Laura Smith
Salmon with mushroom sauce is a popular dish with several variations, including creamy mushroom sauce, basil mushroom sauce, and mushroom garlic sauce. The versatility of salmon and mushrooms allows for a range of flavors and textures, from earthy and nutty to creamy and dreamy. Whether baked, braised, or pan-seared, the combination of salmon and mushroom sauce is a match made in culinary heaven, offering a flavor explosion in every bite.
| Characteristics | Values |
|---|---|
| Dish name | Blackened Salmon with Mushroom Cream Sauce |
| Recipe steps | - Season salmon to perfection. |
- Pan sear the salmon to create the ultimate blackening.
- Peel the skin off the salmon.
- Simmer the salmon in the sauce for 7-10 minutes. | | Side dishes | - Rice pilaf
- Salad
- Potato mash
- Roasted veggies
- Potatoes
- Noodles
- Buttermilk mashed potatoes
- Quinoa power bowl with roasted veggies, black beans, and avocado
- Brown rice with chopped herbs and sunflower seeds
- Pasta
- Balsamic roasted brussels sprouts and carrots
- Roasted potatoes and broccoli with rosemary | | Health benefits | - Omega-3 fatty acids |
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What You'll Learn
Pan-seared salmon with creamy mushroom and garlic sauce
This recipe is a delicious and healthy way to enjoy salmon. The creamy mushroom and garlic sauce is packed with flavour and goes perfectly with the pan-seared salmon. This dish is best served with a side of rice, quinoa, noodles, or roasted vegetables.
Ingredients
- Salmon fillets
- Baby spinach
- Mushrooms
- Garlic
- Lemon juice
- Salt and pepper
- Oil
- Butter
Method
- Start by patting the salmon fillets dry and seasoning them with salt and pepper.
- Heat oil in a large skillet over medium heat.
- Place the salmon fillets, skin-side down, in the pan and cook for 2-4 minutes until the skin is crispy.
- Flip the salmon and cook the flesh side for another 2-4 minutes, until browned.
- Remove the salmon from the pan and set aside.
- Add butter to the pan and melt. Then, add minced garlic and sauté for a few minutes until it starts to brown.
- Add sliced mushrooms and sauté for another 2 minutes.
- Sprinkle in some flour and stir for 2-3 minutes.
- Add in some seafood/chicken broth, coconut milk, and spinach. Stir to combine.
- Nestle the salmon back into the sauce and simmer for 5-10 minutes until the sauce thickens.
- Serve the salmon with the creamy mushroom and garlic sauce, along with your choice of sides.
Tips
- This dish can be stored in separate airtight containers in the fridge for up to 3 days and frozen for longer.
- When reheating, thaw overnight and heat the salmon and sauce together in a pan over low heat or in the microwave.
- For a crispy skin, it is best to sear the salmon with the skin on and then remove it before adding the sauce.
- If you prefer your salmon without skin, remove it before cooking by placing the salmon skin-side down on a cutting board and slowly slicing through until the fish pulls away from the skin.
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Braised salmon in creamy mushroom sauce
Salmon and mushroom sauce is a match made in heaven, and braised salmon in creamy mushroom sauce is a delicious dish that is perfect for any occasion, especially a date night at home. This recipe is a one-pan dish with no fancy ingredients or complicated steps. It is a healthy, heavenly, and satisfying meal that is easy to cook with fresh, natural ingredients.
To make braised salmon in creamy mushroom sauce, start by heating 2 tablespoons of ghee in a large cast-iron pan over medium-high heat. Season each salmon fillet with salt and pepper, and paprika. Then, sear the salmon for approximately 3 minutes on each side. You can choose to cook the salmon with the skin on or remove it before cooking. If you like your salmon skin crispy, sear the fish with the skin side down first for about 3-4 minutes, then flip it and cook for another minute. Remove the salmon from the pan and set it aside.
Next, add another 2 tablespoons of ghee to the pan and sauté the onion, garlic, and jalapeno peppers. Season with a pinch of salt and pepper and sauté until the onion slices are tender. Then, add the mushrooms and coconut aminos. Stir in an extra teaspoon of ghee and continue to cook, stirring frequently, until the mushrooms are tender. Now, add in seafood or bone broth, coconut milk, spinach, and cayenne pepper, and stir to combine.
Finally, nestle the salmon into the sauce and simmer for about 5 minutes until the sauce thickens. You can also transfer the skillet to the oven and broil for 5 minutes to add some color to the fish. Serve the braised salmon in creamy mushroom sauce with roasted vegetables, potatoes, noodles, or rice.
Enjoy your delicious and healthy meal!
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Baked salmon with mushroom sauce
Ingredients:
- Salmon fillets (preferably center-cut for even shape)
- Fresh mushrooms (cremini/brown button mushrooms recommended for their deep flavour)
- Butter
- Flour
- Milk
- Wine or water
- Lemon juice
- Fresh herbs (parsley, rosemary, thyme)
- Spices (cayenne pepper, black pepper, salt)
- Green chillies (optional)
- Garlic
- Stock or broth
Method:
Begin by preheating your oven to 350°F. Prepare a baking sheet by covering it with foil and lightly oiling the surface. Place the salmon fillets on the baking sheet and season them generously with a mixture of cayenne pepper, black pepper, and salt. Drizzle lemon juice over the fillets for added flavour.
