Wild Coho Salmon with Mushrooms and Shallots


Wild Coho Salmon with Sauteed Mushrooms and Shallots

It’s the tail end of salmon season.

 On the other end is the vibrant, deep orange-red, velvety, wild Coho salmon.  Coho salmon is only one of the multiple varieties that lives wild in the pacific northwest, but it is one of my favorites.  Here he is in all his glory:

Coho doing it’s thing

All you need to accomplish fancy-restaurant-quality salmon is a good-quality fish and to not overcook the bejeesus out of it.  The good-quality fish is really key.  And getting fresh fish that hasn’t been frozen is really a nice treat – the texture is buttery and smooth.  At my grocery store some beautiful Coho salmon is available through the first week of October.

I decided to pair my lovely salmon filet with some oyster mushrooms from the farmer’s market, a little dried thyme, and some minced shallot.  Easy peasy.  I sauteed the mushrooms and shallot while the fish was roasting in the oven.

My rather large, 1 1/3 lb salmon filet was too big to fit into a 13×9 inch baking dish, so I cut that bad boy in half and he was snug as a bug.  He was done roasting in 15 minutes.  Just enough time to saute my fungi.

I served this with some roasted red new potatoes and some collard greens sauteed with a little tomato.  Get this recipe in the context of its complete meal-plan by signing up here.

Coho Salmon with Sautéed Mushrooms and Shallots
From Eat Happy Meal Plan
Total Prep Time: 25 minutes
Active Time: 25 minutes
Serves:  4

1 ¼ lbs coho salmon filet (s)
16 ounces sliced mushrooms (oyster, wild mush mix, baby bella)
1 large or 2 small shallots, minced
2 teaspoons minced garlic, from about 2 cloves
1 tsp dried thyme, or 1 tablespoon fresh thyme leaves
Extra virgin olive oil (EVOO), sea salt, freshly cracked black pepper, crushed red pepper, optional


  1. Pre-heat your oven to 400 degrees.  Grease the bottom of a 13 x 9 baking dish with a little EVOO.
  2. Place your salmon filet(s) into the greased baking dish.  Drizzle the top with a little EVOO, spread it around to coat the top of the salmon, and sprinkle with a little salt and pepper.  When the oven is ready, roast the salmon for about 15 minutes until it’s cooked through – the salmon will be pink, rather than deep reddish-orange, and flake easily when it’s done cooking.  If the salmon is in individual filets it is likely to cook faster, so check it after 10 minutes.
  3. While the salmon is cooking heat a little EVOO in a large saute pan over medium heat.  Add the mushrooms and a pinch of salt and pepper and saute until the mushrooms have released their moisture, about 8 minutes, stirring regularly.  Add the shallots, garlic, and thyme and saute until the shallots are softened and sweet, an additional 4-5 minutes.  Taste and adjust the salt and pepper if needed.
  4. Serve the salmon topped with the mushroom mixture.

Eat Happy!