Delicious Seared Salmon with Creamy Mushroom Sauce Recipe

Step right up, my dear food lovers, because I have an absolutely delicious salmon recipe for you. I’m talking about succulent salmon fillets cooked to perfection on a hot skillet, then smothered in a creamy white wine mushroom sauce that will have you licking your plate clean.

This seared salmon with creamy white wine mushroom sauce is a recipe to elevate your taste buds to new heights. It’s a dish that’s easy and quick to make but packs a punch of bold flavors and textures.

The combination of fresh herbs, button mushrooms, garlic, and butter creates a sauce so silky and rich that it will make you want to dive right in. The white wine adds an extra layer of complexity to the mushroom cream sauce, making it subtle yet sophisticated.

And let’s not forget about the star of the dish – the salmon fillets. Seared to golden brown perfection, the crispy skin of the salmon complemented by the creamy mushroom sauce is a match made in heaven.

So why not give this recipe a try? Whether you are looking for a fancy dinner party dish or just a delicious weeknight meal for your family, this seared salmon with creamy white wine mushroom sauce will not disappoint. Trust me; it’s time to treat yourself and your loved ones to some gourmet goodness!

Why You’ll Love This Recipe

Seared Salmon With Creamy White Wine Mushroom Sauce
Seared Salmon With Creamy White Wine Mushroom Sauce

Have you ever craved a meal that’s both indulgent and healthy? Look no further than this seared salmon with creamy white wine mushroom sauce recipe! Trust me; you’ll love it. So, why should you try this recipe?

Firstly, nothing satisfies the taste buds and stomach like a perfectly cooked salmon fillet, pan-seared to perfection with a golden crispy crust. Seared salmon is incredibly versatile and can be incorporated into many different dishes to add an extra punch of protein and omega-3 fatty acids. Plus, it’s one of the healthiest forms of protein that your body needs.

Secondly, this recipe features an indulgent, velvety cream sauce with notes of white wine that complements the delicate flavour of the salmon. The creamy white wine mushroom sauce can be used to enhance various proteins such as chicken or steak as well. You’ll be licking your plate clean, guaranteed.

To prepare this dish, we sauté fresh button mushrooms in garlic and butter, deglaze with dry white wine, then simmer in half and half cream mixed with cornstarch to thicken the sauce without adding calories. We finish by adding fresh lemon juice and dill weed, creating an unforgettable combination of flavours.

If that’s not enough to entice you, here’s another point – this recipe is very easy to prepare since it involves only one pan cooking. Yes, you heard it right – all these wonderful flavours are packed in just one pan! Plus, throughout the cooking process, it will send all sorts of tantalizing food smells wafting through your home.

Isn’t that reason enough to try this recipe? Seared Salmon with Creamy White Wine Mushroom Sauce is perfect for those looking for exquisite tastes and health benefits in one dish without sacrificing time spent cooking or cleaning up. It makes for a fantastic family meal or a romantic dinner-for-two dish.

In conclusion, you’ll love this recipe for its blend of healthy, delightful, and straightforward preparation. You’ll feel like a top chef serving this restaurant-quality dish at home while receiving tons of compliments from your family members or guests. So why wait? Give it a try today and thank me later!

Ingredient List

 A meal that is both healthy and indulgent
A meal that is both healthy and indulgent

Here’s what you’ll need to make this delicious Seared Salmon with Creamy White Wine Mushroom Sauce recipe:

Salmon Fillets

Choose 4 salmon fillets, skinless and boneless, about 6 ounces each.


You’ll need 1 diced small onion, sliced button mushrooms, and garlic cloves.

Butter and Olive Oil

Both extra virgin olive oil and butter are used in the recipe for an added depth of flavor.

White Wine

The recipe uses a dry white wine to enhance the sauce’s aroma and taste.


You’ll need 1 cup of half-and-half to create a creamy texture for the mushroom sauce.

Lemon Juice and Dried Herbs

Fresh lemon juice brightens up the flavors, while dried dill weed and thyme add an earthy taste to the dish.

Cornstarch or Xanthan Gum

These serve as a thickening agent for the mushroom sauce. You can use either cornstarch or xanthan gum if you want to make it gluten-free.

Salt and Pepper

Salt and pepper are essential ingredients. You can adjust them according to your preference.

This ingredient list is just a starting point to understanding what goes into this dish. As you may know, the quality of your ingredients matters when preparing your meal. Be sure to use fresh produce and quality ingredients when making this seared salmon with creamy white wine mushroom sauce recipe.

The Recipe How-To

 Get ready to dive into a world of flavor with this salmon dish
Get ready to dive into a world of flavor with this salmon dish

Step 1: Preparing the Salmon Fillets

  • Pat the salmon fillets dry and season them with salt and pepper.

Step 2: Pan-Frying the Salmon

  • Heat extra virgin olive oil in a large skillet over medium-high heat.
  • Once hot, add the seasoned salmon fillets skin-side down to the skillet.
  • Cook for about 4 to 5 minutes on each side or until nicely browned and cooked through.

