Salmon Cups Recipe
Salmon Cups Recipe photo by Taste of Home
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Salmon Cups Recipe

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My family likes this dish because it's a different way to enjoy the bounty of fish we have here. Two sauces—one rich, warm and cheesy, and the other light, cool and refreshing—complement the salmon nicely.—Sue Bolsinger, Anchorage, Alaska
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 3/4 cup crushed cornflakes
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • 3 tablespoons butter, melted
  • 2 tablespoons grated onion
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 2 cups canned or fully cooked salmon chunks
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • 1/2 cup shredded cheddar cheese
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • Dash pepper and hot pepper sauce
  • 1/2 cup diced cucumber
  • 1/2 cup plain yogurt
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon prepared horseradish
  • 1/8 teaspoon salt


  1. In a bowl, combine the first eight ingredients. Place four greased 8-oz. custard cups in an 11-in. x 7-in. baking dish. Fill cups with salmon mixture; gently press down with a spoon until flattened. Fill dish with boiling water to depth of 1 in. Bake, uncovered, at 375° for 25-30 minutes or until a meat thermometer reads 160°.
  2. In a saucepan, melt butter. Stir in flour until smooth; gradually add milk. bring to a boil; cook and stir for 1 minute or until thickened. Add cheese, pimientos, salt, garlic, pepper and hot pepper sauce; cook and stir until cheese is melted.
  3. In a bowl, combine cucumber sauce ingredients. Unmold salmon cups; serve with sauces. Yield: 4 servings.
Originally published as Salmon Cups in Taste of Home August/September 2001 , p45

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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jeanemed User ID: 1512060 80824
Reviewed Nov. 21, 2011

"Everyone liked it--I used leftover Salmon to make it. One daughter commented that she liked it better than when the salmon was served the first time--said it made a better flavor than just plain salmon."

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