Easy Pan Seared Salmon with Mushroom Sauce

Ditch the heavy cream, keep the dreaminess! Melt-in-your-mouth salmon with mushroom sauce and NO cream? Yes, it’s possible! This recipe rewrites the rules on comfort food, serving up perfectly flaky salmon nestled in a luscious, velvety mushroom sauce that’s so rich, it’ll fool even the biggest cream enthusiast.

Salmon in creamy mushroom sauce on a black plate with steamed broccoli and garnished with rosemary.

Grab your salmon, gather your mushrooms, and get ready to experience salmon with the most amazing creamy sauce.

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

Labelled ingredients for salmon with mushroom cream sauce.
  • Fresh salmon fillets: Though this recipe will work for any kind of fillet, choose center-cut fillets if possible. They will be the most evenly shaped, perfect for pan-searing.
  • Fresh mushrooms: I prefer cremini (brown button) mushrooms, since they have a deep flavor and are best suited for the creamy sauce. That’s why I use them in mushroom pesto pasta recipe as well.
  • Olive oil: To sear the salmon filets
  • Butter, flour and whole milk: To thicken the sauce and make it creamy
  • Spices: Cayenne and black pepper
  • Other flavor enhancers: Lemon juice, garlic and fresh chilies
  • Chicken stock: For umami flavor, you can also use vegetable broth
  • Fresh herbs: Rosemary, thyme or parsley.

How to make salmon with mushroom sauce 

Season the salmon

Mix up cayenne pepper, black pepper and salt in a small bowl.

Seasoning for salmon in a small white bowl.

Season the salmon with the spice mix. Drizzle lemon juice on the salmon fillets.

Seasoned salmon fillets on a plate.

Pan-sear the salmon

Heat oil in a large skillet or saute pan. Place the salmon filets skin side down.

Cook on medium-high heat for 2 minutes.

Salmon being seared skin-down in a pan.

Flip the salmon fillets and brown the flesh side for 2 minutes. Remove and keep aside.

Salmon being flipped and seared in a pan.

Make creamy mushroom sauce

Remove the oil from the pan and add butter. Once the butter melts, add minced garlic and green chilies.

Sauteed minced garlic and green chillies in a pan.

Sauté on medium heat for a couple of minutes until the garlic starts to brown.

Add sliced mushrooms and sauté for 2 minutes.

Sauteed mushrooms in a pan.

Sprinkle all purpose flour and stir for 2 to 3 minutes.

Cooked mushrooms with flour in a pan.

Slowly add stock, a few spoons at a time.

Broth being added to cooked mushrooms in a pan.

Once everything gets mixed without lumps, add the rest of the stock and milk.

Milk being added to cooked mushrooms in a pan.

Bring it to a boil on medium high heat.

Once the sauce starts boiling, stir in black pepper and fresh rosemary.

Reduce the heat, cover and simmer for 5 minutes.

Creamy mushroom sauce simmering in a covered pan.

Finish cooking salmon in creamy mushroom sauce

Place the browned salmon fillets and coat them with the warm sauce.

Salmon and mushroom sauce in a pan.

Cover the pan and cook for 2 to 3 minutes. Salmon with mushroom cream sauce is ready to be served!

Salmon being cooked with mushroom sauce in a covered pan.

Serve individual portions of salmon fillets topped with mushroom sauce. Serve with crusty bread and steamed veggies for a simple healthy dinner.

Salmon with mushroom sauce in a non-stick pan with toast and steamed broccoli in trays next to it.

You can also serve it with pasta as salmon mushroom pasta: mix the sauce with cooked pasta and serve with shredded salmon.

Recipe tips

Cooking time: Once you add the pan seared salmon to the sauce, allow only a maximum of 5 minutes. Since the salmon is almost done, it needs only that much time to cook in the mushroom sauce. 

Rule of thumb: Allow 2 minutes for about 1-inch thick salmon and add a minute for every additional ½ inch.

Storage and make ahead tips

Storing leftovers: Salmon with mushroom sauce keeps in the fridge for about 3 days. If you want to store it longer, freeze it.

