This quick-and-easy recipe uses canned salmon, wild rice and frozen broccoli. Serve with a salad for a complete meal.

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Recipe Summary test

4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a skillet, saute onion in butter until tender. Remove from the heat; stir in rice and salmon. Combine egg and mayonnaise; add to the salmon mixture.

  • Spoon half into a greased 2-qt. baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup cheddar cheese. Top with the remaining salmon mixture, Parmesan and broccoli.

  • Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with remaining cheddar. Bake 5 minutes longer or until cheese is melted.

Editor's Note

Light or fat-free mayonnaise may not be substituted for regular mayonnaise.

(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

633 calories; protein 32.6g; carbohydrates 22.3g; fat 46.9g; cholesterol 139.4mg; sodium 807.1mg. Full Nutrition

Reviews (32)

Rating: 5 stars
This is great! Great for left-over salmon. Minor changes I made - left-over salmon instead of canned, cooked 1/2 cup onions in olive oil instead of 1 cup in butter or margarine, only used about 3/4 cup cheddar cheese, added 1 teaspoon of Old Bay Seasoning®. Read More
Rating: 5 stars
This was very good. I cooked the broccoli in with the rice to save on dirty dishes, and I didn't use any cheddar cuz mine had gone bad, I added in some parmesan for a substitution. Chicken of the Sea brand pink salmon doesn't have any bones in it. Read More
Rating: 5 stars
This was really good! I used a can of boneless, skinless salmon, added some old bay seasoning, and used a bit less parmesan cheese than the recipe called for. I ran out of mayo, so I basically used half sour cream and half mayo and it was fine! Read More
Rating: 5 stars
I used 2 small onions with cooking spray, buckwheat groats, southwestern egg beaters, canola mayo, fresh steamed broccoli and spinach - and lots of it, and left out the cheddar cheese. And I added chopped roasted red bell peppers to the salmon mixture. Made this in the morning and cooked for 45 minutes when I got home. My husband wanted more, but it was all gone between the 3 of us. YUM! I usually don't make things twice, but this is versitale to what you have on hand and easy - and very healthy too! Thanks a million! Read More
Rating: 5 stars
Delicious! I went for a healthier option and used lemonaise instead of mayo, and just sprinkled cheese and it was really tasty. Read More
Rating: 4 stars
Pretty good recipe. Used less mayo and alot more veggies, and waaay less cheese. Great cold winter day recipe. Will definitely make again. Read More
Rating: 5 stars
I followed the recipe, and this was absolutely delicious. I hardly ever review recipes, but this was so good I just had to! Read More
Rating: 3 stars
Even though I added whipping cream, this was still pretty dry. Also, I will never used canned salmon unless I'm sure it doesn't have bones. It took forever to remove all those tiny, broken, softened bones. The flavor was good, though! Read More
Rating: 4 stars
This turned out SO yummy! My husband and 5-year-old daughter LOVED it! Which is surprising because my daughter doesn't really like fish. It was not dry at all like others have experienced. I will make this again in the future. It was creamy and fully of flavor. Only down side: TOOK FOREVER to take all the bones out of the salmon. Read More