Marsala Salmon with Mushrooms & Brown Rice

Add to your must-try list.

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.

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)

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

Here’s how to make it.

Slice the mushrooms and garlic into thin slices.

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

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

…sprinkle salt and…

…coarse ground pepper.

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

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

To the pan, add sliced mushrooms and garlic.

Stir together.

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. 

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…

…and butter.  Stir together.

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

…and stir.

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

Cover the skillet with a lid.

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).

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

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

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

…and serve.

So good.

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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