Salmon with Creamy Mushroom-Herb Sauce
Jul 09, 2020, Updated Mar 17, 2025
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“We eat first with our eyes.” – Apicius, 1936
Salmon dinners are some of my favorite meals to plate, because I find them ideal for trying to reach restaurant quality presentation. That often means smearing a creamy scoop of potato mash around the plate (check) and topping it with whatever fish preparation I have concocted (double check).
This Salmon with Creamy Mushroom-Herb Sauce is a home-cooked creation I dreamed up after getting my hands on some beautiful shiitake mushrooms, which I often pick up when I visit my neighborhood farmer’s market. (Full disclosure: These mushrooms came from my latest Costco run, and they are just as divine.)
I wanted to make a creamy, dreamy mushroom sauce for salmon, and I also wanted to ensure it was Whole30-friendly and in line with my goal of trying to shave off a few pounds from my current midsection collection.
This recipe can be made flexible – serving 2 to 4, based on the number of salmon portions you roast – and any tasty mushroom can work well.

Salmon with Creamy Mushroom-Herb Sauce
Ingredients
- 2 5- ounce sockeye salmon fillets
- Olive oil
- Salt and pepper
- 2 cups shiitake mushrooms, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- ¼ cup water
- 1 cup canned coconut milk
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons ghee
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place salmon fillets on parchment paper and brush tops with olive oil. Season liberally with salt and pepper.
- Bake salmon in preheated oven for 12 to 14 minutes, or until fish is cooked to 145 degrees in center of thickest part.
- 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.
- (Don’t forget to check on your salmon!)
- Carefully pour ¼ cup water into the skillet and stir mushrooms until liquid is absorbed.
- Reduce heat to medium and stir in 1 cup coconut milk and 2 tablespoons fresh parsley, chopped. Continue stirring, as sauce thickens.
- Plate salmon with sides of your choice and spoon sauce onto fish.
Notes
