Chinese Style Mushroom Filled with Salmon Filet

This salmon dish uses a clever “sandwich” technique. Each steak gets sliced horizontally so it opens like a book, then stuffed with julienned shiitake and enoki mushrooms, carrots, and celery before being seared in smoking-hot peanut oil and braised in an aromatic sauce.

The braising glaze is where the Chinese and Southeast Asian flavors collide: rice wine, fish sauce, lemongrass, minced shallots, sesame oil, chicken stock, and a touch of sugar. It only takes 2-3 minutes of covered braising after the initial sear, which keeps the salmon moist and pink in the center while the sauce reduces into a glossy coating.

The sear needs to be fast and furious. Get the peanut oil smoking before the salmon goes in, one minute per side. This creates a golden crust on the outside that holds the mushroom filling in place and adds a layer of caramelized flavor.

Chef Tips

• Julienne everything thin and short so the filling fits neatly inside the salmon without spilling out when you flip it.
• Slice the salmon horizontally but don’t cut all the way through. You want a hinge so it opens like a pocket. A sharp knife makes this much easier.
• Have the braising sauce ready before you start searing. Once the salmon is browned, you add the sauce immediately. There’s no time to mix it mid-cook.

Variations

• Ginger addition: Add a tablespoon of freshly grated ginger to the braising sauce for an extra warming note.
• Miso glaze: Replace the fish sauce and rice wine with white miso thinned with a splash of mirin for a Japanese-leaning version.
• Trout swap: Steelhead trout fillets work as a substitute for salmon with the same butterflying technique.