Salmon With Lemon Mushroom Sauce
Salmon with Lemon Mushroom Sauce offers a delightful combination of tender fish topped with a zesty lemon mushroom gravy. The dish features savory salmon, fresh herbs, and a creamy mushroom sauce, making it perfect for a cozy family dinner or a special occasion centerpiece.
Ingredients
- 4 Tbsp chopped onion ⓘ
- 1/4 cup butter melted ⓘ
- 1 (1 lb) can salmon with liquid ⓘ
- 3/4 to 1 cup milk ⓘ
- 2 cups fine dry bread crumbs ⓘ
- 3 eggs lightly beaten ⓘ
- 1/4 tsp poultry seasoning ⓘ
- 1/4 cup minced parsley ⓘ
- 1/4 tsp salt ⓘ
- dash of nutmeg ⓘ
- 1 can cream of mushroom soup ⓘ
- 1 Tbsp lemon juice ⓘ
- 1/2 tsp paprika ⓘ
- 4 stuffed olives sliced ⓘ
Instructions
- Saute chopped onion in melted butter until golden, then set aside.
- Drain salmon, reserving the liquid in a measuring cup.
- Add enough milk to the salmon liquid to make 1/2 cup.
- Mix together the sautéed onion, salmon, salmon liquid with milk, bread crumbs, beaten eggs, poultry seasoning, minced parsley, salt, and nutmeg.
- Shape the mixture into 4 mounds and place them in a medium shallow baking dish.
- Mix together 1/2 cup milk, cream of mushroom soup, lemon juice, and paprika.
- Pour the mushroom sauce around the salmon mounds.
- Top each mound with sliced stuffed olives.
- Bake uncovered at 350°F for 30 minutes.
Tips & Substitutions
To enhance the flavor, consider adding a splash of white wine to the mushroom sauce. If you don’t have poultry seasoning, a mix of thyme and sage works well. For a gluten-free option, substitute bread crumbs with crushed gluten-free crackers. You can also use fresh salmon instead of canned for a more robust taste. This dish pairs beautifully with Baked Flounder for a delightful seafood spread.
Serving Suggestions
Serve the salmon mounds on a bed of rice or alongside roasted vegetables for a complete meal. A light salad with a citrus vinaigrette complements the richness of the dish. For an appetizer, consider serving Crab Bites as a delightful starter before this main course. Fresh lemon wedges can also enhance the overall flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the salmon mounds in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 15 minutes, or until heated through. Avoid microwaving, as it can make the salmon rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon With Lemon Mushroom Sauce contains roughly 671 calories, with 25g protein, 66g carbohydrates, and 37g fat. It is an excellent source of iron (64% of the Daily Value), protein (49% of the Daily Value), and dietary fiber (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2461mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, fresh salmon can be used. Just make sure to cook it beforehand until it flakes easily. This will give the dish a fresher taste and texture.
How can I make this dish healthier?
To lighten the recipe, use low-fat milk and reduce the butter. You can also replace half of the bread crumbs with oats or finely chopped vegetables to increase fiber without sacrificing flavor.
What can I substitute for cream of mushroom soup?
If you don’t have cream of mushroom soup, a homemade blend of sautéed mushrooms, cream, and broth can be used. Simply sauté mushrooms, add a splash of cream, and season to taste for a creamy substitute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).