Any dish that bubbles its way to the table, golden on top and rich beneath the surface is going to be a treat. Cheesy Seafood is exactly that sort of dish— knowing full well that everyone at the table will be hovering eagerly. It’s hearty and full of flavours that make you want to mop your plate clean with a slice of warm bread.
Cheesy Seafood brings together two stars of the sea: salmon and prawns. Each brings its own personality to the party. The salmon is soft and flaky, with a richness that stands up beautifully to a creamy sauce. The prawns, slightly sweet with a juicy bite, lend a different sort of texture. A texture that contrasts perfectly with the salmon and adds a lovely touch of elegance. When combined, the two create a harmony that feels indulgent yet surprisingly balanced.
What makes Cheesy Seafood especially delightful is the white sauce that holds everything together. This isn’t your average bland white sauce; it’s warmly seasoned, savoury, and built with enough depth to complement rather than overshadow the fish. It acts like a cosy blanket—wrapping the seafood in comfort, enhancing every mouthful, and providing a luscious base for the cheesy topping to shine.
Speaking of cheese, the topping is where the dish earns its name. A generous scattering of cheese melts into the sauce, clinging to the prawns and salmon as it bakes. But the magic truly happens at the end. Just before serving, the dish is slipped under a hot grill to transform that cheese into a bubbling, golden crown. Add a layer of breadcrumbs before grilling, and you create what I like to call the “breadcrumb roof”—a crunchy, toasted layer that crackles softly when you break through it with a spoon. It’s incredibly satisfying, the sort of finishing touch that makes the dish feel special without any fuss.
What I especially love about Cheesy Seafood is how it fills the kitchen with a comforting aroma. As it cooks, the cheese browns slightly, the sauce thickens, and the seafood releases its delicate fragrance, all mingling into one inviting scent. It’s the sort of smell that makes family members wander in asking, “How long until dinner?” even if they weren’t hungry before.
Another beautiful thing about this dish is its versatility. While it has a luxurious feel, it’s simple enough to make on a weeknight. It feels like a hug in a bowl—creamy, rich, and full of texture. And yet, it doesn’t weigh you down in the way that some creamy dishes can. The seafood keeps it light, the topping gives it structure, and the whole thing comes together. The dish feels both comforting and fresh.
The texture combination really is one of the highlights of cheesy seafood. The salmon flakes gently under the fork. The prawns give that satisfying “snap” when you bite into them. Then you have the sauce, silky and smooth, giving way to the crisp breadcrumb roof. A topping that bursts into little crunchy crumbs when you scoop down. It’s a dish that feels very intentional, every layer offering something different yet harmonious.
If you’re wondering what to serve alongside Cheesy Seafood, there are plenty of options that pair beautifully. Because this dish is quite rich, I find that something light or crisp on the side works best. Here are a few suggestions:
Steamed or buttered baby potatoes – These are lovely for soaking up any extra sauce and keep the meal simple and hearty without overpowering the main dish.
Crisp green salad – Something peppery like rocket works wonderfully, especially with a zesty dressing to cut through the richness.
Steamed broccoli or asparagus – Fresh, green vegetables add colour and balance. They also bring a nice crunch that contrasts well with the creamy seafood.
Crusty bread – Perfect for dipping into the sauce, especially if you like to make sure not even a drop goes to waste.
Rice pilaf or fluffy white rice – A great base if you want to stretch the dish further or keep the meal feeling more structured.
Roasted cherry tomatoes – Their sweetness can brighten the creamy notes of the dish.
Cheesy Seafood also works beautifully as part of a larger spread. If you’re entertaining, it can sit proudly on the table alongside a few fresh sides, and it easily steals the spotlight. It has that impressive look about it—the browned cheese, the bubbling edges, the little hints of pink from the salmon—that always catches the eye. And because the flavours are familiar yet indulgent, it tends to please even those who are normally fussy about seafood.
One of the things that strikes me about cheesy seafood is how nostalgic it feels. It’s the kind of comfort food many of us grew up with in some form—creamy fish pies, cheesy bakes, or seafood gratins. Cheesy Seafood takes all those familiar elements and elevates them just slightly, making them feel more grown-up. Yet it remains wonderfully accessible, the sort of dish anyone can enjoy without feeling intimidated by flavours or technique.
