Ingredients:

  • 2 (6 oz/170g each) salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon olive oil (15 ml)
  • 4 tablespoons unsalted butter, divided (60g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio) (60 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat salmon fillets dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and sauté until golden brown and softened, about 5-7 minutes.
  3. Add minced garlic to the skillet and cook for 1 minute until fragrant. Pour in white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2 minutes.
  4. Stir in heavy cream and remaining 2 tablespoons of butter. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes. Season with salt and pepper to taste.
  5. While the sauce simmers, heat a separate skillet (or clean the same skillet) over medium-high heat. If using skin-on salmon, place skin-side down in the hot skillet. Sear for 4-5 minutes, until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until the salmon is cooked through (internal temperature reaches 145°F/63°C). If using skinless salmon, sear 3-4 minutes per side.
  6. Gently nestle the seared salmon fillets into the creamy mushroom sauce. Spoon the sauce over the salmon. Stir in lemon juice and parsley.
  7. Garnish with extra parsley, if desired. Serve hot.