Salmon with Creamy Mushroom Sauce | Easy, Quick, and Delicious

This salmon with creamy mushroom sauce is filled with flavors, easy to make, and done in about 30 minutes using just one pan. Serve it next to some roasted potatoes and a garden salad for a complete and delicious meal.

To make this recipe, I used fresh salmon fillets. You can also use frozen. Just make sure to thaw out beforehand. Either way, make sure to pat the salmon fillets completely dry. This way all the water can be removed, and the salmon will be full of flavor.

To make the creamy mushroom sauce, I used a combination of onions, garlic, milk, vegetable broth, and white mushrooms, also known as button mushrooms. You can sub the mushrooms for baby bellas if you like. As well as add in some crushed red pepper for a spicy kick.

TIPS & TRICKS to Make this Recipe: It took me about 3 minutes per side to fully cook the salmon. Of course it might take you less or more. Just keep an eye on it. That way, you don’t overcook it.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Salmon with Creamy Mushroom Sauce

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Salmon with Creamy Mushroom Sauce

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Calories 350 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 4 salmon fillets 6 oz / 170 grams each
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 8 oz white mushrooms (thinly sliced) 225 grams
• 1 tbsp all purpose flour 9 grams
• 1/2 cup low fat milk 120 ml
• 1/2 cup vegetable broth 120 ml
• 2 tbsp chopped parsley 5 grams
• 2 tsp lemon juice 10 ml
• sea salt & black pepper
• chopped chives for garnish

Instructions

1. Heat a large fry pan with a medium heat and add in the olive oil

2. In the meantime, add the salmon fillets over some paper towels and pat dry, then season with salt & pepper on both sides

3. Add the salmon fillets into the hot fry pan, in a single layer and skin side down, fry for 3 to 4 minutes per side or until the salmon is just cooked through, then remove from the pan and set aside

4. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 minutes and the onions are slightly translucent, add in the sliced mushrooms and a dash of salt, continue to mix together for a few minutes

5. After 6 to 8 minutes and the mushrooms are lightly sauteed, add in the flour, mix continuously for 2 minutes, then add in the milk and vegetable broth, and gently mix together for a few minutes

6. After about 4 minutes and you've ended up with a slightly creamy sauce, add in the chopped parsley and season with salt & pepper, mix together, then add the salmon fillets back into the pan, all in a single layer, spoon some of the sauce over the fillets, and simmer for 1 to 2 minutes

7. Serve directly out of the pan, topped off with a kiss of fresh lemon juice, some cracked black pepper, and chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Salmon with Creamy Mushroom Sauce

Amount Per Serving

Calories 350 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Polyunsaturated Fat 5g

Monounsaturated Fat 9g

Cholesterol 95mg32%

Sodium 209mg9%

Potassium 1114mg32%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 37g74%

Vitamin A 358IU7%

Vitamin C 7mg8%

Calcium 72mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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