Easy Japanese Food & Recipes using store cupboard ingredients

Sautéed Salmon with Mushroom and Creamy Soy Sauce

Sautéed  Salmon with Mushroom and Creamy Soy Sauce

Salmon is said to help in maintaining healthy skin. Mushrooms are low in calories. I’m going to use these ingredients to cook a girls’ favourite dish.

For seasoning, I’ll be using soy sauce and cream, which will create a “Japan meets the West” taste and it’s delicious.

Ingredients for two
2 Salmon Fillet
50g Enoki Mushroom
50g White Mushroom
50g Plain Flour
1 ½ tbs Butter
50ml White Wine
1 tbs Soy Sauce
50ml Single Cream
Salt and Pepper
Ginger (Grated) to taste



  • Sprinkle salt and pepper on the both sides of salmon fillets, and then Dust the salmon with plain flour thoroughly and evenly.
  • Cut off the base (volva) of the Enoki mushroom and cut in half. Thinly slice the white mushroom.
  1. Heat a frying-pan, and then add one table spoon of butter. Place the salmon on the frying-pan.
  2. When you think the salmon is about a third of the way cooked, turn it over and cover the salmon with a lid, so that steam will cook the salmon. When the salmon is cooked, place them on serving plates
  3. Add the remaining butter on the same frying-pan. Add Enoki and white mushrooms. Stir-fry until they are well coated in the butter. Add the white wine, the soy sauce, the fresh cream and the ginger. Heat until the sauce is reduced and thickened.
  4. Pour the sauce onto the salmons. Arrange a lemon wedge and vegetables on the plate and serve.



  1. Ginger can remove the fishy smell and makes fish dishes tastier.
  2. You can use any combination of mushrooms you like.

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