Grilled Salmon Lasagna with Lemon Béchamel
Dive into a mouthwatering twist on traditional lasagna with this Grilled Salmon Lasagna! Layered with tender zucchini and enveloped in a zesty lemon béchamel, this dish is a creamy delight that’s sure to impress. Perfect for a cozy dinner or special occasion, it’s a flavorful celebration of fresh ingredients that will have everyone coming back for seconds!
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 lemon
- The juice of one lemon
- 2 shallots
- 2 zucchinis
🥩Meat & Seafood(1)
- 2 large salmon fillets
🥛Dairy & Eggs(4)
- 50g of melted butter (3.5 tbsp)
- 120g of thick cream (4.24 oz)
- 500ml of milk (16.9 fl oz)
- 150g of grated mozzarella (5.29 oz)
🫙Pantry Staples(2)
- 50g of flour (0.4 cup)
- Lasagna sheets
🧂Spices & Seasonings(1)
- 1 tablespoon of salt (15 ml)
📦Other(2)
- A few sprigs of chivesoptional
- 1 tablespoon of zaatar (15 ml)
👨🍳 Instructions
- 1
1/ Cook the salmon until it is well grilled on the skin. Remove.
- 2
2/ Sauté the sliced zucchinis with the shallots until they are golden with a bit of salt.
- 3
3/ Crush the salmon in a bowl with the chives and the cream. Reserve the filling.
- 4
4/ Prepare the béchamel.
- 5
5/ Layer the béchamel, lasagna sheets, salmon filling, zucchinis, and repeat, finishing with a layer of béchamel and grated mozzarella.
- 6
6/ Bake for 40 minutes at 175°C.
💡 Pro Tips
- ✓Grill salmon skin-side down first at 400°F for 4-5 minutes without flipping to render fat and create a crispy skin that adds textural contrast to the creamy lasagna layers.technique400°F, 4-5 minutes
- ✓Salt zucchini slices and let them drain for 15 minutes before sautéing to remove 30-40% of their moisture content, preventing a watery lasagna.ingredient15 minutes, 30-40% moisture removal
- ✓Make your lemon béchamel with a 1:1 flour-to-butter ratio and add lemon juice only after removing from heat to prevent curdling from acid-heat interaction.technique1:1 flour-to-butter ratio
- ✓Rest the assembled lasagna for 20-30 minutes before baking so pasta sheets partially hydrate and cook evenly, reducing the risk of crunchy edges.timing20-30 minutes
- ✓Cover with foil for the first 25 minutes at 175°C, then uncover for final 15 minutes to prevent top from over-browning while ensuring internal temperature reaches 74°C.timing25 minutes covered, 15 minutes uncovered, 74°C internal
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
intermediate
Share this recipe
Grilled Salmon Lasagna with Lemon Béchamel
Dive into a mouthwatering twist on traditional lasagna with this Grilled Salmon Lasagna! Layered with tender zucchini and enveloped in a zesty lemon béchamel, this dish is a creamy delight that’s sure to impress. Perfect for a cozy dinner or special occasion, it’s a flavorful celebration of fresh ingredients that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 lemon
- The juice of one lemon
- 2 shallots
- 2 zucchinis
🥩Meat & Seafood(1)
- 2 large salmon fillets
🥛Dairy & Eggs(4)
- 50g of melted butter (3.5 tbsp)
- 120g of thick cream (4.24 oz)
- 500ml of milk (16.9 fl oz)
- 150g of grated mozzarella (5.29 oz)
🫙Pantry Staples(2)
- 50g of flour (0.4 cup)
- Lasagna sheets
🧂Spices & Seasonings(1)
- 1 tablespoon of salt (15 ml)
📦Other(2)
- A few sprigs of chivesoptional
- 1 tablespoon of zaatar (15 ml)
👨🍳 Instructions
- 1
1/ Cook the salmon until it is well grilled on the skin. Remove.
- 2
2/ Sauté the sliced zucchinis with the shallots until they are golden with a bit of salt.
- 3
3/ Crush the salmon in a bowl with the chives and the cream. Reserve the filling.
- 4
4/ Prepare the béchamel.
- 5
5/ Layer the béchamel, lasagna sheets, salmon filling, zucchinis, and repeat, finishing with a layer of béchamel and grated mozzarella.
- 6
6/ Bake for 40 minutes at 175°C.
💡 Pro Tips
- ✓Grill salmon skin-side down first at 400°F for 4-5 minutes without flipping to render fat and create a crispy skin that adds textural contrast to the creamy lasagna layers.technique400°F, 4-5 minutes
- ✓Salt zucchini slices and let them drain for 15 minutes before sautéing to remove 30-40% of their moisture content, preventing a watery lasagna.ingredient15 minutes, 30-40% moisture removal
- ✓Make your lemon béchamel with a 1:1 flour-to-butter ratio and add lemon juice only after removing from heat to prevent curdling from acid-heat interaction.technique1:1 flour-to-butter ratio
- ✓Rest the assembled lasagna for 20-30 minutes before baking so pasta sheets partially hydrate and cook evenly, reducing the risk of crunchy edges.timing20-30 minutes
- ✓Cover with foil for the first 25 minutes at 175°C, then uncover for final 15 minutes to prevent top from over-browning while ensuring internal temperature reaches 74°C.timing25 minutes covered, 15 minutes uncovered, 74°C internal