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.