Delia Smith Salmon Lasagne Recipe

This salmon lasagne is a comforting, creamy twist on the classic, with tender flakes of salmon layered between silky leek and spinach, lasagne sheets, and a rich white sauce. It bakes up bubbling and golden on top, then slices neatly into soft, luscious layers that taste fresh thanks to lemon and dill. It is a very doable, family-friendly bake with a few simple components, and none of them are tricky if you take it step by step. Allow about 1 hour 10 minutes from start to table, including a short resting time before slicing.

Ingredients

For the salmon and leek filling

• 1 tbsp olive oil
• 2 medium leeks, trimmed and thinly sliced
• 2 garlic cloves, finely grated or crushed
• 200g baby spinach
• 500g skinless salmon fillets
• Zest of 1 lemon, plus 1 tbsp lemon juice
• 2 tbsp chopped fresh dill (or 1 tbsp dried dill)
• 150g crème fraîche
• Salt and black pepper, to taste

For the white sauce

• 60g unsalted butter
• 60g plain flour
• 750ml whole milk, warmed (hot, but not boiling)
• 1 tsp Dijon mustard
• ¼ tsp ground nutmeg
• 1 tsp fine salt
• ½ tsp black pepper

For layering and topping

• 250g dried lasagne sheets (about 9–12 sheets)
• 125g mozzarella, torn
• 40g Parmesan, finely grated
• Butter or oil, for greasing the dish

How to Make Delia Smith Salmon Lasagne Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the lasagne cooks evenly and the topping colours nicely. Lightly grease a 23 x 33cm (9 x 13 inch) baking dish.
• Cook the leeks: Heat the olive oil in a large frying pan over medium heat. Add the sliced leeks with a pinch of salt and cook for 8 to 10 minutes, stirring often, until softened (you want them silky, not browned).
• Add garlic and spinach: Stir in the garlic for 30 seconds, then add the spinach in handfuls. Cook just until wilted, then take the pan off the heat. Tip the mixture into a bowl and leave it to cool for 5 minutes.
• Finish the filling: Stir the lemon zest, lemon juice, dill, and crème fraîche into the cooled leek and spinach mixture. Season with black pepper and a little salt. (Go easy on the salt for now because the Parmesan adds plenty later.)
• Make the white sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Gradually whisk in the warm milk, a splash at a time at first, until smooth. Keep whisking until thickened to a creamy sauce. Stir in the mustard, nutmeg, salt, and pepper.
• Prepare the salmon: Pat the salmon dry and cut into bite-sized chunks (about 3cm). You do not need to cook it first, it will cook gently in the sauce as the lasagne bakes.
• Assemble the first layer: Spoon a thin layer of white sauce into the bottom of the dish. Add a layer of lasagne sheets (break to fit if needed), then spread over half the leek and spinach filling. Scatter over half the salmon pieces, then spoon over a layer of white sauce.
• Repeat the layers: Add another layer of lasagne sheets, then the remaining leek and spinach mixture, the remaining salmon, and more white sauce. Finish with a final layer of lasagne sheets and the rest of the sauce, making sure the pasta is well covered.
• Add the topping: Scatter over the torn mozzarella, then sprinkle with Parmesan.
• Bake: Bake for 30 to 35 minutes, or until bubbling at the edges and golden on top. If the top is browning too quickly, cover loosely with foil for the final 10 minutes.
• Rest and slice: Let the lasagne stand for 10 minutes before cutting. This makes it easier to portion and gives you cleaner layers.

Tips

How do I stop salmon lasagne from turning watery?

Make sure the leeks are softened, not steamed in excess liquid, and cook the spinach only until just wilted. If there is visible liquid in the pan, increase the heat briefly to evaporate it before adding crème fraîche. Also, rest the lasagne after baking so the sauce thickens as it settles.

How do I keep the white sauce smooth and lump-free?

Warm the milk first, then add it gradually while whisking. If you do get a few lumps, whisk vigorously off the heat for a moment, or pass the sauce through a sieve before layering.

How do I know the salmon is cooked properly?

When the lasagne is bubbling and has baked for at least 30 minutes, the salmon will be opaque and flake easily. If you are unsure, lift a corner and check a piece in the centre. It should look pale pink and cooked through, not translucent.

Can I make it ahead without the pasta going soggy?

Yes. Assemble, cool, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10 minutes to the baking time. The sheets will soften as it bakes and you will still get neat slices if you rest it before serving.

Serving Suggestions

• Buttered peas or garlicky green beans
• A crisp green salad with lemon vinaigrette
• Roasted asparagus or tenderstem broccoli
• Warm crusty bread to mop up the sauce

Storage

Room temperature

Let the lasagne cool for no longer than 2 hours before refrigerating. Fish and dairy-based bakes are best kept chilled.

Refrigerator

Store in an airtight container (or cover the baking dish well) for up to 2 days. Reheat in a 180°C fan oven until piping hot throughout, or microwave individual portions in short bursts.

Freezing

Freeze baked portions (or the whole bake) well wrapped for up to 2 months. Defrost overnight in the fridge, then reheat covered at 180°C fan until hot, removing the cover for the last 10 minutes to re-crisp the top.

Nutrition

• Calories: 540 kcal
• Carbohydrates: 45 g
• Protein: 36 g
• Fat: 24 g
• Saturated Fat: 12 g
• Sodium: 780 mg

Disclaimer: Nutrition values are estimates and will vary based on the brands of pasta, dairy, and cheese used.

FAQs