Here’s an old-fashioned favorite from my childhood, the classic version of salmon in cream sauce. This Creamed Salmon Recipe is comforting and rich, not to mention budget-friendly and a meal that can be served in a jiffy.
We really enjoy creamed salmon served over toast but it’s also delicious served over a bed of tender egg noodles or cooked rice.
Old Fashioned Creamed Salmon with Peas Recipe
HOWDY! CHEF ALLI HERE. LET’S GET YOU COOKIN’…. SHALL WE?? 🙂
Don’t you love it when dinner can be super quick yet soooo delicious?? I do. Creamed Salmon is for those meals that you want something just a bit fancy but also satisfying and comforting to boot.
I love that this skillet meal comes together in less than 30 minutes for my family, thanks to canned salmon. Score! Your family will devour this creamy salmon dish that makes the easiest weeknight meal.
AN EASY SKILLET MEAL TO MAKE
Creamed Salmon is a delicious one pan meal. Serve Creamed Salmon over warm toast, noodles, or even rice. Canned salmon is already fully cooked at the time of purchase so once the sauce is made, add the salmon and warm throughout. Such a fast and easy skillet meal!
WHAT TO LOVE ABOUT THIS OLD FASHIONED CREAM SALMON RECIPE
- Creamed Salmon is an old-fashioned meal that is popular once again.
- Substitute smoked salmon in place of canned salmon for a twist on this recipe.
- This dish is fancy enough for guests but still a good down-home meal for weeknights.
INGREDIENTS YOU’LL NEED TO MAKE SALMON IN CREAM SAUCE
- Spices: mustard powder, granulated onion, salt, pepper, dill weed
- Good quality canned salmon (may substitute any type of fully cooked salmon)
- Baby peas, optional
- Lemon juice
- Scallions, for garnishing
STEP BY STEP INSTRUCTIONS FOR MAKING SALMON IN CREAM SAUCE
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
In a large skillet or saute pan over medium heat, melt the butter, then whisk in the flour, mustard, and granulated onion; cook for 1-2 minutes, stirring often, until the mixture is golden brown in color.
Remove the skillet from the heat and gradually pour in the milk, whisking constantly until smooth. Return the skillet to medium heat and cook the sauce until thickened and glossy, stirring constantly, 1-2 minutes.
Reduce the heat to low; whisk in the lemon juice, salt, pepper, and dill. Gently fold in the salmon and peas, cooking over very low heat until heated through, 3-5 minutes.
Serve the creamed salmon over warm toasted bread, garnished with sliced scallions.
ANSWERS TO COMMON QUESTIONS ASKED ABOUT THIS RECIPE
WHICH TOOLS ARE HELPFUL FOR MAKING CREAMED SALMON?
My favorite type of heavy-duty skillet is a Lodge 12-inch cast iron skillet. I use mine all the time! Cast iron skillets provide nice, even heat without any hot spots. And I love how they get really hot to provide superior browning when searing meats.
For making cream sauce as in this recipe, I especially like using a nonstick enamel-lined cast iron skillet.
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
When making the cream sauce, use a silicone-coated flat whisk to ensure there are no lumps – you want it to be smooth and luscious.
CAN I USE FRESH SALMON IN THIS RECIPE INSTEAD OF CANNED SALMON?
You can use any type of salmon in this dish, as long as it is already fully cooked. Leftover grilled salmon or smoked salmon works great and is quite delicious. Canned salmon is the most economical option.
If you are using smoked salmon when making this dish, don’t season with salt and pepper until you’ve done a taste test since smoked salmon can be quite salty. Fold in the salmon, heat throughout, then adjust the seasonings.
WHY DOES THIS RECIPE INSTRUCT TO REMOVE THE SKILLET FROM THE HEAT WHEN STIRRING THE MILK INTO THE FLOUR AND BUTTER?
This step ensures that you don’t have lumpy cream sauce! Stirring the milk into the flour and butter (the roux) off the heat lets you slowly whisk in the milk, a little at a time, so the sauce is smooth and creamy.
HOW DO I KNOW WHICH CANNED SALMON IS THE BEST ONE TO PURCHASE?
Great question and this is important! Cheap canned salmon will ruin this dish and you’ll be so disappointed. My favorite canned salmon is Wild Planet Wild Sockeye Salmon. It tastes like fresh-caught salmon and is skinless and boneless. Plus, there’s no fillers, liquids, or oils included.
MORE FAVORITE RECIPES TO ENJOY –
- CREAMED EGGS ON TOAST – Is your family just like mine and loves gravy for biscuits? If so, they are going to LOVE Creamed Eggs on Toast! A creamy skillet gravy that’s thick and luscious with sliced hard-boiled eggs stirred in.
- EASY GRILLED STEAK AVOCADO TOAST – On the lookout for an easy steak dinner idea? Well, here you have it, my friend! Easy Grilled Steak Avocado Toast is a quick meal that can be served any time of day. Savory slices of rib eye steak nestled down into a creamy bed of avocado is a mini feast that’s satisfying and delicious.
- BAKED HAM AND EGG CUPS – Make these as an easy grab-and-go breakfast for busy mornings, or served as a unique egg dish for brunch.
Printable Creamed Salmon Recipe
Creamed Salmon Recipe
- 3 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- ½ tsp. dried mustard
- 3/4 tsp. granulated onion
- 2 cups milk
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 12 oz. canned boneless skinless salmon, I prefer Wild Planet Wild Pink Salmon
- 1/2 cup frozen baby peas thawed
- 1 tsp. lemon juice
- 1/2 tsp. dried dill weed
- 8 slices bread toasted
- chopped scallions and minced Italian parsley for garnishing, optional
- In a large skillet or saute pan over medium heat, melt the butter, then whisk in the flour, mustard, and granulated onion; cook for one full minute, whisking often.
- Remove the skillet from the heat and gradually whisk in the milk until smooth. Return the skillet to medium heat and cook the sauce until thickened and glossy, stirring constantly, 1-2 minutes.
- Reduce the heat to low; whisk in the lemon juice, salt, pepper, and dill. Gently fold in the salmon and peas, cooking over very low heat until heated through, 3-5 minutes.
- Serve the creamed salmon over warm toasted bread, garnished with sliced scallions and minced Italian parsley, as desired.
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