James Martin Salmon Recipes: Creamy Herb Salmon

This creamy herb salmon is a straightforward skillet supper: seared salmon fillets are served with leeks, mushrooms and a quick mustard cream sauce. The mild vegetables and bright lemon balance the rich sauce, making it a satisfying main course with potatoes, rice or crusty bread.

This is a complete home-style recipe for cooks searching for James Martin salmon recipes; it is not presented as a reproduction of a particular published recipe. The method is easy to adapt, and the fish and sauce can be prepared in one short cooking session.

Ingredients

4 skin-on salmon fillets, about 6 oz (170 g) each
1 tbsp (15 ml) olive oil
1 tbsp (14 g) unsalted butter
1 medium leek, about 7 oz (200 g), trimmed, washed and thinly sliced
5 oz (140 g) cremini or button mushrooms, thinly sliced
1 garlic clove, finely chopped
½ cup (120 ml) low-sodium chicken or vegetable stock
½ cup (120 ml) heavy cream
1 tsp (5 g) Dijon mustard
1 tbsp (15 ml) fresh lemon juice, plus lemon wedges for serving
½ tsp (3 g) fine salt, divided, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
2 tbsp (8 g) chopped fresh parsley

Instructions

Prepare the ingredients. Allow about 15 minutes to wash and slice the leek and mushrooms, chop the garlic and parsley, and measure out the sauce ingredients. Pat the salmon dry with paper towels; a dry surface browns more readily than a damp one. Season both sides with about half the salt and the pepper. Keep the fillets chilled until you are ready to cook if your preparation takes longer than expected.
Sear the salmon. Set a large nonstick or well-seasoned skillet over medium heat and add the olive oil. When the oil is shimmering but not smoking, place the fillets skin-side down, leaving room between them. Cook for about 4 minutes without pushing or moving them. Turn carefully with a thin spatula and cook for another 3–5 minutes, depending on thickness. Check the thickest part with a food thermometer: USDA FSIS gives 145°F (63°C) as the safe minimum internal temperature for fish. If the fillets need more time, turn the heat down slightly and cook in short increments, checking again. Transfer the salmon to a clean plate and loosely cover it while you make the sauce.
Soften the leek and mushrooms. Reduce the heat to medium-low and add the butter to the same skillet. Stir in the leek and mushrooms with the remaining salt. Cook for 5–6 minutes, stirring occasionally, until the leek is tender and the mushrooms have released their moisture and begun to soften. If browned bits from the salmon are stuck to the pan, stir them into the vegetables; they add savory flavor. Add the garlic and stir for about 30 seconds, just until fragrant.
Make the cream sauce. Pour in the stock and scrape the base of the skillet with a wooden spoon to loosen any browned bits. Simmer for 2 minutes, then stir in the cream and Dijon mustard. Let the sauce bubble gently for 3–4 minutes, stirring now and then, until it lightly coats a spoon. Avoid a vigorous boil, which can make a cream sauce reduce too quickly or look oily. Stir in the lemon juice and half the parsley, then taste and adjust the salt, pepper or lemon.
Finish and serve. Return the salmon to the pan, skin-side up, and spoon some sauce and vegetables around the fillets. Warm for 1–2 minutes, just until the fish is hot; do not leave it simmering in the sauce or it may become dry. Sprinkle with the rest of the parsley and serve promptly with lemon wedges. The stated 22 minutes of cooking includes searing, making the sauce and briefly warming the salmon together.

Tips

Choose similar-sized fillets. Pieces of roughly equal thickness finish at about the same time. If one end is much thinner, tuck it under slightly or remove that portion earlier after checking its temperature. Skin-on fillets are easier to handle and protect the flesh from direct heat, but skinless portions work too; turn them gently because they can break more easily.
Keep the pan at a steady heat. If the oil smokes, lift the skillet off the burner briefly and lower the heat before adding the salmon. Too much heat can char the outside before the middle cooks. Give the fish a few minutes undisturbed so the skin can brown and release from the pan; if it sticks, it may need another moment rather than forceful scraping.
Wash leeks carefully. Soil can settle between their layers. Slice the leek first, then rinse the pieces in a bowl of cool water and lift them out, leaving grit behind. Drain well before cooking so excess water does not dilute the sauce.
Substitute thoughtfully. Half-and-half can replace heavy cream, but the sauce will be thinner and is more likely to split if boiled hard. For a dairy-free version, use unsweetened oat cooking cream and olive oil instead of butter; the flavor will be less buttery. A little extra Dijon can sharpen the sauce if using a milder plant-based cream.

