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Marsala Salmon with Mushrooms & Brown Rice

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Marsala Salmon with Mushrooms

Just the smell of something cooking in Marsala wine reminds me of being in an Italian restaurant.

In this recipe, salmon fillets are “shallow poached” in a pan with Marsala wine, butter, mushrooms and garlic.   

Instead of completely submerging the salmon in a liquid, the salmon is placed in a skillet that is partially filled with liquid.

This way the salmon steams and absorbs the delicious flavors of Marsala wine, butter and garlic.

The Marsala wine adds wonderful richness to this dish.

Also, this salmon is shallow poached skin-side up rather than skin-side down so that the top of the salmon fillet (the non-skin side), slightly browns just enough to form a light sweet crust.

Then the salmon is served over warm brown rice with sprinkles of toasted shelled sunflower seeds.

And to top the dish off, mushrooms are served over the salmon along with drizzles of the remaining juices from the pan.

Here are more recipes with mushrooms you may like “Spaghetti Squash with Mushrooms and Tomatoes“, “Bacon, Cheese and Vegetable Stuffed Mushrooms” and “Mushrooms and Penne Pasta in Wine Sauce“.

Let’s check out the ingredients.

Ingredients for Salmon Marsala

Salmon fillets (skin on or off), Marsala wine, butter, white mushrooms, garlic, salt, pepper, cooked brown rice and toasted shelled sunflower seeds (sprinkled on the warm brown rice, optional)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Sliced Mushrooms on Cutting Board

Slice the mushrooms and garlic into thin slices.

Salmon Fillets on Plate

Salmon with the skin on is nice because it seals in moisture and flavor when the salmon is shallow poached skin-side up.

Salmon Fillets on Plate

To each side of the salmon (or just one side for salmon with the skin on it)

Salt on Salmon Fillets

…sprinkle salt and…

Pepper on Salmon Fillets

…coarse ground pepper.

Salmon Fillets on Plate

I used coarse ground pepper because it looks so pretty on top of the salmon after it’s cooked.

Butter in Skillet

Heat a large non-stick skillet on medium heat and add butter.

Sliced Mushrooms in Skillet

To the pan, add sliced mushrooms and garlic.

Stir Mushrooms in Skillet

Stir together.

Cooked Mushrooms in Skillet

Continue cooking the mushrooms while stirring until they start to brown (about 5 minutes).

Watch the garlic closely, if it starts to brown too quickly, turn the heat down to low. 

Pour Marsala Wine in Skillet

Turn the heat to the skillet off for just a moment and move the pan to an unused burner on the stove.

To the pan, add Marsala wine…

Butter in Wine in Skillet

…and butter.  Stir together.

Then return the pan to the burner and turn the heat back on to medium heat…

Marsala Wine and Mushrooms in Skillet

…and stir.

Salmon Fillets in Skillet

To the skillet, place the salmon fillets (skin side up if the salmon has skin on it).

Lid on Skillet

Cover the skillet with a lid.

Poached Marsala Salmon

Let cook until the salmon flakes when tested with a fork (about 5 to 10 minutes depending on the thickness of the fillet or preferred doneness).

Poached Marsala Salmon

Shelled Sunflower Seeds in Bowl

To Serve – To serving plates, add warm cooked brown rice and sprinkle toasted shelled sunflower seeds on top (optional).

Salmon Marsala on Rice

Transfer the cooked salmon fillets from the pan on top of the brown rice and top with the mushrooms.

Salmon Marsala on Rice

Drizzle the remaining juices from the skillet on top of the salmon…

Salmon Marsala on Rice

…and serve.

Salmon Marsala

So good.

Salmon Marsala

Thank you so much for stopping by CCC!

More Recipes Served with Rice You May Like:

Easy Barbecue Chicken with Rice

Shrimp and Fried Rice

Grilled Shrimp with Browned Butter and Rice

Chipotle Chicken Fajitas with Rice

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Marsala Salmon with Mushrooms
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Print Recipe

Marsala Salmon with Mushrooms & Brown Rice

Add to your must-try list.

Course Main Course
Cuisine American
Keyword Baked Salmon, Marsala Salmon, Salmon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 2 servings (about 3 ounces each) salmon fillets (about 6 ounces in total)
  • 1 cup Marsala wine
  • 12 medium size white mushrooms cleaned and sliced
  • 2 tablespoons butter
  • 2 cloves garlic peeled and cut into thin slices
  • 2 dashes salt
  • 2 dashes coarse ground black pepper
  • Cooked brown rice warmed
  • 1 tablespoon toasted and shelled sunflower seeds for the rice, optional

Instructions

  1. On both sides of the salmon fillets (just one side if the salmon has skin on one side), sprinkle salt and pepper.

  2. Heat a large non-stick skillet on medium heat and add half of the butter (1 tablespoon), reserving the rest of the butter to add shortly.

  3. To the skillet add sliced mushrooms and garlic.  Stir together.

  4. Continue cooking the mushrooms while stirring until the mushrooms start to brown (about 5 minutes)Watch the garlic closely, if it starts to brown too quickly, turn the heat down to low.  

  5. Turn the heat to the skillet off for just a moment and move the pan to an unused burner on the stove.  To the pan, add the Marsala wine and remaining butter.  Stir together.  

  6. Then return the pan to the burner and turn the heat back on to medium heat and stir.

  7. To the skillet, place the salmon fillets (skin side up if the salmon has skin on it).

  8. Cover the skillet with a lid. 

  9. Let cook until the salmon flakes when tested with a fork (about 5 to 10 minutes depending on the thickness of the fillet or preferred doneness).

  10. To Serve - To serving plates, add warm cooked brown rice and sprinkle toasted shelled sunflower seeds on top (optional).

  11. Transfer the cooked salmon fillets from the pan on top of the brown rice and top with the mushrooms. 

  12. Drizzle the remaining juices from the skillet on top of the salmon and serve.

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6 Comments

  1. This was so delicious. I threw some spinach in too and it just added a pop of color. Thanks for the recipe! 

    • Hi Jennifer, I’m so glad you liked it. I love the idea of adding spinach. I’m sure it looked so pretty along with the salmon and tasted good too. Thank you so much for visiting CCC!

  2. What a gorgeous recipe! This salmon dish looks absolutely amazing!

  3. Wow, this looks very tasty, and a very way to impress guests! I used up my bottle, but will have to get some more. I’m definitely going to give this a try.