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Creamed Salmon on Toast

"A quick and easy snack or lite dinner of creamed salmon and peas. The sauce may be made as thin or thick as you like."
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25 m servings 336 cals
Original recipe yields 4 servings


  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
  2. Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
  3. Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

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Read all reviews 66
  1. 73 Ratings

Most helpful positive review

My husband grew up eating this. The only difference is instead of making the cream sauce his mother used to use cream of mushroom soup. Less work and just as yummy.

Most helpful critical review

Nostalgic dish that's bland bland bland. I added a good squeeze of yellow mustard from the bottle to give it SOME kick and flavor. It helped. Also I substituted about a quarter cup of the milk f...

Most helpful
Most positive
Least positive

My husband grew up eating this. The only difference is instead of making the cream sauce his mother used to use cream of mushroom soup. Less work and just as yummy.

Super. This recipe was a childhood favorite. I put the salmon in puff pastry cups for a fancier meal.

For being so simple, this was so good! I did add some marojam and parsley with the pepper for extra flavor. Easy, quick and tasty.

Creamed salmon has been a staple all of my life, but we saute the onion along with finely sliced celery, and we add 1/4 to 1/2 tsp. of Old Bay seasoning. It just depends upon what's in your pant...

I love creamed salmon on toast, I saute a little diced onion and add 1/2 tsp. of dried mustard to the cream sauce. I replace the peas with cooked asparagus spears layed on the toast before I ad...

This recipe is exactly how my mother made it except we had it over mashed potatoes. It's still a family favorite! I use skim milk (and cook it longer to thicken the sauce)and serve it over a b...

I skipped the peas and the pea juice, and it turned out really well. I had to let it cook for 20 minutes before the flavors started blending together nicely. Makes a lot. very easy, I would defi...

As written, this is the recipe I ate (and hated) throughout childhood because I didn't like salmon, hated canned peas and the white sauce was always the consistency of library paste. But then I...

this is also delicious made with a can of tuna and a great meal stretcher just make more of the cream sauce,it is still great!