One-Pot Blackened Salmon in Creamy Mushroom Sauce is an easy, flavorful weeknight meal! It is the perfect blend of herbs and spices to make delicious blackened salmon, all smothered in a savory mushroom cream sauce! This one-pot-salmon dish is dairy-free, gluten-free, Whole30 compliant, and Paleo friendly!
Salmon is in regular rotation in my household. I eat salmon about once or twice a week, whether it is for dinner with sweet potatoes and vegetables, for breakfast with cauliflower rice and a fried egg, or for lunch on top of my salad. I enjoy eating salmon, especially knowing I am consuming all of its wonderful benefits!
Salmon is is rich in Omega-3 Fatty Acids, Protein, Selenium, Antioxidants, and more!
This Blackened Salmon with Mushroom Cream Sauce recipe was inspired by my foodie friend, Tamara. Her food blog, Razzle Dazzle Life, is incredible! She shares tons of flavorful family meals that literally will dazzle you!
So here is my One-Pot Blackened Salmon in Creamy Mushroom Sauce adapted from Tamara’s delicious recipe, with a few modifications. I made it dairy-free and used my go-to blackening seasoning mixture!
What Does Blackened Salmon Mean?
Blackening is all about mixing herbs and spices to get a bold, powerful, spicy flavor. After you get the perfect blend of spices, the next steps are equally impactful. Whether you are cooking the salmon, chicken, or other foods, season it generously with the spices. Then, using a cast iron, add olive oil or melted butter (butter works best, especially for added flavor). Then sear each side of the meat or fish over high heat. You want a dark crust to form on each side; this is what houses all the flavor.
What is Blackened Seasoning Made Of?
Blackening Seasoning is typically made of a blend of chili powders, garlic powder, spices, and herbs.
Here is what I use to Make my Blackened Seasoning:
- Chili Powder
- Smoked Paprika
- Garlic Powder
- Italian Seasoning
- Freshly Crushed Black Pepper
- Sea Salt
- Dried Oregano
- Italian Seasoning
- Dried Parsley
- Red Crushed Pepper
How to Make This One-Pot Creamy Blackened Salmon With Mushrooms
After blackening the salmon, remove it from the pan and set it aside. Now you can begin preparing the vegetables and cream sauce.
When it comes to adding the vegetables I live by the the philosophy “the more the merrier”. I added asparagus and kale to this dish in addition to the portobello mushrooms. It turned out great! This is a great dish to add your favorite vegetables! Broccoli and zucchini would also be great additions!
Making the Mushroom Cream Sauce
Making the Mushroom Cream Sauce is super simple!
We already have out sautéed mushrooms ready and in the pan. Now all you need to do is add the liquids for the sauce.
- First, pour in the red wine. Use a dry wine like Cabernet. You can also omit the wine if you like or want to keep this dish Whole30 or Paleo. After pouring in the wine, give the mixture a stir and cook down the wine (over medium heat) until almost all of it has evaporated.
- Add the coconut cream. I use coconut cream to keep this dish dairy-free, but you can also use heavy whipping cream..
- Add the broth. You can use chicken broth for an even more robust flavor or you can use vegetable broth.
The coconut flavor is very subtle and mixes in well with the wine and chicken broth.
Blackened Salmon in Creamy Mushroom Sauce
After the sauce is made, simply nuzzle the salmon back into the dish, let it cook with the sauce for about 10 minutes, and you’re all done!
I hope you enjoy this Blackened Salmon in Creamy Mushrooms Sauce recipe!
If you make it, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
One-Pot Blackened Salmon in Creamy Mushroom Sauce
- 1 lb Salmon, cut into 4-6oz pieces
- 1.5 tsp Chili Powder
- 2 tsp Italian Seasoning
- 1 tsp Dried Oregano
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika (or regular paprika)
- 1/2 tsp Red Crushed Pepper
- 1/2 tsp Dried Parsley
- 1 tsp Freshly Ground Pepper
- 1 tsp Sea Salt
- 1 tbsp Olive Oil
- 1 tbsp Butter, melted (use vegan butter for non-dairy option)
Mushroom Cream Sauce
- 1 cup Portobella Mushrooms, sliced
- 1 cup Asparagus, chopped
- 2 cups Kale, chopped
- 1 Small White Onion, chopped
- 2 tbsp Butter
- 1.5 cup Coconut Cream
- 1 cup Chicken Stock
- 1/3 cup Red Wine (like Cabernet)
- 4 Sprigs Fresh Thyme
For Garnish, optional
- 2 tbsp Fresh Parsley, chopped
- Season the salmon generously with the blackening seasoning. If the opposite side is skin-less, season this side as well.
- Over medium-high heat, add 1 tbsp butter to a cast iron and then place salmon (skin side up so flesh cooks first) on the cast iron. Sauté the Salmon for five minutes on each side. Be sure not to move the salmon while it is cooking to allow the salmon to blacken properly.
- The salmon should have a slightly dark, golden-brown crust. Remove the salmon from the heat, transfer it onto a plate, and set it aside for later.
- Add 1 tbsp butter to a pan and sauté chopped onions for 3-5 minutes, or until slightly translucent. Add 1 tbsp butter and the sliced mushrooms. Sauté for about 5 minutes.
- Next, add the chopped asparagus and sauté for 5 minutes. The mushrooms should be slightly soft to touch (with a cooking utensil).
- Slowly pour in the wine. Give the mixture a good stir and cook down the wine (over medium heat) until almost all of it has evaporated, about 3-5 minutes.
- Next add the coconut cream, chicken stock, thyme, and kale. Stir to mix all the ingredients together.
- Slowly add the salmon back into the cream sauce, turn the heat to a simmer, cover and cook the mixture for 7-10 minutes.
- Enjoy! Garnish with fresh parsley and serve!
- Using a Cast Iron is ideal when making this dish and helps to create the perfect blackened salmon.
- Serve over Brown Rice, Cauliflower Rice, Quinoa, or Mashed Potatoes.