Step 1

Quarter 1 pound cremini mushrooms. Mince 4 garlic cloves. Strip the leaves off 6 fresh thyme sprigs. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Step 2

Heat 2 tablespoons of the olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes.

Step 3

Transfer the salmon skin-side down to a plate (it will not be cooked through). Melt 2 tablespoons unsalted butter in the pan. Add the mushrooms and sear undisturbed until the bottoms are well-browned, about 3 minutes. Add the garlic, half the thyme leaves, and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring once or twice, until the mushrooms are browned all over and just tender, about 3 minutes.

Step 4

Reduce the heat to medium. Return the salmon skin-side down to the pan, nestling it into the mushrooms. Cover and cook the salmon to desired doneness, 2 to 5 minutes depending on the thickness of the fillets. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Sprinkle with the remaining thyme.