By Martha Rose Shulman
- Total Time
- About 45 minutes
- Rating
- 4(604)
- Notes
- Read community notes
You’ll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
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Ingredients
Yield:Serves 4
- One 1½-pound salmon fillet, or two 12-ounce fillets
- 2tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
- Salt and freshly ground pepper
- 1pound white or cremini mushrooms, rinsed briefly and wiped dry
- 2tablespoons extra-virgin olive oil
- 2shallots, minced
- 2 to 4garlic cloves (to taste), minced
- 2teaspoons chopped fresh thyme or rosemary (or a combination), or ½ to 1 teaspoon dried
- ¼cup dry white wine, such as Sauvignon blanc
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
306 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 21 grams protein; 599 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
Step
2
Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
Step
3
Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add ½ teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
Step
4
Serve the salmon with a spoonful of mushrooms on top or on the side.
Ratings
4
out of 5
604
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Cooking Notes
Paula
I only used this recipe for the technique of oven-steaming the salmon, and it was perfect. I may never cook salmon another way again! I followed steps one and two to the T for a large full filet (3+ pounds). Probably cooked it a little longer because of the size. Topped it with compound butter mixed with pesto - the crowd loved it. This is now my go-to technique for cooking salmon.
Jerry Knight
Cooking for One? Replicate this in a skillet - no need to use the whole oven.I do essentially this same fish preparation several times a week, but in a non-stick skillet with a lid, "low and slow". Season to preference at the start. Beautiful every time.
Jamie
A tablespoon of butter the the mushrooms at the end.
brooklynjen
Not a success for us. The fish was moist but bland, and the flavor of the mushrooms was nice by themselves but I thought clashed with the salmon.
LKP
For steaming in the oven, give 10-15 min for the pan of water to heat up as well, not just the time for oven to ding as preheated. Cooking time on a 3/4 inch thick salmon was 25 min so appears to be a tad more than recipe although not as much as other notes indicate. The flavors did work well together. It’s a good recipe to learn about this type of cooking. VERY moist and lovely salmon, creamy without any dairy.
Shulaka
Absolutely scrumptious. I added Swiss chard to the mushrooms, garlic and herbs. Served with basmati rice pilaf. Everyone loved this meal.
Marnie Olena
This method of cooking the salmon is fantastic. Moist, perfect. I was skeptical of the mushrooms but I found the dish delicious. Whatever my sauce, I'll probably cook the salmon this way always.
Angus
Salmon cooks faster and mushrooms slower than expected. Tried two 12-oz filets and they were done in 10 minutes. Also, fairly heavy on the onion. Could do with less shallot and more garlic. Otherwise a fantastic recipe.
Bridget G.
Best way to cook salmon ever. It was perfectly moist. We both loved the mushrooms with it. Added a pat of butter to them at the end. Served with Jaques Pepin's Green Beans and Shallots and used the boiling water from the green beans to cook the salmon.
Don Harbison
Nice way to do salmon. We have a combi-steam oven which finished the salmon in about 5 - 6 minutes. We prefer farm raised salmon vs. coho simply because we like the extra fat (!)
Bridget G.
I quartered the large ones and cut the small ones in half...
BeeBee
I liked this recipes and a good one for everyday cooking. I didn't have an open bottle of wine so I used dry sherry and it was fine. I like the method of cooking the salmon--it doesn't dry it out. It would be easy to substitute other vegetables if you didn't have mushrooms on hand.
Paula Francese
I haven't made this yet, but will most likely not include the mushrooms when I do. Somehow (for me) mushrooms and fish aren't natural partners.
Jen
Came out perfect. I used wild Coho, which is easy to overcook. I didn't use any sauce and it was delicious and moist as is.
Deb
This review is for the mushroom sauce as I haven't tried the salmon in the oven yet (gotta grill the salmon while summer is here!) I was slightly dubious about how mushrooms would pair with salmon but this sauce is a winner. I served the salmon and mushroom/herb/garlic/shallot sauce with asparagus and orzo. I did add about a tablespoon of butter to finish the sauce. Delicious! I used a mix of fresh-from-the-garden thyme and rosemary for the herbs. Easy and tasty.
Lisa McG
I used the steam convection setting on my oven, which rarely gets used. Fantastic results just be following the basic recipe directions for 25 minutes on a large fillet. Swapped in dill as the herb. The mushroom garnish would be good on any protein.
Andrew
Didn't find either component especially tasty. Salmon was moist but bland, as others noted. Mushrooms likewise were disappointing to the taste. Certainly a bit of lemon and a dash of butter improved both, but I wouldn't bother cooking this again. Many better ways to cook both.
Margot
I followed the directions to a t, and we did not enjoy the result. The salmon was tasteless.
BC
The mushrooms were really tasty and the salmon was moist. However I baked the salmon (~1 inch) for 20 min and it was still really raw.
Sleepy guy
This is a simple, very solid recipe. If you follow the directions as written, it will be delicious. The semi-poaching method works great, and the whole thing couldn’t be easier. My only advice is to not skimp on the herbs; use fresh herbs and err on the side of too much. Serve with cru Beaujolais. At risk of starting the obvious, substitute red wine and serve the mushroom concoction with a grilled steak.
Alex
Loved this! Cooked exactly as directed (did the combination of herbs) but added broccoli to the mushrooms. I was hesitant based on the mixed reviews but really loved this. Will be on rotation!
Randa Morales
Just tried this and I will never cook salmon any other way again...it was awesome! Thank you!!
hmr
Similar to other reviewers, I really enjoyed this method for cooking salmon; it was incredibly tender and moist. That said, I didn’t think the mushroom and shallots paired well with the salmon; they overwhelmed the salmon.
Carol
Made it with cod. Slow poach, covered, on stovetop. Rest of recipe exact, only for 2, so halved. It was...delish!
Emily H
I agree with brookyljen. The mushroom mixture (which I found quite good) just didn't make sense on the salmon for me. Would prefer it on a steak.
Austin
I used three different kinds of mushrooms. Such a nice depth of flavor!
Annette
for steaming in the oven, give 10-15 min for the pan of water to heat up as well, not just the time for the oven to ding as preheated. Cooking time on a 3/4 inch thick salmon was 25 min so appears to be a tad more than the recipe although not as much as other notes indicate. If thinner fillet, maybe 12-15 min. Some reviewers didn't like the mushrooms with the salmon.
CE
Agree with the tablespoon of butter at the end! Was missing something without it
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