Although especially delicious when made with salmon fillets, this savory dish with Asian flavor works well with salmon steaks too. If preferred, use fresh mushrooms caps and cut them into bite-size pieces before adding to the oyster sauce and sherry. Serve this salmon dish with a side of saffron rice and green vegetables.

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Recipe Summary

prep:
10 mins
cook:
12 mins
additional:
30 mins
total:
52 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.

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  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.

  • Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.

  • Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

Nutrition Facts

428 calories; protein 34.9g 70% DV; carbohydrates 38g 12% DV; fat 16.9g 26% DV; cholesterol 89.3mg 30% DV; sodium 399.6mg 16% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/20/2009
This was very easy and very interesting. I would not have thought to put salmon and mushrooms together but it works well. My husband gave this a 5 and I gave it a 3 so the 4 star rating is an average. My reason for the 3 star is that the flavor is a little too intense. When I make this again I will dilute the oyster sauce maybe with some stock to soften the flavor. Read More
(13)

Most helpful critical review

Rating: 2 stars
08/13/2014
The oyster sauce was so thick I couldn't even pour it out of the bottle and had to use more wine to thin it enough to even mix with the mushrooms. It ended up masking the flavor of both the salmon and the mushrooms. I won't make this one again. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/20/2009
This was very easy and very interesting. I would not have thought to put salmon and mushrooms together but it works well. My husband gave this a 5 and I gave it a 3 so the 4 star rating is an average. My reason for the 3 star is that the flavor is a little too intense. When I make this again I will dilute the oyster sauce maybe with some stock to soften the flavor. Read More
(13)
Rating: 4 stars
07/29/2016
First time I made it followed the recipe and the result was just ok. Second time I decreased the amount of the oyster sauce to 1 tbsp. Added sesame oil soy sauce teriyaki marinade fish sauce and rice vinegar. Also lowered the oven temp to 300F and increased the time to 18 mins. Make sure the salmon is placed skin side down. It came out perfect. Read More
(3)
Rating: 5 stars
06/05/2020
The absolute best! No mistakes here, to the T! Read More
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Rating: 5 stars
05/18/2016
I have always loved salmon with mushrooms and this recipe was super easy and tasted great! I would use more mushrooms next time and maybe some garlic. Read More
Rating: 2 stars
08/13/2014
The oyster sauce was so thick I couldn't even pour it out of the bottle and had to use more wine to thin it enough to even mix with the mushrooms. It ended up masking the flavor of both the salmon and the mushrooms. I won't make this one again. Read More