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Salmon Shells in Lemon Sauce

Julia Ann
Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Seafood
Cuisine American
Servings 5




  • Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
  • Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
  • Add the drained, rinsed salmon into a large bowl.
  • Add the stuffing ingredients and blend well.
  • Fill each shell with the salmon mixture.
  • Set shells into the greased casserole.
  • Melt butter in a saucepan that will hold 2 cups.
  • Blend in the flour with a whisk until thickened.
  • Gradually whisk in the chicken broth and cream or evaporated milk.
  • Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
  • Remove from heat.
  • Add the lemon juice and nutmeg, blend.
  • Pour the sauce over the stuffed salmon shells.
  • Sprinkle the shredded cheddar cheese on top.
  • Bake 350 F for 20 minutes, until browned and bubbly.
  • Let cool for 5 minutes before serving


The sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966. p.134........Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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