Salmon Mornay
Indulge in the creamy decadence of Salmon Mornay, a classic French-inspired dish that combines tender, oven-baked salmon with a velvety, cheese-infused sauce. A rich Mornay sauce made with Gruyere, Parmesan, and a hint of dry white wine envelops the salmon, delivering layers of luxurious flavor. Topped with golden, crunchy breadcrumbs and a touch of fresh parsley, this recipe is perfect for an elegant dinner party or a cozy weeknight treat. Ready in just under an hour, this dish pairs beautifully with roasted vegetables, rice, or a crisp side salad. Impress your guests with this savory, sophisticated meal that’s as visually stunning as it is delicious!
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Recipe Information
Ingredients
- 4 pieces (5-6 oz each) salmon fillets
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 cups grated Gruyere cheese
- 0.5 cups Parmesan cheese
- 0.25 cups dry white wine
- 1 teaspoon Dijon mustard
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 tablespoon lemon juice
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the salmon fillets in a single layer.
Season each salmon fillet with a pinch of salt and pepper, and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
Slowly whisk in the milk and cream, continuing to whisk until the mixture is smooth and begins to thicken, about 3-4 minutes.
Stir in the Gruyere cheese, Parmesan cheese, dry white wine, Dijon mustard, parsley, salt, black pepper, and lemon juice. Mix until the cheese has melted and the sauce is creamy. Remove from heat.
Place the salmon fillets into the prepared baking dish. Pour the prepared Mornay sauce evenly over the fillets, making sure each piece is well-covered.
In a small bowl, combine the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the top of the Mornay sauce.
Bake the dish in the preheated oven for 20-25 minutes, or until the salmon is flaky and cooked through and the topping is golden brown.
Remove from the oven and let rest for 5 minutes. Garnish with additional parsley if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 28.3 g | ||
| Protein | 194.9 g | 390% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2238 mg | 172% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 978 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
