Salmon Noodle Casserole (with Chili Crunch & Boursin!)

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If the word “casserole” makes you think of canned soup and soggy noodles, this salmon noodle casserole is about to change your mind. Picture this: tender salmon baked with bursting cherry tomatoes, edamame, and a whole puck of Boursin cheese that melts into the most incredible creamy sauce — then tossed with rice noodles, and finished with chili crunch for that spicy, crispy kick that makes everything better.

Salmon casserole with rice noodles, baked salmon chunks, cashews, green onions, cilantro, and chili crunch Boursin sauce in a white baking dish

This is the kind of dinner that looks and tastes like I spent way too long on it, but the truth is everything comes together in one casserole dish in about 40 minutes. I developed this recipe because I wanted a weeknight dinner that felt special without requiring a pile of dishes or a complicated technique. One dish, fresh ingredients, big flavor — that’s the whole philosophy.

This salmon noodle casserole bakes fresh salmon, cherry tomatoes, edamame, and a puck of Boursin cheese in one dish, then gets tossed with rice noodles for a creamy, spicy, weeknight-ready dinner. Chili crunch brings the heat, cashews add the crunch, and the whole thing comes together in about 40 minutes. It tastes elevated but plays by easy-dinner rules.

Why You’ll Love This Salmon Casserole

  • It’s a true one-dish dinner: Everything — salmon, tomatoes, edamame, and Boursin — bakes together in a 9×13 casserole dish. The only extra step is boiling rice noodles while it bakes.
  • Boursin does the heavy lifting: No roux, no béchamel, no canned soup. One puck of Boursin melts into the tomato juices and creates a creamy, garlicky sauce with zero extra effort.
  • Chili crunch makes it crave-worthy: That crispy, spicy, savory oil turns a simple casserole into something you’ll genuinely look forward to eating.
  • High-protein and naturally gluten-free friendly: With salmon, edamame, and cashews, every serving is packed with protein. Rice noodles keep it GF-friendly (just double-check your chili crunch label).
  • Salmon: Use fresh, skin-on fillets (remove the skin before adding to the dish). The salmon bakes right in the casserole alongside the vegetables — no need to cook it separately.
  • Hot honey and roasted garlic Boursin: This is the no-cook sauce secret. The Boursin melts into the cherry tomato juices during baking, creating a creamy, herbaceous sauce without a single extra step. If you can’t find the hot honey flavor, classic garlic & herb works beautifully.
  • Chili crunch: The crispy, garlicky, spicy oil that turns everything it touches into a flavor bomb. Two tablespoons spread across the casserole dish gives balanced heat without overwhelming. If you love chili crunch as much as I do, try my Chili Crunch Edamame Cucumber Salad as a side.
  • Rice noodles: Stir-fry rice noodles (the flat, wide kind) are the perfect match — they soak up the creamy sauce and keep the dish naturally gluten-free friendly. Cook them while the casserole bakes for perfect timing.
  • Edamame: Adds plant protein and a fresh, slightly sweet pop against the spicy Boursin salmon sauce.
  • Cherry tomatoes: They burst in the oven and meld with the Boursin to create that gorgeous creamy-tomato sauce — no canned anything required.
  • Cashews, cilantro, and lime: The finishing trio — crunch, freshness, and brightness to balance the rich, spicy base.
Raw salmon fillets, cherry tomatoes, edamame, and Boursin cheese assembled in a white casserole dish before baking
Brushing chili crunch onto Boursin cheese in a casserole dish with raw salmon and vegetables
Close-up of baked chili crunch salmon with burst cherry tomatoes and edamame in a casserole dish
Baked salmon casserole with roasted tomatoes, edamame, and melted Boursin cheese with two gold forks in a white dish

Tips for the Best Salmon Noodle Casserole

  • Don’t skip the well for the Boursin: Nestling the cheese puck near the tomatoes ensures it melts into their juices and creates that creamy sauce. If you just set it on top of the salmon, it won’t incorporate as well.
  • Cover the dish while baking: This traps steam and gently cooks the salmon through without drying it out. Use foil if your dish doesn’t have a lid.
  • Rinse the rice noodles with cold water: This stops the cooking and prevents them from clumping into a sticky mass. They’ll loosen right up when tossed with the hot sauce.
  • Smash every tomato: Use the back of a fork to pop each cherry tomato after baking — their juices are what combine with the melted Boursin to make the sauce. Miss a few and you’ll have a less saucy casserole.
  • Check your salmon temp: The salmon is done when it reaches an internal temperature of 145ºF and flakes easily with a fork. If you’re using thicker fillets, you may need an extra 3-5 minutes.
  • Swap the protein: Chicken thighs (cut into 1-inch pieces) or shrimp work great. Adjust bake time — shrimp needs only 12-15 minutes.
  • Make it spicier: Add an extra tablespoon of chili crunch or toss in a sliced fresno pepper with the tomatoes before baking.
  • Use a different Boursin flavor: Classic garlic & herb, shallot & chive, or cracked black pepper all work. Each gives the sauce a slightly different personality.
  • Try different noodles: Soba noodles, lo mein, or even spaghetti work if rice noodles aren’t available (note: this changes the GF-friendly status depending on the noodle).
  • Add more vegetables: Snap peas, broccoli florets, or sliced bell peppers can go right into the casserole dish with everything else.