Step 3: Preparing the Creamy White Wine Mushroom Sauce

  • In the same skillet used for cooking the salmon, melt butter over medium heat.
  • Add garlic, onion, and sliced button mushrooms, and sauté until the mushrooms are tender.
  • Sprinkle in some dried thyme, dried dill weed, salt, and pepper to taste, then stir to combine.
  • Pour in some white wine, and using a wooden spoon, scrape any browned bits from the bottom of the skillet.
  • Let it simmer for about 5 minutes or until most of the wine has evaporated.
  • Next, add some half-and-half and stir everything together.
  • In a small bowl, whisk together some cornstarch and either water or broth, then pour it into the skillet while whisking continuously to prevent lumps from forming.
  • Let it cook until thickened, about 2 minutes.
  • Finally, add some freshly squeezed lemon juice, chopped fresh parsley, some fresh or dried dill weed, and stir everything together.

Step 4: Serving and Pairing

  • Serve each seared salmon fillet with a generous ladle of creamy mushroom sauce on top.
  • Garnish with a wedge of fresh lemon slice and a sprinkle of fresh chopped dill weed or fresh parsley.
  • Enjoy with creamy spinach or mushroom risotto as a side dish.

That’s it! Now you know how to make a delicious and flavorful seared salmon with creamy white wine mushroom sauce right at home.

Substitutions and Variations

 This salmon has been seared to perfection - you can practically taste the crispy exterior through the photo
This salmon has been seared to perfection – you can practically taste the crispy exterior through the photo

Now that you’ve got the basic recipe down, it’s time to get creative and make this salmon dish your own. Here are a few substitutions and variations to try:

1. Change up the sauce: Don’t feel like white wine and mushrooms tonight? Try a beurre blanc sauce instead for a creamy, buttery flavor. Or, swap out the mushrooms for sun-dried tomatoes for a burst of umami.

2. Swap the salmon: Not a fan of salmon? You can use any other white fish fillet such as cod or halibut. Blackened salmon is another option if you’re looking for something with a little more spice.

3. Add some herbs: While this recipe calls for dill weed and parsley, you can experiment with other herbs like basil or tarragon to bring extra flavor.

4. Baking instead of searing: While searing the salmon is what gives it a perfect crispy crust, if you don’t have access to a stovetop or simply prefer baked dishes, you can always oven-bake the salmon fillets and serve the creamy mushroom sauce alongside it.

By playing around with different substitutions and variations, you’ll be able to find your own perfect variation on this tasty recipe.

Serving and Pairing

 The creamy mushroom sauce in this dish will make you feel like you're dining at a five-star restaurant
The creamy mushroom sauce in this dish will make you feel like you’re dining at a five-star restaurant

Now that you’ve cooked up a delicious seared salmon with creamy white wine mushroom sauce, it’s time to decide how to serve and pair it. This dish pairs perfectly with some light and refreshing sides such as a simple side salad, freshly steamed vegetables or boiled new potatoes drizzled with a little lemon and butter. You can also pair this dish with creamy spinach or sautéed mushrooms.

For wine pairings, go for a dry white wine such as Chardonnay, Sauvignon Blanc, Pinot Grigio or Albariño. The acidity will balance well with the creaminess of the mushroom sauce and the sweetness of the caramelised salmon. Another wine that goes well is Pinot Noir, which has a light body and notes of earth and red fruit that will complement the mushroom flavours.

If you prefer a non-alcoholic option, try serving it with sparkling water or green tea. A glass of lemonade with a slice of fresh lemon would also be refreshing and complement the citrusy flavours in the dish.

Lastly, don’t forget to garnish each plate with fresh dill weed, fresh parsley, and lemon slices for an added fragrance and visual appeal. Enjoy!

Make-Ahead, Storing and Reheating

 The sauce is so good, you'll want to lick your plate clean
The sauce is so good, you’ll want to lick your plate clean

From time to time, we may need to prepare a dish in advance. When it comes to seared salmon with creamy white wine mushroom sauce, you’ll be delighted to know that it can be made-ahead and stored in the fridge or freezer for up to 3 days.

If you’re making this dish ahead of time, store the seared salmon and the mushroom cream sauce separately in the refrigerator. The salmon fillets can be wrapped individually with some plastic wrap or aluminum foil, while the cream sauce can be poured into an airtight container.

To reheat the seared salmon and cream sauce, simply heat them separately on low heat in a skillet. Alternatively, you can also reheat the sauce in a microwave-safe bowl. When reheating the salmon, do it gently over low heat to prevent overcooking.

The key here is to make sure the salmon remains moist and juicy even after reheating. You can spoon some of that delicious mushroom sauce onto the fish before heating it up to help retain moisture and add flavor.

When stored properly, this dish will retain its taste and texture even after reheating which makes it perfect for meal prepping or making-ahead for special occasions.

