Creamed Salmon on Toast: A Luxurious Breakfast or Brunch Recipe

Creamed Salmon on Toast is a classic dish that’s both comforting and elegant. It’s perfect for a weekend brunch, a light lunch, or even a sophisticated appetizer. The creamy sauce, rich salmon, and crispy toast combine to create a delightful textural and flavor experience. This recipe is easy to follow and can be customized to your liking with different herbs, spices, and types of bread.

Why You’ll Love This Recipe

* **Quick and Easy:** This dish comes together in under 30 minutes, making it ideal for busy mornings or last-minute gatherings.
* **Elegant and Impressive:** The creamy sauce and flaked salmon make this dish feel special, perfect for entertaining guests.
* **Versatile:** You can adapt the recipe to your taste by adding different herbs, spices, or vegetables.
* **Deliciously Creamy:** The creamy sauce complements the richness of the salmon perfectly.
* **Comfort Food Classic:** Creamed Salmon on Toast is a timeless dish that brings a sense of nostalgia and satisfaction.

Ingredients You’ll Need

* **Salmon:** 1 pound of skinless salmon fillet, cooked and flaked. You can bake, poach, or pan-fry the salmon. Canned salmon can also be used as a quicker alternative, but fresh salmon will yield the best flavor.
* **Butter:** 4 tablespoons of unsalted butter, for creating the roux and adding richness to the sauce.
* **All-Purpose Flour:** 4 tablespoons of all-purpose flour, used to thicken the sauce.
* **Milk:** 2 cups of whole milk or half-and-half. You can also use a combination of milk and cream for an even richer sauce. Consider using lactose-free milk if needed.
* **Heavy Cream:** 1/2 cup of heavy cream (optional, but highly recommended for extra creaminess).
* **Onion:** 1/2 cup of finely chopped onion or shallots, to add savory depth to the sauce. Shallots offer a milder, slightly sweeter flavor.
* **Garlic:** 2 cloves of garlic, minced, for enhancing the savory flavor.
* **Fresh Dill:** 2 tablespoons of chopped fresh dill, for a bright, herbaceous flavor that complements the salmon beautifully. Fresh parsley or chives can be used as substitutes.
* **Lemon Juice:** 1 tablespoon of fresh lemon juice, to brighten the sauce and balance the richness of the salmon.
* **Dijon Mustard:** 1 teaspoon of Dijon mustard, for a subtle tangy kick.
* **Salt and Pepper:** To taste, for seasoning the sauce and salmon.
* **Toast:** 6-8 slices of your favorite bread, toasted to your liking. Sourdough, brioche, or whole-wheat bread all work well.
* **Optional Garnishes:** Fresh dill sprigs, lemon wedges, capers, or a sprinkle of paprika.

Equipment You’ll Need

* Large skillet or saucepan
* Whisk
* Cutting board
* Knife
* Measuring cups and spoons
* Toaster

Step-by-Step Instructions

Step 1: Cook the Salmon

There are several ways to cook the salmon. Choose your preferred method:

* **Baking:** Preheat your oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper. Season with salt, pepper, and a drizzle of olive oil or lemon juice. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
* **Poaching:** Fill a saucepan with water or fish stock. Bring to a simmer. Gently place the salmon fillet in the simmering liquid. Poach for 8-10 minutes, or until the salmon is cooked through.
* **Pan-Frying:** Heat a tablespoon of olive oil or butter in a skillet over medium heat. Place the salmon fillet in the skillet, skin-side down if it has skin. Cook for 4-5 minutes per side, or until the salmon is cooked through and the skin is crispy.

Once the salmon is cooked, let it cool slightly and then flake it with a fork. Remove any bones.

Step 2: Prepare the Cream Sauce

1. **Melt the Butter:** In a large skillet or saucepan over medium heat, melt the butter.
2. **Sauté the Onion and Garlic:** Add the chopped onion (or shallot) to the melted butter and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. **Make the Roux:** Sprinkle the flour over the butter and onion mixture. Whisk constantly for 1-2 minutes until the flour is fully incorporated and the mixture forms a smooth paste (this is called a roux). Cooking the roux helps to remove the raw flour taste.
4. **Add the Milk Gradually:** Gradually whisk in the milk, about 1/2 cup at a time, making sure each addition is fully incorporated before adding the next. This prevents lumps from forming. Continue whisking until the sauce is smooth and thickened.
5. **Simmer the Sauce:** Reduce the heat to low and simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens further and coats the back of a spoon. Be careful not to let the sauce boil, as this can cause it to separate.
6. **Stir in the Cream, Lemon Juice, and Dijon Mustard:** Stir in the heavy cream (if using), lemon juice, and Dijon mustard. Mix well to combine.
7. **Season the Sauce:** Season the sauce with salt and pepper to taste. Remember that the salmon will also add some saltiness to the dish, so start with a small amount and adjust as needed.

