Rice-crusted salmon bake

Rice-crusted salmon bake

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  • 0:25 Prep
  • 1:00 Cook
  • 6 Servings
  • Capable cooks

Turn canned salmon and rice into this budget-friendly bake that the whole family will enjoy.

Featured in
Lunch recipes, Fish recipes


  • 1 cup white long-grain rice
  • 30g butter, chopped
  • 1 egg, lightly beaten
  • 415g can pink salmon, drained, bones and skin removed, flaked
  • 1 1/2 cups milk
  • 1/2 cup whole-egg mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons gluten-free cornflour
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/2 cup grated cheddar cheese


  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Cook rice following packet directions. Combine rice, butter and egg in a bowl.
  • Step 2
    Grease a 5cm-deep, 18cm x 28cm (base) ovenproof dish. Press rice mixture over base and sides of dish. Top with salmon.
  • Step 3
    Combine milk, mayonnaise and mustard in a saucepan over medium-high heat. Cook, whisking, for 2 to 3 minutes or until nearly boiling. Reduce heat to medium.
  • Step 4
    Combine cornflour and 2 tablespoons cold water in a bowl. Stir cornflour mixture into milk mixture. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in lemon juice and dill. Season with salt and pepper. Cool slightly. Spoon milk mixture over salmon. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 10 minutes. Serve.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1689 kj


  • 19g

    Fat Total

  • 8g

    Saturated Fat

  • 20g


  • 110mg


  • 518.11mg


  • 6g

    Carbs (sugar)

  • 37g

    Carbs (total)

All nutrition values are per serve


All branded ingredients were gluten-free at time of publication. Always check ingredient labels.

  • Author: Donna Boyle
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas

Source: taste.com.au


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