This salmon mushroom recipe features a tender fillet topped with thinly sliced mushrooms and a layer of grated cheese. Unique, savory, & so comforting!

Salmon Mushroom Bake on a plate

This salmon mushroom recipe is the definition of decadence. Each layer complements the next so well and it’s entirely too easy to go back for seconds (and thirds!). Whether you’re hosting a party for seafood lovers or just looking to add a unique salmon recipe to your regular rotation, you’ve found the right corner of the internet.

Different Kinds of Mushrooms to Use

For this salmon mushroom recipe, you’ll need to use fresh sliced mushrooms. Here’s our top picks:

  • White Button Mushrooms (Our Top Pick!): These shrooms are mild and earthy, but as they bake their flavor deepens and develops so nicely. 
  • Cremini Mushrooms: Our next pick would be creminis, which have a mild, savory flavor similar to that of portobellos. 
  • Oyster Mushrooms: Another great choice is oyster mushrooms, which boast a beautiful yellow color and savory taste that’s similar to black licorice. A little more pricey than the others, but worth it for a fancy night in! 

Preparing this Cheesy Baked Salmon Mushroom Recipe

Preparing this recipe only requires 8 ingredients and a bit of mild prep before you let the oven work its magic. 

  • Sauté the Onion: Slice the onion and sauté it in olive oil in a large nonstick skillet until softened (if you’d like, you can swap out the onion for 3 small shallots). 
  • Season the Salmon: Next, place the onions on the bottom of a deep baking dish. Season the salmon fillets with salt and black pepper and rub the tops with mayonnaise. 
  • Assemble the Salmon Bake: Place the salmon fillets skin side down in the baking dish. Layer the sliced, raw mushrooms on top of the fillets, followed by a layer of grated cheese. 
  • Bake the Cheesy Salmon: Cover the baking dish with foil and bake the salmon covered at 350°F for 40 minutes. Enjoy!

Handy Tips to Nail this Salmon Bake

From our kitchen to yours, find our top 3 tips to help you nail this salmon mushroom recipe. 

  • Pat the salmon before seasoning it. Before you season the salmon, pat it down with a paper towel to help the seasoning “stick” better.
  • Opt for a large fillet. Instead of cooking several smaller fillets, opt for one large piece of fish. This will make for such a moist and tender bake!
  • Tweak the seasoning. Experiment with the seasoning as you wish! Add a minced garlic clove, fresh thyme, or even a bit of lemon juice.
  • Use an instant-read meat thermometer to check doneness. If you’re unsure if the salmon is fully cooked, insert a meat thermometer into the thickest part of the fillet to ensure the internal temperature has reached 145°F.

Ideas for Serving

For a well-rounded meal, serve the salmon mushroom recipe alongside mashed potatoes made with butter and heavy cream. If you’re trying to go a bit lighter, serve the salmon on a bed of quinoa or buckwheat. It also pairs wonderfully with a classic garden salad

Make-Ahead, Storing, & Reheating Tips

Not only can this salmon mushroom recipe be made a day in advance, it also reheats wonderfully. 

  • Make-Ahead: Prepare the salmon a day in advance by assembling it in the baking dish. Cover the dish with a lid or plastic wrap and store in the fridge overnight. 
  • Storing: To keep your leftovers fresh for up to 3 days, store the salmon in an airtight container in the fridge. 
  • Reheating: To reheat the salmon, pop it back in the oven until it’s warmed through and the cheese is melted. 

FAQ

Should you bake the salmon covered or uncovered?

It’s best to bake the salmon covered with aluminum foil to lock in the moisture and prevent the cheese from burning.

Is it better to cook salmon on foil or on parchment paper?

You don’t need to lay aluminum foil or parchment paper down underneath the salmon. The juices from the onion will keep it from sticking naturally!

Can you skip the mushrooms all together?

Yes! You can skip the mushrooms. The cheese crust is delicious all on its own!

Can you use a different kind of fish?

Feel free to use arctic char or steelhead trout instead.

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About Author

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.