Serve with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove (avoid microwaving salmon too long to prevent dryness).
Variations
Dairy-Free Option: Replace heavy cream with coconut cream for a dairy-free but still creamy sauce.
Extra Veggies: Add zucchini, cherry tomatoes, or bell peppers for more color and nutrients.
Spicy Kick: Stir in a pinch of red pepper flakes for heat.
Cheesy Twist: Swap Parmesan for cream cheese to make the sauce even richer.
FAQ
Can I use frozen salmon fillets?
Yes, just thaw them completely and pat dry before cooking for best results.
Can I substitute the cream?
Half-and-half or evaporated milk works, though the sauce won’t be as thick as with heavy cream.
What mushrooms work best?
Button, cremini, or shiitake mushrooms all pair beautifully with salmon.
Can I bake the salmon instead?
Yes—bake at 400°F (200°C) for 12–15 minutes, then make the sauce separately and combine before serving.
