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Home » Stovetop Seafood Recipes » Salmon with Mushrooms and Red Wine Pairings

Salmon with Mushrooms and Red Wine Pairings

Published: Oct 17, 2021 · Modified: Apr 19, 2025 by Cooking Chat · This post may contain affiliate links

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Pan seared Salmon with Mushrooms is one of our favorite seafood recipes! As a bonus, it can be on the table in just over half an hour. Especially good paired with a Pinot Noir or Merlot red wine, to match the earthiness of the mushrooms. Disclosure: The Merlot discussed here was provided as a complimentary sample.

This recipe was originally shared as part of a “Lighter New Year” Sunday Supper theme, and we updated it as part of our 2021 #MerlotMe month pairings.

salmon topped with mushrooms, served with pasta and red wine in the background.
Salmon with Mushrooms pairs well with the Northstar Merlot

We feature wild salmon regularly in our home as part of our healthy eating plans. We often just make this simple Pan Seared Salmon recipe.

But some years ago, I had a salmon with mushrooms dish at a restaurant, and quickly set to re-create it at home. Mushrooms aren’t something I first think of to serve with seafood, but here they add a nice depth of flavor to the fish.

Jump to:
  • Recipe tips
  • Salmon with Mushrooms FAQ
  • What to serve with this salmon
  • Red wine pairing options
  • Recipe card
  • Salmon with Mushrooms
  • Related recipes
  • Healthy recipes from Sunday Supper

Recipe tips

The salmon gets quickly pan seared in this recipe. Here are some tips for making it delicious every time!

  • Get the mushroom sauce ready first, then keep it warm as the salmon cooks.
  • Mixing some wild mushrooms in with basic button mushrooms is a cost effective way to add extra flavor.
sautéing mushrooms in a pan to serve over salmon.
baby shiitake mushrooms cook with button mushrooms for extra flavor.
  • Wild salmon, in my opinion, is much more flavorful. I always go for wild salmon when I make this.
  • I typically get a fairly thin fillet from the tail section–avoiding the thicker cut that has the pin bones. If you do have a thicker piece of salmon, you can bump the cooking times slightly by flipping it back to cook an extra couple of minutes on the skin side at the end. But don’t overcook your salmon!
  • Frozen salmon and other fish can be a good option. Fish that is flash frozen right after being caught keeps it nice and fresh. I typically keep some frozen wild salmon from Whole Foods in the freezer to be reach for a quick and healthy meal.

Salmon with Mushrooms FAQ

Do mushrooms go with salmon?

In my opinion, yes, mushrooms do with salmon. They add a nice earthiness to the fish, which can also set up a good pairing with red wine if you are interested. I do recommend preparing the salmon and mushrooms with herbs such as thyme as opposed to a more Asian style salmon preparation, like this pan seared salmon.

How to cook salmon with mushrooms?

We prepare the mushrooms for salmon by sautéing them on the stove top. This recipe has you pan searing the salmon. You can also try our Grilled Salmon with Mushrooms recipe. When grilling, you get the mushroom sauce ready on the stove top, then keep it warm while you go out and grill the salmon.

Does red wine go with salmon?

Yes! An earthy, light to medium bodied red wine can go well with salmon. We cover pairing ideas in more detail here in this article. One note — red wine with salmon works especially well with a preparation like this salmon with mushrooms. I like a full bodied white with more Asian style preparations.

What to serve with this salmon

I often serve salmon with couscous, and you can do that with this recipe to stay with the light theme. For a full list of ideas, check out this What to Serve with Salmon article, which has over 50 side dish recipe ideas.

Salmon with Mushroom Sauce for
the mushrooms for this recipe make a nice topping for mashed potatoes, too.

When I originally cooked up this salmon with mushrooms recipe, I had it along with some mashed potatoes, putting a bit of the mushroom sauce over the potatoes. Some sautéed spinach rounded things out nicely. Our Sautéed Arugula recipe also would be a nice side for this salmon.

