Best Salmon Gravy Recipes

CREAMED SALMON ON TOAST

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

SALMON GRAVY

Steps:

• Take the bones out of the can salmon.
• Heat the oil on high heat.
• Turn down the heat to medium add the all-purpose flour and whisk it up in the oil until light brown.
• Then add the milk and salmon and whisk it around until all mixed up.
• Add the salt and pepper for taste.
• Keep whisking until it gets thick.
• Serve with toast or rice.

SALMON PEA WIGGLE

Steps:

• Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

SALMON WITH GRAVY AND ONIONS

Steps:

• 2 lbs. fresh salmon, tuna, or cod (I prefer salmon, then tuna over cod. Cut into 1 inch size pieces and put in fridge until ready to use.
• Slice two good-sized onions and saute in vegetable oil until soft, but not brown. Add 2/3 small can tomato sauce and 3/4 cup water. The spices are salt, white and black pepper, garlic salt, and ground clove. Add these to your taste. Bring to a boil, then down to a simmer until mixture begins to thicken. If you have your spices the way you like (the clove gives this dish a great flavor). Add a little milk (approx. 2 tbls.) to give it a creamy texture.
• Drop the fish into the sauce and cook through.
• Please note that I never measure anything, so you may have to adjust the water amount.
• I always serve this with creamy mashed potatoes, putting the fish on the side and making sure I put some sauce and onions over the potatoes.
• Make sure you have a good crusty bread to soak up the gravy.