Salmon with Mushroom Marsala Sauce Recipe

Salmon with Mushroom Marsala Sauce

Serves 4

This Marsala wine, butter, and mushroom sauce is a perfect match for rich, sautéed, salmon fillets. Serve with wild rice or roasted potatoes.


  • 4 salmon fillets (4 - 6 ounces each)
  • Kosher salt, to taste
  • Pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons cold unsalted butter, divided use
  • 2 cups cremini mushrooms, sliced
  • 1/4 cup shallot, minced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry Marsala wine
  • 1 cup chicken broth
  • 2 teaspoons chopped fresh thyme leaves, plus extra sprigs for garnish


  1. Pat salmon dry with paper towels. Season with salt and pepper, to taste.
  2. Heat a large skillet over medium heat. Add olive oil and tilt pan to coat evenly. Place salmon fillets in pan, skin side up. Press down on fish to ensure a good sear. Cook 2 to 3 minutes. Flip and cook another 2 minutes, until almost cooked through. Remove fillets to a plate and set aside.
  3. Return skillet to stovetop over medium heat. Add 2 tablespoons butter. Once melted, add mushrooms and shallot to pan. Cook, stirring occasionally, until mushrooms are golden, about 5 minutes.
  4. Return fillets to skillet. Tilt pan and spoon sauce over fish. Heat until salmon is hot and cooked though.
  5. To serve, transfer fillets to serving plates. Stir 2 tablespoons cold butter into sauce. Spoon mushroom sauce evenly over each fillet. Garnish with thyme sprigs, if desired.


Amount Per Serving (based on 4 servings)
Calories: 390
Fat: 24 g
Saturated Fat: 9 g
Cholesterol: 90 mg
Sodium: 190 mg
Carbohydrates: 10 g
Fiber: 1 g
Sugar: 4 g
Protein: 27 g
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Ratings and Reviews

“This recipe is delicious. usually made with chicken or veal it is excellent with good salmon”

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