Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs Recipe (2024)

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.

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.

A tablespoon of butter the the mushrooms at the end.

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.

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.

Absolutely scrumptious. I added Swiss chard to the mushrooms, garlic and herbs. Served with basmati rice pilaf. Everyone loved this meal.

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.

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.

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.

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 (!)

I quartered the large ones and cut the small ones in half...

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.

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.

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.

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.

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.

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.

I followed the directions to a t, and we did not enjoy the result. The salmon was tasteless.

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.

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.

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!

Just tried this and I will never cook salmon any other way again...it was awesome! Thank you!!

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.

Made it with cod. Slow poach, covered, on stovetop. Rest of recipe exact, only for 2, so halved. It was...delish!

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.

I used three different kinds of mushrooms. Such a nice depth of flavor!

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.

Agree with the tablespoon of butter at the end! Was missing something without it