Follow Cookwork on Twitter
Follow Cookwork on Facebook

Baja Salmon with Mushrooms



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


6 tbsp. olive oil, divided
2 1/4 lb. white button mushrooms, quartered or halved
6 oz. dry citrus marinade
21 oz. white sweet corn kernels, thawed
15 oz. red onion, diced, run under cold water
15 oz. red pepper, diced
2 1/4 oz. fresh cilantro, minced
6 oz. lime juice, freshly squeezed
3 tsp. kosher salt
24 salmon filets (about 5 oz. each)
1 1/2 cups water
Cilantro sprigs, for garnish
24 lime wedges


  1. 1
    Heat a large sauté pan over medium high heat. Add 4 tbsp. oil and swirl to coat the bottom of the pan. Add the mushrooms and cook until they begin to soften, about 2 minutes. Add 2 1/2 oz. citrus marinade mix and continue cooking another 3 minutes.
  2. 2
    Remove the mushrooms to a large bowl. Add the corn, onion, red pepper, cilantro, lime juice, and salt. Toss to combine. Cover and refrigerate.
  3. 3
    For each serving, to order: Heat 1 tsp. oil in a pan and swirl to coat. Sprinkle the top of a salmon filet with 1 tsp. citrus marinade mix. Sear the salmon, seasoned side down, in the pan, then turn over. Add 1/4 cup water to the pan, cover, and cook another 2 minutes, until medium rare.
  4. 4
    Place 1/2 cup of the mushroom salsa on a plate and top with the salmon filet. Garnish with a sprig of cilantro and a lime wedge.


Recipe courtesy of the Mushroom Council and

recipe search tags

preparation methods
cuisines North & South American, Southwestern & Tex Mex
Spinner Loading