Salmon Potato Bake

Salmon is full of important nutrients, including omega-3 fatty acids, which our bodies need but can’t manufacture. Salmon Potato Bake is low in fat and very filling and you could try cooking the onions in water instead of oil, and it will taste just as good.




  • 1½ lbs. – Salmon or any fish
  • 2 lbs. – Potatoes
  • 1 Tbsp. – Olive oil
  • ¼ Cup – Bread crumbs
  • 2 – Eggs
  • Salt and pepper as needed
  • Parsley topping


For The Sauce

  • 1 Cup – Milk or Cream
  • 1 to 2 Tbsp. – Butter
  • 1 Tbsp. – Mustard
  • 1 Med. – Onion
  • 2 Tbsp. – Cooking oil
  • Salt and Pepper to taste


  1. Add the potatoes to a pan of water and cook them until they are almost done.
  2. Put the salmon in a steamer, skin side down and cook for 15 minutes or until the salmon is cooked through. Set to one side.
  3. Add the oil to a pan and cook the onion for 2 – 3 minutes, season to taste, add the mustard and stir it all together.
  4. Add one cup of milk and simmer for five minutes.
  5. Use a fork to shred the salmon, discarding the skin.
  6. Slice the partly cooked potatoes into ¼” thick slices.
  7. Get two casserole dishes and lightly grease them so that the food does not stick to the dish.
  8. Put a layer of potatoes on the bottom of the dish, sprinkle the salmon over the top of the potatoes and then add another layer of potatoes.
  9. Add the rest of the fish and then add a final layer of potatoes.
  10. Lightly whisk two eggs in a bowl and add enough breadcrumbs so that the mixture is still liquid.
  11. Get the onion, milk and mustard mixture and pour half over each casserole dish.
  12. The pour the egg mixture on the top.
  13. Put the casserole dishes into the oven preheated to 375 degrees/190 degrees Celsius.
  14. Cook for about 20 minutes or until cooked through.
  15. Give it about 10 minutes to cool down and then serve.