One Pan Soy Butter Salmon with Mushrooms is an easy dish to make, and is perfect for a weekday meal. The salmon pieces and Asian mushrooms are sautéed first then coated in soy butter with a touch of sweetness from mirin. The flavour combination of soy sauce and butter goes so well with rice. See the video.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 300g/10.5oz salmon fillet skin on (note 1)
- 250g/8.8oz mixed Asian mushrooms (note 2)
- ½ tbsp salt
- A pinch of pepper
- 1 tbsp corn flour/cornstarch
- 1 tbsp oil
- 1 tbsp green onions finely chopped (for topping)
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Shiitake: Remove the stem, then slice thinly into 2mm/3⁄32" thick pieces.
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King oyster: If the mushroom is very large, cut in half (or into 3) horizontally to 4-5cm/3⁄16-2" long, then halve each piece lengthwise. Slice each piece lengthwise into 2mm/3⁄32" thick pieces.
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Enoki: Remove the clustering part at the bottom to separate each stem. Halve the length of the stem.
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Shimeji: Trim off the base of the cluster and separate the cluster into 1-3 stems depending on the size of the mushroom.
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Cut the fillet into about 1.5cm/⅝” thick slices perpendicular to the backbone, then cut each slice into bite size pieces (usually 4 pieces) so that every piece of salmon has skin on one side.
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Sprinkle salt and pepper over the salmon pieces and leave them for 15-20 minutes.
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Pat-dry the salmon pieces with kitchen paper, then dust them with corn flour/cornstarch.
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Heat oil in a deep-frying pan over medium/medium-low heat.
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Put the salmon pieces in the pan and cook for about 2 minutes until the bottom of the salmon pieces brown slightly.
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Turn the salmon pieces over and cook for 1-1½ minutes.
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Shift the salmon pieces to one side and add the mushrooms to the pan.
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Gently mix and sauté the mushrooms, turning them over if needed. As you cook the mushrooms, the volume of the mushrooms starts shrinking due to wilting.
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After 1 minute or so when the mushrooms shrink slightly, mix the salmon pieces and mushrooms together and continue cooking.
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When all the mushrooms have wilted (about 2 minutes), mix with the salmon pieces.
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Add the flavouring ingredients to the pan and mix gently until the butter completely melts. Remove the frying pan from the heat (note 3).
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Transfer the Soy Butter Salmon with Mushrooms to a serving plate and scatter the green onions over the top.
1. I bought 2 x 150g/5.3oz fillet of about 3cm/1⅛" wide. You can of course have one large fillet.
2. I used shiitake mushrooms, king oyster mushrooms, shimeji mushrooms, and enoki mushrooms, but you don’t have to use the same kind of mushrooms as the recipe. You can use only one or two kinds.
3. The smaller the cubes are, the faster the butter melts. It is important to melt the butter fast because prolonged heating of the sauce will reduce the sauce too much.
4. It is important not to overcook the sauce since there isn’t a lot of it. The flavour of the dish becomes bitter and salty if the sauce is overcooked.