Creamy Garlic Mushroom Salmon with Fresh Parsley
Ingredients
- For the Salmon:
- 4 (6 oz / 170 g each) salmon fillets, skin on or off
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
- For the Creamy Garlic Mushroom Sauce:
- 1 tbsp butter
- 2 cups cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- ½ cup chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half for a lighter version)
- ¼ cup grated Parmesan cheese
- 1 tsp lemon juice (optional, for brightness)
- Salt and black pepper, to taste
- ¼ tsp crushed red pepper flakes (optional for a hint of heat)
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Prepare and Sear the Salmon : Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4–5 minutes per side (depending on thickness) until golden and cooked through. Transfer the salmon to a plate and set aside.
- Step 2: Sauté the Mushrooms : In the same skillet, add 1 tbsp butter. Add sliced mushrooms and sauté for 5–6 minutes until golden brown and slightly softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Step 3: Make the Cream Sauce : Pour in chicken broth and simmer for 1–2 minutes, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Simmer gently (do not boil) until the sauce thickens slightly — about 3–4 minutes. Season with salt, pepper, and optional red pepper flakes. Add a squeeze of lemon juice if desired for brightness.
- Step 4: Combine and Finish : Return the seared salmon fillets to the skillet. Spoon the creamy mushroom sauce over them and simmer for 2 minutes, allowing the flavors to meld. Sprinkle fresh parsley over the top before serving.