Baked Salmon, Tomato and Onion Casserole 8.000

Julia Ewan

Apr 19, 2006

Merlyn Ruddell, a friend of Food contributing writer David Hagedorn, used chinook salmon in this casserole that came from Richard King, who spends six months of the year fishing salmon in an Alaskan river reputed to be toxin-free. King flash-freezes the salmon and sells it in Kauai, where he spends the other six months of the year. Any salmon will do. According to Merlyn, the secret ingredient of this dish is mayonnaise, "but I don't divulge that to my guests," she says.

Merlyn Ruddell used only organic and natural ingredients for this meal, so all ingredients used in this recipe are organic unless otherwise specified. But you needn't be so strict. The recipe also will work if you substitute regular ingredients for some or all of the organic and natural products.

Servings: 8
  • For the salmon and its marinade
  • 2 (32 ounces) skinless salmon fillets (about 8 inches long), free of pin bones
  • Salt
  • Freshly ground black pepper
  • 1 clove garlic, crushed
  • 2 tablespoons Dijon-style mustard
  • 1 teaspoon dried, Italian herb blend
  • 1/4 cup extra-virgin olive oil
  • For the tomato-onion layer
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds (2 medium) sweet onions such as Maui, Vidalia or Oso, halved and cut into 1/4-inch half-moons
  • 1 tablespoon sugar
  • 2 cans (29 ounces) diced tomatoes, drained
  • Salt
  • Freshly ground black pepper
  • For the mayonnaise spread
  • 1 1/2 cups mayonnaise
  • 3 cloves garlic, crushed and minced
  • 3/4 cup grated Parmesan cheese
  • Salt
  • Freshly ground black pepper


Preheat the oven to 350 degrees. Lightly coat an 11-by-8-inch baking dish with nonstick spray oil.

For the salmon: Season the fillets with salt and pepper to taste. Combine the crushed garlic, mustard, herbs and oil in a large bowl. Place the fillets in the marinade and set aside for about 30 minutes.

For the tomato-onion layer: In a large skillet over medium-high heat, heat the oil until it is smoking. Add the onions and sugar and toss to coat. Reduce the heat to medium and cook until the onions turn golden brown, 10 to 12 minutes. Add the drained diced tomatoes and season with salt and pepper to taste. Remove from the heat and set aside.

For the mayonnaise spread: Place the ingredients in a medium bowl and mix until smooth. Set aside.

To assemble: Place the marinated salmon fillets side by side in the prepared baking dish. Cover with the tomato mixture. Spread the mayonnaise mixture over that layer. Bake for 30 minutes until bubbling and lightly browned.

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Recipe Source

Adapted by David Hagedorn with guidance from Merlyn Ruddell of Kauai, Hawaii, who formerly owned a natural foods restaurant.

Tested by Pam Kendrick.

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