Butter Basted Salmon with Portobello Mushrooms (Pan-Seared)

This salmon recipe is simple yet elegant, balancing rich flavor with a perfectly crisped exterior. A classic pan-seared method keeps the salmon tender while ensuring the skin stays crisp. The oven-baked option provides an easy hands-off approach, and portobello mushrooms add a savory depth for an extra layer of flavor.

Ingredients:

• 2 salmon fillets (5-6 oz each) or 1 larger fillet (1.0-1.6 lbs)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme or rosemary (or ½ tsp dried)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions (Pan-Seared Method):

1. Sear the Salmon: Heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper. Place skin-side down and cook undisturbed until the skin is crisp and releases easily from the pan.

• 3-4 minutes (individual portions)
• 6-8 minutes (large fillet)

2. Flip & Butter-Baste: Flip the salmon so the flesh side is down. Reduce heat to medium and add butter, garlic, and herbs to the pan.

• Tilt the pan and spoon the melted butter over the sides and top of the salmon—NOT directly onto the skin.
• If cooking a larger fillet, use a spoon to gently coat the thicker areas with butter while it cooks.

3. Finish & Serve: After 2-3 minutes (individual portions) or 4-6 minutes (large fillet), remove from heat. Drizzle with lemon juice before serving.

• 💡 Tip: For extra crispy, flip the salmon back to skin-side down for a final 30 seconds before removing it from the pan.

Portobello Mushroom Option:

• Slice 1 large portobello into strips.
• Before cooking the salmon, sauté the mushrooms in 1 tbsp olive oil over medium-high heat until softened (about 4 minutes). Remove and set aside.
• After cooking the salmon, return the mushrooms to the pan and toss them in the buttery sauce before serving.
  • 💡 Tip: Add greens to your sauté for added color and nutrition.

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Oven-Baked Butter Salmon with Portobello Mushrooms

A hands-off variation that still delivers rich, buttery flavor.

Ingredients:

• Same as above, plus 1 tbsp Dijon mustard (optional, for extra depth)

Instructions (Oven Method):

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
2. Prep the Salmon: Place salmon skin-side down on the baking sheet. Season with salt and pepper.
3. Melt the Butter: In a small saucepan or microwave, melt butter with garlic, herbs, and lemon juice. (Stir in Dijon if using.)
4. Roast the Salmon:

• Individual portions: Roast for 10-12 minutes.
• Large fillet (1.0-1.3 lbs): Roast for 14-16 minutes.
• Large fillet (1.4-1.6 lbs): Roast for 16-18 minutes.

5. Brush the butter mixture over the salmon midway through baking to keep it moist.
Optional Broil: For a golden top, broil for 1-2 minutes at the end.

Mushroom Variation:

• Toss portobello slices with olive oil, salt, and pepper, and roast on the same pan for the last 10 minutes.

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Butter-Free Variation: Olive Oil & Herb-Basted Salmon

If you don’t have or want to use butter, olive oil provides a flavorful alternative. This version keeps the salmon rich and flavorful without using butter while maintaining the crispy skin and delicious basting effect.

Adjustments:

• Replace 2 tbsp butter with 2 tbsp extra virgin olive oil (or a mix of olive oil and a splash of lemon juice for brightness).
• Follow the same searing and flipping method, but instead of butter-basting, spoon the warm olive oil over the fish after flipping.
• For extra richness, you can use a tablespoon of ghee, tahini, or avocado oil instead of butter.

Enhancements:

• Add a spoonful of miso paste to the oil for extra umami flavor.
• Mix in a splash of coconut milk for a subtly creamy texture.
• Use toasted sesame oil in combination with olive oil for a nutty depth of flavor.