Description

Need a delicious and nutritious dinner with minimal cleanup? This One-Pan Salmon with Mushroom Sauce is a go-to recipe for busy weeknights and cozy evenings alike. Featuring tender, pan-seared salmon fillets in a creamy garlic mushroom sauce, this dish is full of comforting flavor—and it all comes together in one skillet.

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Ingredients

Scale

For the Salmon:

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

For the Mushroom Sauce:

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

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Instructions

Step 1: Season the Salmon
Pat salmon fillets dry with a paper towel to help them sear properly.
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.
Place the salmon in the skillet skin-side down (if using skin-on).
Cook for 3–4 minutes per side until golden and nearly cooked through.
Transfer the salmon to a plate and set aside. It will finish cooking in the sauce.

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

Step 4: Make the Sauce
Reduce the heat to medium.
Stir in Dijon mustard, lemon juice, and broth, scraping up browned bits.
Pour in almond milk or cream and stir well to combine.
Let the sauce simmer for 4–5 minutes, stirring occasionally, until slightly thickened.

Step 5: Add the Salmon Back
Return the salmon fillets to the skillet, spooning sauce over the top.
Simmer for another 2–3 minutes until the salmon is cooked through and flaky.
Taste and adjust seasoning if needed.

Step 6: Garnish & Serve
Sprinkle chopped parsley over the top before serving.
Serve hot, directly from the pan.

Notes

Use Fresh Salmon – Fresh fillets have the best texture and flavor.
Pat Dry – This helps the salmon sear without steaming.
Don’t Overcook – Salmon is best at 125–130°F internal temperature.
Let Sauce Thicken – Simmer long enough for a velvety texture.
Finish with Fresh Herbs – They brighten up the rich sauce beautifully.

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