Community recipe
Cider-Mustard Salmon Skillet with Mushrooms and Spinach
A cozy, distinctive weeknight skillet built around tender seared salmon, earthy mushrooms, wilted spinach, and a silky apple-cider mustard pan sauce. The sauce is savory, lightly sweet, and bright without relying on the garlic-butter or lemon-garlic profile of the existing chicken recipes.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb salmon fillets, cut into 4 portions
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup apple cider
- 1 cup low-sodium chicken broth
- 2 tbsp dijon mustards
- 1 tbsp maple syrup
- 1 tsp fresh thyme leaf, chopped
- 5 oz baby spinaches
Make it
Instructions
- 01
Season and sear the salmon
Pat 1.5 lb salmon fillet, cut into 4 portions dry, then season all over with 1 tsp kosher salt and 0.5 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place the salmon skin-side down if it has skin, and sear until the undersides are golden and the fish releases easily, about 4 minutes. Turn and cook 2 minutes more, then transfer it to a plate; it will finish cooking later.
- 02
Brown the vegetables
Reduce the heat to medium. Add 1 item shallot, finely chopped and cook for 1 minute, stirring to soften. Add 8 oz cremini mushroom, sliced, spread them into an even layer, and cook until browned and their moisture has evaporated, about 5 minutes.
- 03
Build the cider-mustard sauce
Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 30 seconds. Slowly pour in 1 cup apple cider while scraping up the browned bits, then whisk in 1 cup low-sodium chicken broth. Stir in 2 tbsp dijon mustard, 1 tbsp maple syrup, and 1 tsp fresh thyme leaf, chopped. Simmer until the sauce is lightly thickened, about 4 minutes.
- 04
Wilt the spinach and finish the skillet
Stir in 5 oz baby spinach and cook until just wilted, about 1 minute. Nestle the seared salmon into the sauce, reduce the heat to low, cover, and cook until the thickest portion reaches 145°F and flakes easily, about 4 to 6 minutes. Spoon the sauce and vegetables over the salmon and serve immediately.
