What To Do With Leftover Baked Salmon?
Leftover salmon? Perfect. Don’t toss it—turn it into something creamy, comforting, and downright delicious. This salmon risotto is exactly what you need when you want something cozy but still fresh. It’s packed with flavor, easy to pull together, and a smart way to use up what’s already in your fridge.
I had some salmon left from dinner the night before. Rather than reheating it dry or letting it sit another day, I decided to fold it into risotto. It worked like magic. The salmon melts into the rice, giving it richness. Sweet peas add a pop of color and balance. Seafood stock deepens the flavor. And fresh dill? That’s the bright, herbal finish that brings it all together.
Risotto sounds fancy, but don’t stress—it’s simple. Stir, pour, stir again. You’ll get into a rhythm, and in less than 30 minutes, you’ll have a bowl of something that feels like it came from a restaurant.
Whether you’re cooking for yourself or trying to impress someone else, this dish delivers. It’s warm, it’s creamy, it’s full of life. And best of all, it makes leftovers feel brand new. Let’s make salmon risotto worth looking forward to.
Salmon Risotto Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cups Arborio rice
- 6 cups seafood stock chicken or vegetable stock will work too
- 2 – 3 cups leftover salmon
- 1 cup frozen peas
- 1 tablespoon fresh dill finely chopped
- Salt & Pepper to taste
Instructions
- Heat the oil in the pan until hot and add the diced onion. Cook over medium heat until it begins to soften, about 5 minutes.
- Push the onions to the side of the pan and add the Arborio rice. Cook for a few minutes to coat the rice in the olive oil.
- Add a ladle full or two of the stock to the pan and stir and stir and stir. One of the secrets to great risotto is a lot of stirring. You need to take your time and let the rice absorb the liquid before adding more. And keep stirring!
- You don’t want to dump all the stock in to the pan and let it absorb like you might with other rice types - just a ladle at a time and lots of stirring.
- When the stock is running low, about 2 cups left, add the peas. When you are down to a cup, you can add the salmon and it will reheat in the rice.
- Now add the frozen peas. Let this cook for a few more minutes, taste, adjust seasoning with salt and pepper and serve.
Meal Ideas for Leftover Salmon
| Meal | Description | Why It Works |
|---|---|---|
| Salmon Risotto | Creamy rice dish made with peas, seafood stock, and flaked salmon. | The salmon adds rich flavor and protein without needing to cook from scratch. |
| Salmon Cakes | Pan-fried patties made with salmon, breadcrumbs, egg, and herbs. | Great for using up small pieces of salmon and easy to season to taste. |
| Salmon Salad | Flaked salmon tossed with greens, avocado, cucumbers, and a light vinaigrette. | Light and refreshing; perfect for a quick lunch or dinner. |
| Salmon Pasta | Pasta tossed with cream sauce, garlic, lemon, and chunks of salmon. | The flaky salmon pairs well with creamy or citrusy sauces. |
| Salmon Tacos | Salmon served in warm tortillas with slaw, lime crema, and fresh herbs. | Fast, flavorful, and a fun way to reinvent the fish. |
| Salmon Fried Rice | Rice stir-fried with vegetables, soy sauce, egg, and salmon. | A one-pan meal that makes leftovers taste brand new. |
| Salmon Quiche | Egg custard pie filled with salmon, cheese, and herbs. | Hearty, easy to bake ahead, and great warm or cold. |
| Salmon Sandwich | Salmon on toasted bread with mayo, lettuce, and tomato. | Simple and satisfying—especially with good bread. |
Seafood Stock
Seafood stock is a flavorful liquid made by simmering a combination of seafood, aromatic vegetables, herbs, and spices in water. It serves as a base for various seafood-based dishes, providing depth of flavor and enhancing the overall taste profile.
The key ingredients used to make seafood stock typically include a variety of seafood scraps or shells, such as shrimp shells, crab shells, fish heads, and lobster carcasses. These seafood parts are rich in flavor and contain natural gelatin, which helps give the stock a rich and velvety texture.