Cooking with Ellie, Food

Cooking With Ellie – Creamy Salmon Bake

With winter now hopefully behind us and the weather starting to warm up, what I eat begins to change slightly. I swap out the hearty stews and heavier dishes I have been filling up on during winter in favour of lighter dishes. Whilst I’m not jumping directly from stews to salads (YUK), this potato bake with salmon is one of my favourite dishes, with the fragrant herbs and dash of lemon making it perfect for spring.


For this salmon and potato bake, you will need;

  • Salmon fillets (frozen or fresh are both fine)
  • Potatoes
  • Spinach or mixed green leaves of your choice
  • 200ml of creme fraiche
  • Herbs for seasoning (mixed, dry ones work fine)
  • 1 onion, chopped
  • A few cloves of garlic, chopped
  • Lemon juice (optional)
  • Leeks (optional)

If you have read previous recipes of mine, you will know how vague I am when it comes to cooking and how I do things until ‘it looks right’, but I will try to provide some sort of measuring scale. 

  1. Bake your salmon fillets in the oven so you will have them to hand a little later. Drizzle the fillets with oil, wrap them in foil and place in an oven of about 180Β°C for 20 minutes to cook them through. If you are using frozen fillets, 30 minutes will do the trick.
  1. Slice the potatoes into medium size pieces, just slightly smaller than if you were making roast potatoes. Cook them in a saucepan in salted water for around 25 minutes.
  2. In a deep sided frying pan, gently brown the onion and garlic in a drizzle of olive oil. Things should start to sizzle after a few minutes on a medium heat. If you are using leeks, add them in now too.
It’s a good time now to add any herbs and spices you might like. I add chili flakes, black pepper and whatever I have in the fridge. Dry mixed herbs works really well here for convenience.
  1. Flake your pre-cooked salmon, without the skin*, into the frying pan. If you are using fresh, skinless salmon put it in here too to cook directly in the pan.
  1. Once your potatoes are cooked, drain them off and place them into the frying pan as well.
  2. Next, stir in 200ml of creme fraiche and a squeeze of lemon juice.
  1. Add as much spinach as you would like at this point as well. Spinach works really well by itself but I also like to use spinach/watercress/rocket together, mainly because they all come together in one bag at my local store.
  2. Give one final season to get the dish to your taste and mix well. Cover with a lid and leave for a few minutes to allow the green leaves to wilt down. Five minutes is often plenty for this to happen.
Voila – that’s all there is to it.

There is an additional step that can be added at the end, to make the dish slightly richer. Transfer the food to an oven proof dish and cover with cheese. Pop it in the oven for about 10 minutes on 180Β°C for an extra gooey version of this fine spring dish.

* A great tip for removing skin from frozen salmon is to cook it in the oven prior to whatever it is that you need it for. Wrapped in foil with a little oil, the salmon skin will stick to the foil, allowing the fish to slide right off the foil and into whatever you are making. 

Does this sound like something you would like to try? Or maybe you have made something similar in the past? Let me know in the comments below. 

23 thoughts on “Cooking With Ellie – Creamy Salmon Bake”

  1. That meal looks fab. Wish we could be there to make me some too. Your red velvet cake looked lovely too. Like my attempt……. Not! Too much oil i think. Yak!

    Liked by 2 people

    1. Get a red velvet kit and follow the instructions – it’s hard to mess those ones up! As for the salmon bake, it is truly delish! I think you would like it too as it is not too spicy! x


  2. I love anything with salmon in, so this sounds like the perfect dish for me! It sounds so fresh, healthy and delicious! I’m trying to be more experimental with cooking so thanks for sharing the recipe and giving me inspiration. Fab post Ellie! ❀ xx

    Bexa |

    Liked by 1 person

    1. It really is a great healthy dish – especially if the creme fraiche is low fat! Glad you liked it – definitely let me know what you think if you give it a go! x


    1. It is my take on one my folks used to do – the used to do theirs in the oven with breadcrumbs on the top and I never liked it much because of the texture 😦 I ditched the bread and added greens (and sometimes cheese) which made it much better in my opinion!


    1. Thank you so much Lisa – I hope you like it if you do try it! I was something of the same! I didn’t like the idea of it initially (with breadcrumbs in the top) but i realised i liked all the other things so this really works β™₯️


    1. Thank you β™₯ I am trying my best to use this time we have to try new recipes and trial things that would be good after work dinners for when the time comes that we aren’t sat at home all day, and need something quick for dinner! x


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