Salmon With Mushroom Marsala Sauce

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.

Ingredients

  • 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 cup 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)

Directions

  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.

Nutrition

Amount Per Serving (based on 4 servings)
  • Calories: 390
  • Fat: 24.0 g
  • Saturated Fat: 9.0 g
  • Trans Fat: 0.0 g
  • Cholesterol: 90.0 mg
  • Sodium: 190.0 mg
  • Carbohydrates: 10.0 g
  • Fiber: 1.0 g
  • Added Sugars: 0.0 g
  • Sugar: 4.0 g
  • Protein: 27.0 g