Name: Salmon Marsala Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 skinless salmon fillets (4-5 ounces each. Skin-on works, too.); 3 tablespoons Wondra flour (or all-purpose); 1/2 teaspoon coarse kosher salt; 1/8 teaspoon ground black pepper; 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 6 ounces mushrooms (baby bella or cremini), sliced; 1/4 cup shallots, minced; 2 large cloves garlic, minced; 3/4 cup dry marsala wine; 2/3 cup stock (mushroom, vegetable, or chicken); 3 tablespoons heavy cream; 1/4 teaspoon coarse kosher salt, more to taste; 1/8 teaspoon ground black pepper; 1 tablespoon butter + 1 1/2 teaspoons flour, mashed together; 1/2 teaspoon fresh lemon juice (optional); 1 tablespoon flat-leaf parsley, minced

Description

Pan-seared salmon in a creamy mushroom marsala sauce, all in one skillet in about 30 minutes.

Ingredients

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Salmon

4 skinless salmon fillets (4-5 ounces each. Skin-on works, too.)
3 tablespoons Wondra flour (or all-purpose)
1/2 teaspoon coarse kosher salt
1/8 teaspoon ground black pepper
2 tablespoons extra virgin olive oil

Marsala Sauce

2 tablespoons butter
6 ounces mushrooms (baby bella or cremini), sliced
1/4 cup shallots, minced
2 large cloves garlic, minced
3/4 cup dry marsala wine
2/3 cup stock (mushroom, vegetable, or chicken)
3 tablespoons heavy cream
1/4 teaspoon coarse kosher salt, more to taste
1/8 teaspoon ground black pepper
1 tablespoon butter + 1 1/2 teaspoons flour, mashed together
1/2 teaspoon fresh lemon juice (optional)
1 tablespoon flat-leaf parsley, minced

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Instructions

Pat the salmon dry. Season with salt and pepper, then dust all sides with Wondra. Shake off the excess just before cooking.
Heat the olive oil in a large skillet over medium-high heat. Once it shimmers, place the salmon presentation-side down and sear 4 to 5 minutes, until golden and crisp. Flip and cook the second side 2 minutes so the center stays medium. Transfer to a plate. Wipe the skillet clean with a paper towel to remove excess oil, leaving the fond behind.
Add the butter to the same skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed 2 to 3 minutes until golden on the bottom, then stir and cook another 2 to 3 minutes until browned and tender.
Reduce the heat to medium. Add the shallots and cook about 2 minutes until softened. Add the garlic and cook 1 minute more until fragrant.
Pour in the marsala, increase the heat to high, and simmer 2 to 3 minutes until reduced by about half, scraping up any browned bits.
Add the stock, cream, salt, and pepper. Lower to a gentle simmer for 4 to 5 minutes until it starts to thicken. Stir in the butter-flour mixture a little at a time until the sauce coats the back of a spoon. Taste for seasoning. Stir in the lemon juice if using.
Nestle the salmon back into the sauce presentation-side up and cook 1 to 2 minutes to warm through. Off the heat, sprinkle with parsley. Serve with mashed potatoes and a green vegetable.

Notes

Dry marsala wine gives this sauce a more balanced savory flavor, while sweet marsala creates a richer, slightly sweeter finish.
Wondra flour creates a delicate crust on the salmon and blends smoothly into sauces, but all-purpose flour works well too.
Don’t overcrowd the mushrooms while browning or they’ll steam instead of caramelize.
The beurre manié (butter mixed with flour) gives the sauce its silky, glossy texture without making it heavy.
A squeeze of fresh lemon juice at the end brightens the richness of the cream and marsala wine.

Prep Time: 10
Cook Time: 15
Category: Easy Recipe
Method: Stove Top
Cuisine: American, Italian