Salmon and Mushroom Stir-Fry with Miso Mayo Sauce

A quick and flavorful Japanese-style stir-fry featuring tender salmon and hearty mushrooms coated in a savory miso mayo glaze.

The rich, umami-packed sauce pairs perfectly with rice, making this an easy weeknight favorite.

By searing the salmon and mushrooms, you’ll get a beautiful golden crust and deep flavor.

Simple, comforting, and absolutely delicious!

Salmon and Mushroom Stir-Fry with Miso Mayo Sauce

Prep time: 20 minutes | Servings: 2

7 oz raw salmon fillet, boneless and skinless (200g)

1 pack maitake mushrooms

2 king oyster mushrooms (eringi)

1 tbsp. sake

2 pinches of salt

1 tbsp. all-purpose flour

1 tbsp. vegetable oil

Chopped green onions, for garnish (optional)

(A) 1 tbsp. miso paste

(A) 1/2 tbsp. sake

(A) 1/2 tbsp. Japanese mayonnaise

(A) 1 tsp. sugar

(A) 1/2 tsp. soy sauce

1. Remove any bones from the salmon, sprinkle with sake and salt, and let sit for 10 minutes. Pat dry with paper towels and coat lightly with flour. Tear the maitake into large pieces. Split the king oyster mushrooms in half lengthwise, then tear into bite-sized pieces. In a small bowl, mix (A) ingredients (miso, sake, mayonnaise, sugar, and soy sauce) until the miso is fully dissolved.

2. Heat vegetable oil in a frying pan over medium heat. Add the salmon to one side of the pan and the mushrooms to the other. Cook without stirring for 3–4 minutes to brown, then flip and cook another 2–3 minutes.

3. Pour in the miso mayo sauce and quickly toss everything together until evenly coated. Turn off the heat immediately to preserve the miso aroma. Garnish with chopped green onions if desired.

Tips & Notes

・Use raw salmon fillets for the best flavor and texture.

・Avoid over-stirring — let the salmon and mushrooms develop color as they cook.

・Mix the sauce in advance to ensure the miso dissolves smoothly.

・The miso mayo sauce also works beautifully with chicken, cabbage, and tofu.