Pan Seared Salmon with Garlic-Mushroom Sauce

If you love mushrooms, salmon, and sauce, this is your lucky post! There was a restaurant in Atlanta that my mother and I would frequent. One of their fall offerings was grilled salmon with mushroom sauce over mashed potatoes. It was my absolute favorite meal. It became our routine to meet their on Fridays and enjoy amazing food and conversation. Then, I'd try and convince her to take me to shopping as dessert, I guess you could call it. I hope you enjoy this recipe. I set it for 4 servings. I generally serve it with potatoes or cauliflower puree, for a low-carb alternative.

Garlic-Butter Mushroom Sauce


2 cups baby portobello mushrooms, cleaned, dried, sliced

3 cloves garlic, minced

2 TBS unsalted butter

2 TBS extra virgin olive oil

1/2 cup dry sherry wine (sub: dry white wine)

1 tsp salt

1 squeeze of lemon juice, to taste

2 tsp fresh parsley, minced (Sub: dried)

(optional) 1 1/2 TBS flour for added thickness


In a medium skillet, heat butter over medium-high heat. Allow the butter to start browning.

Add mushrooms and garlic with spacing in between the mushrooms. Allow them to cook for 1 minute, or until the garlic begins to toast and become fragrant.

Toss the mushrooms and garlic for 1 additional minute, then remove from the pan. Set aside in a bowl.

Return the skillet to the heat and add the olive oil. Sprinkle flour evenly around the pan and quickly whisk in the sherry wine, until the sauce evenly blended. You’ll want to move briskly. Squeeze in the lemon juice and continue to whisk.

Return mushrooms to the skillet, stir and reduce heat to a simmer for 2 minutes, or until sauce is thickened.

Turn off heat and top with parsley.



4 – 4-6 oz. salmon filets, skin removed

1 1/2 TBS extra virgin olive oil

2 tsp course sea salt

1 tsp ground white pepper


Set clean and dried salmon filets on a plate or surface and season both sides with

Heat olive oil in a medium skillet, over medium-high heat. Once the oil is just before smoking, add the salmon pieces, leaving space between each filet.

Sear the salmon for 3-4 minutes each. Watch the sides of the salmon, as the filets cook, the bottom will become brighter pink, almost white. That brightness will rise as the filet cooks.

Once that brighter color rises up the side, almost to the center, flip the salmon over and sear it for an additional 2-3 minutes.

Remove for pan. Place on a plate and place a sheet of foil over the piece for 5 minutes. Don’t tuck the foil.


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