Salmon Cups With Cheese Sauce

“This came from TOH. DH loves this recipe. Actually it is 2 recipes, salmon and sauce. I have frozen the patties, uncooked. I have also used leftover salmon instead of canned. This goes great with a raisin pilaf and the one I use has a matching oven temperature of 375 degrees.”

Ingredients Nutrition


  1. Preheat oven to 375 degrees and start your water boiling for step 6.
  2. In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
  3. Divide into 4 equal portions.
  4. Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
  5. Fill cups with salmon mixture; gently press down with a spoon until flattened.
  6. Fill baking dish with boiling water to a depth of 1 inch.
  7. Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
  8. For cheese sauce: in a medium sized saucepan, melt butter over medium heat.
  9. Stir in flour until smooth; gradually add the milk.
  10. Bring to a boil; cook and stir for one minute or until thickened.
  11. Add cheese, pimentos, salt, garlic, and pepper; cook and stir until cheese is melted.
  12. Pour over salmon.

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