Creamed Salmon on Toast

Creamed Salmon on Toast

57 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Jacque Helland
Recipe by  Jacque Helland

“A quick and easy snack or lite dinner of creamed salmon and peas. The sauce may be made as thin or thick as you like.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
  2. Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
  3. Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

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Reviews (57)

Rate This Recipe


My husband grew up eating this. The only difference is instead of making the cream sauce his mother used to use cream of mushroom soup. Less work and just as yummy.



Super. This recipe was a childhood favorite. I put the salmon in puff pastry cups for a fancier meal.



For being so simple, this was so good! I did add some marojam and parsley with the pepper for extra flavor. Easy, quick and tasty.

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Amount Per Serving (4 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 13.9 g
  • 4%
  • Protein
  • 29.1 g
  • 58%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 880 mg
  • 35%

Based on a 2,000 calorie diet



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Creamed Eggs on Toast


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Super Easy Salmon Cakes