Mersey Point Salmon Sauce

This Maritime Canadian classic from Mersey Point, Nova Scotia, turns a simple butter-and-flour roux into a silky salmon sauce brightened with dill and briny capers.

The trick to a smooth sauce is stirring the flour into melted butter until it’s fully blended before adding any liquid. Pour the stock in slowly, whisking the whole time, and you’ll avoid lumps entirely. A splash of milk (or cream for a richer finish) rounds out the base.

Fold in the salmon bits gently so they stay in chunky pieces rather than breaking apart. The capers add little pops of salt and tang that cut through the richness, while a squeeze of lemon at the end lifts everything.

Serve this over rice, fettuccine, or tucked inside puff pastry shells for an elegant appetizer.

Kitchen Tips

• Use leftover cooked or canned salmon to keep this quick and budget-friendly
• Fish stock gives the deepest flavor, but chicken stock works in a pinch
• Add the lemon juice off the heat so it stays bright and doesn’t curdle the sauce
• Stir constantly when adding liquid to the roux to prevent any lumps from forming

Variations

• Swap salmon for smoked trout or crab for a different spin
• Stir in a handful of fresh spinach or frozen peas in the last minute of cooking
• Add a pinch of cayenne or smoked paprika for warmth