Salmon with Mushroom Sauce

This Salmon with Mushroom Sauce recipe is perfect for a quick and easy weeknight meal. The salmon is pan-fried with a delicious creamy mushroom sauce for a burst of flavor. This recipe is sure to become a family favorite! Ready in just 20 minutes.

This one-pan salmon with mushroom sauce recipe is perfect for a quick and easy weeknight meal.

The salmon is pan-fried and served with a creamy sauce of mushrooms, tomatoes, cream, and garlic.

The sauce is rich and flavorful, and the salmon comes out perfectly cooked every time.

We love serving this salmon with rice, mashed potatoes or roasted vegetables. It's also great with Texas Roadhouse Seasoned Rice (copycat).

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• FAQ
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

A one-pan recipe.

Salmon with mushroom sauce is full of flavor and super easy to make!

It's a great way to get more healthy salmon into your diet.

You can easily double or treble the recipe for more servings.

It's a great meal prep recipe - portion it up with rice, salad, or vegetables for a week of dinners.

Ingredients

• Salmon: You can use a larger piece of salmon (that will fit into your skillet) or buy sliced portions of salmon.
• Mushrooms: I like to use cremini mushrooms for this dish, but white button mushrooms will work just fine too. You can even use canned mushrooms!
• Garlic: Fresh garlic, finely minced gives the cream sauce tons of rich flavor.
• Heavy Cream: to make the sauce beautifully rich and creamy.
• Grape Tomatoes: Use any small tomatoes, such as cherry or grape. They add extra flavor to the sauce.
• Thyme: This herb adds great flavor. You can swap with tarragon, dill, oregano, or rosemary.

See the recipe card for the full method and quantities.

Instructions

Prep the salmon: Wash the salmon and pat it dry with paper towels. If there are any bones, remove them with tweezers or your fingers. Sprinkle the salmon with salt and pepper.

Pan fry: Heat the oil in a skillet over a medium heat. Place the salmon into it, skin side up, and fry for 2 minutes, then flip and fry the other side for a further 3 minutes. Transfer to a plate.

Make the sauce: Add the mushrooms and tomatoes to the pan and fry for 4 minutes, stirring often. Pour in the cream and stir in the thyme. Allow it to bubble and heat for 3 minutes.
TIP: If the sauce is too thick, add a little splash of water.

Finish: Add the salmon back into the pan, cover with the lid, remove from the heat and leave it for 3 minutes.

Serve the salmon with the sauce.

Substitutions

• Try this dish with other fish varieties, such as tuna steaks, tilapia, or cod.
• Try swapping the tomatoes for other soft vegetables, such as small chunks of zucchini.
• For a thinner sauce, use milk instead of heavy cream.
• Make it dairy free with coconut milk instead of cream.
• Swap the thyme for oregano or dill.

Variations

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - Stir in chunks of blue cheese or stilton for a richer sauce.
• Kid-friendly - If your kids don't like chunks of vegetables, puree the mushroom sauce in a blender before serving.
• More veg - add a handful of spinach to the sauce and let it wilt down.

Equipment

Use a skillet or sautee pan with a tight-fitting lid. This helps the salmon to warm through in the heat from the mushroom sauce.

Storage

Storage: You can keep this dish covered in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

FAQ

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