Name: Salmon with Creamy Mushroom Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 300 g salmon fillets; 10 g butter; 150 g mushrooms (such as button or crimini, thinly sliced); 1 shallot (diced); 2 cloves garlic (minced); 1 tsp white miso paste; 1 tsp lemon zest; 2 tsp plain (all-purpose) flour; 120 ml chicken or vegetable stock; 30 g creme fraiche; 1-2 tsp lemon juice

Salmon is one of the most versatile fishes to cook with – and it’s also generally quick to make and doesn’t need much done to it to make it taste good. While most of my salmon recipes are on the lighter side, I wanted to create a dish that was a little bit more hearty – and also that paired well with something like Ukrainian kasha!

And that’s how this pan-fried salmon came to be! It’s topped with a creamy mushroom sauce that’s enriched with a little bit of crème fraiche. It’s made all in one pan and is ready in about 30 minutes – perfect for a busy weeknight!

How to Make Salmon with Mushroom Sauce

So the first thing you need to do in this recipe is cook the salmon – which is very similar to the way I cook the fish for my salmon pasta recipe.

I like to pan-fry it for a crispy exterior and also to have some nice browned bits in which to build a pan sauce.

Season your salmon fillets generously with salt and add some oil to a large skillet. Set it over medium heat and once the oil is shimmering, add the salmon.

Let the fish cook on one side for about 5 minutes – or until it easily releases from the pan. Then flip and cook on the other side until the interior comes in at 50°C (125°F) when an instant-read thermometer is inserted into the thickest part of the fillet.

Remove the salmon from the pan and immediately get to making the sauce! For this, all you need to do is add some sliced mushrooms to the pan along with a bit of salt.

Cook the mushrooms until they’ve released all of their moisture and begin to turn golden brown – this will take around 10 minutes.

After that, add a diced shallot, some minced garlic and a bit of miso paste for an umami boost.

Cook this for just a bit longer before adding in a bit of lemon zest and a sprinkling of flour (this is just to thicken the sauce).

Cook for a minute or two, then pour over some chicken or vegetable stock. Bring the sauce up to a simmer and stir in some crème fraiche for a creamy texture. Turn off the heat and add a bit of lemon juice for a touch of acidity.

Now, all you need to do is spoon the sauce over the salmon! And if you’re looking for a dairy-free sauce, I have a great mushroom sauce without cream you can use instead.

Stirring in the creme fraiche & lemon juice — Stirring in the crème fraiche & lemon juice

Salmon with Creamy Mushroom Sauce

This simple salmon is all made in the same pan and is ready in 30 minutes. It's hearty, bright and delicious.

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Servings 2

Prep Time 5

Total Time 30

Ingredients

300 g (9 oz) salmon fillets
10 g butter
150 g (1 ½ cups) mushrooms such as button or crimini, thinly sliced
1 shallot diced
2 cloves garlic minced
1 tsp white miso paste
1 tsp lemon zest
2 tsp plain (all-purpose) flour
120 ml (½ cup) chicken or vegetable stock
30 g (3 tbsp) creme fraiche
1-2 tsp lemon juice

Instructions

Pat the salmon fillets dry with paper towels and season generously with salt. Add 1 tbsp of olive oil to a large skillet and set over medium heat. Once shimmering, add the salmon and sear on one side for about 5 minutes.
Flip and sear on the other side until the fish registers 50°C (125°F) when an instant-read thermometer is inserted into the thickest part of the fillet – about 5 more minutes. Remove from the pan and set aside.
Add the butter to the pan in which the salmon was cooked. Once melted, add the mushrooms and a generous pinch of salt. Cook, stirring every so often, until the mushrooms release their moisture, reduce in size considerably and begin to brown – about 10 minutes.
Add the shallots, garlic and miso paste and cook for another 2 minutes, just until the shallots are softened. Add the lemon zest and cook until fragrant, only another 30 seconds.
Sprinkle over the flour and cook for a minute or two, stirring it into the mushrooms. Then, pour over the chicken (or veggie) stock and bring to a simmer.
Allow to simmer for 3-5 minutes, just until the sauce is thickened and lightly viscous. Stir in the creme fraiche. Off heat, stir in 1 tsp of lemon juice. Taste to adjust for seasoning, adding more lemon juice, salt or pepper where needed. Spoon the sauce over the cooked salmon fillets and serve immediately.