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Corn Bread-Topped Salmon Recipe

Corn Bread-Topped Salmon Recipe

There's no need to serve bread when you've already baked it into your main dish. This economical casserole tastes great with tuna or chicken as well.—Billie Wilson, Murray, Kentucky
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6-8 servings


  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/4 cup milk
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1-1/2 cups frozen peas, thawed
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 jar (4 ounces) diced pimientos, drained
  • 1/4 cup finely chopped green pepper
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon dried thyme


  • 1. Preheat oven to 400°. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare corn bread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture.
  • 2. Bake, uncovered, 30-35 minutes or until a toothpick inserted in the corn bread comes out clean. Yield: 6-8 servings.

Nutritional Facts

1 cup: 311 calories, 12g fat (3g saturated fat), 61mg cholesterol, 1132mg sodium, 33g carbohydrate (10g sugars, 3g fiber), 16g protein.

Reviews for Corn Bread-Topped Salmon

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payontime User ID: 3684078 107353
Reviewed Mar. 4, 2010

"There are no instruction for the following ingredients: pinientos, green pepper, onion, celery seed, thyme."

jimmywf User ID: 4812263 35519
Reviewed Feb. 22, 2010

"Fantastic and easy to make!!!"

tkarinas User ID: 4389335 98406
Reviewed Feb. 22, 2010

"Salmon is not a meal we serve very often, as two of my children are deathly allergic to seafood. It's a good recipe though, and one I'll consider making if they are not home."

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