Print

Garlic Butter Salmon with Creamy Mushroom Sauce

Print Recipe

Perfect for cozy evenings or elegant dinner gatherings, this garlic butter salmon with creamy mushroom sauce is a luxurious dish that comes together in about 30 minutes. The combination of buttery seared salmon and rich mushroom cream sauce is both comforting and impressive—ideal for entertaining or elevating a regular weeknight meal.

Ingredients

Scale

  • 4 salmon fillets (6 oz each), skin-on or skinless

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 4 tablespoons unsalted butter, divided

  • 4 garlic cloves, minced (divided: 2 for salmon, 2 for sauce)

  • 1 teaspoon fresh lemon juice (optional)

  • 8 oz cremini or white mushrooms, sliced

  • 1 small shallot or ½ medium onion, finely chopped

  • ½ cup dry white wine or chicken broth

  • ¾ cup heavy cream

  • 1 tablespoon Dijon mustard (optional)

  • 1 teaspoon fresh thyme or ¼ teaspoon dried thyme

  • 2 tablespoons fresh parsley, chopped

  • Additional salt and pepper to taste

Instructions

  • Bring the salmon to room temperature for 10 minutes. Pat dry and season both sides with salt and pepper.

  • Heat olive oil in a large skillet over medium-high heat. Place salmon fillets in the pan, skin-side down if applicable.

  • Sear salmon for 4–5 minutes without moving until golden and crispy. Flip, add 2 tablespoons butter and 2 cloves minced garlic, and baste while cooking for another 2–3 minutes. Remove and keep warm.

  • In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add mushrooms and cook until browned, about 5 minutes.

  • Stir in shallot and remaining garlic. Cook for 1–2 minutes until softened and aromatic.

  • Deglaze with wine or broth, scraping up any brown bits. Simmer for 2–3 minutes until reduced by half.

  • Lower heat. Stir in heavy cream, Dijon mustard (if using), and thyme. Simmer for 3–4 minutes until slightly thickened. Season with salt, pepper, and lemon juice (if using).

  • Return salmon to the skillet to warm through, spooning sauce over the top.

  • Garnish with fresh parsley before serving.

Notes

  • Don’t overcrowd the pan—cook in batches if needed.

  • To make it lighter, substitute Greek yogurt for cream, but avoid high heat.

  • Add red pepper flakes for a spicy variation or Parmesan for a cheesy twist.

Find it online: https://cookingworthy.com/garlic-butter-salmon-with-creamy-mushroom-sauce/