Here’s a Salmon Gratin with Seaweed—creamy, savory, and umami-rich, inspired by Japanese flavors 🐟🌊
Salmon Gratin with Seaweed
Ingredients (serves 2–4)
- 1 lb (450 g) salmon fillet, skin removed, cut into chunks
- Salt & black pepper, to taste
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion or shallot, finely sliced
- 1 clove garlic, minced
Cream Sauce
- 1½ cups milk (or half milk + half cream)
- 1½ tbsp flour
- 1 tbsp butter
- 1 tbsp soy sauce (or white miso for deeper umami)
- ¼ tsp nutmeg (optional)
Seaweed & Topping
- 1–2 sheets nori, cut into thin strips or 2 tbsp dried wakame (rehydrated & chopped)
- ½ cup shredded mozzarella or Gruyère
- ¼ cup Parmesan or panko breadcrumbs (or a mix of both)
Instructions
- Preheat oven
375°F (190°C). Lightly butter a baking dish. - Season & sear salmon
Season salmon lightly with salt and pepper.
Heat olive oil and butter in a skillet. Sear salmon quickly (1–2 minutes per side). Remove and set aside (it will finish cooking in the oven). - Make the cream sauce
In the same pan, sauté onion until soft. Add garlic and cook 30 seconds.
Add 1 tbsp butter, melt, then stir in flour. Cook 1 minute.
Gradually whisk in milk. Simmer until thickened.
Stir in soy sauce (or miso) and nutmeg. - Assemble gratin
Arrange salmon in baking dish.
Sprinkle seaweed evenly over salmon.
Pour sauce on top.
Add cheese and breadcrumbs. - Bake
Bake uncovered for 20–25 minutes until bubbling and golden.
Broil 1–2 minutes if needed for extra browning. - Serve
Let rest 5 minutes. Serve with rice, sautéed greens, or a simple cucumber salad.
Variations & Tips
- Add spinach or mushrooms to the sauce
- Use panko + sesame seeds for a Japanese-style crunch
- Swap milk for soy milk for a lighter, dairy-balanced flavor
- Finish with a drizzle of sesame oil or chopped scallions
If you want, I can adapt this to:
- Miso-only (no cheese) version
- Low-carb / keto
- Individual ramekins for entertaining
