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Salmon Marsala is an elegant yet easy weeknight dinner that combines tender salmon with a rich, savory-sweet Marsala wine and mushroom sauce. This one-pan dish delivers restaurant-quality flavor with minimal effort. The glossy sauce clings to the fish for a harmony of textures that feels far more complex than it actually is.

Why You’ll Love This Salmon Marsala

Showstopper with ease: Looks and tastes fancy but uses one pan for simple cleanup.
Next-level flavor: Marsala’s sweet, nutty notes complement the salmon’s richness perfectly.
Incredibly versatile: Serve over pasta, polenta, or mashed potatoes.
Surprisingly fast: Ready in about 30 minutes for a memorable weeknight meal.

Ingredients & Tools

4 salmon fillets (about 150 g each), skinless
2 tbsp olive oil
1 tbsp unsalted butter
250 g cremini mushrooms, sliced
2 shallots, finely minced
2 garlic cloves, minced
120 ml dry Marsala wine
120 ml chicken or vegetable broth
60 ml heavy cream
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper

Tools: A large skillet (preferably stainless steel or cast iron), tongs, a microplane or garlic press, and a wooden spoon.

Notes: Use a good dry Marsala for balanced sweetness and depth. Fresh herbs add a bright, aromatic finish.

Nutrition (per serving)

Calories:	485 kcal
Protein:	35 g
Fat:	28 g
Carbs:	8 g
Fiber:	1 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Choosing your salmon. Look for center-cut fillets that are of even thickness. This ensures they cook at the same rate, so you don’t end up with one piece overcooked and another underdone.
Dry vs. Sweet Marsala. For a savory dish like this, dry Marsala is essential. Sweet Marsala is better for desserts and will make your sauce cloying. If you can’t find Marsala, a dry Madeira or even a dry sherry can work in a pinch.
Don’t crowd the mushrooms. When you sauté the mushrooms, give them space in the pan. If you pile them on top of each other, they’ll steam and become soggy instead of developing that beautiful golden-brown sear.
Pat your salmon dry. This is a small step with a huge impact. Using a paper towel to thoroughly dry the salmon fillets before seasoning will help you achieve a perfect, crispy sear on the outside.

How to Make Salmon Marsala

Step 1: Start by prepping all your ingredients. This is a fast-moving recipe, so having everything measured and ready to go—what the French call *mise en place*—makes the process smooth and enjoyable. Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and pepper. Slice your mushrooms, mince the shallots and garlic, and chop your fresh herbs.

Step 2: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the pan, presentation-side down. You should hear a satisfying sizzle. Cook for about 4-5 minutes without moving them, until a beautiful golden-brown crust forms. Using tongs, flip the fillets and cook for another 2 minutes on the other side. The salmon will not be fully cooked through at this point—that’s perfect! Remove them to a clean plate.

Step 3: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms in a single layer. Let them cook, undisturbed, for a few minutes until they start to release their liquid and turn golden brown. Then, add the minced shallots and cook for another 2-3 minutes until they’ve softened. Stir in the garlic and cook for just 30 seconds until fragrant—you’ll notice that amazing aroma fill your kitchen.

Step 4: Now for the magic! Pour in the Marsala wine. It will bubble and steam dramatically. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—this is where so much flavor lives. Let the wine reduce by about half, which will take 2-3 minutes.

Step 5: Pour in the broth and let the sauce simmer for another 2 minutes. Then, stir in the heavy cream and fresh thyme. Let the sauce bubble gently and thicken slightly for about 2 minutes. You’ll see it start to coat the back of a spoon. Taste the sauce and adjust the seasoning with more salt and pepper if needed.

Step 6: Return the salmon fillets to the skillet, nestling them into the sauce. Spoon some of the sauce and mushrooms over the top of each fillet. Let everything heat through for 2-3 minutes, or until the salmon is cooked to your preferred doneness (it should flake easily with a fork). Just before serving, sprinkle with the fresh parsley for a pop of color and freshness.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freezing not recommended; the cream sauce may separate upon thawing.
Reviving: Reheat gently in a covered oven-safe dish with a splash of broth at 300°F for 10–15 minutes.

Serving Suggestions

Complementary Dishes

Creamy Parmesan Polenta — The soft, cheesy polenta is a dreamy base that soaks up every last drop of that glorious Marsala sauce.
Garlic Mashed Potatoes — For ultimate comfort, fluffy mashed potatoes provide a neutral, creamy canvas that lets the salmon and sauce shine.
Simple Arugula Salad — A salad with a sharp lemon vinaigrette and peppery arugula cuts through the richness of the dish beautifully.

Drinks

A Crisp Pinot Grigio — Its bright acidity and citrus notes cleanse the palate between bites of the rich salmon and sauce.
A Light-Bodied Pinot Noir — If you prefer red, a Pinot Noir has enough earthiness to complement the mushrooms without overwhelming the fish.
Sparkling Water with Lemon — A non-alcoholic option that provides effervescence and a touch of citrus to refresh your taste buds.

Something Sweet

Lemon Sorbet — A scoop of tangy, icy sorbet is the perfect light and refreshing finish after a rich meal.
Dark Chocolate Espresso Truffles — Just one or two of these intense, bittersweet bites provide a sophisticated end note.
Panna Cotta with Berry Compote — The silky, smooth texture of panna cotta contrasts wonderfully with the savory main course.

