Best Salmon Potato Bake Recipes

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POTATO-SALMON BAKE



Potato-Salmon Bake image

Fresh salmon, a mix of potatoes, some sharp and zesty feta cheese and dill make this dish shine.

Provided by Tara Bench

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

3/4 cup panko breadcrumbs
3 tablespoons roughly chopped fresh dill, plus more for garnish
1 lemon, zested and juiced
2 tablespoons unsalted butter, melted, plus more for the dish
2 1/2 pounds assorted potatoes, such as sweet potatoes, small Yukon Golds or small red potatoes, unpeeled and sliced 3/8-inch thick
1 1/4 cups crumbled feta (about 6 ounces)
1 1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup low-sodium chicken broth
1 1/4 pounds skinless salmon filet

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



Smoked Salmon-Potato Brunch Bake image

The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special.-Victoria Johnson, Gilbert, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h35m

Yield 9 servings.

Number Of Ingredients 16

2 tablespoons olive oil
1 medium russet potato, peeled and cut into 1/2-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, finely chopped
1/2 cup finely chopped red onion
6 large eggs
1-1/2 cups half-and-half cream
1 green onion, finely chopped
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
2 teaspoons Dijon mustard
1/2 teaspoon lemon-herb seasoning
1/4 teaspoon coarsely ground pepper
2 cups day-old cubed bread
8 ounces smoked salmon fillets, cut into 1-inch pieces
4 ounces cream cheese, cut into 1/2-inch cubes
Minced fresh chives and dill

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.

Nutrition Facts :

SALMON, BROCCOLI & POTATO BAKE



Salmon, broccoli & potato bake image

A classic combination of flavours for a midweek family meal. Make this recipe in just one pot

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

750g medium potato , cut into wedges
1 head broccoli , trimmed and broken into florets
200ml tub crème fraîche
2 tbsp wholegrain mustard
2 large or 4 small salmon fillets , cut into large pieces
handful grated parmesan

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.

Nutrition Facts : Calories 613 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 0.63 milligram of sodium

MOM'S SALMON AND POTATO BAKE



Mom's Salmon and Potato Bake image

During World War II when meat was scarce, my mother used to feed her large family casseroles using whatever meat or fish was available. My favorite is a type of baked casserole with salmon and potato which not only tasted great, but one which satisfied her family of seven kids.

Provided by Andytofu

Categories     Casseroles

Time 1h35m

Yield 6

Number Of Ingredients 8

8 medium potatoes, peeled and sliced
1 medium onion, sliced
1 (14.75 ounce) can salmon, drained and flaked
4 tablespoons all-purpose flour, or more as needed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper
1 cup milk
2 teaspoons salted butter, cut into small pieces

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.

Nutrition Facts : Calories 392 calories, Carbohydrate 57.3 g, Cholesterol 37.1 mg, Fat 7.5 g, Fiber 6.7 g, Protein 23.9 g, SaturatedFat 2.5 g, Sodium 485.8 mg, Sugar 4.9 g

GARLIC-LEMON SALMON-POTATO BAKE



Garlic-Lemon Salmon-Potato Bake image

A warm and delicious one-dish hot dinner for two. Be sure to use highly flavor olive oil in the marinade; you can use a cheaper, lighter flavored oil to spray the pan with. For the spray, you can use Pam or similar commerical olive oil nonstick spray, or simply put some olive oil in an oil atomizer if you have one. You can peel the potatoes before slicing if you want; I don't do this because I like them skin on, which also adds a bit more color to the dish. You can substitute about 6 little red-skinned new potatoes for the two large potatoes, if you prefer.

Provided by echo echo

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

2 salmon steaks, 1 inch thick
2 large red potatoes
olive oil flavored cooking spray
1 teaspoon capers, drained
2 cups mixed baby greens
1 teaspoon fresh parsley, chopped
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
3 garlic cloves
pepper

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.

Nutrition Facts : Calories 698.4, Fat 38.4, SaturatedFat 6, Cholesterol 59, Sodium 125, Carbohydrate 61.6, Fiber 6.5, Sugar 4.1, Protein 27.3

SESAME SWEET POTATO & SALMON BAKE



Sesame sweet potato & salmon bake image

Tuck into our tahini-roasted salmon with sweet potato, tomatoes and broccoli. A balanced meal made with just one tray, it will save on washing up

Provided by Liberty Mendez

Categories     Dinner

Time 45m

Number Of Ingredients 7

1 tbsp rapeseed oil
500g sweet potatoes, cut into wedges
400g cherry tomatoes on the vine
300g long-stem broccoli, larger stems halved
4 skinless salmon fillets
3 tbsp tahini
1 tbsp black sesame seeds

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.

Nutrition Facts : Calories 586 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 10 grams fiber, Protein 41 grams protein, Sodium 0.3 milligram of sodium

SALMON & POTATO BAKE WITH A CHEESE & MUSTARD SAUCE!



Salmon & Potato Bake With a Cheese & Mustard Sauce! image

this is a recipe that came to me one day when i was bored & wanted to cook something. delicious on any occasion...warm, filling & damn tasty!...see what you think!...

Provided by garymartin

Categories     < 4 Hours

Time 2h30m

Yield 1 pie

Number Of Ingredients 11

2 salmon fillets, cubed
5 large potatoes, peeled &, sliced
2 garlic cloves, finely chopped or minced
1 red chile, finely chopped
strong cheddar cheese or parmesan cheese, finely grated
2 tablespoons strong mustard
milk
cornflour
salt
black pepper
fresh parsley, finely chopped

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



Salmon, Spinach and Dill Potato Bake image

Salmon marries well with potato and spinach in this comforting recipe to make and freeze, ready to be pulled out whenever you don't want to cook. Freeze for up to 2 months, defrost at room temperature for 8 hours or until fully thawed and bake for 50 minutes. To eat straightaway, prepare up to the end of step 4, then continue from step 6. From Delicious Magazine.

Provided by English_Rose

Categories     Kid Friendly

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb waxy potato (ones that hold their shape well and don't mush up)
12 ounces spinach
4 skinless salmon fillets (about 1 1/2lb cut into bite-size chunks)
1 onion, finely sliced
1 lemon, finely grated zest
2 ounces butter
2 ounces flour
2 cups milk
1/2 ounce fresh dill, chopped

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.

Nutrition Facts : Calories 758.9, Fat 30.6, SaturatedFat 12.8, Cholesterol 193.8, Sodium 477.5, Carbohydrate 43.6, Fiber 5.7, Sugar 2.8, Protein 76.1

SALMON-POTATO BAKE



Salmon-Potato Bake image

This breakfast from BHG , meets scalloped potatoes in this hearty, heart warming breakfast dish. If you're fond of egg bakes, which are great for feeding a crowd, you will love the casserole. You can change the type of potato and the type of cheese to suit your family. Look for thin sliced, lox style salmon in the seafood department of the grocery store. recipe and photo by: Better Homes and Gardens.

Provided by Pat Duran @kitchenChatter

Categories     Breakfast Casseroles

Number Of Ingredients 6

16 ounce(s) pkg. refrigerated sliced potatoes
1 1/2 cup(s) gouda or monterey jack cheese, shredded
6 ounce(s) thinly sliced smoked salmon(lox style), cut into bite size strips
6 large eggs, beaten
2 cup(s) milk
1/4 teaspoon(s) each salt and pepper

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.

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