Salmon and potato bake in white-and-yellow bowl with green cloth.

Healthy Creamy Leftover Salmon and Potato bake

This Healthy Creamy Leftover Salmon and Potato Bake is a quick, easy and delicious way to turn you salmon leftovers into a one-pot family meal.  Ready in 30 minutes!
Course Dinner
Cuisine International
Keyword potatoes, salmon
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4 people
Author Monika Dabrowski


  • 1.5 cup cooked/baked salmon
  • 15 very small potatoes
  • 2/3 cup petits pois or peas, frozen
  • 1 bay leaf

For the Sauce

  • 380 ml milk
  • 30 g butter
  • 25 g flour
  • 1 tbsp dill, finely chopped
  • sea salt and white pepper to taste


  • Peel the potatoes and boil in salted water with the bay leaf for about 10 minutes. Drain, discard the bay leaf and set aside. The potatoes should be cooked but not falling apart or mushy. 
  • Whilst the potatoes are boiling preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium sized oven proof skillet or casserole dish.
  • To make the white sauce in a saucepan heat up the butter over a low heat until melted. Add the flour and quickly whisk until the mixture thickens and the flour is no longer visible. Then add a bit of milk, increase the heat and whisk until the sauce thickens. Add the rest of the milk and continue whisking until the sauce thickens and starts bubbling up. Remove from the heat, season to taste and add the dill. Stir and set aside.
  • Place the potatoes in your oven dish, top with shredded salmon, frozen petits pois/peas and pour over the sauce, poking with a fork to ensuring the sauce gets inside the casserole too.
  • Bake for 15-20 minutes until warmed through. Enjoy!