If the word casserole makes you think of canned soup and soggy noodles, this salmon noodle casserole will change your mind. Tender salmon grilled with bursting cherry tomatoes, edamame and a dollop of Boursin cheese melting into the most amazing creamy sauce. Then toss it with rice noodles and top it off with a chili crunch for a spicy, crunchy kick, and everything gets better.
This is a dinner that looks and tastes like I spent way too long making. But really, it all comes together in one casserole dish in about 40 minutes. I developed this recipe because I wanted a weeknight dinner that felt special without a lot of cooking or complicated techniques. One dish, fresh ingredients, big flavors – that’s the whole philosophy.
This salmon noodle casserole combines fresh salmon, cherry tomatoes, edamame, and a dollop of Boursin cheese in one dish, then tossed with rice noodles for a creamy and spicy weeknight dinner. The chilli crunch adds warmth, the cashews add crunch, and it all comes together in about 40 minutes. The taste is classy, but it follows easy dinner rules.
Why You’ll Love This Salmon Casserole
- A truly exquisite dinner. Bake all ingredients, including salmon, tomatoes, edamame, and boursin, together in a 9×13 casserole dish. The only additional step is to boil the rice noodles while they bake.
- Boursin does the heavy lifting: No roux, no béchamel, no canned soup. A puck of Boursin dissolves in tomato juice to create a creamy, garlicky sauce without any extra effort.
- Whet your appetite with Chili Crunch: Crunchy, spicy, and delicious, the oil transforms a simple casserole into something you’ll seriously want to eat.
- High-protein and naturally gluten-free: Anything with salmon, edamame, and cashews is packed with protein. The pho keeps it GF friendly (double-check the chili crunch label).
main ingredients
- salmon: Use fresh filets with the skin on (remove the skin before adding to the dish). The salmon is baked right in the casserole with the vegetables, so there’s no need to cook it separately.
- Hot Honey and Roasted Garlic This is the secret to the no-cook sauce. Boursin dissolves in cherry tomato juice during baking, creating a creamy, herbal sauce without any additional steps. If you can’t find the hot honey flavor, the classic garlic and herbs work beautifully.
- Chili Crunch: A crunchy, garlicky, spicy oil that turns everything it touches into a flavor bomb. Spreading 2 tablespoons into a casserole dish provides balanced heat without being overpowering. If you love chili crunch as much as I do, try the Chili Crunch Edamame Cucumber Salad on the side.
- Rice noodles: Stir-fried rice noodles (the flat and wide variety) are a perfect match. It absorbs creamy sauces and keeps dishes naturally gluten-free. For perfect timing, cook while the casserole is baking.
- Edamame: Spicy Boursin salmon sauce adds plant-based protein and a fresh, slightly sweet pop.
- Cherry tomatoes: Place in the oven and mix with Boursin to create a wonderful creamy tomato sauce. No canning required.
- Cashews, cilantro, lime: The finishing trio—crunch, freshness, and brightness balanced by a rich, spicy base.
Tips for the Best Salmon Noodle Casserole
- Don’t skip Boursin’s Well. Place the cheese puck near the tomatoes and the juice will melt into the creamy sauce. If you just place it on top of the salmon, it won’t go in well.
- Cover the dish while baking. This will trap the steam and help the salmon cook gently without drying it out. If your dish doesn’t have a lid, use foil.
- Rinse the rice noodles in cold water: This will stop it from cooking and preventing it from forming into sticky clumps. If you mix it with spicy sauce, it will dissolve right away.
- Destroy all tomatoes: After roasting, try using the back of a fork to pop the cherry tomatoes. The juice of the cherry tomatoes is combined with the melted Boursin to create the sauce. Miss a few things and you’ll have a less saucy casserole.
- Check the salmon temperature. The salmon is done when its internal temperature reaches 145°F and can be easily pulled apart with a fork. If using thicker fillets, it may take 3 to 5 minutes longer.
- Swap Protein: Chicken thighs (cut into 1-inch pieces) or shrimp work great. Adjust baking time. Shrimp only need 12-15 minutes.
- Make it spicier: Add another tablespoon of chili crunch or toss sliced Fresno peppers with the tomatoes before baking.
