How would you make creamy herb salmon?

[shelldockley]

We use this Colman's packet recipe at home and it's lovely, but I'd like to recreate it myself as I'm trying to cut out gluten, plus it'll be healthier in general. It's basically just salmon fillets chucked in one of those oven roasting bags with cream, mushrooms and peas and some herbs. I've tried substituting the packet mix with just mixed herbs and it was rank. Should I try a mix of the herbs listed on the ingredients? Do I need to add something to thicken the cream? What would I use for that if I'm cutting out wheat?

Steam the fish wrapped in foil in the oven, if you pan fry it in butter it gives a nice crispy skin though. For the sauce I'd gently fry onion and garlic till tender, add a splash of white wine and some mushrooms, dried mixed herbs if you haven't got fresh (don't add fresh yet though if you have) and when mushrooms are tender add double cream and fresh herbs if using and season well. Pour over fish. Might have to try this now.

I make this one. You could use gluten free breadcrumbs
Mary Berry's fooproof recipe for easy baked salmon with luscious crunchy parmesan crust can be on the table in no time.
Ingredients
6 x 150g/5oz salmon fillets, skinned
salt and freshly ground black pepper
150g/6oz cream cheese
small clove garlic, crushed
½ lemon, grated rind only
25g/1oz fresh white breadcrumbs
25g/1oz fresh, coarsely grated parmesan
2 tbsp chopped fresh parsley, plus extra to garnish
paprika
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.
Mash the cream cheese with the garlic, salt and pepper and lemon rind.
Divide into six and spread on top of each salmon fillet.
Mix the breadcrumbs, parmesan and parsley in a small bowl and season.
Sprinkle on top of the cream cheese mixture and dust with paprika.
Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.
Serve immediately, garnished with chopped parsley.

I would wrap the fish in foil with a knob of butter, and whatever herbs and spices take your fancy. Dill is nice, as are herbs de provence, or lemon juice and chilli, or garlic salt. Experiment.

If you want the creamy sauce, I would make a light and buttery white sauce, or even a cheese sauce (same thing, but with cheese).

Make white sauce - once ounce of butter and flour - make into a roux and add milk, your herbs etc

I'd do as mrsgrumble suggested but ofc use gluten free flour (doves farm). dill is a good herb for salmon, or parsley.

Some lovely recipes, thanks! I think I might have to try Mary Berry's first, the parmesan crust sounds lovely! Have to say, none of these sound as easy as chucking it all in a roasting bag, but should be healthier!

I can't at cream as it upsets my stomach, but often substitute a bit of full fat Philly cheese in a sauce for a savoury.