Recipe by Jacque Helland
"A quick and easy snack or lite dinner of creamed salmon and peas. The sauce may be made as thin or thick as you like."
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1 (10 ounce) can
canned green peas, drained, liquid reserved
1 (14.75 ounce) can
salt and pepper to taste
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.
Recipe was easy and I'll make again (because I bought canned salmon in bulk at Sam's Club!)m but I think I'm not much of a creamed salmon person.
Super. This recipe was a childhood favorite. I put the salmon in puff pastry cups for a fancier meal.
For being so simple, this was so good! I did add some marojam and parsley with the pepper for extra flavor. Easy, quick and tasty.
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.
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!
I love creamed salmon on toast, I saute a little diced onion and add 1/2 tsp. of dried mustard to the cream sauce. I replace the peas with cooked asparagus spears layed on the toast before I add the salmon mixture.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamed Salmon on Toast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 159
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