Oyster Mushroom Rockefeller Topped Salmon

Think of this Oyster Mushroom Rockefeller Topped Salmon brings a refined twist to a timeless favorite. Its comfort food dressed up for a special occasion. The creamy spinach‑mushroom mixture melts into the salmon as it bakes, while the crunchy Parmesan topping adds just the right contrast.

Serves 4

Crispy panko-crusted spinach and cheese-topped salmon served with slices of toasted bread and a lemon wedge.

Ingredients

• 3 tablespoons butter, divided

• 1/2 cup panko breadcrumbs

• 1 1/2 cups grated Parmesan, divided

• Salt and pepper, to taste

• 1/4 teaspoon cayenne pepper

• 1 tablespoon flour

• 1 cup milk

• 1 tablespoon oil

• 1 pound oyster mushrooms, chopped

• 3 cloves garlic, minced

• 3 cups chopped spinach

• 1/4 cup parsley, chopped

• Four 6‑ounce salmon fillets

Instructions

1. Prep

Preheat oven to 400°F.

2. Make the Panko Topping

Melt 1 tablespoon butter. In a bowl, combine the melted butter, panko, and 1/2 cup Parmesan. Set aside.

3. Make the White Sauce

In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in the flour, then slowly whisk in the milk. Bring to a gentle boil, whisking until thickened. Remove from heat and stir in 1 cup Parmesan. Season with cayenne, salt, and pepper.

4. Cook the Vegetables

In a skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium heat. Add the mushrooms and sauté until browned and tender; season with salt and pepper. Add the garlic and cook for 30 seconds. Add the spinach and cook until wilted. Stir in the parsley and the prepared white sauce.

5. Assemble the Salmon

Season the salmon fillets with salt and pepper. Butter a heavy casserole dish or cast‑iron skillet with 1 tablespoon butter. Place the salmon inside. Spoon 1/4 of the creamy vegetable mixture over each fillet. Top each with 1/4 of the panko mixture, pressing gently to adhere.

6. Bake

Bake for 25 minutes. Remove from the oven and let rest for 15 minutes before serving.

Delicious homemade salmon fillets are topped with a creamy spinach and cheese mixture, then coated in Panko crumbs. The transformation from raw to perfectly baked showcases the golden-brown crust that adds a delightful crunch.