TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4-6 servings


  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1 cup frozen peas, thawed
  • 1/4 cup 2% milk
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped green pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup biscuit/baking mix
  • 1/3 cup 2% milk
  • 2 tablespoons mayonnaise


  1. In a large bowl, combine the salmon, peas, milk, mayonnaise, green pepper and lemon-pepper. Transfer to a greased 9-in. pie plate. Sprinkle with cheese.
  2. Combine the biscuit mix, milk and mayonnaise just until moistened. Drop eight mounds onto salmon mixture.
  3. Bake at 425° for 10-15 minutes or until bubbly and biscuits are golden brown. Yield: 4-6 servings.
Originally published as Salmon Biscuit Bake in Casserole Cookbook 2001, p186

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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craftconn User ID: 8578589 235228
Reviewed Oct. 19, 2015

"I don't want to hurt anyone's feelings, but this was pretty tasteless. And I'm a person who dislikes highly spiced things. I think I will try this one more time and add powdered Ranch dressing to the biscuit mix, and maybe make 1-1/2 cups biscuit mix instead of just one cup."

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