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Salmon Biscuit Bake

 Salmon Biscuit Bake
The combination of mayonnaise and milk makes the filling in this delicious pie extra creamy.—Eleanor Mengel, Summerfield, Florida
4-6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • Combine the biscuit mix, milk and mayonnaise just until moistened.
  • Drop eight mounds onto salmon mixture.
  • Bake at 425° for 10-15 minutes or until bubbly and biscuits are
  • golden brown. Yield: 4-6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.