This creamy baked salmon and gnocchi is rich, cozy, and very low-effort: Pacific Bay Salmon Fillet bakes with De Cecco Potato Gnocchi in a garlicky cream sauce, finished with dill and lemon for that fresh pop. It’s also the kind of baked salmon dinner that gives “creamy cheese baked salmon” energy people love ordering out, except you made it at home.
Creamy Baked Salmon and Gnocchi with Dill
INGREDIENTS (2–3 SERVINGS)
300g Pacific Bay Salmon Fillet, skin removed and cut into chunks
500g De Cecco Potato Gnocchi
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
¾ cup heavy cream
¼ cup milk
½ cup grated mozzarella or melting cheese
¼ cup grated Parmesan
2 tbsp fresh dill, chopped
Zest of ½ lemon
1 tbsp lemon juice
Salt and black pepper, to taste
Optional: Pinch of chili flakes
PROCEDURE
Preheat the oven and prepare your baking dish. Set the oven to 190°C and lightly grease a baking dish so the sauce doesn’t stick as it bakes.
Cook the gnocchi until tender and set aside. Bring a pot of salted water to a boil and cook the gnocchi until they float, about 2 to 3 minutes. Drain well and set aside.
Sear the salmon briefly for flavor and texture. Season the salmon chunks with salt and pepper. Heat olive oil in a pan over medium heat and sear for 1 to 2 minutes per side. The salmon does not need to cook fully. Remove from heat.
Build the lemon-dill cream sauce. In the same pan, melt butter and sauté garlic for about 30 seconds. Add the cream and milk and simmer gently for 2 to 3 minutes. Stir in dill, lemon zest, lemon juice, Parmesan, salt, and pepper.
Combine everything and transfer to the baking dish. Fold the cooked gnocchi and seared salmon into the sauce until coated. Pour the mixture into the prepared baking dish and sprinkle mozzarella evenly over the top.
Bake until golden and bubbling. Bake for 15 to 20 minutes, or until the top is lightly golden and the sauce is bubbling. Let it rest for 5 minutes before serving.
NOTES
Why Pacific Bay
Pacific Bay Salmon Fillet is frozen fresh to preserve texture, flavor, and quality. The portions are cut from premium fish that are responsibly farmed in clear Atlantic waters, and are ready to use after defrosting, making it easier to achieve restaurant-quality results at home without extra prep.
Chef’s Tips
Sear the salmon briefly and slightly undercook it before baking so it stays tender. Cook the gnocchi only until they float to prevent over-softening. Taste and adjust the sauce before assembling to balance salt and lemon. If the sauce thickens too much, loosen it with a small splash of pasta water or milk.
Easy Swaps
You may substitute salmon with Salmon Belly for a richer result. Pacific Bay Atlantic Cod works well for a lighter variation. For a more indulgent version, try adding Pacific Bay Cooked & Peeled Shrimp or Bay Scallop Meat into the sauce before baking.
Serving Ideas
Finish with extra chopped fresh dill and cracked black pepper. Serve with lemon wedges for added brightness. A simple arugula salad dressed in olive oil balances the richness. Toasted breadcrumbs can be sprinkled on top for added texture.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C or in short microwave intervals. Add a small splash of milk or cream when reheating if the sauce has thickened.
FAQS
Can I use frozen salmon fillet for this recipe?
Yes. Thaw the salmon in the refrigerator overnight before cooking for the best texture. Pacific Bay Salmon Fillet is frozen at peak freshness, so once properly thawed, it cooks beautifully.
How do I know when baked salmon is fully cooked?
Salmon is done when it flakes easily with a fork and turns opaque throughout. For precision, the internal temperature should reach about 63°C at the thickest part.
Do I need to boil the gnocchi before baking?
Yes. Boil the gnocchi until they float, which usually takes 2 to 3 minutes. This ensures they stay soft and pillowy after baking in the cream sauce.
Can I prepare this dish ahead of time?
You can cook the gnocchi and prepare the sauce in advance. Assemble everything just before baking for the best texture and freshness.
What can I substitute for dill?
Parsley or chives work well if dill is unavailable. You can also add a small squeeze of calamansi for a brighter finish.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C or in short microwave intervals, adding a splash of milk or cream if the sauce has thickened.
Ready to try this creamy, golden baked salmon and gnocchi? Shop for Pacific Bay Salmon Fillet in leading supermarkets or online at pacificbay.com.ph and cook it fresh at home.