This Creamy Salmon Bake recipe with potatoes and broccoli is packed with a rich, smoky flavour in a creamy, herby filling.
This Creamy Salmon Bake recipe is great for all seasons. I love it in winter when I need a bit of something cosy and hearty, but the creaminess lends itself to a fantastic summer dish too, sliced up and served with a little salad (or even cold as an impressive brunch or lunch if you’re hosting).
It makes a small pack of smoked salmon into a full meal, complete with veggies and potatoes, and the ultimate shortcut of cream cheese to bring that smoothness.
Best thing is, the prep takes less than 15 minutes, it’s made in one dish, and the oven does the rest of the work!
Why you’ll love this recipe
⭐️ So much flavour
⭐️ Stretches one pack of smoked salmon
⭐️ Something new and different
About this Creamy Salmon Bake
This is a one-pot recipe that’s something a bit different but is super convenient too.
Here I’ve used smoked salmon, which works perfectly flavour-wise, but it’s also really handy as an ingredient – it lasts ages unopened in the fridge and can be really good value in some supermarkets. If you’re thinking about substituting this ingredient, I urge you not to – it really is the star of the show!
This recipe feeds 4 or 6 for lunch. You can easily make it ahead too and leave to go cold. It tastes amazing cold!
What you’ll need
- New potatoes
- Eggs – Medium free range
- Salt and freshly ground black pepper
- Dried dill
- Lemon – Zest only
- Spring onions
- Garlic and herb cream cheese
- Smoked salmon
How to make it
1. Boil the potatoes and broccoli, drain well and add to the dish, followed by the salmon and dolloped cream cheese. Mix together the rest of the ingredients.
2. Pour over the egg mixture and bake for 30-40 minutes until golden and firm.
Hint: After you’ve drained the potatoes and broccoli, set aside for a little while to fully drain and cool a little.
- Salmon – You can use smoked salmon ‘trimmings’ instead of a regular pack to save money on this dish.
- Veggies – Swap the broccoli for peas perhaps, or use any cooked veggies you prefer.
In the fridge You can keep this recipe in the fridge for 3 days. It tastes amazing cold!
I have used new potatoes with this recipe because they’re so easy. No need to peel, and they only need halving. But if you only have regular potatoes, or prefer them, you can. Peel and cut them into chunks, and adjust the oven time depending on the size of them.
It might be because you haven’t drained your broccoli or potatoes well enough. Make sure you get all that excess water out before adding it to the dish or you might end up with this problem.
I haven’t road tested it but you could try it with a milk alternative and dairy-free cream cheese, which will make sure it keeps its creaminess. Definitely worth giving a go!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Creamy Salmon Bake
- 1 kg New potatoes Cut into small rounds
- 300 g Broccoli Cut into florets
- 300 ml Milk
- 6 Medium free range eggs
- Salt and freshly ground black pepper
- 2 tsp Dried dill
- 1 Lemon Zest only
- 4 Spring onions Finely chopped
- 165 g Garlic and herb cream cheese
- 200 g Smoked salmon
- Preheat the oven to 190°C.
- Boil the potatoes for 15 mins to cook completely. Add the broccoli to the pan with the potatoes for the last 2 minutes. Drain well and set aside.
- Mix the milk, eggs, salt and pepper, dill and lemon zest together.
- Put your drained potatoes and broccoli into an ovenproof roasting dish.
- Sprinkle over the spring onions, dollop on spoonfuls of the cream cheese and push in strips of smoked salmon.
- Pour over the egg mixture.
- Bake for 30-40 mins until golden and firm.
Becky | Spirited Puddle Jumper says
Cor, this looks delicious Sarah, one that I’ve bookmarked to make next weekend! I’m all about the Hygge- I read that book a couple of months back and it was fab, just a great concept and one that we should definitely embrace x
what size (length and width) casserole dish?…looks very deep but on the small size
OMG. This is a FABULOUS dish!!! I made this last night for a Valentine’s dinner…the only thing I would do differently is quarter the potatoes. Other than that, it was spot on. The smoked salmon really did add just the right depth. It was delicious!!! I served it with sautéed French green beans (shallots, slivered almonds and lemon zest). Thank you Sarah!