Top Mistakes to Avoid

Mistake: Using sweet Marsala wine. This is the most common pitfall. Sweet Marsala will make your sauce taste more like a dessert topping than a savory accompaniment. Always double-check the label for “dry” Marsala.
Mistake: Overcooking the salmon. Remember, the salmon continues to cook when you return it to the sauce. Taking it out of the pan early ensures it stays moist and tender, not dry and chalky.
Mistake: Not getting a good sear on the salmon. If your pan isn’t hot enough, the salmon will steam and stick. Wait for the oil to shimmer before adding the fillets to get that perfect, non-stick crust.
Mistake: Skipping the step of scraping the pan. Those browned bits (the fond) are pure flavor gold. Deglazing the pan properly with the wine is what builds the deep, complex base of your sauce.

Expert Tips

Tip: Bring your salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly from edge to center, preventing a cold, undercooked middle.
Tip: Use a mix of mushrooms. For an even deeper, earthier flavor, try using a combination of cremini, shiitake, and oyster mushrooms. Each variety brings its own unique texture and taste to the party.
Tip: Finish with a pat of butter. For an extra glossy, restaurant-style sauce, turn off the heat and swirl in one more tablespoon of cold butter right before serving. It adds a beautiful sheen and richness.
Tip: Don’t move the salmon. Once the salmon hits the hot pan, resist the urge to poke or move it. Let it sit to form that crucial crust, which will naturally release from the pan when it’s ready.

FAQs

Can I make this recipe without alcohol?
Absolutely! You can substitute the Marsala wine with an equal amount of a good-quality chicken or vegetable broth, plus a teaspoon of balsamic vinegar to mimic some of the wine’s complexity. The sauce will be less intense, but still very delicious. You could also use a non-alcoholic Marsala wine if you can find it.

What’s the best way to reheat leftovers?
The trick is gentle, low heat to prevent the salmon from becoming rubbery. Place the salmon and sauce in an oven-safe dish, add a splash of broth or water to loosen the sauce, cover with foil, and warm in a 150°C (300°F) oven for 10-15 minutes. The microwave can work in a pinch, but use a low-power setting and stop to check frequently.

Can I use a different type of fish?
You sure can! Firm-fleshed white fish like cod, halibut, or sea bass would work wonderfully. Just adjust the cooking time accordingly, as these types of fish may cook a little faster or slower than salmon. The key is to use a fish that won’t fall apart in the sauce.

My sauce is too thin. How can I thicken it?
If your sauce hasn’t reduced enough, you can let it simmer for a few more minutes uncovered. If you’re in a real hurry, make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering sauce. It should thicken up almost instantly.

Can I prepare any parts of this dish ahead of time?
You can get a head start by prepping your ingredients—slice the mushrooms, mince the shallots and garlic, and chop the herbs a few hours in advance. I don’t recommend cooking the salmon ahead of time, as it’s best served fresh. However, the mushroom and shallot base for the sauce can be cooked ahead and gently reheated before finishing with the cream and wine.

Salmon Marsala

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Italian, fusion

Servings 4

Total Time 30 minutes

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Make restaurant-quality Salmon Marsala at home in just 30 minutes. This one-pan recipe features a rich Marsala wine and mushroom sauce. Get the easy recipe now!

Ingredients

For the Ingredients

4 salmon fillets (about 150 g each, skinless)
2 tbsp olive oil
1 tbsp unsalted butter
250 g cremini mushrooms (sliced)
2 shallots (finely minced)
2 garlic cloves (minced)
120 ml dry Marsala wine
120 ml chicken or vegetable broth
60 ml heavy cream
1 tbsp fresh thyme leaves
1 tbsp fresh parsley (chopped)
salt and freshly ground black pepper

Instructions

01
Start by prepping all your ingredients. This is a fast-moving recipe, so having everything measured and ready to go—what the French call *mise en place*—makes the process smooth and enjoyable. Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and pepper. Slice your mushrooms, mince the shallots and garlic, and chop your fresh herbs.
02
Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the pan, presentation-side down. You should hear a satisfying sizzle. Cook for about 4-5 minutes without moving them, until a beautiful golden-brown crust forms. Using tongs, flip the fillets and cook for another 2 minutes on the other side. The salmon will not be fully cooked through at this point—that’s perfect! Remove them to a clean plate.
03
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms in a single layer. Let them cook, undisturbed, for a few minutes until they start to release their liquid and turn golden brown. Then, add the minced shallots and cook for another 2-3 minutes until they’ve softened. Stir in the garlic and cook for just 30 seconds until fragrant—you’ll notice that amazing aroma fill your kitchen.
04
Now for the magic! Pour in the Marsala wine. It will bubble and steam dramatically. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan—this is where so much flavor lives. Let the wine reduce by about half, which will take 2-3 minutes.
05
Pour in the broth and let the sauce simmer for another 2 minutes. Then, stir in the heavy cream and fresh thyme. Let the sauce bubble gently and thicken slightly for about 2 minutes. You’ll see it start to coat the back of a spoon. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
06
Return the salmon fillets to the skillet, nestling them into the sauce. Spoon some of the sauce and mushrooms over the top of each fillet. Let everything heat through for 2-3 minutes, or until the salmon is cooked to your preferred doneness (it should flake easily with a fork). Just before serving, sprinkle with the fresh parsley for a pop of color and freshness.