Salmon Pea Wiggle with Creamy Sauce Over Toast

Why You’ll Love This Recipe

• Classic comfort: silky cream sauce, sweet peas, and tender salmon over crisp toast or buttery potatoes.
• Pantry-friendly: uses canned salmon and freezer peas, yet feels cozy and special.
• Weeknight-easy: 40 minutes, one pan for the sauce, simple techniques.
• Flexible: serve over toast, potatoes, or noodles; use canned or fresh salmon.

Grocery List

• Produce: 1 small onion, fresh parsley, 1 lemon, optional baby potatoes (1 1/2 lb)
• Dairy: Unsalted butter, whole milk (or half-and-half)
• Pantry: Canned salmon (14 oz) or fresh salmon (1 lb), all-purpose flour, frozen peas, sweet paprika, kosher salt, black pepper, sandwich or sourdough bread

Full Ingredients

Salmon Options (choose one)

• 14 oz canned salmon, drained, skin and large bones removed, flaked
• OR 1 lb fresh salmon fillet, skin-on or skinless, for poaching

Optional Poaching Liquid (if using fresh salmon)

• 4 cups water
• 1 tsp kosher salt
• 1 bay leaf, 5 whole peppercorns, and a strip of lemon peel (optional but nice)

Creamed Pea Sauce

• 3 tbsp unsalted butter
• 1 small onion, finely diced (about 1/2 cup)
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk (or 2 cups milk + 1/2 cup half-and-half)
• 1/2 tsp sweet paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup frozen sweet peas (no need to thaw)
• 1–2 tsp fresh lemon juice, to taste
• 1 tsp Dijon mustard (optional, for gentle depth)
• 2 tbsp chopped fresh parsley, divided

To Serve

• 8 slices sturdy sandwich or sourdough bread, crusts trimmed and cut into triangles
• 2 tbsp unsalted butter, softened (for toast)
• OR 1 1/2 lb baby gold potatoes, halved or quartered, salted water for boiling, and 1 tbsp butter for tossing

Step-by-Step Instructions

Step 1: Prep the salmon (canned or poached)

If using canned salmon, drain well. Remove any large bones and skin (the tiny soft bones are edible), then flake into bite-size pieces and set aside.

If using fresh salmon, bring 4 cups water, 1 tsp kosher salt, bay leaf, peppercorns, and lemon peel to just below a simmer (180–185°F). Slip in the salmon and poach 8–10 minutes, until it flakes easily and registers 125–130°F for tender salmon (or up to 145°F if you prefer fully cooked). Transfer to a plate, discard skin if present, and flake.

Step 2: Make toast points or potatoes

For toast points, heat the oven to 375°F. Trim crusts from 8 bread slices and cut each into two triangles. Spread with 2 tbsp softened butter and bake directly on the rack or a sheet pan for 8–10 minutes until deeply golden and crisp.

For potatoes, place 1 1/2 lb baby gold potatoes in a pot of well-salted water. Boil until just tender, 12–15 minutes. Drain and toss with 1 tbsp butter and a pinch of salt.

Step 3: Soften the onion and bloom the paprika

In a wide 3-quart saucepan or skillet, melt 3 tbsp butter over medium heat. Add the diced onion and cook, stirring, until translucent and sweet, 3–4 minutes. Sprinkle in 1/2 tsp sweet paprika and stir for 30 seconds to bloom the spice.

Step 4: Build the roux and the cream sauce

Stir in 3 tbsp flour and cook for 1 minute, stirring frequently; it should look like damp sand. Gradually whisk in 2 1/2 cups milk, a splash at a time at first, whisking smooth after each addition. Bring to a gentle simmer over medium heat, whisking, until the sauce is silky and coats a spoon, 3–5 minutes. Season with 1 tsp kosher salt and 1/2 tsp black pepper. If using, whisk in 1 tsp Dijon.

Step 5: Add the peas

Stir in 1 cup frozen peas. Simmer gently until the peas are hot and bright green, 2–3 minutes. If the sauce seems too thick, whisk in a splash of milk to loosen; aim for a thick-but-spoonable consistency.

Step 6: Fold in salmon, parsley, and lemon

Reduce the heat to low. Gently fold in the flaked salmon and 1 tbsp chopped parsley. Warm through for 1–2 minutes; do not boil or the salmon will toughen. Stir in 1–2 tsp lemon juice to brighten and adjust salt and pepper to taste.

Step 7: Serve and garnish

Ladle the salmon pea wiggle over buttered toast points or boiled potatoes. Sprinkle with the remaining 1 tbsp parsley and a tiny pinch of paprika for color. Serve hot with extra black pepper and lemon wedges, if you like.

Pro Tips

• Classic roux ratio: equal parts butter and flour by volume creates a smooth, stable cream sauce that won’t separate.
• Gentle heat is key: once the salmon is in, keep the sauce below a simmer to preserve tender flakes.
• Pea perfection: add peas near the end so they stay bright and slightly snappy.
• Right thickness: the sauce should coat the back of a spoon. If too thick, add a splash of milk; if too thin, simmer 1–2 minutes longer.
• Canned salmon tip: the soft pin bones are edible and nutritious; remove only larger, firm pieces for the best texture.

Variations

• Tuna Pea Wiggle: swap salmon for high-quality canned tuna; add a pinch of celery seed for a diner-style note.
• Smoked Salmon & Dill: use half hot-smoked salmon and half fresh or canned; finish with 2 tbsp chopped dill and a squeeze of lemon.
• Mornay Twist: whisk 1/2 cup shredded sharp cheddar into the finished sauce for a gently cheesy version.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of milk to loosen, stirring often; avoid boiling. Toast points are best fresh, but you can toast the bread 1 day ahead and re-crisp at 350°F for 3–4 minutes. The cream sauce does not freeze well; however, poached salmon can be cooked 1 day ahead and refrigerated until needed.

Nutrition (per serving)

Approximate values (with toast): 630 calories; 30–32 g fat; 43 g carbohydrates; 35–38 g protein; 3–4 g fiber; 980 mg sodium. Values vary based on salmon type, bread, and seasoning.