Description

If you’re looking for a quick, elegant dinner that’s rich in flavor and easy to clean up, this One-Pan Salmon with Mushroom Sauce is a winner. Perfectly seared salmon fillets are simmered in a creamy, garlicky mushroom sauce—comfort food made simple, all in one skillet. It’s the ideal dish for weeknights when you want something healthy yet indulgent.

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Ingredients

Scale

For the Salmon:

4 salmon fillets (about 6 oz each, skin-on or skinless)
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
¼ tsp paprika (optional, for color)

For the Mushroom Sauce:

1 tbsp olive oil or butter
3 cloves garlic, minced
1 small shallot, finely chopped
2 cups mushrooms, sliced (cremini, white button, or a mix)
½ cup unsweetened almond milk or heavy cream (depending on dietary preference)
½ cup low-sodium chicken or vegetable broth
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper to taste
2 tbsp chopped fresh parsley or thyme (for garnish)

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Instructions

Step 1: Season the Salmon
Pat the salmon fillets dry with paper towels to ensure a golden sear.
Sprinkle both sides with salt, pepper, and paprika.

Step 2: Sear the Salmon
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the salmon fillets skin-side down (if skin-on).
Cook for 3–4 minutes per side until golden brown and just cooked through.
Transfer the salmon to a plate and set aside. (Don’t worry if it’s slightly underdone—it’ll finish cooking in the sauce.)

Step 3: Sauté the Aromatics & Mushrooms
In the same skillet, add 1 tbsp olive oil or butter.
Add garlic and shallot; sauté for 1 minute until fragrant.
Stir in the sliced mushrooms and cook for 5–6 minutes until they’re browned and tender.
Season with a pinch of salt and pepper.

Step 4: Make the Sauce
Lower the heat to medium.
Stir in the Dijon mustard, lemon juice, and broth, scraping up any bits from the bottom of the pan.
Add almond milk or cream and stir gently.
Simmer for 4–5 minutes until the sauce thickens slightly.

Step 5: Return the Salmon to the Pan
Gently nestle the seared salmon fillets back into the sauce.
Spoon some of the sauce over the fillets.
Simmer for another 2–3 minutes, or until the salmon is fully cooked and flaky.

Step 6: Garnish & Serve
Sprinkle with chopped parsley or thyme for a burst of freshness.
Serve hot, straight from the skillet.

Notes

Don’t Overcook – Salmon cooks quickly; aim for an internal temp of 125–130°F for moist results.
Dry the Salmon – Patting it dry ensures a crispy exterior.
Use the Right Pan – A non-stick or stainless steel skillet works best for searing.
Customize the Cream – Use coconut milk for dairy-free, or cream for richness.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American