2 - cans (each 7.5 ounces) red sockeye salmon, drained, skin removed
1/4 - cup finely crushed saltine crackers
1 - small onion, finely chopped
1 - egg, lightly beaten
2 - Tablespoons milk
1 - Tablespoon lemon juice
1 - Tablespoon chopped fresh parsley (or 1 teaspoon dried)
1 - Tablespoon chopped fresh dill (or 1 teaspoon dried)
1/2 - teaspoon black pepper

Creamy Dill Sauce
1 - Tablespoon butter or margarine
1 - Tablespoon flour
1/2 - teaspoon salt
1/4 - teaspoon black pepper
1 - cup milk
2 - Tablespoons chopped fresh dill (or 1 tablespoon dried)

• Fold a 2-foot piece of aluminum foil in half lengthwise twice, and place on bottom and up the sides of prepared slow cooker stoneware.
  
• In a bowl, mix salmon, crackers, onion, egg, milk, lemon juice, parsley, dill and pepper. 
• Using a fork or wooden spoon, gently mix until evenly combined. 
• Press evenly into foil-lined slow cooker. 
• Tuck ends of foil under lid. 
• (For a large oval-style slow cooker, salmon mixture can be shaped into a loaf and set on foil handles.)
  
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• To remove, turn off heat and let pie stand for 5 minutes. 
• Gently run a knife around outside edge of pie and lift out with foil handles. 
• Set on plate and place lifter between loaf and foil lift loaf from foil, remove foil and set loaf onto serving plate.
  

Creamy Dill Sauce: 

• In a saucepan melt butter over medium heat. 
• Add flour, salt and pepper cook, and stirring, for 1 minute. 
• Whisk in milk bring to boil. Serve over pie.