Uploaded November 2024 | Updated September 2026, 2 weeks ago
Welcome to the first installment of our new outdoor cooking series, brought to you in collaboration with Eddie Bauer and local Seattle Chef from PBS Homemade Live!, Joel Gamoran. In this episode, we’re embracing the rainy PNW weather and cooking up Salmon and mushrooms with the help of guest forager and author, Ashley Rodriguez.
Smoky Salmon and Foraged Mushrooms
Ingredients:
For the Salmon:
2 salmon filets, skin on
Salt and pepper, to taste
1 tablespoon olive oil
For the Mushroom and Cream Sauce:
1 cup wild mushroom mix, cleaned and roughly chopped
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
Zest of 1 lemon
Salt and pepper, to taste
Instructions:
1. Prepare the Salmon:
- Pat the salmon filets dry with paper towels.
- Season both sides with salt and pepper.
- Brush the filets with olive oil to help prevent sticking.
2. Cook the Salmon Over the Campfire:
- Place a cast iron skillet or grill grate over the campfire coals. Allow it to heat for a few minutes.
- Place the salmon filets skin-side down in the skillet or directly on the grill grate. Cook for about 4-6 minutes on the skin side, until the skin is crispy and the salmon is mostly cooked through.
- Flip the filets and cook for an additional 2-3 minutes, or until the salmon reaches your preferred doneness. Remove from the heat and set aside to rest while preparing the mushrooms.
3. Cook the Mushrooms:
- In the same skillet, add the butter and let it melt over medium heat.
- Add the wild mushrooms and cook for 3-4 minutes, stirring occasionally, until they start to brown and soften.
4. Make the Cream Sauce:
- Pour in the heavy cream and stir to combine, bringing the sauce to a gentle simmer.
- Add the lemon zest and season with salt and pepper to taste.
- Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
5. Serve:
- Spoon the mushroom cream sauce over the cooked salmon filets.
- Garnish with fresh herbs, if desired.
About Joel Gamoran
Chef Joel Gamoran brings his signature energy to PBS’s Homemade Live!, sharing fun, easy recipes with home cooks everywhere. As the force behind Homemade, the largest online cooking school, Joel has transformed at-home learning. His journey spans from leading Sur La Table’s kitchen to cooking at top spots like the French Laundry. He also hosted A&E’s Scraps, championing zero-waste and sustainable cooking. With his boundless enthusiasm and eco-friendly mission, Joel is shaking up the culinary world in the best way possible.
Welcome to the first installment of our new outdoor cooking series, brought to you in collaboration with Eddie Bauer and local Seattle Chef from PBS Homemade Live!, Joel Gamoran. In this episode, we’re embracing the rainy PNW weather and cooking up Salmon and mushrooms with the help of guest forager and author, Ashley Rodriguez.
Smoky Salmon and Foraged Mushrooms
Ingredients:
For the Salmon:
2 salmon filets, skin on
Salt and pepper, to taste
1 tablespoon olive oil
For the Mushroom and Cream Sauce:
1 cup wild mushroom mix, cleaned and roughly chopped
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
Zest of 1 lemon
Salt and pepper, to taste
Instructions:
1. Prepare the Salmon:
- Pat the salmon filets dry with paper towels.
- Season both sides with salt and pepper.
- Brush the filets with olive oil to help prevent sticking.
2. Cook the Salmon Over the Campfire:
- Place a cast iron skillet or grill grate over the campfire coals. Allow it to heat for a few minutes.
- Place the salmon filets skin-side down in the skillet or directly on the grill grate. Cook for about 4-6 minutes on the skin side, until the skin is crispy and the salmon is mostly cooked through.
- Flip the filets and cook for an additional 2-3 minutes, or until the salmon reaches your preferred doneness. Remove from the heat and set aside to rest while preparing the mushrooms.
3. Cook the Mushrooms:
- In the same skillet, add the butter and let it melt over medium heat.
- Add the wild mushrooms and cook for 3-4 minutes, stirring occasionally, until they start to brown and soften.
4. Make the Cream Sauce:
- Pour in the heavy cream and stir to combine, bringing the sauce to a gentle simmer.
- Add the lemon zest and season with salt and pepper to taste.
- Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
5. Serve:
- Spoon the mushroom cream sauce over the cooked salmon filets.
- Garnish with fresh herbs, if desired.
About Joel Gamoran
Chef Joel Gamoran brings his signature energy to PBS’s Homemade Live!, sharing fun, easy recipes with home cooks everywhere. As the force behind Homemade, the largest online cooking school, Joel has transformed at-home learning. His journey spans from leading Sur La Table’s kitchen to cooking at top spots like the French Laundry. He also hosted A&E’s Scraps, championing zero-waste and sustainable cooking. With his boundless enthusiasm and eco-friendly mission, Joel is shaking up the culinary world in the best way possible.
