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Simple Salmon Pie Creamy Dill Sauce

Makes 8 servings.Slow Cooker Recipes from

Prep Time: 15 minutes
Cooking Time: LOW 6 to 8 hours or HIGH 3 to 4 hours

  • 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.

  1. 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. 

  2. 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.)

  3. 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

  1. In a saucepan, melt butter over medium heat. 

  2. Add flour, salt and pepper cook, and stirring, for 1 minute. 

  3. Whisk in milk bring to boil. Serve over pie.

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