Salmon Puff Recipe
Salmon Puff Recipe photo by Taste of Home

Salmon Puff Recipe

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For a fluffy and inexpensive way to serve seafood, try this delicious recipe. The salmon makes this dish so tasty and I love to serve these as appetizers or bring them to pot-lucks.—Marilyn Kutzli, Clinton, Iowa
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 6-8 servings


  • 4 eggs, lightly beaten
  • 1/2 cup milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 2 cups soft bread cubes (about 2-1/2 slices)
  • 1 tablespoon minced parsley
  • 1 small onion, minced
  • 2 tablespoons butter, melted
  • 1/2 teaspoon lemon juice

Nutritional Facts

1 piece: 209 calories, 12g fat (4g saturated fat), 141mg cholesterol, 664mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 16g protein


  1. Preheat oven to 350°. In a large bowl, combine eggs, milk and soup; stir in remaining ingredients.
  2. Pour into a greased 11x7-in. baking dish. Bake 50 minutes or until set. Let stand 5 minutes before serving. Yield: 6-8 servings.
Originally published as Salmon Puff in Reminisce September/October 1991, p31

Light-Bodied White Wine

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

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Reviewed Jan. 8, 2016

"Very good! So easy to put together on a work night. I did add a little chopped green and red pepper. Instead of canned salmon, I used Chicken of the Sea Pink Salmon pouches, which are already cleaned of bones and skin. I made a thin white sauce with peas in which we spooned over the individual pieces! Family loved it! Thanks so much!"

Reviewed Jan. 4, 2015

"This was easy to make and tasted great! I didn't change anything. I will definitely be making this again. Thanks for sharing this recipe!"

Reviewed Dec. 22, 2012

"This was great - didn't change a thing. I will serve this again everyone loved it."

Reviewed Oct. 3, 2011

"Not only are the bones chock full of calcium but the bones soften in the canning process. I live in salmon country in Ak. and I have canned salmon for 45 years. The bones are my favorite part!"

Reviewed Oct. 3, 2011

"Wonderful recipe and very easy! I used leftover fresh salmon rather than the canned and it turned out really well! I also added grated carrot and about a cup of sauteed mushrooms for a "complete meal" casserole. It's been added to my recipe book of favorites!"

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