I was making fettuccine primavera to go with the salmon last time I made this.

salmon topped with mushrooms, served with pasta.

That pasta was a main for the non-fish eater in our house, but worked as a side, too.

Red wine pairing options

If you haven’t enjoyed red wine with seafood yet, this salmon recipe is a good place to start!

We’ve enjoyed Pinot Noir with this salmon and mushrooms dish several times. Pinot has earthiness that works nicely with the mushrooms, and salmon is plenty substantial to stand up to a red wine.

But Merlot is also a good match for mushrooms, and salmon can pair with a medium bodied Merlot. So we decided to open the 2018 Northstar Columbia Valley Merlot ($41, 14.5% ABV)as part of our MerlotMe month observances.

salmon served with mushrooms and a side of pasta. Bottle and glass of Merlot in the background.
Salmon served with mushrooms and Northstar Merlot

The Northstar Merlot has a woodsy nose with a touch of camphor notes. Some tart cranberry fruit and along with cherry on the palate, a bit of charcoal on the finish. The wine benefited from breathing for a bit, showing more complexity and nuance after it opened up. Suggests that the wine could benefit from a bit of aging or decanting, although it is drinking nicely now, too.

I would place the Northstar Merlot further along the big/bold continuum compared to some other Merlots we sampled recently. Yet it still made for a very good pairing for the salmon and mushrooms, showing that Merlot can be in the mix for some fish pairings.

Northstar Winery was established in the early 1990s with a focus on showing the potential of Merlot based wines in Washington state. Their website points out that Washington lies at the same latitude as Bordeaux, but enjoys a longer growing season and cooler nighttime temperatures.

For a more adventurous red wine and seafood pairing, try this grilled tuna and Syrah combination. And if you like the way mushrooms work with Merlot, try our Bottom Round Roast with Mushrooms recipe, which we paired with Merlot from L’Ecole.

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Recipe card

Salmon with Mushrooms

pan seared salmon served topped with mushrooms.
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Pan seared salmon topped with a simple mushroom sauce adds depth to the healthy fish. Pairs well with a Merlot or Pinot Noir.

  • Author: Cooking Chat
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 3 servings 1x
  • Category: Main
  • Method: stove top
  • Cuisine: seafood

Ingredients

Scale
  • 2 tbsp butter
  • 1 medium shallot, finely chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 10 oz button mushrooms, sliced
  • 6 crimini mushrooms, sliced (or other wild mushroom)
  • ¼ cup red wine
  • ½ teaspoon dried thyme or herbes de provence
  • salt and pepper to taste
  • 12 ounces or more wild salmon fillet
  • 1 ½ tbsp canola oil

Instructions

  1. Start making the mushroom sauce. Heat 1 tablespoon butter plus 1 tablespoon olive oil in a sauce pan or skillet over medium heat. When melted, add the shallot, cook until it begins to soften, about 3-4 minutes. Add the garlic and cook for a another minute.
  2. Stir in the mushrooms, along with salt and pepper to taste. Cook for about 5 minutes, until the mushrooms begin to soften.
  3. Add the red wine and the thyme, cook for about 5 more minutes, until the wine has been reduced by about ½ and the mushrooms are fully cooked.
  4. Finish the sauce by melting in another tablespoon of butter, and stirring to incorporate it into the sauce. Turn the heat down to very low and cover to keep warm as you cook the salmon.
  5. Start cooking the salmon by heating the canola oil in a skillet on medium-high. When the pan is good and hot, add the salmon, skin side down. Sprinkle a little extra oil on top along w a touch of salt. Don’t touch the fish for about 4 minutes.
  6. Cook other side of salmon: After searing the salmon on the skin side for 4 minutes, flip the fish with a spatula. Cook on the flesh side for another 2 to 3 minutes. Remove salmon from heat and let it rest for a few minutes covered loosely with foil. The fish should still be very moist and have a dark orange color inside.
  7. Serve: Cut a portion of salmon for each person, and served topped with some mushroom sauce.

