After a long day, the last thing you want is a complicated dinner. That’s exactly why I turn to this garlic butter salmon and mushroom dish. It’s a quick, satisfying meal that feels like a warm hug on a plate.
One evening, I remember stepping into my kitchen after work, the air still crisp from the day outside. I heated the skillet, hearing the gentle sizzle as the salmon hit the pan. The smell of garlic soon followed, rich and inviting. As the mushrooms softened and mingled with the buttery sauce, the kitchen filled with a cozy aroma that made me pause and just breathe it in. Sitting down to eat, the first bite revealed tender salmon with a crispy skin, perfectly complemented by the earthy mushrooms draped in garlic butter. It was simple, yet indulgent. That moment—comfort without fuss—is why I keep coming back to this recipe.
- Ready in just 25 minutes, it fits into even the busiest evenings.
- The garlic butter sauce adds luxurious flavor without extra effort.
- Salmon stays moist and flaky, paired beautifully with savory mushrooms.
- Minimal ingredients, maximum taste—a perfect balance.
- Easy cleanup with just one skillet needed.
If you’re worried about getting that crispy skin or balancing flavors, don’t be. This recipe is forgiving and designed for home cooks to succeed every time.
PrintGarlic Butter Salmon and Mushroom
A flavorful and easy-to-make Garlic Butter Salmon and Mushroom dish featuring tender salmon fillets cooked in a rich garlic butter sauce with sautéed mushrooms. Perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2
Ingredients
2 salmon fillets, skin on, about 6 ounces each
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
4 garlic cloves, minced
8 ounces cremini mushrooms, sliced
Salt, to taste
Black pepper, to taste
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Instructions
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving them, until the skin is crispy.
Flip the salmon fillets and cook for an additional 3-4 minutes until cooked through. Remove salmon from the skillet and set aside on a plate.
Reduce heat to medium and add 2 tablespoons of butter to the same skillet.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced mushrooms, season with a pinch of salt and pepper, and cook for 5-6 minutes until the mushrooms are tender and browned.
Add the remaining 2 tablespoons of butter to the skillet and stir until melted, coating the mushrooms in the garlic butter sauce.
Return the salmon fillets to the skillet and spoon the garlic butter sauce and mushrooms over the top.
Drizzle lemon juice over the salmon and sprinkle with chopped fresh parsley.
Remove from heat and serve immediately.
FAQ
Can I use other types of mushrooms? Absolutely. Cremini mushrooms are great, but shiitake, button, or portobello will work nicely, each bringing a slightly different flavor and texture.
What if I don’t have fresh parsley? You can skip it or replace it with a sprinkle of dried herbs like thyme or oregano for a different twist.
How do I reheat leftovers without drying the salmon? Gently warm them in a skillet over low heat or in short bursts in the microwave to keep the fish tender and the sauce luscious.
Is this recipe freezer-friendly? It’s best enjoyed fresh, but you can freeze the cooked salmon separately if needed. Just thaw carefully and reheat gently.
Give this garlic butter salmon and mushroom recipe a try tonight. It’s the kind of meal that feels like a special occasion but comes together fast enough for any weekday. Save it, print it, and enjoy the cozy comfort it brings.