Grandma's Salmon Souffl

Elevate your dinner table with the timeless charm of Grandma's Salmon Soufflé, a light and fluffy dish that combines rich, flaky salmon with a creamy, Parmesan-infused base. This elegant soufflé starts with a velvety roux flavored with a hint of nutmeg, then incorporates whipped egg whites to achieve its signature airy texture. Perfectly baked to a golden finish, it offers a melt-in-your-mouth experience that's both hearty and sophisticated. Made with simple pantry staples like canned salmon, milk, and eggs, this recipe balances accessibility with gourmet appeal. Ready in under an hour, it's an impressive yet easy way to delight your family or guests. Serve piping hot, optionally garnished with fresh parsley, for a show-stopping main course that’s sure to make memories. Ideal for seafood lovers, dinner parties, or a comforting Sunday meal.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 14 oz canned salmon
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 0.5 tsp salt
• 0.25 tsp ground black pepper
• 0.25 tsp ground nutmeg
• 4 large eggs, separated
• 0.25 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart soufflé dish with butter and set aside.

Step 2

Drain the canned salmon, remove any skin and bones if present, and flake it into small pieces. Set aside.

Step 3

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 4

Gradually add the milk while whisking continuously until the mixture is smooth and thickened, about 3-4 minutes.

Step 5

Remove the saucepan from heat and stir in the salt, pepper, and nutmeg. Let the mixture cool slightly before adding the egg yolks one at a time, whisking well after each addition.

Step 6

Stir the flaked salmon and grated Parmesan cheese into the sauce mixture until well combined.

Step 7

In a clean mixing bowl, beat the egg whites with a hand or stand mixer until they form stiff peaks.

Step 8

Gently fold one-third of the beaten egg whites into the salmon mixture to lighten it. Then carefully fold in the remaining egg whites, being careful not to deflate the mixture.

Step 9

Pour the soufflé mixture into the prepared soufflé dish and run a knife or spatula around the edge to create a slight indentation. This helps the soufflé rise evenly.

Step 10

Place the soufflé dish on the middle rack of the oven and bake for 30-35 minutes, or until the soufflé is puffed and golden on top. Avoid opening the oven door during baking to prevent it from collapsing.

Step 11

Serve the soufflé immediately, garnished with fresh parsley if desired. Enjoy!

Nutrition Facts

Serving size	(930.7g)

Amount per serving	% Daily Value*
Calories	1449.6

Total Fat 86.2g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 1215.7mg	0%
Sodium 3404.1mg	0%
Total Carbohydrate 30.8g	0%
Dietary Fiber 0.9g	0%
Total Sugars 12.6g
Protein 141.6g	0%

Vitamin D 2509.8IU	0%
Calcium 887.6mg	0%
Iron 7.2mg	0%
Potassium 1988.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 38.7%

Carbs: 8.4%