Reviewed: Oct. 24, 2009

I had left over salmon so thought it would work to cream it. This is really good. I had frozen peas so just added more milk until I liked the consistency. I served it over brown rice and it really was tasty.

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Marilyn

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Reviewed: Jun. 16, 2009

As written, this is the recipe I ate (and hated) throughout childhood because I didn't like salmon, hated canned peas and the white sauce was always the consistency of library paste. But then I decided to see if I couln't tweak it to something we'd like. So I sauteed a sweet onion and fresh mushrooms in evo, blanched some fresh peas, used canned red salmon instead of pink and seasoned the sauce with thyme and white pepper. I served it over whole wheat pasta and loved it! Since I had no liquid from the peas, I thinned the sauce with a bit of the pasta water. We will be having this agin for sure.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Jun. 14, 2009

My husband LOVED this! Surprised me, because even though we jar and process our own salmon from fresh, he usually curls his lip at the mere mention of canned salmon. I also loved it. Had intended to follow the recipe completely, but my peas were ones I'd frozen and vacuum-packed last fall so there was no liquid in them to add to the sauce. Guess what? Some of the liquid from my jar of salmon went into it instead, and it was great! No problem with a lack of salmon-taste, for sure. Served it over a combo of brown/wild rice, as we had some left over. Will make this again for sure. I'm thinking some carrots might be good in there with the peas, too. Great recipe! Thank you!

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mariquita

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Reviewed: May 22, 2009

This was pretty good. I used a smaller can of salmon (I didn't know it was going to be so expensive!) but next time I think I will use the larger can so it has more of a salmon-taste. The sauce thickened up quickly, and it all mixed together very well. A little on the bland side.

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Kay

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Reviewed: Feb. 16, 2009

My mother was heart-broken when I told her she hadn't created this one. We also lived on this when I was a kid. I had forgotten it is one of the best comfort foods EVER!

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sparkytoo

Cooking Level: Beginning

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Reviewed: Jan. 22, 2009

I too had this as a child, but my mom made it with canned mushroom soup. She also chopped up a couple of hard boiled eggs and added them to the pot. I think it was to make the food go further.

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Kate

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Reviewed: Aug. 20, 2008

Creamed salmon has been a staple all of my life, but we saute the onion along with finely sliced celery, and we add 1/4 to 1/2 tsp. of Old Bay seasoning. It just depends upon what's in your panty. We also think that it's better the next day.

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Nonnie

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Reviewed: Aug. 13, 2008

This was good, reminded me of my grandmother who made this a lot when I was growing up. I left out the peas (served them separately), added a little garlic powder to the salmon mixture, then I let it sit in the fridge a little while to thicken up. It still is very soft but I coated large spoonfuls in flour and then fried them. I probably won't make it often, but it brought back good memories for me.

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MRS C

Home Town: Little Rock, Arkansas, USA

Living In: Harrison, Arkansas, USA

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Reviewed: Feb. 8, 2008

I've made this using dried beef, but never salmon. My family loved it! Super comfort food- but I never realized that canned salmon had so many calories-630 in a single can! Nevertheless-definitely worth it!! I am always looking for different things to try especially during Lent - we will be having this again!

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cookndakota

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

Loved this! Quick, easy and tasty! We were going out to eat but decided it was too cold and looked in the pantry to see what was available. Everything in this recipe was in the pantry. Added salt, pepper and garlic powder - perfect!

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AllCladGirl

Cooking Level: Intermediate

Home Town: East Liverpool, Ohio, USA

Living In: Mcmurray, Pennsylvania, USA

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Reviewed: Feb. 2, 2008

I skipped the peas and the pea juice, and it turned out really well. I had to let it cook for 20 minutes before the flavors started blending together nicely. Makes a lot. very easy, I would definitely make this again!

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Lindsay

Cooking Level: Beginning

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Reviewed: Oct. 30, 2007

My husband grew up eating this. The only difference is instead of making the cream sauce his mother used to use cream of mushroom soup. Less work and just as yummy.

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lau57

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Reviewed: Sep. 16, 2007

I softened 1 T. minced onion in the butter before adding the flour. Was out of milk, so had to use heavy cream. Only used 3 spoons full of peas, along with some of the liquid to help thin the heavy cream. Added marjoram, parsley, and dill, and still thought it needed something. Threw in a decent splash of hot sauce and it came out pretty tasty.

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TIDEWATCHER42

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Reviewed: Jul. 27, 2007

this is also delicious made with a can of tuna and a great meal stretcher just make more of the cream sauce,it is still great!

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JADE2011

Cooking Level: Expert

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Reviewed: Jul. 14, 2007

I give this one a big thumbs up. I used left over grilled salmon insted of cannes. Worked great. Made a single serving because nobody else in the family likes salmon. They don't know what there missing. Brought back my childhood.

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Anniemoo

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Reviewed: Jun. 5, 2007

Wow, like so many others, I had this all the time when I was a kid! (Especially during Lent on Fridays.) It really is a super easy and delicious dinner. I do serve the peas on the side.

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Apr. 26, 2007

Excellent!...Husband and son RAVED over this recipe. I served it over shrimp stuffed puff pastry.I used frozen peas (because canned peas are just disgusting)I cooked the peas according to package directions and served them over the top of the creamed salmon. It was wonderful..thank you for sharing.

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dinkindo

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Reviewed: Feb. 28, 2007

This was very good. Added a little minced onion and parsley.

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PHARMON1

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Reviewed: Oct. 2, 2006

This recipe is exactly how my mother made it except we had it over mashed potatoes. It's still a family favorite! I use skim milk (and cook it longer to thicken the sauce)and serve it over a baked potato. A great cold-weather meal!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: May 2, 2006

Great comfort food! My mother used to make this. I did use leftover grilled salmon instead of canned. I also added some finely minced onions and parsley in the sauce for added flavor. I substituted frozen peas for canned too. My husband had never eaten this before and he loved it. I will start making it again!

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Kelly O

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Bend, Oregon, USA

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Creamed Salmon on Toast

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