Garlic-Butter Salmon with Mushrooms

Garlic butter and salmon were already soulmates, but then the shiitakes showed up and made it a full-blown love triangle. They soak up all that lemony, buttery magic and turn this into the kind of one-pan dinner you’ll swear tastes fancy (but it’s basically just butter doing all the work).

Quick Tips

• Butter is the boss here — don’t skimp. If you’re scared of a full stick, just look away while you drop it in.

• Shiitakes = flavor sponges — swap for creminis or button mushrooms if that’s what you’ve got.

• Crispy edges — let it broil those last 2–3 minutes, trust me.

• Serving move — pile it over rice or a hunk of crusty bread to catch every last drip of sauce.

Yield: 2-3

Author: Sippin Foodie

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Garlic-Butter Salmon with Mushrooms

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 1 stick butter, melted
• 1/2 lemon, juiced
• 1 tsp garlic salt
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 cup shredded parmesan cheese
• Extra virgin olive oil, for drizzling
• 1 lb salmon filet
• 3.5 oz whole shiitake mushrooms

Instructions

1. Preheat oven to 400°F
2. In a small bowl, stir together melted butter, lemon juice, garlic salt, garlic powder, oregano, thyme and parmesan
3. Drizzle cast iron skillet with olive oil
4. Place salmon in center of skillet and scatter mushrooms around it
5. Spoon lemon garlic butter sauce over salmon, reserving a few spoonfuls for mushrooms
6. Sprinkle extra oregano and garlic powder on top
7. Bake for 20-25 minutes, then broil for 3 minutes or until cheese is golden and edges are crisp
8. Remove from oven, chop mushrooms and toss them right on top of the salmon
9. Drizzle remaining butter sauce from pan over everything, garnish with parsley and serve hot

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