Salmon lasagna

  • 4 persons
  • cooking time: 50
  • difficulty


  • 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

How to prepare

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.

Norwegian Salmon fillet