Garlic Butter Salmon With Spinach And Mushrooms In Creamy Sauce Recipe

I’m sharing my quick Garlic Butter Salmon that pairs spinach and mushrooms with a creamy sauce and one clever pantry hack.

I fell for this Garlic Butter Salmon the first time I pan-seared it, the skin crisped up and the inside stayed buttery soft. It tastes way fancier than it is, and I love that.

I usually start with thick salmon fillets, sear them just right, then let a simple Creamy Sauce do all the heavy lifting while I wilt a few handfuls of baby spinach into the pan. I mess up the timing sometimes so it’s not perfect every time, but that slightly imperfect edge makes me try new tricks, and somehow the dish keeps stealing the show on weeknights.

Ingredients

• Salmon is packed with protein and omega 3s, great for brain and heart
• Garlic adds bold, savory punch and may boost immunity and blood health
• Butter gives richness and silky texture, it’s high in calories and fat
• Mushrooms add umami, fiber and B vitamins, low calorie but meaty
• Spinach brings iron, fiber and vitamins A C, bright fresh green
• Cream makes sauce silky and rich, high fat so use sparingly
• Parmesan gives nutty salty depth, adds calcium and savory umami notes
• Lemon juice brightens flavors with acid, adds subtle tang and freshness
• Olive oil helps sear and adds healthy monounsaturated fats, light fruitiness

Ingredient Quantities

• 4 salmon fillets (about 6 oz each), skin on or off
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 8 oz cremini or baby bella mushrooms, sliced
• 4 cups baby spinach (about 4 oz)
• 1/2 cup low sodium chicken or vegetable broth
• 1 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice (from about 1 small lemon)
• 1/2 tsp paprika (optional)
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for garnish)

How to Make this

1. Pat the salmon fillets dry with paper towels, season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp paprika if using. Let them sit at room temp for 10 minutes so they cook more evenly.

2. Heat a large skillet over medium high heat and add 1 tbsp olive oil and 2 tbsp unsalted butter. When the fat is hot and shimmering, place the salmon in the pan skin side down if you left the skin on. Cook without moving for about 4 to 5 minutes until the skin is crisp and the sides look cooked most of the way up. Flip and cook 2 to 3 minutes more until just underdone. Transfer salmon to a plate and tent loosely with foil.

3. Lower heat to medium and add the remaining 2 tbsp butter to the same skillet. Add the finely chopped shallot and cook 1 to 2 minutes until softened, stirring so nothing burns.

4. Stir in the minced garlic and cook about 30 seconds until fragrant, then add the sliced mushrooms. Cook the mushrooms 4 to 5 minutes until browned and any liquid has mostly evaporated, scraping up the browned bits from the pan for flavor.

5. Add the baby spinach in handfuls, stirring until it wilts down. Don’t worry if it seems like a lot, it will shrink fast.

6. Pour in 1/2 cup low sodium chicken or vegetable broth and scrape the bottom of the pan to deglaze. Then pour in 1 cup heavy cream and bring to a gentle simmer.

7. Stir in 1/4 cup freshly grated Parmesan cheese and 1 tbsp fresh lemon juice. Let the sauce simmer 3 to 5 minutes until it thickens to coat the back of a spoon. If you like heat, sprinkle in 1/4 tsp red pepper flakes now. Taste and adjust salt and pepper.

8. Return the salmon to the skillet, spooning sauce over the fillets, and warm everything together for 1 to 2 minutes so the salmon finishes cooking but doesnt dry out. If your fillets are thick, pop the pan in a 350 degrees F oven for 2 to 4 minutes to finish gently.

9. Sprinkle 2 tbsp chopped fresh parsley over the top and a little extra grated Parmesan if you want. Serve immediately spooning the creamy spinach and mushroom sauce over each salmon fillet.

Equipment Needed

1. Large skillet, 10 to 12 inch, stainless steel or nonstick works best
2. Fish spatula or a thin metal turner, for flipping the fillets
3. Pair of tongs, handy for moving salmon and wilting spinach
4. Chef knife and cutting board, for shallot, garlic and mushrooms
5. Measuring spoons and measuring cup (for salt, pepper, broth, cream, lemon)
6. Silicone spatula or wooden spoon, for stirring the sauce and scraping browned bits
7. Microplane or fine grater, for fresh Parmesan and lemon zest if you want it
8. Plate and aluminum foil, to rest and tent the cooked salmon
9. Paper towels, to pat the salmon dry before seasoning

FAQ

Garlic Butter Salmon With Spinach And Mushrooms In Creamy Sauce Recipe Substitutions and Variations

• Salmon: If you dont have salmon use rainbow trout or a firm white fish like cod or halibut. Shrimp will work too but they cook way faster so watch the pan.
• Heavy cream: For a dairy free swap use full fat coconut milk, it gives similar richness. Or whisk 3/4 cup milk with 1/4 cup melted butter as a quick stand in. Plain Greek yogurt thinned with a little milk also works but add it off the heat so it doesnt split.
• Parmesan: Pecorino Romano or Grana Padano are very close in flavor, you can also use grated Asiago. For a non dairy option try nutritional yeast or a spoon of miso for extra umami.
• Spinach: Try baby kale, Swiss chard, or arugula instead, or use frozen spinach thats been thawed and squeezed dry. Kale may need an extra minute to wilt.

