Salmon and Spinach Gratin
Easy, Quick & Creamy Salmon and Spinach Gratin — A Homemade, Traditional Family Favorite
Salmon and Spinach Gratin is the kind of dish that feels like a warm hug from the inside — creamy, comforting, and so easy to make. This Salmon and Spinach Gratin combines flaky salmon, tender spinach, and a golden cheesy top to create a family favorite that’s perfect for weeknight dinners or leisurely weekend cooking.
Whether you’re whipping this up for a busy weeknight or a relaxed Sunday supper, this recipe is quick enough for weeknights and comforting enough for guests. If you like recipes that pair well with a simple starter or appetizer, try an easy weeknight appetizer or dinner delight to kick things off.
Background & Origin
Salmon and spinach gratins take inspiration from classic French gratin technique — layering ingredients with cream and cheese, then baking until golden. Gratin dishes spread across Europe because they’re forgiving, cozy, and perfect for stretching a few ingredients into a crowd-pleasing meal.
Why this recipe is popular:
- Simple pantry ingredients with a luxurious result.
- Quick prep, impressive finish.
- Great for using fresh or frozen spinach.
Fun kitchen science: the cream binds with the spinach juices and melted cheese to form a luscious sauce that keeps the salmon tender while the top crisps. If you love ending a comforting meal with something sweet, pairing this with a classic dessert never fails — think a warm chocolate cake like a classic molten chocolate treat for special occasions.
What makes this version unique:
- Balanced creaminess without overpowering the salmon.
- Flexible: swap cheeses, use fresh or frozen spinach, and tailor to dietary needs.
Ingredients
- 500 g de filet de saumon sans peau ni arêtes — cut into chunks, room temperature
- 400 g d’épinards frais (ou 300 g surgelés) — fresh finely chopped or thawed & drained if frozen
- 25 cl de crème fraîche épaisse — can use crème entière or heavy cream as substitute
- 1 échalote ou 1 oignon — finely chopped
- 100 g de fromage râpé (emmental, comté ou mozzarella) — shredded, optional extra for topping
- 1-2 tbsp olive oil or butter — for sautéing
- Salt and freshly ground black pepper — to taste
- Pinch of nutmeg (optional) — warms the spinach flavor
- Lemon zest or a squeeze of lemon (optional) — brightens the fish
Notes: - Bring the salmon to room temperature for even cooking.
- If using frozen spinach, squeeze out excess water to avoid a watery gratin.
- Cheese choice affects flavor: emmental/comté = nutty; mozzarella = extra melty.
Step-by-Step Instructions
- Préchauffez le four à 180°C (350°F).
- Dans une poêle, faites revenir l’échalote ou l’oignon haché dans un peu d’huile jusqu’à ce qu’il soit translucide.
- Ajoutez les épinards et laissez cuire jusqu’à ce qu’ils aient réduit. (If using frozen: thaw, drain, then sauté briefly.)
- Dans un plat à gratin, disposez le saumon coupé en morceaux, puis ajoutez les épinards cuits par-dessus.
- Dans un bol, mélangez la crème fraîche avec un peu de sel et de poivre, puis étalez ce mélange sur le saumon et les épinards.
- Saupoudrez de fromage râpé.
- Enfournez pendant environ 25-30 minutes, jusqu’à ce que le fromage soit doré et que le saumon soit cuit.
- Servez chaud.
Timing & temperature
- Prep time: 15–20 minutes
- Cook time: 25–30 minutes
- Oven: 180°C / 350°F
Visual cues
- Cheese: golden and bubbling on top
- Cream: thickened and slightly set around the edges
- Salmon: opaque and flaky when tested with a fork
- Spinach: deep green pockets under the cheesy crust
Helpful mini-tips
- ✔ Don’t overcook the salmon — it should flake easily but still be moist.
- ✔ If your spinach is watery, squeeze in a clean towel before layering.
- ✔ Add lemon zest after baking to preserve brightness.
Pro Tips & Common Mistakes
How to improve flavor
- Sear salmon pieces briefly in a hot pan for extra color before layering.
- Stir a teaspoon of Dijon mustard into the cream for subtle tang.
- Add fresh herbs (dill, chives, or parsley) right before serving.
Texture tricks
- For creamier texture, stir 1 egg yolk into the cream — it will set to a silky custard when baked.
- For a crunch top, mix panko breadcrumbs with melted butter and sprinkle over the cheese.
What NOT to do
- DON’T add too much liquid — it will make the gratin watery. Drain thawed spinach well.
- DON’T over-bake — salmon becomes dry if left too long.
Helpful shortcuts
- Use pre-washed baby spinach to save chopping time.
- Swap crème fraîche for store-bought bechamel (white sauce) for a quicker version.
Prep-ahead hacks
- Assemble the gratin up to step 6, cover, and refrigerate for up to 24 hours. Add extra 5–10 minutes to bake time.
- Cooked, cooled leftovers make great lunches the next day.
Variations & Substitutions
- Vegan: Replace salmon with firm tofu or smoked carrot “lox,” use unsweetened soy or oat cream and dairy-free cheese.
- Gluten-free: Use gluten-free panko or skip breadcrumbs entirely.