Tips for Perfect Results

 The secret ingredient? A splash of white wine that elevates the flavors to the next level
The secret ingredient? A splash of white wine that elevates the flavors to the next level

When it comes to cooking the perfect seared salmon with a luscious creamy white wine mushroom sauce, there are a few tips that can help you achieve the best results. Here are some of my tried-and-tested tips for making this dish a success:

1. Use Fresh Ingredients: Starting with fresh ingredients is important to achieve optimal flavor in your salmon fillets and mushroom sauce. Make sure you use fresh herbs like dill weed and parsley for garnish.

2. Season your Salmon Well: Before searing, make sure you season your salmon fillets with enough salt and pepper to bring out the natural flavors without overpowering them.

3. Don’t Overcook the Salmon: To ensure the salmon stays tender and moist, avoid overcooking it. Cook it just long enough to get that perfect seared crust on both sides while retaining its tender center.

4. Thicken Your Sauce Correctly: This creamy white wine mushroom sauce recipe calls for a mixture of xanthan gum and cornstarch as thickeners. Be sure to follow the instructions carefully and stir frequently when adding these ingredients to avoid lumps or the sauce becoming too thick.

5. Add Half-and-Half Gradually: When adding half-and-half to your mushroom sauce, do so gradually to avoid curdling. The sauce should be simmering rather than boiling when you pour in the half-and-half.

6. Experiment with Substitutions: While this recipe calls for button mushrooms, feel free to experiment with other types of mushrooms, such as Shiitake or Portobello, or even add spinach to the sauce for an extra dose of greenery.

By following these guidelines, you can create an impressive salmon dish that bursts with flavor and looks as if it was prepared by a professional chef. Give it a try and taste the decadence of the creamy spinach mushroom sauce over perfectly pan-seared salmon!

Bottom Line

In conclusion, this Seared Salmon with Creamy White Wine Mushroom Sauce recipe is perfect for anyone who loves salmon and wants to indulge in a creamy and savory meal. The ingredients are easy to find and the dish is simple to make. No matter what type of salmon dish you’re in the mood for, this recipe has something for everyone.

If you’re looking for a way to elevate your next dinner party or impress your family without spending hours in the kitchen, try making this Seared Salmon with Creamy White Wine Mushroom Sauce. You won’t be disappointed. So why not give it a try today?

Remember to experiment with substitutions and variations to create your own unique spin on this classic dish. With so many incredible flavor combinations at your fingertips, there’s no limit to what you can accomplish in the kitchen!

So whether you’re a seasoned chef or just getting started with cooking, this Seared Salmon with Creamy White Wine Mushroom Sauce recipe is sure to please. So go ahead, grab your ingredients, and get ready to enjoy one of the most delicious salmon dishes you’ve ever tasted!

Seared Salmon With Creamy White Wine Mushroom Sauce

Seared Salmon With Creamy White Wine Mushroom Sauce Recipe

This seared salmon is nicely complemented by a creamy, lemony white wine mushroom sauce, flavored with thyme and dill weed. Lovely served with steamed asparagus and crusty bread to soak up extra sauce. Using light butter and fat free half and half in the sauce will yield great results and lower calories.
No ratings yet
Prep Time 30 mins
Cook Time 20 mins
Course Main Course
Cuisine Seafood
Calories 240.8 kcal



  • 1 lb salmon fillet
  • 1/2 teaspoon dried dill weed
  • salt, to taste
  • pepper, to taste
  • cornstarch, for dredging (aka corn flour)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon butter


  • 1 teaspoon extra virgin olive oil
  • 1/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 4 ounces button mushrooms, sliced
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried thyme
  • 3 tablespoons fresh lemon juice
  • 1/2 cup white wine
  • 1/2 cup half-and-half or 1/2 cup light cream
  • 1/4 teaspoon xanthan gum or 1 tablespoon cornstarch (used as a thickener)


  • fresh parsley
  • fresh dill weed
  • lemon slice


  • PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
  • PREPARE THE SAUCE: Heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
  • Add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
  • MEANWHILE: Preheat oven to 400 degrees F; Heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
  • RETURN TO SAUCE: Combine the lemon juice and wine (and cornstarch if not using xanthan gum), and add to the mushroom mixture; Bring to a boil, then simmer on low heat for 5 minutes; Remove from heat and set aside.
  • SEAR THE SALMON: Place 1 tsp each olive oil and butter in the hot skillet; Swirl around to coat the bottom; Place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
  • Carefully turn the filets over so the skin side is now down; Then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
  • FINISH THE SAUCE: Place the mushroom wine mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
  • SERVE salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.

Add Your Own Notes


Serving: 237gCalories: 240.8kcalCarbohydrates: 5.8gProtein: 24.8gFat: 10.7gSaturated Fat: 3.7gCholesterol: 72.8mgSodium: 99.6mgFiber: 0.6gSugar: 1.5g
Keyword < 60 Mins
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found