Teriyaki Salmon with Mushrooms

Teriyaki Salmon with MushroomsRecipe
Oxmoor House
Get a healthy dose of omega-3 fatty acids, the fatty acids that lower the risk of heart disease, from this pan-seared salmon served with a rich mushroom sauce. You can substitute chicken broth for the sherry, if you prefer.


4 servings (serving size: 1 fillet and 2 tablespoons mushroom mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 335
Caloriesfromfat 0.0 %
Fat 14.3 g
Satfat 3.2 g
Monofat 5 g
Polyfat 5 g
Protein 37.6 g
Carbohydrate 9.5 g
Fiber 0.9 g
Cholesterol 87 mg
Iron 1.2 mg
Sodium 346 mg
Calcium 32 mg


1/4 cup dry sherry
1/4 cup low-sodium teriyaki sauce
2 tablespoons light brown sugar
1 teaspoon canola oil
1 (8-ounce) package presliced baby portobello mushrooms
4 (6-ounce) skinless salmon fillets (about 1 to 1 1/2 inches thick)


1. Combine first 3 ingredients in a small bowl; stir to dissolve sugar.

2. Heat oil in a large nonstick skillet over medium-high heat; add mushrooms, and sauté 4 minutes or until tender. Add 1/3 cup sherry mixture to mushrooms. Reduce heat, and simmer 1 to 2 minutes or until liquid almost evaporates. Spoon mushroom mixture into a bowl; set aside.

3. Heat pan over medium-high heat; add fillets. Cook 3 to 4 minutes on each side or until browned on all sides. Add mushrooms and remaining sherry mixture to pan; cook 2 minutes. Transfer fillets to a serving platter, and top with sauce and mushrooms.

Serve with: Orange-Ginger Sugar Snaps