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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with pepper and salt. Measure thickness of fillets. Heat oil in a large nonstick skillet over medium heat. Add salmon; cook for 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork, carefully turning once halfway through cooking. Remove from the pan and keep warm.
Add mushrooms and shallot to the same pan. Cook for 3 to 5 minutes over medium heat or until tender, stirring occasionally. Remove from heat and carefully add wine (or broth), mustard and thyme. Cook and stir for 1 to 2 minutes or until well combined and heated through.
Place salmon on serving plates and top with mushroom sauce.