In a separate skillet or sauté pan, heat some oil over medium-high heat. Place the salmon fillets, skin-side down, and cook for about 2 minutes to get a nice sear. Flip the fillets and cook the flesh side for another 2 minutes. Remove the salmon from the pan and set it aside.
In the same pan, melt some butter and add minced garlic and green chillies (if using). Sauté for a couple of minutes until the garlic starts to brown. Add the sliced mushrooms and continue sautéing for 2 minutes. Sprinkle in the flour and stir continuously for 2 to 3 minutes.
Slowly add the stock or broth, a few spoons at a time, stirring to prevent lumps. Once the mixture is smooth, add the remaining stock and milk. Bring the mixture to a boil. Add black pepper and fresh rosemary to taste.
Place the salmon fillets back into the pan, ensuring that the skin doesn't touch the sauce. Transfer the skillet to the preheated oven and bake for 20 to 25 minutes, or until the fish flakes easily. The baking time may vary depending on the thickness of the fillets.
Serving Suggestions:
This baked salmon with mushroom sauce can be served with a variety of sides to create a well-rounded and nutritious meal:
- Quinoa power bowl with roasted veggies, black beans, and avocado
- Brown rice with chopped herbs and sunflower seeds
- Salmon mushroom pasta
- Balsamic roasted Brussels sprouts and carrots
- Roasted potatoes and broccoli with rosemary
- Rice pilaf
- Salad
- Mashed potatoes
Enjoy your homemade baked salmon with mushroom sauce! This dish is sure to impress and can be easily scaled up or down depending on the number of servings required.
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Blackened salmon with mushroom cream sauce
Ingredients:
- Salmon fillets (with or without skin)
- Butter or olive oil
- Blackening seasoning ( cayenne pepper is optional)
- Freshly sliced mushrooms
- Red wine (optional)
- Heavy cream or coconut cream
- Chicken or seafood/bone broth
- Thyme
- Spinach or kale (optional)
- Parsley for garnish (optional)
Instructions:
Start by seasoning the salmon fillets generously with blackening seasoning. If the salmon has skin and you prefer crispy skin, season the flesh side only. Heat butter or olive oil in a cast-iron skillet over medium-high heat. Place the salmon in the skillet, with the skin side down if you want crispy skin. Sear the salmon for about 5 minutes on each side, or until it develops a nice brown crust. Remove the salmon from the skillet and set it aside.
Next, add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they start to soften. If using wine, pour it into the skillet and stir to deglaze the pan. Cook until most of the wine has evaporated. Add the cream, broth, thyme, and any optional vegetables like spinach or kale. Stir everything together, creating a savory mushroom cream sauce.
Finally, nestle the seared salmon back into the cream sauce, ensuring the skin doesn't touch the sauce if you prefer it crispy. Simmer everything together for about 7-10 minutes, allowing the flavors to meld and the sauce to thicken. For an extra touch of color, you can broil the salmon in the oven for a few minutes.
Serving Suggestions:
This blackened salmon with mushroom cream sauce is a versatile dish that can be served in multiple ways:
- On a bed of rice pilaf, brown rice, quinoa, or cauliflower rice for a chewy, nutty texture.
- Alongside roasted vegetables, potatoes, or mashed potatoes to soak up the creamy sauce.
- With a simple salad or roasted Brussels sprouts and carrots for a nutritious boost.
- Tossed with pasta to soak up the delicious sauce, creating a creamy salmon pasta dish.
The dish can also be adapted for dietary preferences. For a dairy-free option, coconut cream can be used instead of regular cream. For a creamier sauce without adding dairy, blend cooked cauliflower into the sauce.
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Salmon with basil mushroom sauce
Salmon and mushroom sauce is a popular combination, with many recipes available online. The addition of basil to the sauce can add a layer of flavour that is slightly minty and balances the softness of the cream.
Ingredients:
- Skinless salmon fillets
- Mushrooms
- Cream
- Wine
- Basil
Method:
Firstly, cut the stalks off the mushrooms and slice them into even slices. Saute the mushrooms in a large pan until they are golden brown. Add in the liquid ingredients to create the sauce. Place the salmon fillets into the sauce and cook until the sauce begins to thicken. It is recommended to garnish each fillet with a basil leaf.
Serving Suggestions:
This dish is best served with rice, mashed potatoes, roasted vegetables, or a salad.
Storage:
Leftovers can be stored in the fridge for up to 3 days or frozen for longer. For best results, store the salmon and mushroom sauce in separate airtight containers. When reheating, thaw them overnight, then add the salmon to the sauce and heat on the stovetop or in the microwave on low power.
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Frequently asked questions
Yes, mushroom sauce is a popular pairing with salmon. The sauce can be creamy, made with heavy cream, butter, and cheese, or it can be made without cream, using ingredients like wine, milk, and lemon juice.
There are several recipes for salmon with mushroom sauce, including pan-seared, braised, and baked salmon. Some recipes incorporate garlic, spinach, or basil, and the salmon can be cooked with or without the skin.
Side dishes that complement salmon and mushroom sauce include mashed potatoes, roasted vegetables, brown rice, quinoa, and noodles.