Notes

  • You can use a small onion instead of a shallot if you like.
  • Vary the type of mushrooms used based on what you have available.
  • This makes extra mushroom sauce that can be used with your side dish or another meal.

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Recipe Card powered byTasty Recipes
salmon plated with mushroomms and served with a Pinot Noir.

Related recipes

Looking for other salmon recipes? Check out our roundup of the Best Healthy Salmon Recipes! And if you like this combo, portobello mushrooms and salmon may be up your alley! Here are a few more related recipes you might like if you enjoy this one.

  • pork tenderloin served with mushrooms.
    Pork Tenderloin with Mushrooms and Red Wine Pairings
  • mahi mahi plated with kale pesto pasta
    Pan-Seared Mahi Mahi with Orange Soy Marinade
  • Mushroom Farro with Ground Beef
  • grilled swordfish plated with rice pilaf and green salad.
    Easy Grilled Swordfish with Garlic Soy Marinade

Healthy recipes from Sunday Supper

But wait, there’s more…way more healthy recipes to check out from the #SundaySupper Crew! 


Bright Beverages

  • Almond Mocha Smoothie from The Foodie Army Wife
  • Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
  • Citrus DeTox Spa Water from La Bella Vita Cucina
  • Peachilious Smoothie from Peanut Butter and Peppers

Blissful Breakfast Items

  • Apple Crumble Smoothie Bowl from Try Anything Once Culinary
  • Light Eggs Benedict from Rants From My Crazy Kitchen
  • Multigrain Scones from The Texan New Yorker
  • Nutty Granola Bars from Pies and Plots
  • Reduced Sugar Donuts from The Ninja Baker

Appetizing Starters

  • Broccoli Pesto from Curried Cantaloupe
  • Fava Bean and Avocado Guacamole from Pancake Warriors
  • Homemade Snickerdoodle Peanut Butter from Wallflour Girl
  • Norwegian Egg Benedict from Brunch with Joy
  • Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
  • Spicy Curried Lentil Spread with Winter Veggies from Lifestyle Food Artistry

Savory Soups and Sides

  • Butternut Squash and Roasted Red Pepper Soup from Cindy’s Recipes and Writings
  • Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
  • Detox Chicken Bok Choy Soup from Nosh My Way
  • French Potato Leek Soup from Curious Cuisiniere
  • Gluten Free Chicken Pho Soup from Gluten Free Crumbley
  • Marinated Tomato and Mozzarella Salad from From Gate to Plate
  • Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
  • Red Cabbage and Golden Raisin Salad from girlichef
  • Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
  • Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife

Marvelous Mains

  • Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
  • Fish Steamed with Spicy Couscous from Food Lust People Love
  • Greek Style Gyros with Tzatziki Sauce from Nik Snacks
  • Kale Pesto with Squash Noodles from Ruffles & Truffles
  • Mexican Turkey Cutlets from Magnolia Days
  • Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
  • Portuguese Kale Soup from Recipes Food and Cooking
  • Salmon with Mushroom Sauce from Cooking Chat (you are here!)
  • Skinny Chicken-Leek Pot Pie from The Weekend Gourmet
  • Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
  • Slow Cooker Italian Barley & Sausage from Foxes Loves Lemons
  • Tomato Basil Soup with Grilled Pimento Cheese Sandwiches from Food Done Light
  • Tomato Goat Cheese Arugula Flatbread from Family Foodie

Delightful Desserts

  • Easy to be Green Chocolate Chip Cookies from What Smells So Good?
  • Fruit Parfait from Desserts Required
  • Maple Pear Scones from Killer Bunnies, Inc
  • Easy Blackberry Crumble from The Perfect Brownie
« Red Wine Braised Short Ribs with Mushrooms
Classic Chicken and Mushroom Risotto Recipe »

Reader Interactions

Comments

  1. Laura Dembowski

    January 04, 2015 at 10:32 am

    I’m all about wild salmon and eat it several times a week (no farmed stuff for me!). I never thought to pair it with mushroom sauce, but now I’m looking forward to trying it!

