Saturday Salmon Supper
A comforting baked salmon dish featuring a creamy mushroom sauce and fluffy biscuit topping, perfect for family dinners or casual gatherings with rich, savory flavors.
Ingredients
Instructions
- Saute chopped onion in margarine until golden.
- Blend in flour. Gradually add mushroom soup and milk, stirring constantly.
- Bring to a boil and cook for 1 minute.
- Add flaked, boned red salmon to the mixture.
- Pour the salmon mixture into a 9 x 13-inch baking pan.
- Drop spoonfuls of Bisquick dough on top of the salmon mixture.
- Bake at 450°F for 10 to 12 minutes or until biscuits are golden and cooked through.
Tips & Substitutions
For a lighter version, consider substituting low-fat margarine and using whole wheat flour. If you don't have Bisquick, you can make your own biscuit mix with flour, baking powder, and a pinch of salt. Adding fresh herbs like dill or parsley can elevate the flavor, much like in other seafood recipes. Ensure the salmon is well-drained for the best texture.
Serving Suggestions
This dish pairs beautifully with a crisp green salad and a light vinaigrette. You could also serve it alongside roasted vegetables or a side of rice for a complete meal. A chilled glass of white wine can complement the flavors well, making it a delightful Saturday night supper.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions, but be careful not to overcook as the biscuits may become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Saturday Salmon Supper contains roughly 702 calories, with 12g protein, 84g carbohydrates, and 36g fat. It is an excellent source of iron (32% of the Daily Value) and protein (24% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 680mg per serving (30% 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, you can use fresh salmon. Just cook it thoroughly before flaking and adding it to the mixture. Fresh salmon will provide a richer flavor and can enhance the overall dish. Adjust the cooking time accordingly to ensure the salmon is fully cooked.
What can I substitute for the mushroom soup?
If you're looking for a substitute for mushroom soup, you can use a homemade cream sauce with sautéed mushrooms, butter, and cream. This adds a fresh, homemade touch to the dish and can be tailored to your taste preferences.
Can I add other vegetables to the recipe?
Absolutely! Feel free to incorporate other vegetables like corn, bell peppers, or even spinach for added nutrition and flavor. Just make sure to sauté them lightly before adding to the salmon mixture to ensure they cook evenly.
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).