Tender salmon, earthy mushrooms, and melted cheese make this salmon mushroom recipe an easy dinner that’s ready in under 30 minutes.
I first tried this salmon mushroom bake recipe when a friend brought it to our house for brunch many years ago and it was an instant hit. More than 20 years later, it’s still one of my favorites! I love how the salmon stays incredibly moist with its cheesy topping and a savory layer of mushrooms baked in between.
I’m so thankful my friend kindly shared the recipe with me because I have gladly been making it ever since. It’s such a creative way to prepare salmon, and I honestly haven’t come across another recipe quite like it in many years, if ever! It’s definitely a weeknight dinner you’ve gotta try.
What Kinds of Mushrooms To Use?
Mushrooms provide the savory backbone of this bake. The recipe calls for large, fresh mushrooms, thinly sliced, to create a layer that becomes tender and deeply flavorful during baking. There’s something so good about salmon and mushrooms together!
- White Button Mushrooms (Top Pick): Mild and earthy, these mushrooms become mellow and develop a meaty texture as they bake.
- Cremini Mushrooms: A step up in richness, with a slightly deeper, nuttier taste similar to baby portobellos.
- Oyster Mushrooms: Their delicate, peppery notes and pretty yellow hue make a stunning presentation, though they’re a bit more expensive.
- Shiitake Mushrooms: Their bold, woodsy flavor adds depth.
- Portobello Mushrooms: Meaty and robust, these large caps bring a hearty texture to the bake.
Don’t like mushrooms? Skip the mushrooms if you really don’t love them! The cheese crust alone makes a delicious dish. Or, consider adding an extra layer of onions or a handful of spinach for texture.
Making this Cheesy Baked Salmon and Mushroom Recipe
The method is straightforward: cook the onions, layer everything in order, then let the oven do the work. Waiting is the hard part!
- Sauté the onion & mushrooms: Slice the onion and mushrooms. Cook them in oil over medium-high heat until soft and the onion is translucent.
- Add the salmon: Pat the salmon fillet completely dry with paper towels and place it on a baking sheet. Season with salt and pepper, then spread a thin layer of mayonnaise over the top.
- Assemble the bake: Cover the mayonnaise with the sautéed mushrooms and onion, then add a generous layer of grated cheese.
- Bake: Preheat the oven to 400°F and bake for 18 minutes, or until the internal temperature reaches 145°F. Serve warm and enjoy!
Substitutions & Additions tip: If you like spicy, add a pinch of crushed red pepper or cayenne with the salt and pepper. Instead of onions, shallots are a great substitute. For a different fish, you can try any type of salmon (Atlantic salmon, chinook, wild salmon, sockeye, coho), arctic char, steelhead trout, or thick cod!
Tips to Nail this Salmon Bake
A few small moves make a big difference in texture and taste.
- Pat the salmon dry before seasoning. Removing excess moisture helps the mayonnaise, mushrooms, and cheese adhere better instead of sliding off. If you’re using frozen salmon—yes, you can!—this step is especially important.
- Remove the skin (optional): You can remove the salmon skin before baking, but you don’t have to. The skin will stick to the baking sheet as it cooks, making it easy to flake the salmon away from it when serving.
- Don’t skip the mayonnaise: Even a thin layer helps lock in moisture and keeps the salmon tender and juicy as it bakes. It also creates a creamy layer underneath the mushrooms and melted cheese.
- Use a meat thermometer. Check doneness at the thickest part of the fish. The meat should be flakey when pierced with a fork and the temperature should be 145°F when fully cooked and still moist. Pull it at 140°F and let carryover heat finish the job.
- Finish with fresh herbs. Chopped parsley, dill, or chives sprinkled on at the end add delightful brightness.
Serving suggestions: Serve this rich salmon bake with green veggies or salad and a side of mashed potatoes, noodles, or rice. If you have leftovers, just mix them into cooked pasta for an easy second meal.
Storing & Reheating Tips
Make this salmon mushroom recipe for dinner tonight, then enjoy it again for a few days afterwards! It’ll be gone before you know it – trust me. Just don’t freeze it – it won’t come out right!
- Refrigerator: Transfer cooled leftovers to an airtight containerand keep in the fridge for up to three days.
- Reheating: Warm individual portions in a 300°F oven or in the air fryer until heated through. The microwave works in a pinch, but the oven keeps the cheese from turning rubbery.
Make ahead tip: Assemble the entire bake (onions, salmon, mushrooms, cheese) in the dish, cover, and refrigerate overnight. When ready, bake straight from the fridge — adding 5–10 extra minutes if needed.
More Tasty Seafood Recipes
- Creamy Shrimp Scampi – Buttery shrimp and noodles in white wine sauce
- Oven-Baked Butter Cod Recipe (4 Ingredients) – Lemony baked butter cod
- Shrimp Fettuccine Alfredo Recipe (30 Minutes) – Shrimp and fettuccine in a creamy sauce
- Garlic Herb Roasted Salmon (Quick & Easy) – Garlic and herb baked salmon
Recipe
Ingredients
- 2 lbs salmon Fillet
- 1 large onion sliced, half ring
- 8 oz large mushrooms sliced thinly
- 1 tsp salt adjust to preference
- 1/2 tsp ground black pepper adjust to preference
- 2 tbsp mayonnaise
- 2 cups Mexican cheese or Mozzarella
Instructions
- Sauté the sliced onion and mushrooms with oil until softened and slightly golden.
- Place the salmon fillets on baking sheet. Season to taste with salt and pepper and rub the tops with mayonnaise.
- Layer on the onions and mushrooms, followed by a layer of grated cheese. Bake in a preheated oven at 400°F for 15–18 minutes, or until the internal temperature reaches 145°F.
- Serve immediately while the cheese is still melty and enjoy!
I’m going to cook it next week 🤍It looks delicious 😋
Thank you, Yuliia! Hope you love it!
What kind of cheese did you use?
It's finely shredded mozzarella. Enjoy! 🙂
This is delicious only i did with out mushrooms. The salmon is so juicy. thank you
Yes, cheese creates a nice crust. I am glad you enjoyed this recipe, thanks for your feedback
I am eating some leftovers right now. So good.
I remember seeing this dish when u first posted it. Plan to try it out at my next get together!!