Grilled Salmon with Garlic Butter Mushrooms

Instructions

1. 1

   Pat salmon fillets dry with paper towels and season generously on both sides with salt and pepper. Let sit at room temperature for 5 minutes.

   Tip: Drying the salmon ensures a better sear and crispier skin.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side up and sear for 4-5 minutes until the skin is crispy and golden brown.

   Tip: Resist moving the salmon while it cooks to achieve an even crust.

3. 3

   Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate.

   Tip: Don't overcook—salmon continues cooking as it rests.

4. 4

   In the same skillet, add 2 tablespoons of butter and the remaining olive oil over medium heat.

5. 5

   Add sliced shallots and cook for 1 minute until fragrant, then add the sliced mushrooms and fresh thyme.

   Tip: Cooking shallots first builds a flavor foundation for the mushrooms.

6. 6

   Sauté the mushrooms for 6-7 minutes, stirring occasionally, until they release their moisture and begin to brown.

   Tip: Don't crowd the pan—let mushrooms caramelize properly for better flavor.

7. 7

   Add minced garlic and cook for another 1-2 minutes until fragrant, then stir in the remaining 2 tablespoons of butter until melted and combined.

8. 8

   Return the salmon to the skillet, nestling it among the mushrooms. Warm through for 1 minute, then remove from heat and garnish with fresh parsley.

9. 9

   Divide salmon and mushrooms among serving plates and serve immediately with fresh lemon wedges.

   Tip: A squeeze of fresh lemon juice brightens all the flavors beautifully.