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
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.