Serving Suggestions

Serve each fillet with a generous spoonful of leek, mushroom and cream sauce. Mashed potatoes are a natural partner because they catch the sauce, while boiled baby potatoes keep the plate lighter and let the salmon remain the focus. Steamed rice, buttered noodles or warm crusty bread also work well, especially if you want something simple to serve alongside the pan sauce.

Add a green vegetable for contrast: steamed green beans, peas, asparagus or broccoli all fit. If serving a salad, choose crisp leaves with a simple lemon vinaigrette rather than another creamy dressing. For a meal with several sides, keep portions modest—the sauce is rich, so a little goes a long way. Put extra lemon wedges on the table so everyone can brighten their serving to taste.

Variations

Make it with dill. Replace the parsley with 1 tbsp (3 g) chopped fresh dill, or use half dill and half parsley. Dill gives the sauce a distinctly fresh, slightly anise-like note that pairs naturally with salmon. Add it near the end rather than cooking it for a long time, so its aroma stays noticeable.

Add greens. Stir 2 packed cups (60 g) baby spinach into the sauce after the cream has simmered. Cook for 1–2 minutes, just until wilted, before returning the fish to the pan. Alternatively, add ½ cup (75 g) frozen peas with the stock and simmer until hot. Either addition makes the sauce more substantial; if it becomes too thick, loosen it with a splash of stock.

Use a lighter sauce. Replace the heavy cream with ½ cup (120 ml) evaporated milk and simmer gently, watching the pan closely because it can thicken quickly. The result is less rich and not quite as velvety. For a sharper flavor, add 1 tsp (5 ml) extra lemon juice or a little more Dijon after taking the pan off the heat.

Change the mushrooms. Cremini mushrooms have a deeper flavor than white button mushrooms, but either is suitable. Thinly sliced oyster mushrooms also work, though they cook faster and have a softer texture. If you leave mushrooms out, use an extra ½ cup (50 g) sliced leek or add spinach; the sauce will be a little less earthy.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking. Store the salmon and sauce together in a shallow, airtight container and use within 3–4 days. If the room is very warm, do not leave the dish out while you finish a long meal; portion it and chill it promptly. The sauce may thicken in the refrigerator, which is normal.

Reheat only the portion you plan to eat. Put the salmon and sauce in a covered skillet over low heat with a tablespoon or two of water or stock, and warm gently until the center reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A microwave also works: cover the dish, heat in short bursts, and check the center with a food thermometer. Reheating can make salmon firmer, so avoid repeated heating and cooling.

For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat as described above. Cream sauces can separate slightly after freezing; stir gently as they warm, adding a splash of stock if needed. Do not thaw the fish on the counter, and discard leftovers that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use frozen salmon?

Yes. Thaw it in the refrigerator overnight, then pat it very dry before seasoning and cooking. If the surface is wet, it will steam instead of browning well. Check the thickest part with a food thermometer and cook to 145°F (63°C), regardless of whether the fish began fresh or frozen.

Can I make the sauce ahead?

You can slice the vegetables and measure the sauce ingredients a day ahead, keeping them covered in the refrigerator. For the best texture, cook the sauce shortly before serving and cook the salmon fresh. A fully made cream sauce can be refrigerated, but reheating it gently may not restore its original silky texture.

How can I tell when the salmon is done without cutting it open?

A food thermometer is the dependable check: insert it sideways into the thickest part of the fillet and look for 145°F (63°C). The flesh should also look opaque and separate into flakes, but appearance alone is less reliable, especially with thick pieces. If it is below temperature, return it to the pan for a short interval and check again.

What can I use instead of Dijon mustard?

Use 1 tsp (5 g) whole-grain mustard for a more textured sauce, or use ½ tsp (2.5 g) mild yellow mustard for a gentler flavor. Prepared mustards vary in sharpness and saltiness, so taste the sauce before adding more salt or lemon. Avoid adding a large amount at once; the mustard should complement rather than dominate the cream.

Can I cook the salmon without the skin?

Yes. Skinless fillets will work, but they can be more delicate when turned and may brown less evenly. Use a thin spatula, make sure the pan is well coated with oil, and turn the fish only once if possible. Check the temperature in the thickest part just as you would with skin-on salmon.

Can I double the recipe?

Yes, but avoid crowding the skillet. Sear the salmon in two batches so the pan stays hot and the fillets brown rather than release moisture. You can make the sauce in the same pan after the batches are cooked; double the vegetable and sauce ingredients, and allow a few extra minutes for a larger amount to simmer and thicken.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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