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Blackened salmon with mushroom cream sauce

One-Pot Blackened Salmon in Creamy Mushroom Sauce

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! 
5 from 8 votes
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Course: Dinner
Cuisine: Healthy Options
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 289kcal


  • 1 lb Salmon, cut into 4-6oz pieces

Blackening Seasoning

  • 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.


Calories: 289kcal