Last updated on May 7, 2026
Alaskan Comfort Food Classic
There’s something about the rugged spirit of Alaska that demands food with backbone—meals that don’t just satisfy, but fortify. This creamy salmon and chicken bake is exactly that kind of dish. In fact, the Creamy Salmon & Chicken Bake brings together the richness of wild-caught salmon and the hearty comfort of tender chicken, all wrapped in a velvety dill cream sauce with soft potatoes and a golden cheddar crust. It’s rustic, it’s warming, and it feels like something you’d pull bubbling hot from a cast-iron pan after a long day battling the elements.
Phil’s Alaska Fishing Adventure
Phil McCockin first stumbled into this flavor combination somewhere along Alaska’s southern coast, chasing rumors of the freshest salmon runs on the planet. After a long, wet day fishing alongside a crew of weathered locals—men who measured time in tides and whiskey pours—Phil found himself invited to a shoreline cookout.
Salmon was plentiful, chicken was… surprisingly present, and what started as a “throw it all together” situation quickly turned into something unforgettable. Cream, herbs, and whatever vegetables were on hand came together in a battered pan over open flame, creating a dish that stopped conversation mid-sentence. That was when the original Creamy Salmon & Chicken Bake was born.
From Cabin Cookout to Classic Creamy Salmon & Chicken Bake
But Phil being Phil, he couldn’t leave well enough alone. Days later, tucked into a remote cabin while snow hammered the windows and a questionable moose encounter lingered fresh in memory, he refined the dish. He balanced the richness, dialed in the dill, added that golden cheese finish, and turned a rough-and-ready camp meal into something worthy of repeating.
The result? A bake that still carries that wild Alaskan soul—but now with just enough polish to bring it to your own kitchen without needing a fishing license or survival gear. Many have since tried making their own Creamy Salmon & Chicken Bake at home.
More Recipes in 101 Ways to Eat Cock
If this dish hits the spot, just wait until you see what else Phil’s cooked up around the world. From back-alley street food to firelit feasts in the middle of nowhere, 101 Ways to Eat Cock is packed with bold recipes, wild adventures, and stories you probably shouldn’t read in polite company. Above all, the Creamy Salmon & Chicken Bake stands out as a cozy classic. Grab a copy, lean into the chaos, and bring a little more flavor—and a lot more fun—into your kitchen
Phil McCockin’s Creamy Salmon & Chicken Bake
Ingredients
- 1 chicken breast cooked and cubed into 1-inch chunks
- 4 oz salmon fillet skin removed, cubed into 1-inch chunks
- 1 cup potatoes diced small (Yukon Golds or red potatoes work best)
- 1 onion diced
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups milk whole preferred
- ½ cup heavy cream
- 1 tsp dried dill or 1 tbsp fresh, chopped
- 1 cup shredded cheddar cheese sharp for flavor
- Salt and pepper to taste
- Optional garnish: fresh dill sprigs or lemon wedges
Instructions
- Set oven to 375°F (190°C). Grease a medium casserole dish with butter or nonstick spray.
- In a large skillet, melt butter over medium heat.
- Add onion and potato, cooking for 7–8 minutes, stirring occasionally, until onion softens and potato starts to turn golden.
- Sprinkle flour evenly over vegetables and stir constantly for 1 minute to form a roux.
- Slowly whisk in milk, a little at a time, to avoid lumps. Add cream once mixture looks smooth.
- Simmer on low for 5 minutes, stirring often, until sauce thickens enough to coat the back of a spoon.
- Stir in cubed chicken and salmon gently, coating them in the sauce.
- Add dill, salt, and pepper.
- Simmer for 5 minutes to partially cook chicken and infuse flavor (salmon will finish in the oven).
- Pour mixture into prepared casserole dish.
- Sprinkle shredded cheddar evenly on top.
- Bake uncovered for 20–25 minutes, until cheese is bubbly, golden, and edges are lightly browned.
- Check that chicken reaches 165°F (74°C) internal temperature.
- Let casserole rest for 5 minutes before serving — this allows the sauce to thicken slightly.
- Garnish with fresh dill or a squeeze of lemon for brightness.
Just the Tips:
- Fish first: Use skinless salmon fillets, preferably wild-caught Alaskan, for the freshest flavor. Sockeye or coho work beautifully.
- Chicken prep: Cut chicken into even chunks so it cooks at the same rate as salmon.
- Potato tip: Pre-dice potatoes small (½-inch or less) so they soften in time; if using larger chunks, parboil them for 5 minutes before sautéing.
- Cheese choice: Sharp cheddar adds bold flavor, but Gruyère or Havarti make a more luxurious melt.
- Texture boost: For a crispy top, mix breadcrumbs with a little butter and sprinkle over cheese before baking.
- Cast Iron Upgrade: For a deeper, rustic flavor and better heat retention, use a cast iron skillet instead of a casserole dish. It creates slightly crispier edges and holds heat longer, keeping the dish warm from stove to table.
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