Slow-Roasted Salmon With Mushroom-Leek Broth Recipe (2024)

I am grateful for the inspiration, but What a waste, for the only seasoning to be salt! So I added 2 tbsp sake, 1 tbsp mirin to the broth (waiting to see if it could use soy sauce also.) also I added equal amount of sliced cremini to the shiitake, and I only wish I had thought to include some parsnip or carrot at the beginning. It could definitely benefit also from a clove or two of minced garlic, and ginger in the broth as well

Japanese food is seasonal and depends on simple fresh foods that complement one another bringing out the natural qualities of each ingredient. This is not a waste of flavor but a style based on a philosophy of nature and health. Doctoring it is fine if you need a western big mouth taste to your food, but is not necessary to enjoy the simplicity of the natural enhancements of the foods themselves in terms of texture, fragrance and flavor.

Start cooking mushrooms and leeks (followed by broth) 10 min before salmon into oven

Nice touches proposed by Joy P.-- 2 tbsp of sake, a tbsp of mirin, minced garlic and ginger to the broth. I also added a 1/4 tsp of chili sauce (ginger, garlic, canola oil, red pepper flakes, sesame seeds) which made the salt issue moot. As a bachelor, this made me look goooooooood...

I just want to note that although this recipe has so few ingredients, I followed it, looking for something simple and not too exciting as a bit of a cleansing meal after a week full of pasta and carry out. It only needs salt! Done following the recipe exactly really brought out the flavors of the mushrooms, leeks, and salmon.I've made this now multiple times as-is, and am excited to try some variations next time!

Dish was a big hit with the family. Cooked salmon at 300 degrees instead of 325, which worked out well. Perfect for a cold and rainy evening.

I add half a shallot, three cloves of garlic, chili flakes and deglazed the pan with rice wine vinegar after reading the comments and it’s become one of the favorite meals in my house, though as is I think it would be too bland.The salmon really is fantastic and buttery, and the broth! A simple, adaptable recipe with depth.

I thought this looked too simple and bland, but it was absolutely perfect comfort food as written. Wouldn't add a thing!

I prepared a glaze for the salmon before roasting it at 350 (which was delish - and would be good alone), made as follows:1 tbsp brown sugar1 tsp garlic powder1 tsp gingersesame seeds (if desired)1 tbsp soy sauce1 tsp. roasted seasame oil

This was delicious with a few changes/additions to the broth based on some other notes. I made the broth in advance and used unsalted chicken stock. After boiling the stock, I took it off the heat and steeped 2 tsp of green tea (genmaicha) in the stock for 1 min, then discarded the tea. I julienned 2 inches of ginger and added it to the broth along with 2 tsp hondashi, 2 tbsp of mirin and 2 tbsp of sake. It was a game changer.

I do not understand the use of chicken broth instead of fish broth or even a simple Dashi. I used homemade fishbone broth with some bonito flakes. I also added a bit of white miso to the mushroom, and leek mixture for a more robust flavor. The salmon can be cooked at a lower temp, or sous vide for better texture. You need high-fat salmon to get the nice flakes; otherwise, it will dry out. Overall the recipe is a good start but needs modification.

My husband and I loved this as is. I agree with the comment about the simple nuanced Japanese flavors. It was perfect.

I thought this recipe was absolutely delicious without any additional ingredients and not bland at all. The only tweaks I made were out of necessity as I only had a pound of salmon and a small amount (3.8 ounce container) of shiitakes on hand. I did use a whole 32 oz carton of Imagine low sodium chicken broth. Instead of serving it as suggested with rice I had the broth and salmon separately and it was wonderful. The leftover broth the next day was sensational.

I made this as is and loved it. One tweak…I fried the ginger matchsticks in sesame oil and used the cooled oil for the salmon.

Really good. Delicate and healthy tasting. Halved everything for two people. Otherwise, made as written, except used dashi instead of chicken broth. Topped each bowl with 1/2 Tbsp toasted sesame oil. Good flavors except I didn't like the grated ginger on top - tasted harsh. Might include some ginger in the broth next time or a piece of pickled ginger for garnish. If you like salmon, mushrooms and leeks, it really doesn't need much else.

I'm confused about the sesame oil. I've always used the toasted kind and added it just before serving, because I was taught that it became bittter if it was cooked. You seem to be telling us to use some to flavor the salmon (toasted, I guess?) and some to fry in (untoasted???). Please clarify.

Overcooked. Try 300 instead of 325

Pat dry salmon , brush salmon chunks with sesame oil and sear in hot cast iron pan on 1 side , flip and move to hot oven .Used veg. Broth and miso paste for broth Just a bit of adjustments to nice recipe.

So beautiful and subtle. I am going to omit the rice next time and have some veggie dumplings instead bc I think it will suit the feel of this dish so well.

Used white miso, mirin, soy sauce, and ginger for the top of the salmon instead (don’t start until leeks/mushrooms are going). Salmon cooked at 300 and broiled at the end. Deglazed leeks/mushrooms with rice vinegar. Dashi instead of chicken broth plus a little garlic and much more ginger. No fresh ginger at the end. Fabulous.

Delicious for being so simple!Made some changes to the broth: Used dashi broth (brewed pre-made packets) instead of chicken. Added a tablespoon of miso paste to the broth.Added diced daikon radish to the soup as a few have suggested.Perhaps the most significant change; steamed chilean sea bass for 15 min and then poured the broth over the cooked and sea bass. I tried it with salmon the first time and think the sea bass pairs better.

Really enjoyed the subtle flavors. I used jasmine rice as the base and include ginger in the broth. Topped with sesame seeds. Will definitely make this again!

I loved this so much that I made it two days in a row—the first time with rice and the second time without. I preferred it much more without the rice. The flavor of the mushrooms really came through and the balance of liquid and solid was perfect. I added grated ginger to the broth and tossed a little cilantro on top when serving.

This was really lovely, but I think the dish succeeds or falls based on the freshness and quality of the ingredients. My salmon was fresh and flavorful and the veggies organic. I didn't have fresh ginger but will make sure I do next time because I missed not having it. Logistically, I agree with others who said the veggies should be started before starting the salmon. I cooked my salmon 25 minutes, turned the oven off, and rested it there for the 5 minutes. so it didn't get cold.

I can't do mushrooms. Any suggestions for a substitution that will still be in keeping with the spirit of the dish?

I added some dried mushrooms for some depth of flavor and a dash of soy before serving. The simplicity is perfect.

Unclear whether the sesame oil is toasted sesame oil or regular. The two are very different. Please, NYT recipe authors, be specific!

What happened to the rice? It's not in.the recipe!

This was delicious! Only change I made was to double the mushrooms. Was surprised that folks found this bland. Clean and healthy!

Added ginger, garlic and white miso and salt to broth. Delicious.