This gratin is hearty and wholesome without being heavy. The creamy sauce perfectly complements the delicate salmon and fresh broccoli, and the cheesy golden crust adds a satisfying crunch. It’s an all-in-one meal that’s easy to prepare, family-friendly, and great for leftovers. Plus, it can be customized to suit different tastes or dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets (boneless, skin removed) broccoli florets butter flour milk heavy cream (optional, for extra richness) grated cheese (cheddar, gruyère, or a mix) garlic (minced) onion (finely chopped) salt black pepper nutmeg (optional) breadcrumbs (for topping) olive oil or melted butter (to mix with breadcrumbs)
Directions
Preheat your oven to 375°F (190°C).
Steam or blanch the broccoli florets for 2–3 minutes until slightly tender but still bright green. Drain and set aside.
In a saucepan, melt butter over medium heat. Add chopped onion and garlic and cook until soft. Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk (and cream, if using) until the mixture thickens into a smooth sauce.
Stir in grated cheese, salt, pepper, and a pinch of nutmeg. Remove from heat once the cheese has melted.
Flake the raw salmon into bite-sized pieces. In a greased baking dish, combine the salmon and broccoli. Pour the cheese sauce evenly over the top.
Mix breadcrumbs with olive oil or melted butter and sprinkle over the gratin.
Bake for 25–30 minutes, or until the top is golden brown and the salmon is cooked through. Let rest for a few minutes before serving.
Servings and timing
This recipe makes approximately 4 servings. Preparation time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Add more vegetables: Cauliflower, peas, or spinach can be added alongside the broccoli.
Use canned or smoked salmon: These can be substituted for fresh salmon for convenience or a different flavor profile.
Make it gluten-free: Use gluten-free flour and breadcrumbs.
Change the cheese: Try mozzarella, parmesan, or a blue cheese for a bolder taste.
Add herbs: Dill, thyme, or parsley work beautifully with salmon and broccoli.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes or until heated through. You can also microwave individual portions, but the topping will lose its crispness. For best results, reheat in the oven.
FAQs
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before adding it to the gratin.
Should the salmon be cooked before baking?
No, the salmon will cook in the oven during the baking process, staying moist and tender.
Can I use frozen broccoli?
Yes, thaw and drain it well before using to avoid excess moisture in the gratin.
What’s the best cheese for this dish?
Cheddar and gruyère are excellent choices for flavor and melting qualities, but you can experiment with others.
How do I make it dairy-free?
Use plant-based milk, vegan butter, and dairy-free cheese alternatives to make a dairy-free version.
Can I make this ahead of time?
Yes, assemble the gratin and refrigerate it for up to 24 hours before baking. Add breadcrumbs just before baking for best texture.
What can I serve with this dish?
It pairs well with a green salad, crusty bread, or boiled potatoes.
Can I freeze it?
Yes, cool the gratin completely, then wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.
Is it kid-friendly?
Definitely. The creamy cheese sauce and mild flavors make it appealing to kids.
How do I avoid a watery gratin?
Drain broccoli well after cooking and don’t overdo the milk in the sauce. If using frozen ingredients, remove as much moisture as possible.
Conclusion
Salmon and Broccoli Gratin is a cozy, nourishing meal that brings together the richness of creamy cheese sauce with the freshness of vegetables and the heartiness of salmon. It’s simple to prepare yet full of flavor, making it a go-to option for family dinners, meal prep, or special occasions. With endless variations and comforting appeal, this gratin is sure to become a favorite in your kitchen.
Salmon and Broccoli Gratin is a comforting baked dish featuring tender salmon, vibrant broccoli, and a creamy cheese sauce topped with golden breadcrumbs. It’s a wholesome, all-in-one meal that’s perfect for cozy dinners or meal prep.
Ingredients
4 salmon fillets (boneless, skin removed, about 1 lb total)
3 cups broccoli florets
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream (optional)
1 1/2 cups grated cheese (cheddar, gruyère, or a mix)
2 garlic cloves, minced
1 small onion, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg (optional)
1/2 cup breadcrumbs
2 tbsp olive oil or melted butter (for breadcrumbs)
Instructions
Preheat your oven to 375°F (190°C).
Steam or blanch the broccoli florets for 2–3 minutes until just tender. Drain and set aside.
In a saucepan, melt butter over medium heat. Add chopped onion and garlic, and cook until soft, about 3–4 minutes.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in milk (and cream if using), cooking until the sauce thickens and is smooth.
Remove from heat and stir in grated cheese, salt, pepper, and nutmeg. Mix until the cheese is fully melted.
Flake raw salmon into bite-sized pieces.
In a greased baking dish, combine the salmon and broccoli. Pour the cheese sauce evenly over the top.
In a small bowl, mix breadcrumbs with olive oil or melted butter. Sprinkle evenly over the gratin.
Bake for 25–30 minutes until golden brown on top and the salmon is cooked through.
Let rest for 5 minutes before serving.
Notes
Drain broccoli well to avoid a watery gratin.No need to pre-cook the salmon—it will cook in the oven.Use gluten-free flour and breadcrumbs to make it gluten-free.Smoked or canned salmon can be used for added flavor or convenience.Assemble ahead and refrigerate for up to 24 hours before baking.
