Salmon with Pink Oyster

A luxurious, restaurant-quality dish featuring tender salmon stuffed with a creamy seafood filling and savory pink oyster mushrooms, topped with a rich cream sauce.

Ingredients

For the Stuffing

1 cup pink oyster mushrooms, chopped

½ lb lump crab meat

½ lb shrimp, chopped

2 tbsp cream cheese

2 cloves garlic, minced

1 tbsp olive oil

¼ cup green onion, chopped

1 tbsp fresh parsley, chopped

½ tsp Old Bay seasoning

Salt & pepper to taste

½ cup shredded mozzarella

For the Salmon

4 salmon fillets (6–8 oz each)

1 tbsp olive oil

Salt & pepper to taste

1 tsp garlic powder

1 tsp paprika

For the Cream Sauce

1 tbsp butter

1 cup heavy cream

½ cup chicken or seafood broth

¼ cup Parmesan cheese

1 tsp lemon juice

½ tsp garlic powder

Salt & pepper to taste

Fresh parsley for garnish

Method

Prepare the Salmon

Preheat oven to 375°F (190°C). Pat salmon fillets dry. Using a sharp knife, cut a pocket into each fillet (about ¾ of the way through), being careful not to cut all the way through. Season outside with olive oil, salt, pepper, garlic powder, and paprika.

Cook the Mushrooms

Heat olive oil in a skillet over medium heat. Add chopped pink oyster mushrooms and garlic. Sauté for 5–7 minutes until tender and golden. Remove from heat and let cool slightly.

Make the Stuffing

In a bowl, combine sautéed mushrooms, crab meat, shrimp, cream cheese, green onion, parsley, Old Bay, salt, pepper, and mozzarella. Mix until well combined.

Stuff the Salmon

Spoon the filling evenly into each salmon pocket. Press gently to close.

Bake

Place salmon on a lightly greased baking dish. Bake for 18–22 minutes, or until salmon is cooked through and flakes easily with a fork.

Make the Cream Sauce

In a saucepan, melt butter over medium heat. Add heavy cream and broth, whisking to combine. Stir in Parmesan, lemon juice, garlic powder, salt, and pepper. Simmer for 3–5 minutes until slightly thickened.

Finish & Serve

Plate the salmon and generously spoon cream sauce over the top. Garnish with fresh parsley.

Perfect Pairings

Chardonnay or Pinot Grigio

Roasted Asparagus or Garlic Green Beans

Chardonnay or Pinot Grigio

Chef Tip

Don’t overcook the salmon! Bake just until it flakes easily for the juiciest, most tender results.