In many Japanese cuisines, you’ll find that one-pan or one-pot dishes are the go-to for quick and satisfying meals. Today’s recipe showcases sautéed salmon alongside a medley of mushrooms. Unlike traditional methods that often use a whole salmon fillet, this recipe cuts the fillet into bite-sized pieces for a delightful stir-fry presentation.

The salmon pieces are lightly salted before cooking to enhance their natural flavor. Sprinkling them with a dusting of cornflour ensures a lovely texture and prevents them from becoming too wet during cooking. You’ll be amazed at how much mushrooms shrink down as they cook, fitting perfectly with the salmon in the pan.

• Salmon fillet, skin on, cut into thin bite-sized pieces.
• Asian mushrooms (such as shiitake, enoki, shimeji, and king oyster mushrooms).
• Salt & pepper
• Corn flour/cornstarch
• Oil for frying
• Finely chopped green onions (to garnish).

You can opt for two fillets about 3cm wide or one larger fillet as per your preference. Feel free to mix and match with your favorite kinds of mushrooms!

Flavouring Ingredients

• Soy sauce
• Mirin
• Water
• Butter (cut into small cubes for quick melting).

Preparation Steps

1. Begin by slicing salmon fillets into pieces about 1.5cm thick, then cut each slice into bite-sized chunks.
2. Thinly slice the king oyster mushrooms and separate the clusters of other mushrooms.

Cooking Instructions

1. Season the salmon pieces with salt and pepper. Let it sit for around 15 minutes. If the salmon is wet, pat it dry with a kitchen towel.
2. Lightly dust the salmon pieces with cornflour/cornstarch.
3. In a large frying pan, heat some oil over medium heat.
4. Carefully add the salmon pieces to the pan, cooking until the surface starts to brown lightly.
5. Once browned, shift the salmon to one side of the pan and add the mushrooms.
6. Sauté the mushrooms until they become tender and wilted.
7. Pour in the soy sauce, mirin, water, and butter, stirring to combine. Turn off the heat once the butter has melted.
8. Transfer the delicious soy butter salmon and mushrooms to a serving plate, garnishing with the finely chopped green onions.

1. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just make sure to thaw it properly before marinating and cooking.

2. What if I can’t find Asian mushrooms?

You can substitute with any variety of mushrooms available. Button mushrooms or cremini can work well too.

3. Is there a non-dairy alternative for butter?

For a non-dairy alternative, you can use olive oil or a plant-based butter substitute, though the flavor might slightly change.

4. How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to maintain the texture of the salmon and mushrooms.

5. What can I serve with this dish?

This dish pairs wonderfully with steamed rice, a crisp salad, or some pickled vegetables for a complete meal!