Salmon & Rice Bake Recipe


Salmon & Rice Bake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Great as a meal, side dish, or snack. Serve with a salad for a delicious, easy lunch or dinner.

Course: Main Course, Snack
Cuisine: American
Servings: 6
Author: Live Ocean Kitchen
  1. Preheat the Oven To 350F

  1. 2 tablespoons butter
  2. 2 tablespoons flour
  3. 1 1/4 cups milk - warmed to room temperature

  4. Salt
  5. Freshly ground pepper
  6. Pinch of Cayenne pepper

  1. 1 or 2 cans of Live Ocean Salmon, drained.  Save the water from the can in a separate cup.

  2. 1 cup of Basmati rice

  3. Extra Grated Cheese for topping
  4. Ground Black Pepper
  5. White sauce per recipe above
  1. Large tomato - sliced
  2. Slice of bread
  3. 1/2 cup grated cheese
  1. Start by preparing the rice. The quantity of water will vary depending on the type of rice so follow instructions on the rice packet.

  2. While the rice is cooking, create the white cream sauce.

  3. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the milk a little at a time, continuing to stir rapidly with a spatula as the sauce thickens. After all the milk has been added, bring it to a gentle boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.

  4. Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper
  5. Remove from heat.
  6. Spread the cooked rice evenly over the bottom of a small casserole dish. Add the drained, canned salmon and flake it evenly over the rice. You may opt to use two tins depending on the amount of rice.

  7. Pour and spread the white sauce evenly across the the entire dish. Cover with the sliced tomatoes. Distribute the bread pieces and then the cheese over the top.
  8. Bake in the oven for 20 Minutes or until the bread pieces are golden brown.

  9. Remove from oven and serve

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