    Reply
    • Cooking Chat

      January 04, 2015 at 11:04 am

      I agree with you on the wild over farmed salmon, Laura! I take that as a given when I say “salmon” but trying to make a point to specify when I remember.

      Reply
  2. Lea Ann Brown

    January 04, 2015 at 12:53 pm

    Your photos of this are really nice. And it sounds delicious. I love those mushrooms on the potatoes. Pinned.

    Reply
  3. Renee

    January 04, 2015 at 3:20 pm

    My mom loves salmon and mushrooms and I’ll have to make this for her sometime.

    Reply
  4. Cindys Recipes and Writings

    January 04, 2015 at 4:13 pm

    I love salmon! Thanks David for a great recipe!

    Reply
  5. Bobbi's Kozy Kitchen

    January 04, 2015 at 4:19 pm

    You must have read my mind! I have been craving salmon, I love mushrooms, and pinot? Yes please!!

    Reply
    • Cooking Chat

      January 04, 2015 at 9:49 pm

      It does all come together nicely, Bobbi

      Reply
  6. Shaina

    January 04, 2015 at 4:36 pm

    Gorgeous! A perfectly cooked piece of salmon with veggies is something I’ll never pass up

    Reply
  7. Christine

    January 04, 2015 at 6:38 pm

    Mmm…I never would have thought to pair these ingredients, but I think I can see how they would work…and if there is a way to get my husband to remember a dish…it’s by stepping it up with mushrooms. Great idea!

    Reply
    • Cooking Chat

      January 04, 2015 at 9:48 pm

      sounds like the mushrooms might be a very important ingredient for you, Christine!

      Reply
    • Cooking Chat

      January 05, 2015 at 6:12 am

      Thanks Christine!

      Reply
  8. Ala

    January 04, 2015 at 11:04 pm

    Couscous and mashed potatoes both sound like winners to me–I guess I’ll have a side of both with this salmon! Looks like a fab recipe 🙂

    Reply
    • Cooking Chat

      January 05, 2015 at 6:12 am

      There’s a good idea, Ala!

      Reply
  9. Serena | Serena Bakes Simply From Scratch

    January 04, 2015 at 11:41 pm

    We eat salmon around our house at least once a week. I will have to try your recipe with the pairing it looks amazing!

    Reply
  10. Dionne Baldwin

    January 05, 2015 at 1:50 am

    I definitely did indulge over the holidays. A little too much. I rarely serve salmon because I am not confident with my fish cooking skills. I know one way to serve it cooked and one way to serve it raw. This recipe will come in handy. Thanks for the wine pairing tip!

    Reply
    • Cooking Chat

      January 05, 2015 at 6:11 am

      This salmon pan-searing method is definitely the base of many of our salmon meals, Dionne. Easy & tasty!

      Reply
  11. Sarah

    January 06, 2015 at 6:40 am

    Garlic, wine, mushrooms AND salmon? I’m in!

    Reply
  12. Angie | Big Bear's Wife

    January 06, 2015 at 12:03 pm

    Hubby loves salmon and I’m always looking for new ways to serve it!

    Reply
    • Cooking Chat

      January 06, 2015 at 6:06 pm

      Bet he’d like this then, Angie! Thanks for stopping by.

      Reply
  13. Michelle @ The Complete Savoirst

    March 28, 2015 at 12:19 am

    What a lovely dish. Oh and the wine…great pairing.

    Reply
    • Cooking Chat

      March 28, 2015 at 5:54 am

      Thanks! Some stick to white with fish but meatier fish like salmon does nicely with red in my book.

      Reply
  14. Catherine

    December 07, 2015 at 7:12 am

    Dear David, what a delicious meal. The potatoes turn it into a comforting winter dish. I very much enjoy the pairing…sounds perfect to meal! Have a good day, Catherine

    Reply
    • Cooking Chat

      December 07, 2015 at 7:18 am

      Thanks Catherine, make it a great week!

      Reply

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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