Creamy Garlic Mushroom Salmon
Rich, creamy, and packed with flavor — tender salmon in a garlic mushroom cream sauce that feels restaurant-quality but comes together fast 🍄🧄🐟
Ingredients
• 4 salmon fillets (4–6 oz each)
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
For the sauce
• 8 oz mushrooms, sliced (button or cremini)
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning or thyme
• Optional: 1/2 teaspoon paprika or chili flakes
• Optional garnish: fresh parsley
Instructions
Season salmon on both sides with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat. Add salmon skin-side down and sear for 4–5 minutes until golden. Flip and cook another 2–3 minutes. Remove salmon and set aside.
In the same skillet, add mushrooms and cook for 4–5 minutes until browned and softened.
Add garlic and cook for 30 seconds until fragrant.
Pour in broth and simmer 1–2 minutes, scraping up any browned bits from the pan.
Stir in heavy cream, Parmesan, Italian seasoning, and paprika if using. Simmer 3–4 minutes until sauce thickens slightly.
Return salmon to the skillet and spoon sauce over the fillets. Simmer gently for 2–3 minutes until salmon is cooked through and coated in sauce.
Garnish with fresh parsley and serve warm.
Serving Ideas
• Pair with cauliflower mash, zucchini noodles, or rice
• Add spinach to the sauce for extra greens
• Great for low-carb and keto-friendly meals