Favourite Salmon Delight

This is church-cookbook salmon casserole, the kind of dependable weeknight bake that has fed families since canned salmon got cheap. Flaked salmon gets bound with soft breadcrumbs, beaten egg, milk, and a cup of grated cheddar, then baked under a buttered breadcrumb crust until the top crisps and the inside sets like a savory custard.

The egg-and-milk soak is what holds everything together. Beat them well so the egg distributes evenly through the breadcrumbs before the salmon goes in, otherwise you’ll get pockets of scrambled egg in the finished casserole.

A teaspoon of grated green bell pepper, a splash of lemon juice, celery salt, and garlic powder do the seasoning work. Subtle, but those small additions are what keep the dish from tasting plainly of canned fish.

The buttered breadcrumb topping makes it. Toss fine breadcrumbs with melted butter until they look like wet sand, sprinkle generously over the casserole, and the result is a golden, crackling crust that contrasts beautifully with the soft, custardy salmon underneath.

Kitchen Tips

• Pick through the salmon carefully and remove the spine bones and skin if using canned, unless you want the calcium boost the soft bones provide.
• Use day-old bread for the soft crumbs. Fresh bread crumbs go gummy; lightly dried ones absorb the milk evenly.
• A tomato cream sauce or quick mushroom sauce takes this from school cafeteria to dinner-party respectable. The directions hint at this finishing move.

Variations

• Sub canned tuna for salmon for a different fish profile and more budget-friendly version.
• Stir in a half cup of frozen peas or corn for color and sweetness.
• Top with crushed Ritz crackers instead of breadcrumbs for an even crispier, more buttery crust.