Step 3: Add the Salmon and Dill

1. **Gently Fold in the Salmon:** Gently fold the flaked salmon into the cream sauce. Be careful not to break up the salmon too much. You want to maintain some texture.
2. **Stir in the Dill:** Stir in the chopped fresh dill.
3. **Heat Through:** Heat the mixture through gently for 1-2 minutes, ensuring the salmon is warmed through and the flavors have melded together. Do not boil.

Step 4: Toast the Bread

Toast the bread slices to your desired level of doneness.

Step 5: Assemble and Serve

1. **Spoon the Creamed Salmon onto the Toast:** Spoon the creamed salmon generously over the toasted bread slices.
2. **Garnish (Optional):** Garnish with fresh dill sprigs, lemon wedges, capers, or a sprinkle of paprika for added visual appeal and flavor.
3. **Serve Immediately:** Serve the creamed salmon on toast immediately while it’s warm and the toast is still crispy.

Tips and Variations

* **Use Smoked Salmon:** For a smoky flavor, use smoked salmon instead of cooked salmon. Add it to the sauce at the very end to prevent it from becoming too salty.
* **Add Vegetables:** Sauté chopped mushrooms, asparagus, or spinach with the onion and garlic for added nutrients and flavor.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Use Different Herbs:** Experiment with different herbs such as parsley, chives, or tarragon instead of dill.
* **Make it Gluten-Free:** Use gluten-free flour to make the roux and gluten-free bread for the toast.
* **Add Capers:** Capers add a salty, briny flavor that complements the salmon beautifully.
* **Use Different Types of Bread:** Try using croissants, bagels, or English muffins instead of regular toast.
* **Make it Ahead:** The creamed salmon can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving.
* **Add Sherry:** A splash of dry sherry can add a layer of sophistication to the cream sauce. Add it after the milk and before simmering.
* **Make it Lighter:** Use skim milk or almond milk instead of whole milk and omit the heavy cream for a lighter version.
* **Add a Poached Egg:** Top the creamed salmon on toast with a poached egg for an extra decadent breakfast or brunch.

Serving Suggestions

* **Brunch:** Serve creamed salmon on toast as part of a brunch spread with other dishes such as scrambled eggs, bacon, and fresh fruit.
* **Lunch:** Enjoy it as a light and satisfying lunch with a side salad.
* **Appetizer:** Serve smaller portions as an elegant appetizer for a dinner party.
* **Snack:** A single slice makes a great afternoon snack.

Nutritional Information (approximate, per serving)

* Calories: 350-450
* Protein: 25-35g
* Fat: 20-30g
* Carbohydrates: 20-30g

*Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.*

Storage Instructions

* **Creamed Salmon:** Store leftover creamed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring occasionally, until heated through. Be careful not to overheat, as the sauce may separate.
* **Toast:** Toast is best served fresh. If you have leftover toast, store it in an airtight container at room temperature. It may lose some of its crispness.

Creamed Salmon on Toast Recipe

This recipe card summarizes the ingredients and steps for making creamed salmon on toast.

**Yields:** 6-8 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes

Ingredients

* 1 pound skinless salmon fillet, cooked and flaked
* 4 tablespoons unsalted butter
* 1/2 cup finely chopped onion or shallots
* 2 cloves garlic, minced
* 4 tablespoons all-purpose flour
* 2 cups whole milk or half-and-half
* 1/2 cup heavy cream (optional)
* 1 tablespoon fresh lemon juice
* 1 teaspoon Dijon mustard
* 2 tablespoons chopped fresh dill
* Salt and pepper to taste
* 6-8 slices of your favorite bread, toasted
* Optional garnishes: Fresh dill sprigs, lemon wedges, capers, paprika

Instructions

1. **Cook the Salmon:** Bake, poach, or pan-fry the salmon until cooked through. Flake with a fork and remove any bones.
2. **Sauté Onion and Garlic:** In a large skillet, melt butter over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
3. **Make the Roux:** Sprinkle flour over the butter mixture. Whisk constantly for 1-2 minutes until smooth.
4. **Add Milk:** Gradually whisk in milk, 1/2 cup at a time, until smooth and thickened.
5. **Simmer:** Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce coats the back of a spoon.
6. **Add Cream, Lemon Juice, and Mustard:** Stir in heavy cream (if using), lemon juice, and Dijon mustard.
7. **Season:** Season with salt and pepper to taste.
8. **Add Salmon and Dill:** Gently fold in flaked salmon and dill. Heat through gently.
9. **Toast Bread:** Toast bread slices to your liking.
10. **Assemble and Serve:** Spoon creamed salmon onto toast. Garnish as desired and serve immediately.

Enjoy!

Creamed Salmon on Toast is a delicious and satisfying dish that’s perfect for any occasion. Whether you’re looking for a quick breakfast, a light lunch, or an elegant appetizer, this recipe is sure to please. Enjoy!