Salmon on buttered toast is an easy comfort food that I recall from childhood. It helped my dad through university, and me too!
This is another comfort food that I remember my dad making for me as a child. He learned to make this dish from my grandma, and made it frequently as he grew up. He made this particularly often as he was a struggling student when he was completing his degree.
Since then, my dad would often make this for my sister and I and it has become a beloved comfort food in our family! As I got older, I also made this often while I was a student. Try this simple yet delicious recipe today!
How to Make the Best Salmon on Buttered Toast
While the full recipe instructions are available below, check out some tips to make the best salmon topping for your toast here:
Salmon: you want to use a can of wild sockeye salmon for this recipe. You also want to include the water that the salmon is packed with in making this recipe. This is important because it adds more flavor to the salmon topping. If you want to use fresh salmon, cook it before making this recipe, and do not add any water to the saucepan.
Milk + Flour: you will add the flour to the saucepan first. Let it cook for a couple of minutes before adding the milk to the mixture. This is important, because cooking the flour through will ensure that the topping does not have a floury flavor. Next, you will add the milk. Do this gradually, and mix it to combine with the salmon and flour. Once you have added all of the milk, let it cook for a little bit longer to thicken it up. If the mixture gets too thick, add a little more milk. If the mixture is too thin, add a small amount of flour and stir it to combine.
Butter: it is important to butter the toast as soon as it comes out of the toaster. It is important to cover the toast with melted butter prior to adding the topping. This complements the flavors in the salmon topping and it is just not the same without it!
Heat a small saucepan on high. Add the can of salmon, including the liquid in the can.
Sprinkle the flour onto the salmon and stir to combine. Heat until the flour has been cooked through, approximately 2 minutes.
Gradually add milk, stirring constantly, bring heat down to medium-low. Cook, stirring frequently until the milk and salmon mixture reaches a thicker consistency, approximately 2 to 3 minutes.
Toast the slices of whole wheat bread in a toaster. Butter the toast once it comes out of the toaster. Remove the salmon mixture from heat and spread evenly over the top of the slices of toast. Sprinkle with salt and pepper, to taste, and serve.
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