Pan-fried Salmon with Mushroom Sauce


Some meals come together purely by chance.  I found this amazing recipe the other week only because I had a bunch of mushrooms that wouldn’t have made it past the day.  So rather than waste, I did a quick search…and I’m so glad I did!  The mushroom sauce is full of flavor and really seems to add some flair to such an otherwise simple meal.  Plus, it only takes about 5-10 minutes from start to finish.  (I do like my quick food!)

Try it on chicken or turkey as well!!

salmon with mushroom sauce

Pan-fried Salmon with Mushroom Sauce

a small knob of butter or 1 tbsp olive oil
2 Salmon filets
1 tbsp butter or marg
salt and pepper to taste
4 oz mushrooms, sliced
1 small onion, chopped finely
1 tsp dried parsely
1/4 tsp salt
1 tbsp flour
1/2 cup milk
1/4 cup white wine


1. Heat pan to medium. Once hot, add butter or oil.  Fry salmon, skin side down, for 5-6 minutes, until crispy. Don’t forget to season with salt and pepper!

2. Flip salmon to flesh side, cover with a nice sturdy lid, half remove from heat, and let steam for another 4 minutes. Remove from heat and let rest, covered for another 5 minutes.

3. Meanwhile, make sauce by melting butter in a saucepan.  Add onions and mushrooms and saute until tender.

4. Season with salt and parsley.

5. Add flour, stirring to coat.

6. Add milk, whisking continuously until sauce begins to thicken.

7. Add white wine and boil gently for 1-2 minutes.

8. Serve over salmon.

Recipe adapted from:


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