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**Slow Cooker Salmon Bake

Slow Cooker Salmon Bake

  • Cooking Time:

    5 hours
  • Servings:



30 oz. salmon, 2 cans salmon
4 c. bread crumbs
15 oz. tomatoes, canned
1 chopped green pepper
1 tsp. lemon juice
10 3/4 oz. cream of onion soup, canned
10 3/4 oz. cream of celery soup, canned
4 eggs, well beaten
1 tsp. garlic powder
1 tsp. Greek seasoning
2 chicken bouillon cubes, crushed
1/4 c. milk

  1. Use a slow cooker liner for this recipe, and grease the liner.
  2. Combine all ingredients EXCEPT the celery soup and milk.
  3. Transfer into slow cooker.
  4. Cover. Cook on Low for about 5 hours.

For the topping:

  1. Combine cream of celery soup with 1/4 cup of milk and heat in saucepan. (Can use additional milk if you feel it is too thick?)
  2. Use as a sauce for salmon bake.

NOTE: You can also put some of the greek seasoning to the topping as pictured!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



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11 years ago

The picture does not look like what I think the finished product would look like. Canned salmon is already flaked, not a filet. Did you take this photo of your finished dish?

10 years ago

What’s the purpose for the liner?


[…] Crock Pot Salmon Bake […]


[…] Crock Pot Salmon Bake […]

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Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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