Herby Salmon with Garlic Butter Mushrooms

published Jul 11, 2021
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Herby Salmon with Garlic Butter Mushrooms

Earthy, tender mushrooms are the perfect bed for herby salmon fillets in this easy skillet dinner.

Serves4

Prep7 minutes to 10 minutes

Cook12 minutes to 15 minutes

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Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

Tender salmon joins forces with garlic butter-bathed mushrooms in this quick and easy skillet dinner. In addition to the winning flavors, you’ll love how easy it is to prepare: it requires just five ingredients and can be pulled off in 25 minutes or less. This is weeknight eating at its very best.

Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk

The Best Herbs for This Skillet Salmon Dinner

The earthy, slightly sweet flavor of fresh thyme is a natural match with mushrooms and salmon, so that’s what I call for here. If you don’t have thyme on hand, just about any woody fresh herb can be substituted. Rosemary, with it’s sharp, peppery notes, would be great, as would savory, citrusy sage. No matter which you choose, you’ll need about a tablespoon of chopped fresh leaves.

Herby Salmon with Garlic Butter Mushrooms

Earthy, tender mushrooms are the perfect bed for herby salmon fillets in this easy skillet dinner.

Prep time 7 minutes to 10 minutes

Cook time 12 minutes to 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    cremini mushrooms

  • 4 cloves

    garlic

  • 6 sprigs

    fresh thyme

  • 4

    (6-ounce) skin-on salmon fillets

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 2 tablespoons

    olive oil

  • 2 tablespoons

    unsalted butter

Instructions

  1. Quarter 1 pound cremini mushrooms. Mince 4 garlic cloves. Strip the leaves off 6 fresh thyme sprigs. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

  2. Heat 2 tablespoons of the olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes.

  3. Transfer the salmon skin-side down to a plate (it will not be cooked through). Melt 2 tablespoons unsalted butter in the pan. Add the mushrooms and sear undisturbed until the bottoms are well-browned, about 3 minutes. Add the garlic, half the thyme leaves, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring once or twice, until the mushrooms are browned all over and just tender, about 3 minutes.

  4. Reduce the heat to medium. Return the salmon skin-side down to the pan, nestling it into the mushrooms. Cover and cook the salmon to desired doneness, 2 to 5 minutes depending on the thickness of the fillets. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Sprinkle with the remaining thyme.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.