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Salmon Steaks With Veggie Cream Sauce

 Salmon Steaks With Veggie Cream Sauce
I'm a grandmother and have had this recipe for over 30 years. Whenever company comes, it's a good excuse to make it, along with a green salad and my homemade hot rolls.
6 ServingsPrep/Total Time: 30 min.


  • 6 salmon steaks (1-inch thick and 6 ounces each)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1-1/2 cups frozen pearl onions
  • 3/4 cup frozen peas
  • 1 package (8 ounces) cream cheese, cubed
  • 3 tablespoons milk
  • 1 teaspoon dill weed
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter


  • Place the salmon steaks in a greased 13-in. x 9-in. baking dish.
  • Sprinkle with lemon juice and salt. Bake, uncovered, at 350° for
  • 20-25 minutes or until fish flakes easily with a fork.
  • Meanwhile, in a saucepan, combine the onions, peas, cream cheese,
  • milk and dill. Cook and stir over low heat until cheese is melted
  • and sauce is heated through.
  • In a small skillet, saute bread crumbs in butter until lightly
  • browned. Spoon the sauce over salmon steaks; sprinkle with toasted
  • crumbs. Yield: 6 servings.

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Salmon Steaks With Veggie Cream Sauce (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.