Salmon Pasta Bake – Cheesy Comfort with a Gourmet Twist

Creamy, indulgent, and packed with flavour, this Salmon Pasta Bake is a crowd-pleaser that’s perfect for weeknight dinners or casual entertaining. Rich béchamel sauce, smoked salmon, and two cheeses combine for a golden, bubbling bake that’s both comforting and luxurious.

Prep Time: Under 30 mins
Cook Time: 30–60 mins
Serves: 4–6
Dietary: Nut-free, Pregnancy-friendly

Ingredients

For the bake:

• 300g dried pasta (e.g., farfalle, penne, or fusilli)

• 250g smoked salmon, cut into strips

• 250g Gruyère cheese, grated

• 75g Parmesan cheese, grated

• 3 tbsp dried breadcrumbs

For the béchamel sauce:

• Salt, to taste

• Black pepper, to taste

• 750ml full-fat milk

• 120g unsalted butter, plus extra for greasing

• 50g plain flour

• Freshly grated nutmeg, to taste

Method

1. Preheat the oven to 200°C (180°C Fan) / Gas 6. Lightly grease a large gratin or baking dish with butter.

2. In a small saucepan, slowly bring the milk to a gentle simmer.

3. Meanwhile, make the béchamel. Melt half the butter over very low heat in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux is just golden—do not brown.

4. Remove from the heat and whisk in the hot milk gradually, a few tablespoons at a time, until smooth. Return to the heat and bring to a gentle boil, stirring continuously until thickened. Season with salt, black pepper, and a pinch of nutmeg.

5. Cook the pasta in boiling salted water according to packet instructions. Drain and stir in half the remaining butter.

To assemble the bake:

1. Spoon 2–3 tbsp of béchamel into the prepared dish.

2. Add one-third of the pasta, then layer with half the smoked salmon and half the Gruyère.

3. Sprinkle with a little Parmesan and breadcrumbs.

4. Spoon more béchamel over the top.

5. Repeat with half of the remaining pasta, all the remaining salmon and Gruyère.

6. Add the final pasta layer, spread the remaining béchamel, and finish with the rest of the Parmesan, breadcrumbs, and butter pieces.

Bake for 20–30 minutes until the top is golden and bubbling. Allow to rest for 2–3 minutes before serving.

Perfect With: Crusty bread and a glass of chilled white wine.

(This recipe is adapted from BBC Good Food.)