- Use a different Boursin flavor. Classic garlic and herbs, shallots and chives, or cracked pepper all work. Each gives the sauce a slightly different personality.
- Try other noodles: If pho is not available, soba noodles, lo mein or spaghetti will also work (note: GF-friendly status changes depending on the noodle).
- Add more vegetables: Peas, broccoli florets, or sliced bell peppers can go right into the casserole dish along with everything else.
If you like the crunchy salmon vibe from Chili, you’ll also love Chili Crunch Salmon with Brosh Rice, which is the same flavor universe but in a completely different format.
How to store and reheat
- refrigerator: Store leftovers in an airtight container for up to 3 days. The noodles will absorb a bit of the sauce as they sit. This is normal.
- Reheat: Add a little water or broth and heat slowly in the microwave or on the stovetop over medium-low heat. This will bring the cream sauce back to life.
- Freezer: The casserole base (before adding the noodles) freezes well for up to 2 months. Thaw overnight in the refrigerator and cook fresh noodles when ready to serve.
- Meal Preparation Tips: To prevent the noodles from becoming mushy, store the sauce and noodles separately in the refrigerator. Combine when ready to serve.
An Easy Salmon Dinner
Do you love salmon for weeknight dinner? Here are a few of my favorites:
Not recommended for this recipe. Roast fresh salmon in a casserole dish and divide into beautiful pieces. Canned salmon has a completely different texture and can end up falling apart. If you don’t have fresh salmon, frozen (thawed) fillets will work perfectly.
My favorites are Fly by Jing, Trader Joe’s Chili Crunch, and Momofuku Chili Crunch. Any crunchy chili oil will work. Check the label if you need it to be gluten-free. Some brands use soy sauce that contains wheat.
The casserole (salmon, tomato, edamame, boursin and chili crunch on a plate) can be assembled, covered and refrigerated up to several hours ahead. The dish will be cold when ready to bake, so add 5 minutes to the baking time. Cook the noodles fresh just before serving.
It’s naturally gluten-free because it uses rice noodles instead of wheat pasta. The most important thing to check is the chili crunch label. Most brands are GF, but some contain soy sauce made from wheat. Boursin cheese is gluten-free.
Cream cheese mixed with a clove of minced garlic and a tablespoon of fresh herbs (parsley, chives, dill) is best. You won’t get the same depth of flavor, but it will still melt into the creamy sauce. Goat cheese is also suitable for the Tangier version.
Preheat oven to 425°F and spray a 9×13-inch casserole dish with cooking oil.
Add salmon, cherry tomatoes, green beans, sesame oil, rice vinegar, water, and salt to a casserole dish and mix to coat. Make a well for the Boursin cheese near the tomatoes and place the cheese inside.
Top the boursin with 1 tablespoon of the chili crunch and top the vegetables and salmon with the other tablespoon.
Cover the casserole dish and bake for 25 minutes or until the salmon is cooked through (internal temperature 145°F).
While the salmon is baking, bring a large pot of water to a boil. Cook the rice noodles for 6 to 8 minutes or until al dente. Immediately drain the water and rinse with cold water. Set aside.
Once the salmon is cooked, remove the dish from the oven. Using a fork, gently break the salmon into bite-size pieces and mash each tomato with the back of a fork. Stir all ingredients together. Mix Boursin and tomato juice to create a creamy sauce.
Toss the rice noodles with the sauce until evenly coated. Top with cashews, cilantro, green onions and a squeeze of fresh lime juice. Serve immediately.
Check the chili crunch label if you don’t need it to be strictly gluten free. Most brands are GF, but some contain soy sauce with wheat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently. Add water or broth when reheating, as the noodles will absorb the sauce as they sit.
The casserole base (before adding the noodles) freezes well for up to 2 months. Thaw overnight in the refrigerator and cook fresh noodles when ready to serve.
calorie: 352 calorie, carbohydrate: 40 g, protein: 20 g, province: 11 g, fiber: 2 g, sugar: 3 g
Nutritional information is automatically calculated and should only be used as estimates.
Photographer: wooden frying pan
