1 cup mushrooms, sliced (cremini or button work great)
1 cup heavy cream
1 tbsp butter (optional for extra richness)
½ tsp dried thyme or Italian seasoning
¼ cup grated Parmesan (optional but highly recommended)
Fresh parsley (for garnish)
Instructions
1. Prep the salmon
Pat salmon dry and season both sides generously with salt and black pepper.
2. Sear
Heat olive oil in a large skillet over medium-high heat.
Sear salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until golden.
Remove salmon and set aside.
3. Cook the mushrooms
In the same pan, add mushrooms. Sauté 3 minutes until browned.
Add garlic and cook 30 seconds until fragrant.
4. Build the sauce
Reduce heat to medium. Add:
heavy cream
butter (optional)
thyme/Italian seasoning
Parmesan (optional but thickens the sauce)
Simmer 3–4 minutes until slightly thickened.
5. Combine
Return salmon to the pan. Spoon sauce over fillets.
Simmer 2–3 minutes until salmon is fully cooked and flavors meld.
6. Serve
Garnish with chopped parsley.
Serve hot with rice, mashed potatoes, pasta, or steamed veggies.
Servings
4 servings (1 salmon fillet + sauce per serving)
Nutritional Info (Approx. per serving)
(based on typical ingredients)
Calories: 520
Protein: 34 g
Fat: 38 g
Carbs: 6 g
Fiber: 1 g
Sugar: 2 g
(Values vary by salmon size and cream type.)
Recipe Notes
You can substitute heavy cream with half-and-half, but sauce will be thinner.
For deeper flavor, add a splash of white wine before adding cream.
Parmesan thickens the sauce naturally — great if you prefer a richer consistency.
Works with trout or cod if salmon isn’t available.
Tips for Best Results
Don’t overcrowd the pan when searing salmon — it needs space to crisp.
Use skin-on fillets for best texture and moisture retention.
If sauce is too thick: add a few tablespoons of broth.
If sauce is too thin: simmer longer or add more Parmesan.
Want a healthier version? Use coconut milk instead of cream.
Health Benefits
Salmon is rich in omega-3 fatty acids → supports heart and brain health.
Garlic boosts immunity and has anti-inflammatory properties.
Mushrooms provide antioxidants and support metabolism.
High-protein meal → keeps you full longer.
Q&A for Creamy Garlic Mushroom Salmon
Q: Can I make this dairy-free?
Yes! Use coconut milk instead of cream and omit the Parmesan.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently over low heat.
Q: Can I freeze this dish?
Cream sauces don’t freeze well — they tend to separate. Best enjoyed fresh.
Q: What can I serve this with?
Perfect with:
mashed potatoes
rice
garlic butter pasta
sautéed spinach
steamed asparagus
Q: Can I use canned mushrooms?
Fresh mushrooms taste better, but canned mushrooms work in a pinch.
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