6 Reviews

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.

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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.

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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.

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realbirdlady October 29, 2008

This recipe was great, & very easy to prepare. I made the sauce a bit thinner also, after reading the first review. My husband claims he isn't fond of salmon, but he loved this recipe. It's company-worthy.

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Kaysquare September 20, 2008

This recipe definitely deserves more attention.:) It is simple to make and taste of fish is so good. Although it is not perfect. The sauce was delicious but way too thick. Next time I will add more milk or reduce the quantity of flour. Anyway, thank you for sharing! I will keep this recipe in my cookbook :)

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Spinach November 27, 2007
Baked Salmon With Mushroom Sauce