Salmon Steaks

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

All fish take to the pot: salmon seems to take a little better. We like to marinate the salmon for several minutes in lemon juice before cooking to keep the fish from crumbling. Be careful not to overcook: the meat will hold together and the flavor will be enhanced with minimal cooking time.


  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 3 teaspoons crushed rosemary, preferably garden fresh
  • 4 salmon steaks (each 1 inch thick)
  • 6 medium mushrooms, sliced thin
  • 1 onion, sliced thin
  • ½ cup white wine
  • Plenty of chopped fresh parsley (hard to overdo this!)
  • 1 teaspoon salt
  • Pinch of freshly ground pepper
  • 1 teaspoon arrowroot, approximately
  • ½ cup sour cream


Presoak a clay pot, top and bottom, in water for 15 minutes. Combine the olive oil, lemon juice, and crushed rosemary.

Paint the salmon with the mixture, then place in the pre soaked pot. Add the mushrooms, onion, white wine, pars ley, salt, and pepper.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 40 minutes.

Five minutes before cooking time is up, remove the pot from the oven and pour off the sauce into a saucepan. Return the covered pot to the oven for the last 5 minutes.

Meanwhile, heat the sauce to boiling, reduce heat, add arrowroot and sour cream, and stir until thick.

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