Pat dry: Start by patting your salmon fillets dry with a paper towel. This ensures a nice, crispy skin when you cook it.

Season generously: lightly coat the salmon with olive oil, then season both sides with salt, pepper, and a pinch of garlic powder for extra flavor.

Sear the fillets: Heat a non-stick skillet over medium-high heat. Add a splash of olive oil and, once hot, place the salmon fillets skin-side down. Let them cook undisturbed for 4-5 minutes until the skin is crispy and golden.

Flip and finish: Carefully flip the salmon and cook for another 3-4 minutes on the other side, or until the salmon reaches your preferred doneness. If you’re unsure, a thermometer should read 125°F for medium-rare or 135°F for medium. Once done, remove the fillets from the skillet and set them aside.

Sauté the mushrooms: In the same skillet, add a little more olive oil if necessary. Toss in the sliced mushrooms and cook, stirring occasionally, for 5-7 minutes until softened and browned.

Add garlic and cream: Add minced garlic to the pan and cook for 30 seconds, just until fragrant. Then, pour in heavy cream and bring to a gentle simmer. Mix everything together, letting the sauce simmer and thicken a little.

Season the sauce: Add salt, pepper, and a pinch of fresh thyme or parsley for an herbal note. For an extra boost of flavor, add a splash of white wine or lemon juice.

Return the salmon: Gently place your cooked salmon fillets back into the skillet, skin-side up. Spoon some of the creamy mushroom sauce over the top, letting it soak in for 1-2 minutes.

Serve: Serve the salmon fillets with the sauce, and garnish with fresh herbs like parsley or thyme. Pair with your favorite sides, such as roasted vegetables, quinoa, or rice, for a complete meal.