If you love this chili crisp salmon vibe, you’ll also love my Chili Crunch Salmon with Brothy Rice — same flavor universe, totally different format.

How to Store and Reheat

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. The noodles will absorb some sauce as they sit — that’s normal.
  • Reheating: Add a splash of water or broth and reheat gently in the microwave or on the stovetop over medium-low heat. This brings the creamy sauce back to life.
  • Freezer: The casserole base (before adding noodles) freezes well for up to 2 months. Thaw overnight in the fridge and cook fresh noodles when ready to serve.
  • Meal prep tip: Store the sauce and noodles separately in the fridge to keep the noodles from getting mushy. Combine when ready to eat.

More Easy Salmon Dinners

Love salmon for weeknight dinners? Here are a few more of my favorites:

Can I use canned salmon instead of fresh?

I wouldn’t recommend it for this recipe. The fresh salmon bakes in the casserole dish and breaks into beautiful flaky chunks. Canned salmon has a completely different texture and would fall apart into mush. If fresh salmon isn’t available, frozen fillets (thawed) work perfectly.

What brand of chili crunch should I use?

My favorites are Fly by Jing, Trader Joe’s Chili Crunch, and Momofuku Chili Crunch. Any crunchy chili oil will work — just check the label if you need gluten-free. Some brands use soy sauce that contains wheat.

Can I make this salmon noodle casserole ahead of time?

You can assemble the casserole (salmon, tomatoes, edamame, Boursin, and chili crunch in the dish) up to a few hours ahead and refrigerate it covered. When ready to bake, add an extra 5 minutes to the bake time since the dish will be cold. Cook the noodles fresh right before serving.

Is this salmon noodle casserole gluten-free?

It’s naturally gluten-free friendly since it uses rice noodles instead of wheat pasta. The main thing to check is your chili crunch label — most brands are GF, but a few contain soy sauce made with wheat. Boursin cheese is gluten-free.

What can I use instead of Boursin cheese?

Cream cheese mixed with a clove of minced garlic and a tablespoon of fresh herbs (parsley, chives, dill) is the closest swap. You won’t get quite the same depth of flavor, but it’ll still melt into a creamy sauce. Goat cheese also works for a tangier version.

  • Preheat the oven to 425ºF and spray a 9×13-inch casserole dish with cooking oil.

  • Add the salmon, cherry tomatoes, edamame, sesame oil, rice vinegar, water, and salt to the casserole dish and toss to coat. Make a well for the Boursin cheese near the tomatoes and place the cheese in the well.

  • Top the Boursin with 1 tablespoon of chili crunch, and top the vegetables and salmon with the other tablespoon.

  • Cover the casserole dish and bake for 25 minutes or until the salmon is completely cooked through (internal temp of 145ºF).

  • While the salmon dish is baking, bring a large pot of water to a boil. Cook the rice noodles for 6-8 minutes or until al dente. Immediately drain and rinse with cold water. Set aside.

  • Once the salmon is cooked, remove the dish from the oven. Using a fork, gently break the salmon into bite-sized pieces and smash each tomato with the back of the fork. Stir all of the ingredients together — the Boursin and tomato juices should create a creamy sauce.

  • Toss the rice noodles with the sauce until evenly coated. Top with cashews, cilantro, green onions, and a squeeze of fresh lime juice. Serve immediately.

If you can’t find hot honey and roasted garlic Boursin, classic garlic & herb Boursin works beautifully.
Check your chili crunch label if you need this to be strictly gluten-free — most brands are GF, but some contain soy sauce with wheat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently — the noodles absorb sauce as they sit, so add a splash of water or broth when reheating.
The casserole base (before adding noodles) freezes well for up to 2 months. Thaw overnight in the fridge and cook fresh noodles when ready to serve.

Calories: 352 kcal, Carbohydrates: 40 g, Protein: 20 g, Fat: 11 g, Fiber: 2 g, Sugar: 3 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography by: The Wooden Skillet