And much like those old-fashioned family recipes, Cheesy Seafood invites you to make it your own. Want to add a few peas or sweetcorn to the sauce? Go for it. Prefer a sharper cheese like mature cheddar or gruyère? It works beautifully. Fancy a little paprika in the breadcrumbs for colour and warmth? It’s a lovely touch. This dish welcomes personalisation and adapts easily to your preferences.
In the end, Cheesy Seafood is everything home cooking should be: comforting, flavourful, generous, and a little bit indulgent. Whether you make it for a casual dinner or a cosy night in, it’s guaranteed to warm hearts and fill plates with smiles.
Cheesy Seafood
Ingredients
Seafood & Sauce:
- 250 g salmon fillet cut into small chunks
- 200 g prawns peeled and deveined
- 2 tbsp butter
- 2 tbsp plain flour
- 350 ml milk
- 50 ml double cream
- 1 tsp Dijon mustard
- ½ tsp garlic granules
- ½ tsp onion powder
- ½ tsp paprika
- salt to taste
- pepper to taste
Topping:
- 120 g cheddar cheese grated or a mix of cheddar and mozzarella
- 40 g breadcrumbs
- 1 tbsp butter melted
Instructions
- Cut the salmon into small bite-sized pieces and set aside with the prawns.250 g salmon fillet, 200 g prawns
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a smooth paste.2 tbsp butter, 2 tbsp plain flour
- Gradually add the milk, stirring continuously until thickened.350 ml milk
- Pour in the double cream, Dijon mustard, garlic granules, onion powder, paprika, salt, and pepper. Stir well until smooth and creamy.50 ml double cream, 1 tsp Dijon mustard, ½ tsp garlic granules, ½ tsp onion powder, ½ tsp paprika, salt, pepper
- Add the salmon pieces and prawns into the sauce. Stir gently to coat the seafood evenly.
- Let it simmer for 2–3 minutes so the fish begins to cook slightly.
- Pour the mixture into an ovenproof baking dish. Scatter the grated cheese evenly across the top.120 g cheddar cheese
- Mix the breadcrumbs with melted butter, then sprinkle over the cheese to create an even crunchy layer.40 g breadcrumbs, 1 tbsp butter
- Place the dish into a preheated oven at 180°C (fan) for 20 minutes, until the sauce bubbles around the edges.
- Switch the oven to grill mode and toast the topping for 2–3 minutes until golden and crisp. Keep an eye on it so it doesn’t burn.
- Allow the dish to rest for a couple of minutes, then serve hot with your chosen sides.
22 comments
A cheesy white sauce is beautiful but with seafood makes it utterly amazing and everyone loved it.
Rich, comforting and full of flavour, the cheesy topping with the crunchy breadcrumbs really makes this dish special.
Enjoyable dish but I would prefer a lighter sauce or less cheese next time.
Nice dish but a bit rich for me, I could only manage a small portion.
Good flavours but I found it needed a bit more seasoning to really shine.
Really enjoyed the contrast between the creamy sauce and crunchy breadcrumbs.
The breadcrumb roof added a great texture and stopped the dish from feeling too soft.
The crunchy topping was excellent and contrasted well with the creamy sauce.
Comfort food at its best, simple, warming and very satisfying.
Lovely balance of salmon and prawns, and the sauce was creamy without being heavy.
Nice enough dish, but I found it a little too mild for my taste.
Comforting and filling, perfect for a cosy evening meal.
The cheese melted beautifully and browned nicely under the grill.
A proper comfort food meal, golden on top and full of flavour underneath.
The texture was spot on, from the soft fish to the crisp topping.
Very tasty overall, though I would use a slightly stronger cheese next time.
The seafood stayed tender and the sauce was well seasoned, which made all the difference.
Pleasant and filling, though not particularly exciting in flavour.
The prawns and salmon worked well together and didn’t get lost in the sauce.
A crowd-pleasing bake that feels homely and indulgent.
Easy to eat and very satisfying, especially served with simple vegetables.
Tasted great but I felt it needed something fresh on the side to balance the richness.