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Pan-Seared Salmon w/ Mushroom Cream Sauce

Updated: Jan 4, 2020

Salmon is probably my favorite fish, and it's the only fish I buy at the store. I eat it a lot and I'm always looking for new recipes to make. This recipe originally came from HEB and their recipe is 'Salmon Burgers with Truffle Cream. My recipe is very similar, I just had to make a couple adjustments because the truffle salt that HEB's recipe calls for is about $10 and its just not in my budget to ball out on some regular salt with a few truffle shavings. But if you got it, be my guest because it was amazing when I tasted it at the Cooking Connection. This is just as good though! (I will add a photo of the HEB recipe below).


2-4 pieces from a filet

1 tbsp. olive oil

2 tsp. garlic salt

1/2 tbsp. butter

Creamy sauce:

1 heavy cream

1 cup mushrooms

1 tsp. Adams Reserve White Wine &

Butter Garlic Seasoning (also available at HEB)

2 cups spinach

2 tsp. pepper

1/3 cup Parmesan cheese

pinch of salt

I like to cut the skin off the bottom of the salmon for a more even heat distribution while cooking. Drizzle the olive oil on the salmon and season it. ( I also sprinkled a little bit of Tony's Chachere seasoning, but it's optional because you don't want it too salty). In a pan on medium heat, add the butter and salmon filets. Cook salmon for about 4 min on each side, or until olden brown or "crispy enough". Place salmon to the side. In the same pan (without rinsing), sautee the mushrooms and then add the spinach. When spinach becomes wilted, add in heavy cream, seasonings, and cheese. Heat until thickened. Pour over salmon and dig in!


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