Steamed Salmon with Teriyaki-Orange Mushrooms

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  • 8 ounces fresh shiitake mushrooms
  • 8 ounces fresh white mushrooms
  • 1/3 cup San-J Teriyaki Sauce
  • 2 Tablespoons orange marmalade
  • ½ small onion, finely chopped
  • ¼ teaspoon ground black pepper
  • 2 ½ pounds salmon fillet
  • ½ teaspoon salt


Servings: 6

Prepare grill or preheat oven to 450°F. Remove and discard shiitake stems; slice caps (makes about 3 ½ cups). Trim and slice white mushrooms (makes about 3 cups). In a large bowl, combine San-J Teriyaki Sauce, marmalade, onion and pepper. Add prepared mushrooms; toss until well combined.

Arrange salmon, skin-side down, in the center of a 26-inch long piece of heavy-duty aluminum foil. Sprinkle with salt; top with Teriyaki-mushroom mixture. Cover fish with foil, sealing edges tightly to prevent leakage, but leaving space inside packet for heat circulation. Place on a rack over hot coals or in the oven on a shallow pan. Cook until fish flakes near the edge, about 25 minutes. Garnish with orange slices and parsley, if desired.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Teriyaki Sauce

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