Awesome Escalloped Salmon

Escalloped (or scalloped) salmon is a Depression-era pantry dish that’s quietly delicious despite its humble origins. The technique is borrowed from scalloped potatoes (a creamy white sauce, a starchy top crumb, baked until golden) but adapted for canned fish, which made it accessible long before fresh salmon was a supermarket staple.

The sauce is a basic bechamel: butter and flour cooked into a roux, then whisked with milk until smooth. The reserved salmon liquid (called salmon liquor in the recipe) is the secret weapon. It adds a concentrated fishy richness that you’d lose if you just drained the can over the sink. Don’t skip it.

Flake the salmon gently after draining and crush the soft pin bones with a fork. They’re fully edible and add calcium. Some cooks remove the silvery skin, but it disappears into the bake and adds richness.

Use cracker crumbs instead of bread crumbs if you want a saltier, buttery top with more crunch. Saltines or Ritz both work well crushed, and a few dots of butter on top help them brown evenly.

Kitchen Tips

• Stir the white sauce constantly while it thickens. A roux walks the line between done and burned in about 30 seconds.
• Season generously. Bechamel can taste flat without enough salt and pepper.
• Add a pinch of nutmeg to the sauce for traditional bechamel depth.
• Serve with steamed peas or a green salad to balance the rich casserole.

Variations

• Stir in 2 hard-cooked eggs, chopped, before the bake for a fuller casserole.
• Add ¼ cup grated cheddar to the sauce for a cheese-baked version.
• Top with crushed potato chips or seasoned panko instead of plain bread crumbs.