Creamy Garlic Mushroom Salmon 

Ingredients (Serves 2–3)

For the salmon

• 2–3 salmon fillets (skin on or off)

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 1 tbsp butter

For the creamy mushroom sauce

• 200 g (7 oz) mushrooms, sliced (button or cremini)

• 3 cloves garlic, minced

• 1 small shallot or ½ onion, finely chopped

• 1 tbsp butter

• ½ cup (120 ml) chicken or vegetable stock

• ¾ cup (180 ml) heavy cream

• ½ tsp dried thyme (or 1 tsp fresh thyme)

• ½ tsp dried parsley (or fresh, chopped)

• Black pepper, to taste

• Salt, to taste

Optional add-ins

• 1–2 cups fresh spinach

• 1 tsp Dijon mustard (for depth)

• 1 tsp lemon juice

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Instructions

1. Sear the salmon

1. Pat salmon dry and season both sides with salt and black pepper.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Place salmon skin-side down and sear for 4–5 minutes until golden and crispy.

4. Flip and cook another 2–3 minutes until just cooked through.

5. Remove salmon from the pan and set aside.

2. Cook the mushrooms

1. In the same pan, add butter.

2. Add mushrooms and cook for 4–5 minutes until browned and moisture evaporates.

3. Add shallot/onion and cook 1 minute until soft.

4. Stir in garlic and cook 30 seconds until fragrant.

3. Make the sauce

1. Pour in the stock and scrape up any browned bits.

2. Reduce for 2–3 minutes.

3. Add cream, thyme, parsley, and Dijon mustard (if using).

4. Simmer gently for 3–5 minutes until slightly thickened.

5. Season with salt and pepper.

6. Add spinach (if using) and let it wilt.

4. Finish

1. Return salmon to the pan, spoon sauce over the fillets.

2. Simmer 1–2 minutes to warm through.

3. Finish with lemon juice if desired.

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Serving Suggestions

• Mashed potatoes

• Rice or risotto

• Pasta or crusty bread

• Steamed green beans or asparagus