Grilled Salmon with Mushroom Sauce is a simple yet elegant meal from the grill. A Pinot Noir makes a perfect wine pairing for this grilled salmon recipe. Read on for more details on the dish and wine pairing, or click here to jump ahead to the recipe.
I first tried salmon with mushroom sauce at The Elephant Walk restaurant in Cambridge, and successfully recreated a version that I first posted here in 2007. I recently came across the original recipe I posted back then, and realized it didn’t even have a picture along with the instructions. It was high time to update our Grilled Salmon with Mushroom Sauce recipe!
When I first posted this recipe, I said that I don’t make salmon much because Jodi isn’t a fan. Since that time, our boy has joined me in the ranks of serious seafood eaters, so I make salmon a lot more now. So now you can find all kinds of salmon recipes on Cooking Chat, ranging from Quinoa with Salmon and Strawberries to the Orzo, Salmon and Pesto recipe that has been one of the most popular Cooking Chat recipes lately.
Though I’ve branched out and made a lot of different salmon recipes, this Grilled Salmon with Mushroom Sauce is definitely a classic. The light taste of the grilled salmon combines perfectly with the earthy flavors of the mushrooms.
I originally served the Grilled Salmon with Mushroom Sauce with rice pilaf and sautéed spinach. During our recent remake of this recipe, we served it alongside some farro grain tossed with onions and a bit of the mushrooms sauce. This made for a very substantial and satisfying meal.
If you like this recipe, you should also check out our Grilled Swordfish with Garlic Soy Marinade!
Wine Pairing
I’m inclined to serve salmon with Pinot Noir anyway, and the addition of mushroom sauce seals the deal! I had a bottle of 2013 Anaba Pinot Noir ($36, 14.1 % ABV) from the Sonoma Coast on hand to sample; making grilled salmon with mushroom sauce seemed like a great time to try it.
The Anaba Pinot has violet on the nose. Sweet cherry fruit, supple mouthfeel. The winery tasting notes also mentioned baking spices, and I definitely picked that up too. An excellent wine, and a perfect pairing for this salmon dish. For more on Anaba Wines, visit the winery website.
Interestingly, when I originally posted this recipe I paired the dish with another Pinot Noir from the Sonoma Coast with good results. So if you can’t get your hands on the Anaba Pinot you might want to stick with the Sonoma Coast region if you can!
Recipe card
Grilled Salmon with Mushroom Sauce
Grilled salmon topped with a mixed mushroom sauce for a simple yet elegant meal from the grill.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 3 servings 1x
- Category: Main
- Method: grilling
- Cuisine: American
Ingredients
- 2 cups mixed mushrooms, sliced (I used shiitake and button mushrooms)
- 1 tbsp. fresh tarragon or thyme, chopped
- 1 large shallot, diced
- 3 tbsp. butter
- ⅓ cup red wine
- ½ cup heavy cream
- 12 to 14 ozs salmon fillet
- 1 tbsp olive oil
- salt & pepper to taste
Instructions
- Make the sauce. Melt butter in a skillet over medium heat. Sauté shallot until it begins to soften, about 5 minutes.
- Stir in the mushrooms, cook for about 4 minutes until the mushrooms begin to sweat.
- Add the wine, and cook until the mushrooms are reduced by half, about 5 minutes. Turn off heat and stir in the cream. Add the tarragon or thyme, and pepper to taste. Cover to keep warm while grilling the salmon.
- Preheat a grill to medium high. Brush the salmon fillet with olive oil, and place the salmon on the grill skin side down. Grill covered for 4 minutes, then carefully turn the fish over to grill for another 2 to 3 minutes.
- Remove salmon to platter to rest. Gently reheat the sauce if needed as the salmon rests.
- Portion the salmon, and serve with a topping of the mushrooms sauce. Enjoy with a good Pinot Noir!
Full disclosure: I received a complimentary bottle of the Pinot Noir to sample from the winery. As always, the opinions expressed here are entirely my own.
winedeb
That dish sounds very appealing! I never have tried a sauce with salmon, but now I will. I had a tomato relish as an accompaniment with grilled salmon the other night that was quite tasty also. But mushrooms are a favorite of mine, so I will give your sauce a try! I had a King Estate Pinot Noir with our salmon the other night. Really pairs well doesn’t it!
Joe
I love the Schug Pinot, nice choice. I only wish it was easier to find up here.
David
Hi Joe–I ordered this from http://www.winetastingsonoma.com/servlet/StoreFront
a place I enjoyed on my last visit to Sonoma, I now do a couple orders a year from them, as they are a good source for Sonoma wines. Don’t know what the deal is in terms of shipping to Canada.
Joe
I can’t get them here, but I will be in Sonoma this fall. I will try to check them out!
Azlin Bloor
We have salmon a couple of times a week and I just love the sound of this! Must also look out for the wine, see if we can get it here in the UK.
★★★★★
Cooking Chat
Thanks Azlin! It’s a good wine for sure, another Sonoma Coast could probably work if you can’t find Anaba. Though it’s worth keeping an eye out for that one.
Bintu | Recipes From A Pantry
I swear I have a whole host of mushrooms in the fridge as well as some salmon. Guess what supper is going to be tonight? I think I will send the wine off to OH as it sounds like his kind of thing.
★★★★★
Cooking Chat
sounds like some good serendipity for you then!
Immaculate
Can’t wait to fire up the grill and cook me some salmon.This looks delicious and is quite healthy too! Thanks for sharing!!!
Cooking Chat
Thanks for stopping by!
Leslie
This one’s a Keeper!!
Cooking Chat
Glad you liked it!