Salmon Puff Recipe
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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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csallie User ID: 7898422 241360
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!"

Loiscooks User ID: 3656565 216905
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!"

JKevin User ID: 1046896 37744
Reviewed Dec. 22, 2012

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

nickolina1940 User ID: 1207792 41288
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!"

Dihy User ID: 5797267 17153
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!"

nlwhite911 User ID: 4480260 41286
Reviewed Feb. 12, 2011

"Sorry your husband does not like salmon or tuna. In answer to "all the bones": keep in mind, they have lots of calcium in them. If you mash all of the salmon before adding the other ingredients, you will not even notice them. Trust me. I've been preparing salmon and sardines this way for at least 50 yrs and no complaints ever. Think of all the benefits you get! That should be enough of an incentive."

brkornhaus User ID: 118422 41285
Reviewed Oct. 28, 2010

"I've never used canned salmon before and found all the tiny bones tedious to remove. I also found the flavor to be very much like tuna, which my husband doesn't like, so this is not a keeper for me."

Trilby Yost User ID: 5195621 41284
Reviewed Jul. 23, 2010

"Love this recipe! Even those who say they don't like fish like this puff. I've been making this for almost nineteen years, since I first found it in Reminisce magazine."

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