Baked Salmon With Mushroom Sauce
photo by Tea Jenny
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 680.38 g fresh salmon
- 29.58 ml butter
- 473.18 ml sliced fresh mushrooms
- 2 green onions, chopped
- 29.58 ml flour
- 9.85 ml chopped fresh parsley
- 2.46 ml salt
- 118.29 ml milk
- 59.14 ml dry white wine (or 2 T water with 2 T fresh lemon juice)
directions
- Cut salmon into 4 equal portions.
- Lightly butter a 13x9 baking dish.
- Place salmon in the dish.
- Heat butter in skillet and add mushrooms and green onions.
- Saute over medium heat until mushrooms are tender.
- Stir in flour, parsley and salt.
- Add milk and bring to a boil.
- Cook and stir until thick, then add wine or water and lemon juice.
- Boil one minute, then pour sauce over salmon.
- Bake at 350° for 20 to 25 minutes or until fish flakes easily.
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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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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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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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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 :)
Tweaks
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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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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.
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.