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Sautéed Salmon With Shiitake Ginger Sauce


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  • 1 1/2 tablespoons vegetable oil
  • 4 salmon fillets - (abt 6 oz ea)
  • 7 ounces fresh shiitake mushrooms cleaned, stems
  • removed and caps sliced - (abt 2 3/4 cups)
  • 1/2 cup water
  • 3 tablespoons teriyaki sauce
  • 1 tablespoon finely-chopped fresh ginger (or 1 tspn dried ginger)
  • 2 teaspoons finely-chopped garlic
  • 3 ounces snow peas - (abt 1 cup)


Servings 4


Step 1

In large skillet, heat oil over medium heat. Add salmon; cook, turning once until barely cooked through, about 6 minutes; remove and keep warm.

To skillet, add mushrooms, water, teriyaki sauce, ginger and garlic; simmer until sauce thickens slightly, about 4 minutes. Add snow peas; cook until barely tender, about 2 minutes.

Serve salmon, topped with shiitake sauce. If desired, serve with steamed rice and garnish with thinly slivered green onion tops.

This recipe yields 4 servings.

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