Autumn Salmon White Sauce Gratin

Autumn Salmon White Sauce Gratin

Creamy sauce smothered with fall salmon is delicious.

Ingredients: Serves 4-5

Fresh salmon filets
5 cuts
Salt and pepper
to taste
2 tablespoons
1 tablespoon
For the white sauce:
1 (small to medium)
Butter or margarine
Flour (cake flour)
3 tablespoons
Salt and pepper
to taste
For the toppings:
Easy melting cheese
Powdered cheese (Parmesan)
to taste
Dried parsley
to taste


1. Mince the onions and cut the salmon into bite-sized pieces. Season the salmon with salt, pepper, and sake.
2. Pre-heat your oven to 445F/230C.
3. Sauté the salmon in a pan with 1 tablespoon of oil. Once golden brown, arrange in the bottom of the gratin plate.
4. Thoroughly cook the onions with butter (or margarine). They should be wilted and have a slightly amber color.
5. Add the flour and cook until no longer floury. Adjust the heat to avoid burning.
6. Add milk to the pan gradually to create the white sauce. Once it's boiled slightly and has a thickness, turn off the heat and season with salt and pepper.
7. We're going to use a lot of cheese for the flavor at the end, so if you feel it's a bit thin at this point, that's okay!
8. If using a store-bought white sauce, add to the pan in Step 4, and add milk accordingly to adjust the thickness.
9. Cover your gratin plate from Step 2 with the white sauce you prepared in Step 5. Cover with easy melting cheese, Parmesan cheese, and parsley, in that order.
10. Bake for about 10 minutes at 445F/230C. Once the cheese has a nice baked color, it's finished.

Story Behind this Recipe

This is one way to use cheap autumn salmon. I tried out various recipes but this gratin was well-received by my family, so it often makes an appearance during the fall months.