@ Ellie, I used a 2.9L casserole dish and it was perfect.
Can you make this and freeze it?
Gayle Davis says
How do you steam the salmon & also what is smoked salmon? Can’t wait to try this!!
You can steam salmon by placing it in a steamer above a pot of rolling boiling water. If not, you can make your own by double layering foil over a pot then pressing it down a bit and poking a few holes with a skewer.
Smoked salmon is usually found in the refrigerated section by deli meats or cheeses. If not just ask. It’s already cooked aka smoked!
Can this dish be frozen??
This sounds fantastic. We have just recently discovered we are from Scandinavian decent and I have been looking for ways to introduce foods and traditions. Question though, what would you use, if anything, to make this dairy free? I have almond milk, which I use in replace of milk in all recipes and it works fine. I just don’t know what to do about the cream cheese part. Lactose intolerant in this house! lol.
Kelly Atkinson says
Would quark work instead of the cream cheese?
Sarah Barnes says
I’m not sure, please let me know if you try!
Can you replace this milk with coconut milk? Lactose intolerant but this looks delishes!
Denise Fairley says
This looks delish! I can’t wait to try this! Question: the dish you used to bake the salmon and potatoes: can I ask what brand of dish is that or where can I find it.
We are going to try this with lactaid lactose free milk and green valley organics lactose free cream cheese. We are going to use salmon we have on hand also.
And also vegan buttery sticks
This recipe is amazing! I cut it in half for two people but still use two onions since I’m an onion lover. It’s so warm and filling on a fall night <3
My husband doesn’t like smoked salmon (annoying as it’s something the picky child does like) so I made this with bacon and mushrooms (cooked before adding to the dish) instead of salmon and lemon, was yummy! Picky child didn’t eat hers as she saw a few bits of brocolli in her bit (I did a less brocolliy side for her but obviously still too brocolliy). But I’d definitely try it again with a less offensive vegetable.
Samantha Hedges says
Really easy, I cut down on the potatoes as I didn’t want so many and used the excess to fry up for a weekend breakfast with bacon.
Easy delicious recipe that’s even better the next day as the lemon has time the really come through. It is a huge portion. I used my paella dish to cook it in and it pretty much filled it 3/4 of the way up.
Love this dish x
Adapted this for 2 people and its simply delicious. Had it on a cooler summer evening and just the right balence of goodness food and comfort food. Definitely one to have again
If substituting salmon filets for smoked salmon, would you precook the salmon before baking and if so how/how long?
Sarah Barnes says
Hi Rach, I wouldn’t recommend this. We tested this and the salmon was over cooked and also the finished dish lacked flavour!
I made this for my family this evening, it was lovely. Thanks for sharing all your recipes. So far I’ve made at least 4 of them and they have been brilliant. Also the shopping list is so useful, you have saved me so much time.
Sarah Barnes says
So happy it the lists help Laura, I was just writing one now and your comment spurred me on to get it finished!! 😂
Interesting, I must have saved an older version of this recipe, as the ingredients are a bit different. I came to ask, do you think it’s possible to make this dish without the eggs?
Here is the ingredients to the recipe I have:
4 large Potatoes, (peeled)
2 Onions, (finely chopped)
2 tablespoons Butter (unsalted (plus extra for greasing))
230 g Norwegian salmon fillet
1 tablespoon Lemon juice
170 g Cream cheese
120 g Smoked salmon
2 tablespoon fresh Dill, (chopped)
4 medium free range Eggs
300 ml Milk, (semi skimmed)
Salt and pepper
I use Plan To Eat, a meal planning app that is perfect for recipe hoarders like me 🙂
Sarah Rossi says
That was a very old version of the recipe that we have extensively tested to update. I would always suggest book marking recipes rather than copying as we update them daily in case of any improvements!