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Beer-Glazed Salmon with Roasted Mushrooms

Serves 4
Time 1 hr 25 min
Stout beers have a hearty molasses flavor that intensifies when the beer is reduced. That sweetness is a perfect complement to rich salmon, especially when paired with the woodsy aroma of roasted mushrooms.
Special Diets:
Ingredients
  • 2 pounds mixed mushrooms (such as shiitake, cremini or oyster), thickly sliced
  • 2 shallots, sliced
  • 5 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 3/4 cup stout beer
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 4 (6.0-ounce) skinless, boneless salmon fillets
Method

Preheat the oven to 400°F.

In a large bowl, combine mushrooms, shallots and thyme sprigs. 

Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine. 

Arrange mushrooms in a single layer on a large rimmed baking sheet. 

Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.

Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil. 

Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)

Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. 

Place skin-side down in a large baking dish. 

Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish. 

Brush fish with additional 2 tablespoons of the glaze. 

Roast until fish is just cooked through and flakes easily, 10 to 12 minutes. 

Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 pounds mixed mushrooms (such as shiitake, cremini or oyster), thickly sliced
  • 2 shallots, sliced
  • 5 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 3/4 cup stout beer
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 4 (6.0-ounce) skinless, boneless salmon fillets