Salmon Biscuit Bake Recipe

2 1 1
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Salmon Biscuit Bake Recipe

Read Reviews
2 1 1
Publisher Photo
The combination of mayonnaise and milk makes the filling in this delicious pie extra creamy.—Eleanor Mengel, Summerfield, Florida
Recommended: 20 Slider Recipes
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

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

Directions

In a 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Salmon Biscuit Bake in Casserole Cookbook 2001, p186

  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1 cup frozen peas, thawed
  • 1/4 cup milk
  • 1/4 cup mayonnaise*
  • 2 tablespoons finely chopped green pepper
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 cup (4 ounces) shredded cheddar cheese
  • TOPPING:
  • 1 cup biscuit/baking mix
  • 1/3 cup milk
  • 2 tablespoons mayonnaise*
  1. In a 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Salmon Biscuit Bake in Casserole Cookbook 2001, p186

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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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