Baked Salmon With Mushroom Sauce

Total Time
35mins
Prep 15 mins
Cook 20 mins

A wonderfully moist and delicious baked salmon dish fit for company. Garnish with extra fresh parsley and serve with lemon wedges.

Ingredients Nutrition

Directions

  1. Cut salmon into 4 equal portions.
  2. Lightly butter a 13x9 baking dish.
  3. Place salmon in the dish.
  4. Heat butter in skillet and add mushrooms and green onions.
  5. Saute over medium heat until mushrooms are tender.
  6. Stir in flour, parsley and salt.
  7. Add milk and bring to a boil.
  8. Cook and stir until thick, then add wine or water and lemon juice.
  9. Boil one minute, then pour sauce over salmon.
  10. Bake at 350° for 20 to 25 minutes or until fish flakes easily.

Reviews

(6)
Most Helpful

This was easy and delicious! Usually, I roast salmon with seasonings on top so using a sauce was a big change for me. Although I normally modify recipes, I followed this pretty closely (except for using onions instead of scallions and maybe a tad more wine...) and it came out beautifully. It is actually company-worthy too.

mle642 January 24, 2015

This tasted wonderful, but I am very sorry about the picture I used portobello mushrooms and it made the sauce very dark so sorry but I can't fault the recipe or the taste, but I wish I had used some lighter mushrooms. If you would like to remove the photo that would be ok with me. Made for Honor thy Mother the diabetic forum May 2011.

Tea Jenny May 15, 2011

A pleasant baked salmon dish. This is definitely a good one for company. Baking in the sauce keeps the fish moist, with some flexibility in keep warm time. The standard bechamel proportions would include a cup of milk for this much flour and butter, which makes a much nicer texture sauce. I also baked the fish covered, so not so much moisture is lost. I'd be hesitant about substituting lemon juice for wine, since the lemon is so much more acidic. Perhaps a clear fish broth with a touch of unsweetened white grape juice, if you're avoiding alcohol.

realbirdlady October 29, 2008

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