Skip to main content

Baked Salmon with Mushrooms and Garlic

I really like salmon ~ whether it’s straight out of the can or fresh and grilled or baked.  But, I’ve never combined it with mushrooms until now and it definitely won’t be the last time. 

The origin of the recipe is a mystery to me; one of those in my “must try” file.  Whatever, it’s delicious!  The blend of ingredients compliments the salmon excellently.   It’s a tasty salmon dish that goes great with a helping of rice and broccoli, for a good side dish!

Baked Salmon with Mushrooms and Garlic


1 pound fresh mushrooms, sliced
1 pound salmon filets
Salt and seasoned pepper, to taste
4 tablespoons Italian breadcrumbs
¼ cup onion, chopped
4 cloves garlic, chopped
2 tablespoons finely minced parsley
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Lemon wedges for garnish, optional


Preheat oven to 375 degrees.
Place mushrooms in baking dish that is sprayed with a cooking spray.
Salt and pepper salmon filets and layer over mushrooms.
Combine breadcrumbs, onion, garlic and parsley.
Sprinkle over filets.
Stir together olive oil and lemon juice.
Slowly drizzle over filets.
Bake for about 25 minutes or until tender and breadcrumbs are lightly browned.
Remove filets to serving platter and spoon mushrooms over the top.
Serve with lemon wedges.

I hope you try this and like it as much as I do!

Take time to check out my friend, Linda, and her great blog @ My Kind of Cooking for helpful tips and yummy recipes!


  1. Pam, we love salmon and this is one recipe I want to try. The mushrooms must be SO good with salmon! Thanks!

  2. We love salmon too--in fact, had it last evening. I've never prepared it with mushrooms and don't think I've ever had it that way. Your recipe sounds delicious and, as often as we have salmon, we need some new ways to prepare the fish. Thanks!


  3. I can see why this recipe was in your must try file! I am going to put it at the top of my must try list. We love salmon, and I have never tried it prepared this way.

  4. I h ave really had a craving for fish lately, this looks wonderful and healthy to boot.

  5. We love salmon but is was much easier to buy in the UK than in France. This looks very yummy. Diane

  6. Looks delicious, nice and moist with great flavors. I'm in for anything with mushrooms.

  7. I have never paired mushrooms with salmon either - but there is no rhyme or reason to that! I agree - looking at the recipe and the photo - a beautiful keeper and a grand way to eat salmon!

  8. Oooh! I haven't tried salmon and mushroom together before :) But! They're two of my favorites so I reckon its a tasty combo!

  9. I've never combined salmon with mushrooms either! Sounds like a perfect pair, though!

  10. This salmon recipe sounds delish!!! Great job! I love your blog! This is for sure a must try! :)

  11. We love salmon and have never combined them with mushrooms. Thank you for sharing this healthy recipe; already on my menu for this week.

  12. Oooh that looks positively scrummy, Pam! I love, love, love salmon! Fabulous post!

    ~Tammy <3

  13. I love salmon...not from a can, but fresh or smoked...this looks delicious.

  14. Can't wait to try this one, Pam. Thank you so much for sharing this. Like so many of your fans, I haven't used mushroom with salmon either. I'm looking forward to it.

  15. This looks so yummy. We love salmon but don't bake it often. I would love to try this out for a holiday dinner. I love collecting recipes for my family and me to make! Thank you for sharing this with me and brightening my morning!

  16. Salmon is one of my favorite fish, unfortunately, Chris does not like it - oh well.. I can always adapt this to tilapia.. oh wait, he doesn't like mushrooms either.. Maybe I can just come to your house next time you make this?? :)

  17. Just bought some salmon today and I can't wait to try this recipe! Looks scrumptious!


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews