Salmon steak

Salmon steak with creamy mushrooms and pak choy. Image: South African Mushroom Farmers’ Association.

Salmon steak with creamy mushrooms and pak choy

Fall in love with this tasty pan-fried fish with leafy greens and mushrooms.

Salmon steak

Salmon steak with creamy mushrooms and pak choy. Image: South African Mushroom Farmers’ Association.

Treat yourself to an incredibly tasty dish packed with goodness. This salmon steak is flavour-packed and loaded with wholesomeness.

This recipe is ready in less than 30 minutes and you may feel as if you are sitting in a five-star restaurant when you take the first bite of this tender salmon steak with creamy mushrooms and pak choy. If you do not have salmon, you can also use trout for an equally delicious meal.

The combination of pan-fried fish, steamed greens and a hearty creamy mushroom sauce is such a classic favourite and very easy to prepare.

Make sure you choose the freshest sustainable fish you can find and get ready for indulgence galore!

Salmon steak with creamy mushrooms and pak choy recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 30 g 30 butter, plus more

  • 250 g 250 portabellini mushrooms, sliced

  • 10 ml 10 cake flour

  • 250 ml 250 cream

  • ½ cup ½ parmesan cheese (or mature cheddar)

  • salt and pepper, to taste

  • 30 ml 30 olive oil

  • 400 g 400 salmon/trout steaks/fillets, pin-boned

  • small punnet small punnet of pak choy, steamed (to serve)


  • Creamy mushrooms
  • Add the butter to a medium pot and fry the mushrooms over high heat, stirring often, until lightly brown.
  • Season with salt and pepper and add the flour. Stir for about 30 seconds, then add the cream.
  • Bring to a boil, then cook for 2-3 minutes until thickened, stirring often.
  • Add the cheese and stir to melt. Remove from the heat. Taste and adjust seasoning if necessary. Set aside, covered, while you prepare the fish.
  • Salmon / Trout
  • Using a non-stick pan, heat the oil.
  • Add the fish skin-side down and fry for about 3 – 4 minutes until the skin is crisp and golden.
  • Turn the fish over, then fry for just a minute or until just cooked in the middle.
  • Remove from the pan, and serve at once with steamed pak choy and a generous dollop of creamy mushroom sauce.


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