Salmon Souffle

Salmon Souffle

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Kayrene Matye


My mother made this for years as I grew up and it was one of my favorites.


★★★★★ 1 vote

30 Min
30 Min


  • 1 can(s)
    16 oz, size, canned salmon
  • 2
    eggs, separated
  • 1/4 c
    finely chopped onion
  • 2 Tbsp
    lemon juice
  • 1 c
    cracker crumbs, saltines or butter cracker
  • 1/4 c
    butter, melted
  • 1 Tbsp
  • 2 c
  • ·
    salt and pepper to taste

How to Make Salmon Souffle


  1. Remove bones and any skin from salmon. Flake apart. Mix together with the onion, egg yolks, lemon juice, and cracker crumbs. Beath egg whites until stiff and then fold into the salmon mixture. Put into a casserols dish that has been lightly greased. Bake for 30 minutes in a 300º oven.
  2. Mix the melted butter with flour. Add the milk and heat over medium heat until sauce thickens. Season to taste with salt and pepper. Serve over souffle .

Printable Recipe Card

About Salmon Souffle

Course/Dish: Fish

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