tablespoons of water after 1 minute. Braise the leek until it’s nice and soft.

  • 5

    Melt the butter in a sauce pan. Add the flour when the butter is melted (but not brown) and mix for about 1 minute. Then add the milk while you whisk it well until you have a smooth bechamel sauce. Season with salt and pepper.

  • 6

    Divide a layer of the bechamel in an oven dish and cover it with lasagne sheets. Divide another layer of bechamel on the sheets and spread a layer of salmon and a layer of leek over it. Cover it with lasagne sheets. Repeat this 2/3 times and finish the lasagne with a layer of bechamel sauce. Make sure the lasagne sheets are covered with sauce.

  • 7

    Sprinkle the Parmesan cheese on top of the lasagne and put it in the oven for around 25-30 minutes until the salmon lasagne is beautiful and golden brown.

(Image: David Loftus)


  • - 700 g salmon fillet, skinless

  • - 2 tbsp capers

  • - one handfull of fresh dill

  • - 30 ml of white wine

  • - 1 leek, cut in slices

  • - 50 g of butter

  • - 60 g of flour

  • - 500 ml of milk

  • - about 9 dried lasagne sheets

  • - 150 g Parmesan cheese, grated

  • - olive oil

  • - salt and pepper

  • 50
  • 4 persons