Salmon and mushrooms come together beautifully in this easy one-skillet recipe, finished with a light cream and wine sauce and a touch of fresh basil.

I have been making this elegant yet comforting dish for nearly thirty years, and it remains a favorite at our table.

Salmon and mushrooms

This recipe brings together a light, delicate cream and wine sauce with mushrooms sautéed until tender and beautifully golden. Fresh basil adds brightness, with its subtle minty flavor balancing the richness of the cream. The result is a simple yet elegant combination of flavors that never feels too heavy.

I was first introduced to an adaptation of this dish nearly thirty years ago at one of my favorite restaurants in Boston, which sadly is no longer there. I enjoyed it so much that I returned home determined to recreate it in my own kitchen.

Over the years, I have prepared it countless times, making small adjustments until it became the recipe my family knows and loves today. Everything comes together in one skillet, making it as practical as it is delicious.

It also has become our favorite New Year’s Eve dinner.

It has been gracing our table for almost thirty years. Ouch! That certainly is not making me feel any younger!

In this Article

A Note From Giangi

You will love the simplicity of all the ingredients, and besides the mushrooms and the salmon, you will probably already have them in your pantry.

Using only one pot to prepare this dish is a great bonus.

It will take only 20 minutes from beginning to end, which is perfect on a busy night when dinner cannot take long.

Want to stay in for a dinner date with someone special? I highly recommend this dish. It’s easy and super savory, and they will think you spent hours in the kitchen preparing it.

Giangi
Salmon With Basil Mushroom Sauce

Ingredients needed to make this delicious salmon and mushroom sauce.

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Skinless salmon fillets: I used skinless salmon. However, you can use skin-on fish. Make sure they are all the same thickness and weight.

Mushrooms: Small, all the same size, will cook faster and easier. I used baby Bellas, my favorite, but white caps and even chanterelles will work well here. The only thing you need to make sure of is that they are all sliced evenly.

Unsalted butter: always use unsalted butter. You want control over the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor.

Fish stock:  just enough to keep everything moist and give off steam once you cover your fish.

White wine: Use a good chardonnay or a dry white wine. I always recommend using the wine that I will have for dinner. My rule of thumb: I drink it, I cook with it. Of course, keep the price in consideration too.

Heavy cream:  Helps create the perfect sauce, and while heating, it will thicken, too, giving you this velvety sauce.

Basil: The other star of this dish. The intense fragrance will be released once in contact with the heavy cream, giving you a very flavorful sauce.

Salt and black pepper are all the seasoning you will need.

Ingredients needed to create this salmon and mushrooms.

Step-by-step instructions to make this delicious meal of salmon with basil mushroom sauce

For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.

  • Cut the stalks off the mushrooms and slice them into even slices.
  • Saute the mushrooms with the butter in a large saute pan until they are golden brown.
Sliced mushroom placed in the large skillet with the melted butter.
  • Add the fish stock, wine, and salmon to the pan. If adding skin-on salmon, ensure the skin side is facing you. Cover and simmer.
Salmon fillets placed over sautéed mushrooms.
  • Once the salmon is done, it should be opaque; remove it from the pan with a slotted spoon, cover it, and set aside.
Steamed salmon ready to be removed from the skillet.
  • Reduce the sauce to a light syrup consistency.
  • This will happen fast. Keep a keen eye on your pan.
  • Add the cream, basil, and any accumulated juices from the salmon, and reduce still for a minute.
Wine, cream and basil added to the mushrooms to create the sauce for your salmon fillets.
  • Season with salt and pepper to taste.
  • Serve immediately by placing the salmon in the middle of the dish and spooning the sauce over it.

Giangi’s Pro Tips

  • Mushrooms should be small, and all of the same size will cook faster and more easily.
  • If adding skin-on salmon, ensure the skin is side up facing you.
  • The salmon should look opaque when it is removed from the pan but cooked through.
  • To check for doneness, insert a small sharp knife into the thickest part of each fillet to check that it is cooked.
  • Be careful not to overcook, for it will be dry.

