Salmon with Mushroom Sauce
This Salmon with Mushroom Sauce recipe tops four oven-roasted fillets with a creamy, herby shiitake mushroom sauce for an easy Whole30 compatible dinner. Serve with a side of your favorite veggies.
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Salmon dinners are some of my favorite meals to plate, because they can take on so many different accompaniments. That’s the case with this Salmon with Mushroom Sauce, which features oven-baked salmon and a skillet sauce that’s made while the salmon roasts.
I love all kinds of mushrooms, but shiitakes might be my favorite. They’re a great farmers market find, though I honestly just try to grab the large clamshell anytime I’m at Costco.
For this dish, I wanted to make a creamy sauce without the dairy. Using canned coconut milk accomplishes that and makes this a Whole30-compatible dinner that doesn’t skimp on flavor. A splash of vegetable stock helps deglaze the pan after the mushrooms cook. It also brings a little more depth of flavor to the whole plate.
This recipe serves four, and any tasty mushroom can work well if shiitake isn’t available. Swap in cremini, button, or a wild blend. They all get the job done.
For a simple, hands-off side, I like to pair this with 10-Minute Garlicky Green Beans. The lemony, garlicky flavor holds up nicely next to the rich mushroom sauce.
Salmon with Mushroom Sauce
Ingredients
For the salmon
- 4 salmon fillets, about 5 ounces each
- Olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the mushroom sauce
- 3 tablespoons ghee
- 2 cups shiitake mushrooms, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- ¼ cup vegetable stock
- 1 cup full-fat canned coconut milk
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
For the salmon
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place salmon fillets on parchment paper and brush tops with olive oil. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Bake salmon for about 14 to 16 minutes, or until fish is cooked to 145 degrees in center of the thickest part.
For the mushroom sauce
- While salmon is cooking, heat 3 tablespoons ghee in a medium skillet over high heat. Once heated, add minced shallot and garlic cloves. Stir, cooking for about 1 minute.
- Add sliced shiitake mushrooms, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon cracked black pepper. Reduce heat to medium-high and cook mushrooms for about 7 to 10 minutes.
- Carefully pour ¼ cup vegetable stock into the skillet and stir mushrooms until liquid is absorbed.
- Reduce heat to medium and stir in 1 cup full-fat coconut milk and 2 tablespoons fresh parsley, chopped. Continue stirring, as sauce thickens.
- Plate salmon with sides of your choice, like 10-Minute Garlicky Green Beans, and spoon sauce onto fish. Serve.
Notes
- Shiitake mushrooms are my preference for their meaty texture, but this sauce is forgiving. Cremini, button, or a wild mushroom blend will all work well if that’s what you have on hand.
- Ghee keeps this Whole30 compatible, but if you’re not following that protocol, butter is a fine swap.
- Be sure to use full-fat canned coconut milk here, not the light version. The higher fat content is what gives the sauce its body without any dairy.
- Vegetable stock helps deglaze the pan, adding a little more savoriness. You can just use water, if needed, or a splash of wine if you’re not doing Whole30.
- Looking for a side dish? 10-Minute Garlicky Green Beans come together in the same amount of time as the salmon and pair well with the rich sauce.
- You can also sub the fresh for dried parsley. The general rule of thumb is to replace 1 tablespoon fresh herbs with 1 teaspoon dried. In this case, if you use dried parsley, use 2 teaspoons and add it into the mushrooms with the dried oregano, salt and pepper.
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