One Simple Way to Use Salmon and Mushrooms

A gentle combination of tender fish and earthy mushrooms, grounded with rice and bright carrots.

Salmon and mushrooms are a natural pairing—one brings richness and protein, the other adds umami depth and an almost meaty texture. Together with rice and carrots, they make an approachable weeknight meal that feels both nourishing and composed. This combination works whether you're after something light or want to make it more substantial.

Pan-Seared Salmon with Mushroom Rice

Total Time: 30 minutes • Serves: 2

A elegant yet simple one-pan dinner featuring flaky salmon served over creamy mushroom-infused rice with roasted carrots.

Ingredients

• 2 salmon fillets (6 oz each)
• 1 cup rice
• 8 oz mushrooms, sliced
• 2 carrots, sliced into batons
• 2 cups vegetable or chicken broth
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• Lemon juice (optional)

Instructions

1. Heat 1 tablespoon butter in a large pan over medium heat. Sauté mushrooms and garlic until golden (about 5 minutes), season with salt and pepper. Remove and set aside.
2. In the same pan, add remaining butter and toast the rice for 2 minutes, stirring constantly.
3. Pour in broth, add carrots, thyme, salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. While rice cooks, pat salmon dry and season with salt and pepper. Heat olive oil in another skillet over medium-high heat. Cook salmon skin-side down for 4-5 minutes until crispy, then flip and cook 3-4 minutes more until cooked through.
5. Stir cooked mushrooms back into the rice, fluff with a fork. Plate rice, top with salmon, and drizzle with lemon juice if desired.

Quick Variations

Lighter Option

Serve the salmon and mushrooms over white or jasmine rice with steamed carrots on the side. A squeeze of lemon and fresh herbs keep things bright and minimal.

Hearty Option

Use brown rice as your base and sauté the carrots until caramelized. Serve everything in a shallow bowl with extra mushrooms, allowing their liquid to create a sauce over the rice.

Vegetarian or Flexible Option

Replace the salmon with extra mushrooms—try a mix of varieties for different textures—and boost umami with soy sauce or miso. The dish remains deeply satisfying without the fish.

Simple Substitutions

Protein Substitutes

• Halibut or cod
• Trout
• Chicken breast
• Tofu
• White beans

Carb Substitutes

• Farro or barley
• Quinoa
• Polenta
• Roasted potatoes
• Egg noodles

Flavor Boosters

• Soy sauce or tamari
• Fresh thyme or dill
• Garlic and ginger
• Balsamic vinegar
• Sesame oil

Common Questions

How do I know when the salmon is cooked through?

Salmon is done when it flakes easily with a fork and the thickest part reaches 145°F. It should still be moist inside, not dry—a few minutes of carryover cooking after you remove it from heat helps.

Should I cook the mushrooms separately from the salmon?

You can do either. Cooking them together saves a pan and allows their flavors to mingle, but cooking mushrooms first and setting them aside gives you more control over their texture and browning.

What type of rice works best?

Short-grain white rice, jasmine, or brown rice all work well. Short-grain and jasmine rice are tender and slightly sticky, while brown rice adds nuttiness and more fiber if you prefer a heartier base.

Related Ingredient Guides

• Mushrooms and Rice
• Carrots and Rice
• Carrots and Rice