What dishes can you enjoy with this salmon mushroom recipe

Keeping it simple is vital with this salmon basil sauce. The flavors are smooth and velvety. Therefore, the pairing should be equally smooth and not overbearing.

Mashed potato is a great side dish for this entrée, but in my humble opinion, mashed potatoes go well with everything.

You may want to give your hand to Buttermilk Mashed Potatoes, a divine side dish.

On the other hand, Butter Rice is always welcome and faster to prepare.

Salmon and mushroom sauce served on a white plate.

Variations and Substitutions

There are not too many substitutions you can do with this dish. However, regarding the mushrooms:

  • Cremini mushrooms are excellent with it.
  • White mushrooms, shiitake, and if you want to step on the wild side, Chanterelle are the perfect pairing.

Fish stock is not something that we have on hand. But you can substitute with chicken stock or vegetable stock.

I am fully partial to salmon; to me, it is foolproof seafood. Not only does it take no time to cook, but it will also let you know when it is overcooked by losing its shininess and not being so springy to the touch.

With that said, here are a few suggestions for substitutes: Sole, cod, and halibut may substitute for the salmon.

Storing and Reheating

Store: Once your salmon is fully cooled off, place it in an airtight container and store in the refrigerator for up to two days.

Reheat: Bring back to room temperature, cover, and warm in the oven for about 15 minutes.

If you enjoy this salmon with basil mushroom sauce recipe, check out these flavorful recipes:

Mushroom Salad

Mushroom Goat Cheese Toasts

Basil Oil

Mushroom Chicken

Salmon And Mushrooms

5 from 10 votes
Salmon and mushrooms
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Giangi Townsend
Salmon and mushrooms come together beautifully in this easy one-skillet recipe, finished with a light cream-and-wine sauce and a touch of fresh basil.
Print Pin

Ingredients 

  • 4 salmon fillets, skinless and 6 ounces each
  • ¼ pound mushrooms
  • 4 tablespoons butter, unsalted
  • ⅓ cup fish stock
  • 3 tablespoons dry white wine
  • ⅓ cup heavy cream
  • ⅓ cup basil, loosely packed, finely shredded basil
  • 4 basil leaves, for garnish
  • salt, to taste
  • black pepper, to taste

Instructions

  • Cut the mushroom stalks even with the caps and slice 1/8-inch thick
  • Heat the butter in a 12-inch stainless steel sauté pan; add the mushrooms, and sauté on high heat, tossing all the time, until light golden brown.
  • Add the fish stock, wine, and salmon. Cover and gently simmer for 7 to 10 minutes until the salmon is cooked through. To check if it is ready, insert a small sharp knife into the thickest part of each fillet to check if it is cooked through. Be careful not to over-cook or the salmon will be dry.
  • Remove the salmon from the pan with a slotted spatula. Keep the fillets warm
  • On a high heat, reduce the pan juices to a light syrupy consistency. Add the cream and shredded basil and continue to reduce until the mixture is thick enough to coat a spoon. Add any juices that have accumulated from the salmon and continue to reduce for a minute more. Add salt and freshly ground pepper to taste.
  • Arrange the salmon on four dinner plates and spoon the sauce on top. Garnish each fillet with a basil leaf.

Equipment

Notes

  • Mushrooms should be small, and all of the same size will cook faster and more easily.
  • If adding skin-on salmon, ensure the skin is side up facing you.
  • The salmon should look opaque when removed from the pan and cooked through.
  • To check for doneness, insert a small sharp knife into the thickest part of each fillet to check that it is cooked.
  • Be careful not to overcook, for it will be dry.

Nutrition

Calories: 277kcal | Carbohydrates: 1g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 196mg | Potassium: 330mg | Vitamin A: 930IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Giangi's Kitchen Amazon Storefront

Originally published on April 23, 2017.