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Simple Salmon Sandwiches

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“Great way to use left-over salmon or canned salmon! Believe this was one of the winners of a Pillsbury Bakeoff---many, many years ago! Now that there are only two of us, I cut the recipe in half. Over the years I've found that I don't like canned soups so started making my own . . .Cream Soup Substitutes. It's easy and a lot healthier!”

Ingredients Nutrition

  • 1 egg, beaten
  • 1 (16 ounce) canned salmon, drained, diced and flaked
  • 1 cup dry breadcrumbs or 1 cup cracker crumb
  • 1 cup cheddar cheese
  • 1 cup mayonnaise or 1 cup salad dressing
  • 13-12 cup finely chopped onions or 2 tablespoons instant minced onion
  • 14 cup lemon juice
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 14 teaspoon curry powder
  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls (or Crescent Roll Sheets)
  • Sauce
  • 2 (10 ounce) cans condensed cream of celery soup (Cream Soup Substitutes)
  • 23 cup milk
  • 12 teaspoon graded onion
  • 14 teaspoon thyme
  • 14 teaspoon nutmeg (optional)


  1. Preheat oven to 375 degrees.
  2. In large bow combine, egg, salmon, bread or cracker crunbs, cheese, mayo, onion, lemon juice, salt, pepper and curry.
  3. Separate 1 can crescent dough into 4 rectangles, firmly pressing perforation to seal.
  4. Place rectangles 1 inch apart on ungreased cookie shee.
  5. Spread 1/4 of filling on each rectangle to within 1/2 inch of all edges.
  6. Separate remaining can of crescent dough into 4 rectangles, firmly pressing perforations to seal.
  7. Place over filling, sealing edges with fork.
  8. Bake a 37t degrees for 15-20 minutes until golden brown. Cut each sandwich into 2 triangles.
  9. Serve warm with sauce.
  10. To make sauce: Combine all ingredients in saucepan and heat over medium heat until smooth.

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