Go Back
Marsala Salmon with Mushrooms

Marsala Salmon with Mushrooms & Brown Rice

Add to your must-try list.
4.8 from 4 votes


  • 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


  • On both sides of the salmon fillets (just one side if the salmon has skin on one side), sprinkle salt and pepper.
  • 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.
  • To the skillet add sliced mushrooms and garlic.  Stir together.
  • 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.  
  • 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.  
  • 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.