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Salmon in mushroom sauce
Salmon in mushroom sauce

Salmon in mushroom sauce

Preparation 15 min
Cooking time 40 min
Servings 4


  • 45 ml (3 tbsp) butter
  • 25 ml (1 tbsp + 2 tsp) flour
  • 3 French shallots, thinly sliced
  • 2 garlic cloves, minced
  • 3/4 of a bottle of dry white wine
  • 250 ml (1 cup) clam juice
  • 160 ml (2/3 cup) water
  • 60 ml (1/4 cup) 35% cooking cream
  • Salt and freshly ground black pepper
  • 4 thick salmon fillets, about 200 g (7 oz) each, skinless
  • 15 ml (1 tbsp) vegetable oil
  • 750 ml (3 cups) button mushrooms, finely chopped
  • 10 ml (2 tsp) pink peppercorns, crushed
  • 1 or 2 chive stems, finely chopped


  1. Preheat the oven to 190°C (375°F).
  2. In a saucepan, heat 1/3 of the butter over medium heat.
  3. With a whisk, add the flour to make a roux.
  4. Cook for 1 minute.
  5. Remove from the heat and set aside.  
  6. In another saucepan, mix together the garlic, 425 ml (1 3/4 cups) of white wine and 2/3 of the shallots.
  7. Heat over medium heat for about 20 minutes, until the wine has reduced by a quarter.
  8. Add the clam juice and water.
  9. With a whisk, add the roux gradually to the sauce until desired consistency is obtained.
  10. Simmer for about 10 minutes.
  11. Pass the sauce through a fine sieve and place in the saucepan.
  12. Add the cream.
  13. Season with salt and pepper.
  14. Simmer for 10 minutes.
  15. Keep warm.
  16. With the second third of the butter, butter a large Pyrex dish and sprinkle with the rest of the shallots.
  17. Season the salmon fillets with salt and pepper.
  18. Place in the dish and top with the rest of the wine.
  19. Cook for about 20 minutes.
  20. Meanwhile, in a skillet, heat the oil and the rest of the butter over medium-high heat.
  21. Sauté the mushrooms and add to the sauce.
  22. Place the fillets on plates and top with the hot sauce.
  23. Sprinkle with pink peppercorns and chives.
  24. Serve immediately with 7-grain rice and steamed broccoli.
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