Baked Salmon, Tomato and Onion Casserole

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Merlyn Ruddell, a person of Food contributing writer David Hagedorn, utilized chinook salmon successful this casserole that came from Richard King, who spends six months of the twelvemonth sportfishing salmon successful an Alaskan stream reputed to beryllium toxin-free. King flash-freezes the salmon and sells it successful Kauai, wherever helium spends the different six months of the year. Any salmon volition do. According to Merlyn, the concealed constituent of this crockery is mayonnaise, "but I don't divulge that to my guests," she says.

Merlyn Ruddell utilized lone integrated and earthy ingredients for this meal, truthful each ingredients utilized successful this look are integrated unless different specified. But you needn't beryllium truthful strict. The look besides volition enactment if you substitute regular ingredients for immoderate oregon each of the integrated and earthy products.

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

Ingredients

For the salmon and its marinade

2 (32 ounces) skinless salmon fillets (about 8 inches long), escaped of pin bones
Salt
Freshly crushed achromatic pepper
1 clove garlic, crushed
2 tablespoons Dijon-style mustard
1 spoon dried, Italian herb blend
1/4 cupful extra-virgin olive oil

For the tomato-onion layer

2 tablespoons extra-virgin olive oil
1 1/2 pounds (2 medium) saccharine onions specified arsenic Maui, Vidalia oregon Oso, halved and chopped into 1/4-inch half-moons
1 tablespoonful sugar
2 cans (29 ounces) diced tomatoes, drained
Salt
Freshly crushed achromatic pepper

For the mayonnaise spread

1 1/2 cups mayonnaise
3 cloves garlic, crushed and minced
3/4 cupful grated parmesan cheese
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (with 2 tablespoons dressing)

Calories
691
Fat
58 g
Saturated Fat
10 g
Carbohydrates
15 g
Sodium
640 mg
Cholesterol
89 mg
Protein
28 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Pam Kendrick.

Published March 11, 2026