Salmon Bake

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Prep Time 20 mins
Cook Time 5 hrs
Temp Low

Salmon Bake


  • 2 (15 oz) Cans Salmon
  • 4 Cups Bread crumbs
  • 1 Can Tomatoes
  • 1 Chopped green pepper
  • 1 Teaspoon Lemon juice
  • 1 Can Cream of onion soup
  • 1 Can Cream of celery soup
  • 4 Well beaten eggs
  • 1 Teaspoon Garlic powder
  • 1 Teaspoon Greek seasoning
  • 2 Chicken bouillon cubes, crushed
  • 1/4 Cups Milk


  1. Step One

    Grease slow cooker liner.

  2. Step Two

    Combine all ingredients except celery soup and milk.

  3. Step Three

    Pour into slow cooker.

  4. Step Four

    Cover and cook on LOW for about 5 hours.

  5. Step Five

    Combine cream of celery soup with 1/4 cup of milk and heat in saucepan.

  6. Step Six

    Use as a sauce for salmon bake.

  7. Step Seven

    I add dill and a little red pepper to this for a little extra zing.

Crockin' Reviews Add Review
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    tier2 junk

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  2. Crockin Girls

    Crockin Girls

    Yes, Laura. It’s made by McCormick and Cavenders.

  3. Laura

    What is Greek Seasoning? is it something in the spice isle?

  4. Crockin Girls

    Crockin Girls

    Hmmm…I don’t think so. The salmon in this recipe is canned so it is already cooked. What you are ending up with is a salmon loaf…kind of like meat loaf.

  5. Cindy K.

    Would this work the same with frozen salmon fillets?

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