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Cornbread-Topped Salmon

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.
  • Makes
    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) cornbread/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


  • 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 cornbread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture.
  • Bake, uncovered, 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.
Nutrition Facts
1 cup: 311 calories, 12g fat (3g saturated fat), 61mg cholesterol, 1132mg sodium, 33g carbohydrate (10g sugars, 3g fiber), 16g protein.

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Average Rating:
  • payontime
    Mar 4, 2010

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

  • jimmywf
    Feb 22, 2010

    Fantastic and easy to make!!!

  • tkarinas
    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.