Making ahead: This recipe can be frozen. The taste remains the same, but the texture of the salmon might change, depending on how fresh the salmon was before you cooked it.

For the best results, store the pan seared salmon and mushroom sauce in separate airtight containers. 

Reheating: When you’re ready to eat, thaw them overnight. Add salmon to the sauce and heat in a pan on stove top or in the microwave. Use low heat/power to ensure uniform heating.

Why you’ll love this salmon with creamy mushroom sauce

  • One-pan dish: No fancy ingredients, no complicated steps. Just throw it all in a pan, let the magic happen.
  • No heavy cream, no problem: Low-cal doesn’t have to mean low-delicious. This dish, like baked salmon kabobs, proves that healthy and heavenly can go hand-in-hand, leaving you feeling satisfied, not deprived.
  • Flavor explosion in every bite: Forget bland! This sauce is bursting with flavors from aromatic garlic, earthy mushrooms, and a touch of tangy lemon.
  • Salmon that sizzles: This salmon gets pan-seared to perfection, with a crispy golden crust and a juicy, tender center. If you’ve tried citrus glazed salmon, you’ll know what I’m talking about.
  • Hello, healthy goodness! This dish is packed with protein, vitamins, and good fatty acids, making it a nutritional all-star. You can indulge in this healthy dish without the guilt, knowing you’re fueling your body with delicious goodness.
  • Versatile & crowd-pleasing: Whether it’s an easy weeknight meal or a dinner party with friends, this salmon dish shines. It’s versatile enough to steal the spotlight on any occasion and will have everyone asking for your secret!

Variations and substitutions

Sautéed spinach: Add some sautéed spinach when you add the salmon fillets. This will add more flavor, nutrition and a pop of color.

Sun-dried tomatoes: They add a bit of sweetness and tang.

Stock: If you don’t have chicken or vegetable stock, use bouillon cubes. Dissolve a cube in ¾ cup of hot water for this recipe.

Fresh herbs: Feel free to use any herb you have on hand. If you don’t have fresh ones, dried herbs work too.

Making it for a crowd

This salmon recipe can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings in the recipe card below.

Salmon with creamy mushroom sauce in a non-stick pan with toast and steamed broccoli in trays next to it.

What to serve with salmon with mushroom cream sauce

Alright, friends, you’ve just whipped up this epic salmon smothered in dreamy, creamy mushroom sauce (without the guilt trip!), but the party doesn’t stop there! Here are some perfect partners for your salmon masterpiece:

1. Grain games:

  • Quinoa power bowl: Fluffy quinoa bursts with nutty goodness and soaks up that extra sauce like a champ. Add roasted veggies, black beans, and a sprinkle of avocado for a fiesta in a bowl.
  • Brown rice: Brown rice adds a chewy, earthy vibe that balances the creamy sauce. Toss in some chopped herbs and sunflower seeds for a textural adventure.
  • Salmon mushroom pasta (as mentioned above): Pasta soaks up the delicious creamy mushroom sauce like nobody’s business.

2. Veggie Extravaganza:

Click here for more side dishes.

3. Salad surprise:

Click here for more salads.

More delicious salmon recipes

Pesto salmon with Panko crust on a wooden board.

Pesto Crusted Salmon

Crunchy flavorful crust on the outside and perfectly cooked juicy salmon inside.

Tandoori salmon tikka on a white plate with mint sauce drizzled on them.

Tandoori Salmon Tikka

Melt-in-your-mouth salmon that is full of smoky tandoori flavors.

Smoked paprika salmon with mango salsa on a white plate.

Paprika Salmon

Bursts with flavors from smoked paprika and a few simple ingredients.

Salmon with mushroom cream sauce on a black plate with steamed broccoli and garnished with rosemary.