Pro Tips

– Dry the fish and let it warm up a little before cooking, it really helps it cook evenly. If you want extra crisp skin, start in just oil on a screaming hot pan and only add butter after you flip, otherwise the butter will burn. Dont press the fillet with a spatula for long, just a quick hold to make contact.

– Use an instant read thermometer so you dont overcook it. Pull salmon at about 120 to 125 F and let it rest, it will climb a few degrees while resting. If you want it fully cooked follow your own doneness comfort and aim higher.

– Dont crowd the mushrooms or they’ll steam instead of browning. Cook them in batches if needed so you get nice color, scrape up those browned bits into the sauce, they are flavor gold.

– When adding cheese or cream add them off or on very low heat so the sauce doesnt break or get grainy. If the sauce gets too thin, simmer gently to reduce; if it gets too thick, loosen with a splash of broth or cream. A squeeze of lemon at the end makes the whole dish pop, so taste then add.

– If youre short on time or want a shortcut, sear the salmon in a hot pan for color then finish in a 350 F oven for a few minutes so the inside cooks gently. It keeps the outside crisp and the inside moist, plus frees you up to finish the sauce without babysitting the fish.

Garlic Butter Salmon With Spinach And Mushrooms In Creamy Sauce Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I’m sharing my quick Garlic Butter Salmon that pairs spinach and mushrooms with a creamy sauce and one clever pantry hack.

Pin

Servings

4

servings

Calories

630

kcal

Equipment: 1. Large skillet, 10 to 12 inch, stainless steel or nonstick works best
2. Fish spatula or a thin metal turner, for flipping the fillets
3. Pair of tongs, handy for moving salmon and wilting spinach
4. Chef knife and cutting board, for shallot, garlic and mushrooms
5. Measuring spoons and measuring cup (for salt, pepper, broth, cream, lemon)
6. Silicone spatula or wooden spoon, for stirring the sauce and scraping browned bits
7. Microplane or fine grater, for fresh Parmesan and lemon zest if you want it
8. Plate and aluminum foil, to rest and tent the cooked salmon
9. Paper towels, to pat the salmon dry before seasoning

Ingredients

• 4 salmon fillets (about 6 oz each), skin on or off

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tbsp olive oil

• 4 tbsp unsalted butter, divided

• 1 small shallot, finely chopped

• 3 cloves garlic, minced

• 8 oz cremini or baby bella mushrooms, sliced

• 4 cups baby spinach (about 4 oz)

• 1/2 cup low sodium chicken or vegetable broth

• 1 cup heavy cream

• 1/4 cup freshly grated Parmesan cheese

• 1 tbsp fresh lemon juice (from about 1 small lemon)

• 1/2 tsp paprika (optional)

• 1/4 tsp red pepper flakes (optional)

• 2 tbsp chopped fresh parsley (for garnish)

Directions

• Pat the salmon fillets dry with paper towels, season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp paprika if using. Let them sit at room temp for 10 minutes so they cook more evenly.
• Heat a large skillet over medium high heat and add 1 tbsp olive oil and 2 tbsp unsalted butter. When the fat is hot and shimmering, place the salmon in the pan skin side down if you left the skin on. Cook without moving for about 4 to 5 minutes until the skin is crisp and the sides look cooked most of the way up. Flip and cook 2 to 3 minutes more until just underdone. Transfer salmon to a plate and tent loosely with foil.
• Lower heat to medium and add the remaining 2 tbsp butter to the same skillet. Add the finely chopped shallot and cook 1 to 2 minutes until softened, stirring so nothing burns.
• Stir in the minced garlic and cook about 30 seconds until fragrant, then add the sliced mushrooms. Cook the mushrooms 4 to 5 minutes until browned and any liquid has mostly evaporated, scraping up the browned bits from the pan for flavor.
• Add the baby spinach in handfuls, stirring until it wilts down. Don’t worry if it seems like a lot, it will shrink fast.
• Pour in 1/2 cup low sodium chicken or vegetable broth and scrape the bottom of the pan to deglaze. Then pour in 1 cup heavy cream and bring to a gentle simmer.
• Stir in 1/4 cup freshly grated Parmesan cheese and 1 tbsp fresh lemon juice. Let the sauce simmer 3 to 5 minutes until it thickens to coat the back of a spoon. If you like heat, sprinkle in 1/4 tsp red pepper flakes now. Taste and adjust salt and pepper.
• Return the salmon to the skillet, spooning sauce over the fillets, and warm everything together for 1 to 2 minutes so the salmon finishes cooking but doesnt dry out. If your fillets are thick, pop the pan in a 350 degrees F oven for 2 to 4 minutes to finish gently.
• Sprinkle 2 tbsp chopped fresh parsley over the top and a little extra grated Parmesan if you want. Serve immediately spooning the creamy spinach and mushroom sauce over each salmon fillet.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 325g
• Total number of serves: 4
• Calories: 630kcal
• Fat: 53.3g
• Saturated Fat: 25.5g
• Trans Fat: 0.2g
• Polyunsaturated: 3g
• Monounsaturated: 20g
• Cholesterol: 220mg
• Sodium: 600mg
• Potassium: 1100mg
• Carbohydrates: 9g
• Fiber: 1.5g
• Sugar: 3g
• Protein: 42g
• Vitamin A: 3500IU
• Vitamin C: 8mg
• Calcium: 140mg
• Iron: 1.5mg