- Low-carb: This dish is naturally low-carb — use full-fat cream and high-fat cheese for keto.
- Kid-friendly: Mild mozzarella and a gentle lemon squeeze make it approachable for kids.
- Extra creamy: Add 50 g cream cheese or an extra 2 tbsp crème fraîche.
- Spicy: Stir in a pinch of chili flakes into the cream or top with a few sliced chilies.
- Budget-friendly: Use canned salmon (drained and flaked) instead of fresh.
For lighter summer entertaining, try a brighter take that pairs well with cold salads — perfect for summer get-togethers.
Serving Suggestions
Best sides
- Crusty bread or garlic baguette to mop up the creamy sauce.
- Simple lemon-dressed green salad to cut richness.
- Rice pilaf or buttery new potatoes for a hearty plate.
- A light pasta tossed with olive oil and herbs.
Bread & plating
- Serve in shallow white dishes to show off the golden top.
- Add a lemon wedge and a scattering of chopped herbs (dill or chives) for color.
Wine pairing
- Crisp white like Sauvignon Blanc or an unoaked Chardonnay.
- For red lovers: a light Pinot Noir works surprisingly well.
How to plate beautifully for guests
- Scoop portions with a wide spatula so each plate gets salmon, spinach, and cheesy topping.
- Finish with a drizzle of good olive oil and a sprinkle of fresh herbs for contrast.
Storage, Freezing & Reheating
How long it lasts in the fridge
- Store in an airtight container for up to 3–4 days.
Freezer-friendly instructions
- Freeze assembled (before baking): wrap tightly and freeze up to 1 month. Thaw overnight and bake an extra 10–15 minutes.
- Freeze baked leftovers: cool completely, wrap well, and freeze up to 2 months.
Best reheating method
- Oven: 180°C (350°F) for 10–15 minutes until heated through — keeps topping crisp.
- Microwave: quick but may soften the crust; cover loosely and reheat in 1–2 minute bursts.
Meal-prep options
- Make two smaller gratins: bake one, freeze one for later.
- Portion into individual ramekins for grab-and-go dinners.
Nutrition & Health Info
- Estimated per serving (based on 4 servings): ~400–550 kcal depending on cream/cheese used.
- Protein-rich thanks to salmon — excellent source of omega-3 fatty acids.
- To lighten: use half-fat crème fraîche or Greek yogurt, reduce cheese, and increase spinach.
- Good for balanced diets: pairs protein, healthy fats, and leafy greens.
For readers watching dessert calories but craving something indulgent afterward, consider a portion-controlled treat — or try a lighter chocolate option like a small slice from a decadent recipe such as this deep, dark chocolate cake for special occasions.
FAQ
Q: Can I prepare Salmon and Spinach Gratin ahead of time?
A: Yes — assemble up to the cheese step, cover, and refrigerate for up to 24 hours. Bake straight from the fridge; add 5–10 minutes to the bake time.
Q: How do I thicken or thin the sauce?
A: To thicken: stir in an egg yolk or a teaspoon of cornstarch mixed in a little cold water before baking. To thin: add a splash of milk or extra cream, but be careful not to make it soupy.
Q: What ingredient substitutions work best?
A: Swap salmon for cod or canned tuna for budget options. Substitute crème fraîche with heavy cream or a béchamel. Use mozzarella for meltiness or comté for nuttiness.
Q: Can I double or halve the recipe?
A: Absolutely — increase or decrease bake time slightly for larger or smaller dishes. Use the same temperature and check visual cues for doneness.
Q: What cookware is best?
A: A shallow ceramic or glass gratin dish (about 9×13 inches or similar) gives even browning. Ramekins work for individual portions.
Q: Can I make it dairy-free or meat-free?
A: Dairy-free: use plant-based cream and vegan cheese. Meat-free: replace salmon with tofu, tempeh, or hearty roasted mushrooms for a vegetarian version.
Q: What sides go well with it?
A: Crusty bread, lemony green salad, roasted potatoes, or a simple rice pilaf complement the gratin nicely.
Conclusion
I hope this Salmon and Spinach Gratin becomes a new weeknight favorite for you — creamy, comforting, and surprisingly simple. If you try it, please leave a comment, rate the recipe, or share a photo on social media — I love seeing your versions and tweaks. Happy cooking, and enjoy every gooey, golden bite!
👉 #fblifestyle
Salmon and Spinach Gratin
Ingredients
Method
- Préchauffez le four à 180°C (350°F).
- Dans une poêle, faites revenir l'échalote ou l'oignon haché dans un peu d'huile jusqu'à ce qu'il soit translucide.
- Ajoutez les épinards et laissez cuire jusqu'à ce qu'ils aient réduit. (If using frozen: thaw, drain, then sauté briefly.)
- Dans un plat à gratin, disposez le saumon coupé en morceaux, puis ajoutez les épinards cuits par-dessus.
- Dans un bol, mélangez la crème fraîche avec un peu de sel et de poivre, puis étalez ce mélange sur le saumon et les épinards.
- Saupoudrez de fromage râpé.
- Enfournez pendant environ 25-30 minutes, jusqu'à ce que le fromage soit doré et que le saumon soit cuit.
- Servez chaud.
