Salmon mornay easy to make and bake for a mid-week dinner

Salmon Mornay

Salmon Mornay is an easy recipe that can be as simple as you like, or as over the top as you like. I love to hide veggies into the mix to make sure my kids get a great balanced meal. You can use either fresh salmon or tinned, whichever is more cost effective.

I prefer fresh, but that’s partly due to the fact I can get it at a good price here in Tassie, but the canned salmon whips up a storm too!

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  • 450g Salmon (or a large tin)
  • 1 large carrot
  • 1/2 red capsicum
  • 2 spring onions
  • 150g sliced mushrooms
  • 2 cups bread crumbs
  • 1/2 cup parmesan cheese
  • 1 1/2 cups grated cheese
  • Garlic – to taste
  • 2 ts dill
  • 2 ts ginger
  • 100g butter
  • 100g flour
  • 2 cups milk


  1. Preheat oven to 180c
  2. To make the white sauce melt butter add flour and cook for 1min. Remove from heat and mix in the 2 cups of milk, 1/4 cup at first then slowly adding the rest. Bring back to the heat and boil. Stirring constantly till thickens. Add Parmesan cheese.
  3. Dice up veggies and mix with salmon and seasoning. Pour white sauce over the mix and gently fold it all together.
  4. Place mix into an oven proof dish. Spread over the top the bread crumbs and the grated cheese.
  5. Cook for 30-40min till cheese is golden brown.
  6. Serve and enjoy.



The Fathering Channel
Cooking with Cameron


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