Garlic Butter Salmon Spinach

This one-skillet garlic butter salmon with spinach and mushrooms has transformed my weeknight dinners from mundane to magnificent. The silky cream sauce infused with garlic and thyme creates a restaurant-quality dish that looks impressive but requires minimal effort.

I first made this dish when trying to impress my in-laws during their surprise visit. They were so captivated by the rich aromas filling my kitchen that they asked for the recipe before even tasting it. Now it's become our special occasion go-to that feels luxurious without the fuss.

Ingredients

• Salmon fillets with skin provides better flavor and helps prevent overcooking
• Unsalted butter allows you to control the saltiness while adding richness
• Fresh spinach leaves adds color and nutrients that perfectly wilts into the sauce
• Mushrooms offer earthy flavor and meaty texture choose cremini for best flavor
• Garlic cloves freshly minced delivers more potent flavor than pre-minced options
• Heavy cream creates a luxurious sauce that coats everything beautifully
• Chicken broth adds depth without overwhelming the delicate salmon
• Dijon mustard provides subtle tanginess that balances the richness
• Fresh thyme infuses aromatic notes throughout the dish
• Salt and pepper essential for bringing out all the flavors

How To Make Garlic Butter Salmon with Spinach Mushrooms

Sear the Salmon:

Begin by heating olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Pat your salmon fillets completely dry with paper towels this is crucial for achieving that perfect golden crust. Season both sides generously with salt and freshly ground black pepper. Place salmon skin-side down if using skin-on and let it cook undisturbed for 4 to 5 minutes until you see the color change halfway up the sides. Flip gently and cook for another 4 minutes until nearly cooked through but still slightly translucent in the center. Remove to a plate and tent loosely with foil to keep warm.

Sauté the Vegetables:

Using the same skillet with all those flavorful salmon bits, reduce heat to medium and add the butter. Once melted and bubbling slightly, add the sliced mushrooms in a single layer if possible. Let them cook undisturbed for about 2 minutes before stirring, allowing them to release their moisture and begin browning. Once mushrooms have softened and developed some color about 3 minutes total, add the minced garlic and cook for just 30 seconds until fragrant but not browned. Immediately add spinach and toss gently until just wilted but still bright green about 1 minute.

Create the Cream Sauce:

With the vegetables still in the pan, pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan these contain tremendous flavor. Add the heavy cream and bring to a gentle simmer. Whisk in the Dijon mustard and sprinkle in the thyme leaves, stirring to incorporate everything evenly. Allow the sauce to simmer gently for 2 to 3 minutes until it begins to thicken slightly and coats the back of a spoon. Taste and adjust seasoning with salt and pepper.

Reunite and Serve:

Gently nestle the salmon fillets back into the pan, slightly submerging them in the creamy sauce. Spoon some of the sauce and vegetables over the top of each fillet. Let everything heat through for about 1 minute. The salmon should be perfectly cooked at this point just opaque throughout and flaking easily with a fork. Serve directly from the skillet or transfer to plates, making sure to spoon plenty of sauce and vegetables over each portion.

The fresh thyme in this recipe is truly transformative. I once substituted dried when I was in a pinch, but the fresh version adds bright, aromatic notes that elevate the entire dish. My daughter, who typically avoids fish, specifically requests this "creamy fish with the little green specks" which makes this herb-loving mom's heart swell with pride.

Perfect Pairing Options

This garlic butter salmon works beautifully with a simple side of fluffy basmati rice or crusty bread to soak up the delicious sauce. For a lowcarb option, cauliflower rice makes an excellent substitute. The dish already contains vegetables, but a simple side salad with a light vinaigrette provides a refreshing contrast to the rich sauce. When serving for guests, a chilled glass of unoaked Chardonnay or Pinot Grigio complements the creamy flavors perfectly.

Make Ahead and Storage Tips

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline the cooking process. Clean and slice mushrooms up to two days in advance, storing them in a paper towel-lined container in the refrigerator. The cream sauce can be made separately and refrigerated for up to 24 hours then gently reheated before adding the salmon. Leftover salmon and sauce will keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat or in the microwave at 50% power to prevent the salmon from overcooking and the sauce from separating.

Ingredient Swaps for Dietary Needs

This versatile recipe welcomes several modifications to accommodate dietary preferences. For a dairy-free version, substitute coconut cream for heavy cream and use olive oil instead of butter the sauce will have a slight coconut undertone that pairs surprisingly well with the fish. If salmon isn't available, try using cod, halibut, or even chicken breast for a completely different but equally delicious meal. The spinach can be swapped for kale or Swiss chard just allow a few extra minutes of cooking time for these heartier greens to soften properly.

Recipe FAQs

→ Can I use frozen salmon for this dish?

Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat the fillets thoroughly dry before searing to ensure a nice golden crust.

→ What other vegetables work well in this dish?

This versatile dish works beautifully with asparagus, baby kale, cherry tomatoes, or peas. You can also add artichoke hearts or sun-dried tomatoes for extra flavor depth.

→ Can I substitute the heavy cream with a lighter option?

While heavy cream produces the richest sauce, you can substitute half-and-half or whole milk mixed with 1 tablespoon of cornstarch (to help thicken). For dairy-free options, full-fat coconut milk works surprisingly well.

→ What's the best way to tell when salmon is perfectly cooked?

Salmon is perfectly cooked when it flakes easily with a fork but still maintains a slightly translucent center. For medium doneness, the internal temperature should reach 125-130°F (52-54°C). The fish will continue cooking slightly in the sauce.

→ What sides pair well with this salmon dish?

This dish pairs wonderfully with crusty bread for soaking up the delicious sauce, steamed rice, mashed potatoes, or roasted new potatoes. For a lower-carb option, try cauliflower rice or additional roasted vegetables.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan on the stovetop over medium-low heat, adding a splash of cream or broth if the sauce has thickened too much.