Oma's Easy Weekday Salmon Casserole (Überbackener Lacks mit Spinat)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated January 4, 2026

My go-to German salmon casserole with spinach, potatoes, and cheese, baked till creamy ... mega lecker!

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Salmon Casserole, great for company! Sooo German and sooo delicious! Everyone loves Oma's casseroles, why not give it a go?

This Salmon Casserole with Spinach, überbackener Lachs mit Spinat, is one of my favorite ways to cook salmon. It is easy, dependable, and works just as well for guests as it does for a special weekday meal in our house.

The recipe may look long at first, but the steps are simple and familiar. A pinch of nutmeg gives it that unmistakable German flavor. I like to finish it with a little dill on top and serve it straight from the oven.

This casserole can be prepared earlier in the day and baked when you are ready to serve, which makes it especially handy for a party. Cooking the potatoes the day before, or using leftovers, speeds things up even more. Using pre-shredded cheese is another easy time saver.

Top Tips for Best Results

1. Drain the Spinach Well: Press the thawed spinach firmly to remove excess moisture so the casserole stays creamy, not watery.
2. Even Potato Slices: Slice the cooked potatoes evenly so they warm through at the same time and layer neatly.
3. Easy Gluten-Free Swap: Replace the flour with a gluten-free flour blend to make the dish gluten-free.

Oma Says

Looking for something a little more classic? Check out Oma's delicious salmon fillet recipe! A great one for dinner parties, or when you're searching for the perfect, quick, healthy dish to throw together for a cozy night of relaxing at home. 

Go to salmon fillets recipe >

Doesn't that look yummy!

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Why Salmon and Spinach Belong Together

Salmon and spinach bring more than flavor to this casserole. Salmon is naturally rich in protein and omega-3 fatty acids, along with essential vitamins and minerals like B vitamins and potassium. Spinach adds fiber, iron, and calcium, with very little sugar, plus minerals such as magnesium and potassium. Together, they create a well-balanced, combination that tastes wunderbar!

Substitutions & Variations

• Cheese: Emmental is traditional, but Gouda or mild Swiss work just as well and melt smoothly.
• Cream: You can use 18% cream instead of heavy cream. The sauce will be a little lighter but still works well.
• Spinach: Fresh spinach may be used in place of frozen. Wilt it first and press out excess moisture.
• Potatoes: Leftover boiled potatoes are ideal. Waxy potatoes hold their shape best.
• Veggies: Use kale instead of spinach.
• Herbs: Dill is classic, but parsley or chives can be used if needed.

What I Don’t Recommend Changing: 

• Nutmeg: Just a small amount, but it gives the casserole its unmistakable German flavor.

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Oma's Easy Weekday Salmon Casserole (Überbackener Lacks mit Spinat)

My go-to German salmon casserole with spinach, potatoes, and cheese, baked till creamy ... mega lecker!

Prep Time:

25 minutes

Cook Time:

35 minutes

Total Time:

1 hour

Servings:

Makes 4 servings

Ingredients:

• 1 lb (454 g) salmon fillets
• 2 tbsp (30 ml) lemon juice
• salt and freshly ground black pepper, to taste
• 1 onion, diced
• 1 tbsp (14 g) butter
• 2 garlic cloves, minced
• 1 tbsp (8 g) all-purpose flour
• 1 cup (240 ml) heavy (whipping) cream
• 1 cup (240 ml) milk, divided
• ⅓ lb (151 g) grated Emmental, divided
• freshly grated nutmeg, to taste
• 2 large eggs
• 1½ lb (681 g) potatoes, cooked and thickly sliced
• 1 lb (454 g) frozen spinach, thawed and well drained
• fresh dill, to garnish

Instructions:

1. Preheat the oven to 400°F (205°C). Grease a 9×13-inch casserole dish and set aside.
2. Cut the salmon into bite-sized pieces. Sprinkle the pieces with the lemon juice, salt, and pepper. Set aside.
3. In a frying pan, sauté the diced onion in the butter until they become translucent. Add the garlic. Stir in the flour and cook briefly.
4. Mix the cream and ¾ cup (180 milliliters) milk. Add the mixture to the frying pan and whisk until smooth.
5. Add half the cheese to the sauce. Season with salt, pepper, and a generous amount of nutmeg. Remove the saucepan from the heat.
6. Whisk the eggs with the remaining ¼ cup (60 milliliters) milk and stir the mixture into the sauce.
7. Place the potatoes in the casserole dish. Spoon a bit of the sauce over the potatoes. Cover with the spinach. Evenly spread the salmon pieces over top.
8. Spoon the remaining sauce over the top. Sprinkle with the remaining cheese.
9. Bake, uncovered, for about 35 minutes. The cheese and sauce should be bubbly and the salmon should flake when cut.
10. Serve, topped with fresh dill.

Notes/Hints:

• Use Gouda or Swiss cheese.
• If you make this ahead of time, put it in the fridge until it's time to bake. You will need to increase the baking time by about 10 minutes.
• Use a casserole dish that is large and shallow rather than narrow and deep. It will allow the potatoes and spinach to heat up quicker.
• For more easy dishes, try these easy salmon fillet recipes.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on January 4,2026

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Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.