Happy weekend people! I’m sure this recipe is no surprise to you. I’ve always said salmon is my drug of choice and you guys already know that. So, at least I don’t have to explain why I’m so excited about this recipe! This braised salmon in creamy mushroom sauce is perfect for any occasion. But, it goes over especially well on a date night at home with your special someone.
If you have been hanging out with me on Instagram for a while, you know I am a huge fan of supporting small/local businesses. So of course, to soothe my salmon addiction, I turn to Surrender Salmon. It is a small family business based here in Minnesota. Their passion for educating Minnesotans on the benefits of fresh, high quality wild Alaskan salmon is what drives the business.
Every summer, the family of brothers and their Dad spend 5 weeks on the waters of Bristol Bay. They spend time ensuring the best quality salmon to share with us Minnesotans. They then clean, prepare and flash freeze the salmon to lock in freshness. Then, they are brought back to Minnesota for us to enjoy. If you are a seafood loving Minnesotan, you know how hard it is to find quality seafood. So I encourage you to check out Surrender Salmon! After you place your order, it is delivered right to your door by the nicest people on earth. I mean what’s better than that?
Having access to fresh and quality salmon is truly what inspires me to make recipes like this. And knowing I am supporting a local business that’s changing the way we view seafood means the world to me.
Get you some of the finest wild Alaskan salmon and get inspiration with more salmon recipes:
Braised Salmon in Creamy Mushroom Sauce
WHOLE30 II PALEO II GLUTEN-FREE
Let’s get cooking
Let’s get cooking
Braised Salmon in Creamy Mushroom Sauce
This impressive meal is the way to any fish lover’s heart. Salmon braised in a creamy coconut mushroom and spinach sauce.
This impressive meal is the way to any fish lover’s heart. Salmon braised in a creamy coconut mushroom and spinach sauce.
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
Yields:4 Serves
1X
2X
3X
Ingredients
-
4
tbsp. ghee + 1 Tsp.
-
4
salmon fillets (skinless)
-
salt & pepper
-
paprika
-
1
onion, sliced
-
2
cloves garlic, finely minced
-
1
red jalapeno pepper, seeds removed and diced
-
3.5
ounces shiitake mushrooms, sliced
-
1
tbsp. coconut aminos
-
1
cup full fat (can) coconut milk
-
1/4
cup seafood stock- Mine is homemade (compliant bone broth works perfectly)
-
1
cup baby spinach leaves
-
1/2
tsp cayenne pepper
Instructions
- Start by heating 2 tablespoons of ghee in a large castiron pan over medium-high heat. Season each salmon fillet with salt, pepper, and paprika. Then, sear the salmon for approximately 3 minutes on each side. Remove the salmon from pan and set aside.
- Add another 2 tablespoons of ghee to the pan and sauté the onion, garlic, and jalapeno peppers. Season with a pinch of salt and pepper and sauté until onion slices are tender. Then, add the mushrooms and coconut aminos. Stir in the extra teaspoon of ghee and continue to cook, stirring frequently, until mushrooms are tender. Now add in seafood/bone broth, coconut milk, spinach and cayenne pepper and stir to combine. Finally, nestle the salmon into the sauce and simmer for 5 minutes until sauce begins to thickens a bit. Turn the oven to broil and transfer the skillet to the oven. Broil for 5 minutes to add some color to the fish.
- Serve with roasted veggies, potatoes or noodles.
Notes
- To skin your salmon, place salmon on a cutting board, sprinkled with salt, skin side down. Place one calm on top of the salmon. Starting at the thicker end of the fish, place your knife between the skin and meat of the salmon. Slowly slice through until fish pulls away from the skin. Save the skin for seafood broth or crisp in the oven for a tasty treat.
Made this the other night using beef broth and it turned out absolutely DELICIOUS. It’s my new favorite salmon dish for sure. Thanks!!
Love that!! So happy you enjoyed it Gewls
Minimum effort, maximum results! I didn’t have ghee or jalapeño so I subbed those and the meal still ended up being SO GOOD. Fried up the salmon skins in the air fryer for a yummy appetizer. 10/10 would recommend this recipe! This is going to be on constant rotation in our home!
Thank you for sharing Dominique!!! I am so happy you enjoyed it!
This was so easy and delicious, a great way to jazz up some salmon! I will be making this again, thank you for sharing it!
So happy you enjoyed it Janice! Thank you!
Hi, made this once before and loved it. I keep a binder of “binder-worthy” Whole30 recipes, and this recipe was an immediate YES!
We’re making this again and I’m wondering about the skin. I’m not much of a cook but I’ve been reading about how you can really crisp up the skin, but your recipe calls to remove it. Do you recommend not keeping the skin on? What’s the benefit of keeping it?
Hi Rolland! Thank you for your kind words I really appreciate it! So happy you love this recipe.
First, I love the salmon skin myself. And i think in most cases, it’s a great idea to leave it on, because it can act as a barrier between the flesh of the fish and the heat especially if you’re new to cooking fish and are worried about overcooking it. But in this case, you’re going to be braiding the fish in a creamy sauce so I didn’t really like the skin is necessary here because again, I think the skin is only good when crispy. And since we are soaking it in sauce here, there is no need for the skin.
You CAN, season the fish (make sure you pay the skin dry before applying seasoning) and when you for to sear, sear with skin side down first for about 3-4 minutes until it it nice and crispy. Then flip the fish and cook on the other side for about a minute. Remove it from the pan as directed. Then after you make the sauce, nestle the fish back into the pan (skin side up), and make sure the skin doesn’t touch the sauce. This, you can leave the skin on and still enjoy this recipe. I hope this helps. Have a great dinner.
The skin turned out great!! And this was easily the best salmon we’ve ever had! We’d had this before and we STILL couldn’t believe how great it was. I tagged you on IG (rlhealthjourney) Thank you for an amazing recipe!
love love love! thank you Rolland
Such an amazing recipe, my husband and I love it! I didn’t have any seafood stock so used veggie stock I had on hand instead and red pepper flakes instead of jalapeño – still turned out delicious. Will definitely be making this again thank you for sharing!!
I love the substitutions and working with what you had on hand. thank you for sharing!
SO. GOOD! I’ve made it 4 times in the past like 2-3 months. It’s the only way I ever want to eat salmon anymore
That makes me so happy Vicki! So glad this fish helps you enjoy salmon ?
excellent recipe! I used chicken stock instead of fish, only a tiny bit of jalapeno since my 1 year old was eating it, and added a squeeze of lemon at the end. Will definitely be making it again. Thanks for sharing!
I love it! That extra squeeze of lemon juice is perfection.
Girl, this salmon was the best I have ever made! I’m not usually a fan of mushrooms, but the sauce was everything! 5 stars!!
Girl you the best. Thank you so much for the love and support. Happy you enjoyed it.
Hi! I’m making this dish this week and I can’t wait! It looks amazing!
Unfortunately, I don’t have a cast-iron skillet which means any skillet / glassware I have, I can’t use in a broiler.
Do you have a suggestion for what to do after the 5 minutes of the salmon in the sauce? Thanks!!
Hi Rolland. You can just continue to simmer the sauce on the stovetop. Putting it under the broiler just adds some caramelization to the salmon. Just continue to simmer to thicken the sauce.
Thank you!! It’s simmering as I type this!
Making this recipe soon! Instead of seafood stock, would you recommend chicken broth? Would it affect the flavor much?
Hi Jenn! Yes chicken or vegetable broth will work perfectly.