One-pan Salmon with Mushroom Sauce

Ditch the heavy cream, keep the dreaminess! Perfectly flaky salmon with mushroom sauce and NO cream? Yes, it’s possible! This recipe rewrites the rules on comfort food, serving up melt-in-your-mouth salmon nestled in a luscious, creamy mushroom sauce that’s so rich, it’ll fool even the biggest cream enthusiast.
Author: Sheeba
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 4
Calories 291.6 kcal

Ingredients
  

For pan-seared salmon

  • 400-450 grams (14-16 ounces) Salmon fillet
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil

For the mushroom cream sauce

  • 1 tablespoon unsalted butter
  • 4 cloves garlic
  • 3 green chillies (serrano or jalapeno)
  • 7 or 8 (100 grams) cremini mushrooms (brown button mushrooms)
  • 1 tablespoon all purpose flour
  • ¾ cup stock (vegetable or chicken)
  • 1 cup whole milk
  • a few stalks of rosemary
  • ½ teaspoon pepper

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

Season the salmon

  • Cut 400-450 grams (14-16 ounces) Salmon fillet into 4 equal portions.
  • Mix ½ teaspoon cayenne pepper, ½ teaspoon black pepper and ½ teaspoon sea saltin a small bowl.
  • Season the salmon fillets with the spice mix.
  • Drizzle 2 teaspoons lemon juice on the fillets.

Pan-sear the salmon

  • Heat 2 tablespoons olive oil in a large skillet or sauté pan.
  • Place the salmon filets skin side down. Cook on medium-high heat for 2 minutes.
  • Flip and brown the flesh side for 2 minutes. Remove and keep aside.

Make mushroom cream sauce

  • Remove the oil from the pan and add 1 tablespoon unsalted butter.
  • Mince 4 cloves garlic and 3 green chillies. Once the butter melts, add minced garlic and chilies.
  • Sauté on medium heat for a couple of minutes until the garlic starts to brown.
  • Slice 7 or 8 (100 grams) cremini mushroomsAdd them to the pan and sauté for 2 minutes.
  • Sprinkle 1 tablespoon all purpose flour and stir for 2 to 3 minutes.
  • Slowly add ¾ cup stockFirst add a few spoons at a time.
  • Once everything gets mixed without lumps, add the rest of the stock and 1 cup whole milk. Bring it to a boil on medium high heat.
  • Once the sauce starts boiling, stir in ½ teaspoon pepper and a few stalks of rosemary.
  • Reduce the heat, cover and simmer for 5 minutes.

Finish cooking salmon in creamy mushroom sauce

  • Place the browned salmon fillets in the pan and coat them with the warm sauce.
  • Cover the pan and cook for 2 to 3 minutes.

Serve

  • Serve individual portions of salmon fillets topped with mushroom sauce.
  • You can also serve it with pasta as salmon mushroom pasta: mix the sauce with cooked pasta and serve with shredded salmon.

Video

Notes

  • Storing leftovers: Salmon with mushroom sauce keeps in the fridge for about 3 days. If you want to store it longer, freeze it.
  • Making ahead: This recipe can be frozen. The taste remains the same, but the texture of the salmon might change, depending on how fresh the salmon was before you cooked it.
  • For the best results, store the pan seared salmon and mushroom sauce in separate airtight containers. 
  • Reheating: When you’re ready to eat, thaw them overnight. Add salmon to the sauce and heat in a pan on stove top or in the microwave. Use low heat/power to ensure uniform heating.
 
Nutrition Facts
One-pan Salmon with Mushroom Sauce
Amount per Serving
Calories
291.6
% Daily Value*
Fat
 
18.2
g
28
%
Saturated Fat
 
4.9
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3.5
g
Monounsaturated Fat
 
8.4
g
Cholesterol
 
69.8
mg
23
%
Sodium
 
648
mg
28
%
Potassium
 
627.6
mg
18
%
Carbohydrates
 
8.9
g
3
%
Fiber
 
1.4
g
6
%
Sugar
 
4.6
g
5
%
Protein
 
22.4
g
45
%
Vitamin A
 
427.3
IU
9
%
Vitamin C
 
6.1
mg
7
%
Calcium
 
97.2
mg
10
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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Author profile photo

Hi! I’m Sheeba, welcome to Go Healthy ever after!

I have a passion for cooking delicious nourishing food that’s easy to cook with fresh natural ingredients free from additives or preservatives. The easy healthy recipes you find here will inspire you to cook with creativity.

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