This Mushroom Cream Salmon recipe delivers a restaurant-quality meal in just 30 minutes. Tender, pan-seared salmon is nestled in a rich, earthy mushroom cream sauce for a luxurious yet easy dinner. The one-pan method builds incredible flavor and makes cleanup a breeze.

Why You’ll Love This Mushroom Cream Salmon

Restaurant-quality at home: Luxurious pan-seared salmon and creamy sauce feel special but are totally manageable.
Sauce is everything: Rich, velvety, and deeply savory, it clings perfectly to the salmon.
Quick & versatile: Ready in 30 minutes using one pan for easy cleanup and layered flavor.
Perfect texture contrast: Crispy skin, flaky fish, and meaty mushrooms create a symphony in your mouth.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g each), skin on
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 250 g cremini mushrooms, sliced
• 60 ml dry white wine (like Sauvignon Blanc)
• 180 ml heavy cream (double cream)
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves, plus more for garnish
• 1 tbsp fresh parsley, chopped
• To taste salt and freshly ground black pepper
• 1 lemon, for juice and serving

Tools: A large, heavy-bottomed skillet (cast iron or stainless steel works great), tongs, a microplane or garlic press, and a sharp knife.

Notes: Don’t skip the shallot—it provides a sweeter, more delicate base than an onion. The white wine deglazes the pan and adds crucial acidity.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Bring your salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking ensures it cooks evenly. A cold fillet straight from the fridge can lead to an overcooked exterior and a cold, undercooked center.
• Pat that salmon dry! This is the single most important step for getting a beautifully crisp skin. Use paper towels to thoroughly pat the skin and the top of the fillets completely dry. Any moisture will steam the skin instead of searing it.
• Don’t be shy with the mushrooms. They will shrink down significantly as they release their water and brown. Crowding the pan initially is okay here—you want them to sauté and develop a deep, golden-brown color, which equals maximum flavor for your sauce.
• The quality of your cream matters. Use a heavy cream or double cream with a high fat content. It will resist splitting when you add the acidic elements like wine and lemon juice, resulting in a smoother, more stable sauce.

How to Make Mushroom Cream Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Freezing is not recommended as the cream sauce may separate upon thawing.
• Reviving: Reheat gently in a skillet over low heat, adding a splash of cream to refresh the sauce.

Serving Suggestions

Complementary Dishes

• Creamy Mashed Potatoes — The ultimate comfort pairing. The fluffy, buttery potatoes are a dream vehicle for soaking up every last drop of that incredible mushroom cream sauce.
• Buttered Asparagus or Green Beans — A simple, vibrant green vegetable provides a fresh, slightly crisp contrast to the rich, creamy salmon and helps balance the meal beautifully.
• Herbaceous Rice Pilaf — A light, fluffy rice pilaf with herbs like parsley and dill complements the flavors in the sauce without overpowering the delicate taste of the salmon.

Drinks

• A Crisp Chardonnay — An unoaked or lightly oaked Chardonnay has the acidity to cut through the richness of the cream and the body to stand up to the salmon and mushrooms.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus notes are wonderfully palate-cleansing between bites of the decadent sauce.

Something Sweet

• Lemon Tart — The bright, sharp citrus flavor is a perfect, refreshing finale that cleanses the palate after the rich and savory main course.
• Dark Chocolate Pots de Crème — A small, intensely chocolatey dessert provides a deep, bitter-sweet contrast that doesn’t feel too heavy after a creamy meal.

Top Mistakes to Avoid

• Mistake: Not drying the salmon skin. This is the difference between a soggy, chewy skin and a delightfully crisp, crackly one. Any surface moisture will steam the fish instead of searing it. I’ve messed this up before too, and it’s a real disappointment.
• Mistake: Moving the salmon too soon. Once you place the salmon in the pan, let it be! If you try to move it or peek too early, the skin will tear and stick. Trust the process—it will release from the pan naturally when it’s ready to flip.
• Mistake: Overcooking the salmon. Remember, the salmon continues to cook when you return it to the warm sauce. You want to take it out of the pan the first time when it’s still a bit underdone in the center. Overcooked salmon becomes dry and chalky.
• Mistake: Adding cold cream straight from the fridge. If you can, let your cream sit out for 10-15 minutes to take the chill off. Adding ice-cold cream to a hot pan can sometimes cause it to seize or split, though the high fat content should prevent this if you stir constantly.

Expert Tips

• Tip: Use a fish spatula. Its thin, slotted, and slightly angled edge is a game-changer for getting under delicate fish fillets without breaking them. It makes flipping the salmon an absolute breeze.
• Tip: Finish with fresh lemon juice. Always add the final squeeze of lemon juice off the heat, right before serving. The fresh, bright acidity is a crucial counterpoint to the rich sauce, and cooking it too long can make it taste bitter.
• Tip: Let the sauce reduce properly. After adding the cream, give it a few minutes to simmer and thicken. A properly reduced sauce will coat the back of a spoon and cling to the salmon, rather than running off onto the plate.
• Tip: Customize your mushrooms. While cremini are perfect, feel free to use a mix! Adding a few rehydrated dried porcini mushrooms or some shiitakes will add an incredible depth of earthy, umami flavor to the sauce.

FAQs

Can I use a different type of fish?
Absolutely! This mushroom cream sauce is incredibly versatile. It pairs wonderfully with other firm-fleshed fish like cod, halibut, or sea bass. Just adjust the cooking time depending on the thickness of your fillets. The key is to sear the fish first to get a nice crust, then finish it gently in the sauce, just like with the salmon.

What can I use instead of white wine?
No problem at all. You can simply replace the white wine with an equal amount of chicken or vegetable broth. For an extra flavor boost, add a tablespoon of fresh lemon juice to the broth to mimic the acidity that the wine provides. It will still be delicious, I promise.

How do I know when the salmon is cooked perfectly?
The best method is the touch test. A rare salmon fillet will feel very soft, almost jelly-like. Medium-rare to medium (which is ideal) will feel like the fleshy part of your palm when you press your thumb and middle finger together. It should also flake easily with a fork. Remember, it continues to cook in the hot sauce, so err on the side of underdone when you first sear it.

Can I make this sauce ahead of time?
You can definitely get a head start! The mushroom cream sauce can be made up to two days in advance. Simply prepare it, let it cool completely, and store it in an airtight container in the fridge. When you’re ready to eat, gently reheat the sauce in a pan, cook your salmon fresh, and then combine them. This keeps the salmon’s texture perfect.

My sauce seems too thin. How can I thicken it?
If your sauce hasn’t reduced enough, let it simmer for a few more minutes over medium-low heat, stirring frequently. If you’re really in a pinch, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the simmering sauce. It will thicken up almost instantly, but I prefer the pure, reduced-cream method for the best texture.