Baked Salmon Ring Recipe

Serves/Makes: 8


  • 1 (15 to 15 1/2-ounce / 425 to 440-g) can salmon
  • 1/2 cup (125 mL) finely chopped celery
  • 1/4 cup (60 mL) finely chopped sweet green pepper
  • 1/2 cup (115 g) grated Cheddar cheese
  • 1 teaspoon (5 mL) dill
  • 1/2 teaspoon (2.5 mL) tarragon
  • Pinch pepper
  • 3 tablespoons (45 mL) mayonnaise
  • Enough dough for 2 (9-inch / 23-cm) pie shells
  • Reserved salmon juices or milk
How to cook Baked Salmon Ring:
  • Drain salmon, reserving juices if desired, to use instead of milk.
  • Mix together salmon, chopped celery and green pepper, grated Cheddar cheese, dill, tarragon, pepper and mayonnaise.
  • Roll dough into an 18 x 5-inch (45 x 12-cm) rectangle.
  • Spread dough with salmon mixture, up to 1/2 inch (2.5 cm) from the sides.
  • Starting at larger end, roll dough moisten and seal edge.
  • Shape into a ring arrange ring onto a baking sheet, seam side down.
  • Slit dough into many places brush with reserved salmon juices or milk.
  • Bake into a preheated 375°F (190°C) oven for 30 to 40 minutes, until golden brown and fluffy.
  • Leave to rest for 5 minutes before serving.


Preparation time: 25 minutes
Baking time: 30 to 40 minutes

This recipe for Baked Salmon Ring serves/makes: 8

The Baked Salmon Ring recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Salmon (more Salmon recipes)
Preparation Method: Baked (more Baked recipes)

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