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Hubert Keller Salmon Souffle Recipe

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course dinner, Main Course
Cuisine American
Servings 4
Calories 350 kcal


  • 16 oz salmon
  • 2.5 tbsp all-purpose flour
  • 3 tbsp butter
  • 2 large eggs
  • 1 cup full-fat milk
  • 2 tbsp freshly grated parmesan cheese
  • 1/2 tsp nutmeg powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp freshly chopped parsley
  • 2 tbsp fresh chives (optional)


  • Preheat the oven to 300F
  • Take a medium sized casserole and spread butter over it
  • In a strainer, drain the salmon and clean any skin or large bones remaining
  • Next, take a large mixing bowl, beat the egg yolks, and set aside
  • Keep the egg whites for later use
  • On low flame, melt the butter in a large saucepan
  • Slowly add in the flour and stir for about two minutes
  • Make sure to stir with a wooden fork or spatula
  • Once the butter and flour are mixed, pour full-fat milk and grated parmesan cheese gradually
  • Keep stirring while pouring the milk, otherwise, clumps might form
  • Cook the mixture until the consistency is thick like a sauce
  • Now, pour one-fourth of this sauce into the egg yolk mixture
  • Mix it well and then pour the beaten egg yolk mixture into the saucepan
  • Stir until it blends into a smooth sauce
  • In the same saucepan, add salt, black pepper, nutmeg powder, parsley, and chives
  • Add the flaked salmon too and stir everything together
  • Now, beat the egg whites at a medium speed
  • Beat until a stiff peak forms, the egg whites must not be dry
  • Gradually, paddle the egg white mixture into the salmon mixture that you prepared in the saucepan
  • Once paddled nicely, transfer the whole salmon mixture into the casserole
  • Gently tap the casserole on the counter to remove any air bubbles
  • Place the casserole into the oven and bake for 1 hour
  • Do not open the oven frequently
  • Once cooked, it will turn into a light golden brown color
  • Take it out hot and fresh and serve! Delish! 
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