Baked Salmon with Mushroom Sauce
Elevate your weeknight dinner game with this indulgent Baked Salmon with Mushroom Sauce, a recipe that combines tender, flaky salmon with a rich and creamy mushroom sauce for the ultimate flavor experience. The salmon is seasoned with a zesty blend of olive oil, lemon juice, and garlic powder before being baked to perfection in just 15 minutes. Meanwhile, the velvety mushroom sauce, prepared with sautéed garlic and sliced button mushrooms, is thickened with a touch of flour and enriched with chicken broth and heavy cream. This quick yet gourmet dish is topped off with fresh parsley, creating a vibrant, restaurant-quality meal that’s ready in under 30 minutes. Perfect for special occasions or as a luxurious weeknight treat, serve it with roasted vegetables or buttery mashed potatoes for a truly satisfying feast. Keywords: baked salmon recipe, creamy mushroom sauce, easy weeknight meal, salmon dinner ideas.
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Recipe Information
Ingredients
- 4 pieces (6-oz each) salmon fillets
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 8 ounces (sliced) button mushrooms
- 1 tablespoon all-purpose flour
- 1 cup chicken or vegetable broth
- 0.5 cup heavy cream
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Pat the salmon fillets dry with paper towels and place them on the prepared baking sheet.
Brush the fillets with olive oil and drizzle lemon juice over each piece. Season with salt, black pepper, and garlic powder.
Bake the salmon in the preheated oven for 15-18 minutes, or until it flakes easily with a fork.
While the salmon is baking, prepare the mushroom sauce. In a medium skillet, melt the butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly until the mixture is smooth. Bring to a simmer and let it thicken slightly, about 2 minutes.
Reduce the heat to low and stir in the heavy cream. Cook for another 2-3 minutes, stirring occasionally, until the sauce is creamy and velvety.
Remove the sauce from heat and stir in the chopped fresh parsley.
Once the salmon is done baking, transfer it to serving plates and generously spoon the mushroom sauce over each fillet.
Serve immediately with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 852 mg | 37% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
