Ingredients

For the Salmon

• 4 salmon fillets (150–200 g / 5–7 oz each), skin-on or skinless
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (optional, adds depth)
• 2 tablespoons olive oil

For the Garlic Mushroom Cream Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3–4 cloves garlic, minced
• 250 g (9 oz) mushrooms, sliced (button, cremini, or a mix)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/2 cup dry white wine (optional, for deglazing)
• 1 cup heavy cream
• 1/4 cup grated parmesan
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped parsley, for garnish

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Step 1: Prepare the Salmon

1. Pat salmon fillets dry with paper towels.
2. Season both sides with salt, black pepper, and smoked paprika.
3. Let rest at room temperature for 10 minutes while preparing the sauce.

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Step 2: Cook the Salmon

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
2. Place salmon fillets skin-side down (if using skin) in the pan.
3. Sear for 4–5 minutes, until the skin is crisp and golden.
4. Flip carefully and cook for 2–3 more minutes, until salmon is just cooked through (internal temp 50–55°C / 120–130°F for medium).
5. Remove salmon from pan and set aside. Cover loosely with foil.

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Step 3: Cook the Garlic Mushrooms

1. In the same skillet, reduce heat to medium.
2. Add butter and olive oil.
3. Once butter melts, add chopped onion.
4. Sauté until translucent, about 3 minutes.
5. Add garlic and cook 30–45 seconds until fragrant.
6. Add sliced mushrooms, salt, pepper, and thyme.
7. Cook, stirring occasionally, until mushrooms release their moisture and brown, about 6–8 minutes.

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Step 4: Deglaze and Build the Cream Sauce

1. If using, pour in the white wine.
2. Scrape the bottom of the pan to lift all flavorful bits.
3. Cook until wine reduces by half, about 2–3 minutes.
4. Reduce heat to medium-low and add heavy cream.
5. Stir in parmesan and Dijon mustard.
6. Let sauce simmer gently for 3–5 minutes, until slightly thickened.
7. Taste and adjust seasoning.

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Step 5: Finish the Dish

1. Return salmon to the pan, spooning sauce over the fillets.
2. Simmer for 1–2 minutes to let flavors meld.
3. Sprinkle parsley over the top.

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Step 6: Serve

• Serve salmon fillets with mushrooms and sauce spooned on top.
• Pair with:
  • Garlic mashed potatoes
  • Steamed asparagus
  • Rice or cauliflower rice
  • Crusty bread to mop up the sauce

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Tips for Success

• Don’t overcook salmon: It should be slightly translucent in the center for maximum tenderness.
• Mushroom moisture: Let mushrooms brown properly; don’t crowd the pan.
• Sauce thickness: If too thin, simmer a few extra minutes. If too thick, add a splash of cream or broth.