Best Potato Salmon Bake Recipes

POTATO-SALMON BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Stir together the panko, dill, lemon zest and 1 tablespoon of the melted butter in a medium bowl; set aside.
• Butter the bottom of a 2-quart casserole dish. Layer half the potatoes, overlapping, to cover the bottom of the dish. Sprinkle with half of the feta and 1/2 teaspoon each salt and pepper. Repeat, topping with the remaining potatoes, feta and 1/2 teaspoon each salt and pepper. Combine the broth and 1 tablespoon of the melted butter in a small bowl and pour over the potatoes. Cover with foil and bake until the potatoes are just softened, 40 to 45 minutes.
• Meanwhile, cut the salmon into 2- to 3-inch pieces. Toss the salmon with the lemon juice and remaining 1/4 teaspoon salt.
• Remove the potatoes from the oven and uncover. Increase the oven to 425 degrees F. Place the salmon on the potatoes and sprinkle with the panko mixture. Bake, uncovered, until the salmon is cooked through and the panko is golden brown, 12 to 15 minutes. Garnish with dill sprigs.

SMOKED SALMON-POTATO BRUNCH BAKE

Steps:

• In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.

SALMON, BROCCOLI & POTATO BAKE

Steps:

• Put the potato wedges into a shallow microwave-proof baking dish, then cook on High for 10 mins until almost tender all the way through (turn the wedges halfway through to ensure even cooking). Add the broccoli, re-cover and cook for another 3 mins or until the florets just give with a knife. If you don't have a microwave, boil instead.
• Heat grill to medium. Mix the crème fraîche and mustard together with a little seasoning. Nestle the salmon in among the potatoes and broccoli, then spoon over the crème fraîche mix, making sure most of the broccoli is covered with sauce. Sprinkle with the cheese and grill for 5 mins until the sauce is bubbling, the tips of the potatoes are golden and the salmon is just cooked.

MOM'S SALMON AND POTATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place one layer of potato and onion slices in the prepared dish. Add salmon. Sprinkle flour over top until salmon layer is covered. Sprinkle with 1/2 of the salt and pepper. Layer with remaining onion and potato slices, then sprinkle with remaining salt and pepper. Add milk and top with butter.
• Bake, covered, in the preheated oven until golden brown, about 1 hour and 15 minutes.

GARLIC-LEMON SALMON-POTATO BAKE

Steps:

• In a mini-processor, puree marinade contents.
• Pour marinade over steaks & marinate in refrigerator 1/2 hour.
• Meanwhile, boil potatoes just until al dente & slice thin.
• Spray a baking dish with olive oil spray.
• Place sliced potatoes in baking dish and sprinkle a small amount of the marinade over them.
• Top with salmon steaks.
• Pour the rest of the marinade over the steaks and scatter the capers over the whole dish.
• Bake at 400F 10 minutes and test for doneness--when cut into, flesh should be opaque but not yet flaking. If necessary, bake longer, testing every couple minutes; it should not take longer than 15 minutes.
• Place a bed of greens on each of two dinner plates, place half the potatoes and a salmon steak on each bed of greens, dribble any marinade left in pan over the top and sprinkle with parsley.

SESAME SWEET POTATO & SALMON BAKE

Steps:

• Heat the oven to 200C/180C/gas 6. Put the oil and sweet potatoes on a baking tray and toss with seasoning. Roast for 15-20 mins. Add the cherry tomatoes and broccoli, then toss with the sweet potatoes. Roast for 15 mins more until the tomatoes are close to bursting.
• Nestle the salmon in the tray, brush with 1 tbsp of the tahini and top with the sesame seeds. Bake for a further 8-10 mins until the salmon is cooked through. Loosen the remaining tahini with a bit of water if needed, then drizzle over the cooked veg and serve.

SALMON & POTATO BAKE WITH A CHEESE & MUSTARD SAUCE!

Steps:

• to start with, take the potatoes - more or less if desired, adjust ingredients amounts to suit how many people are being catered for - peel & rinse them.
• slice the potatoes into relatively thin slices & then place into a saucepan with lightly salted boiling water.
• par boil for about 10 minutes approx' or until slightly soft.
• meanwhile, rinse the salmon & then chop into small chunks.
• once the potatoes have boiled sufficiently, drain them off & then place potatoe slices into an oven proof dish, overlapping each other.
• on top of that, add a generous amount of the salmon chunks & season to taste.
• once done, add milk to a saucepan & bring to the boil.
• grate your strong cheddar cheese.
• once boiled, add cornflour to a cup with a little amount of milk in the bottom & stir thoroughly to form a smooth paste.
• then, slowly add the milky paste a little at a time to the boiling milk - being sure to keep stirring the whole time to avoid lumps.
• repeat this action until the milk has thickened to become 'sauce' like.
• when it does, add the garlic, red chilli, mustard, strong cheddar cheese & fresh parsley & stir thoroughly until nice & smooth.
• bring back to the boil & then reduce heat & simmer for 5-10 minutes more until all the flavours have infused together, stirring all the time to ensure there are no lumps in the sauce.
• again, season to taste if need be, stir again then pour over the potatoes & salmon chunks in the oven proof dish.
• grate a generous amount of fresh parmesan cheese over the top & then place in a pre-heated (190C degrees approx') oven for 1 1/2 - 2 hours or until fully cooked.
• you can crisp the top up if you like using the grill.
• once cooked, remove from the oven, garnish with a little more parsley & serve! --
• adjust cooking times & temps in accordance with your oven.
• if you love or hate this recipe or if you can think of a better way to cook it, please let me know, thank you & enjoy! -- .

SALMON, SPINACH AND DILL POTATO BAKE

Steps:

• Cook the unpeeled potatoes in a pan of boiling water for 15 minutes. Drain and set aside.
• Meanwhile, put half the spinach in a colander over the sink. Pour over boiling water to wilt the spinach, then refresh in cold water. Repeat with the remaining spinach. Drain and squeeze out as much liquid as possible. Set aside in a large bowl, along with the salmon, onion and lemon zest.
• Make a white sauce. Melt all but 1 tsp of the butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute, then gradually whisk in the milk. Cook for 5 minutes, stirring, until thickened. Season, stir in the dill and cool slightly. Pour over the salmon mixture and gently mix. Tip into a deep 2.3-litre (2 1/2 quart) baking dish.
• Remove and discard the potato peel and slice thinly. Overlap in a single layer on top of the salmon.
• Chill, cover and freeze for up to 2 months. Thaw at room temperature for 8 hours or until fully thawed.
• Melt the remaining butter and brush over the potatoes. Preheat the oven to 200°C/fan180°C/gas 6/400°F Bake for 50 minutes, or until hot throughout. Serve with peas.

SALMON-POTATO BAKE

Steps:

• Preheat oven to 350^. Lightly coat six 10-14 oz. ramekins with non-stick spray. Place dishes in a 15x10 baking pan; set aside. Place potatoes in a 2 qt. sq. microwave safe dish. Add 1 Tablespoon water to dish. Cover with waxed paper.Micro-cook on 100 percent (high) for 2 minutes. Arrange 1/2 the potatoes in prepared ramekins. Layer with 1/2 the cheese and all the smoked salmon. Top with remaining potatoes and remaining cheese.
• In a large bowl whisk together eggs, milk, salt and pepper. Slowly pour over layers in dishes. Bake for 30-35 minutes or until puffed, set and golden. Casserole is done when no liquid appears. Allow to stand 10 minutes before serving. Great served with garlic toast.