This garlic butter salmon with spinach and mushrooms is a rich yet fresh skillet dinner that feels elegant without requiring hours in the kitchen. Perfectly seared salmon fillets are nestled into a velvety garlic cream sauce with tender mushrooms and vibrant spinach, creating a balanced meal that is both comforting and sophisticated.

Why You’ll Love This Recipe

This dish delivers restaurant-quality flavor using simple ingredients and just one pan. The salmon develops a beautiful golden crust while staying moist and flaky inside. The creamy sauce, infused with garlic, Dijon mustard, and thyme, adds depth without overpowering the natural richness of the fish.

It is quick enough for busy weeknights yet impressive enough for entertaining. The combination of healthy fats from salmon and nutrient-rich spinach makes it satisfying without feeling heavy. Cleanup is minimal, and the entire meal comes together in about 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 salmon fillets (about 170–200 grams each), skin-on or skinless
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cups fresh spinach leaves, washed and dried
1 cup mushrooms, sliced (cremini or white mushrooms)
3 garlic cloves, finely minced
120 millilitres heavy cream
60 millilitres chicken broth (low sodium)
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste

Directions

Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the salmon fillets in the pan and sear for 4 to 5 minutes per side, depending on thickness, until a deep golden crust forms and the salmon is nearly cooked through. Remove from the skillet and set aside on a plate.

Reduce the heat to medium. In the same skillet, melt the butter. Add the sliced mushrooms in a single layer and cook for about 3 to 4 minutes, allowing them to soften and brown around the edges. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Add the fresh spinach and sauté until just wilted, about 1 to 2 minutes.

Pour in the chicken broth and let it simmer for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, Dijon mustard, and thyme. Allow the sauce to simmer gently for 2 to 3 minutes until slightly thickened and able to coat the back of a spoon.

Return the salmon fillets to the skillet, nestling them into the sauce. Spoon the creamy mixture over the salmon and let everything cook together for 1 to 2 minutes until heated through. Serve immediately with extra sauce on top.

Servings and timing

Servings: 2 portions

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Difficulty: Intermediate
Cuisine: European-inspired

Variations

For a dairy-free version, substitute the heavy cream with full-fat coconut milk. The flavor will be slightly different but still creamy and satisfying.

You can replace spinach with baby kale or arugula for a slightly peppery twist. If you prefer a different protein, shrimp or boneless skinless chicken breasts work well in the same sauce, though cooking times will vary.

Add a squeeze of fresh lemon juice at the end for extra brightness, or sprinkle chopped parsley on top before serving for a fresh finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, place the salmon and sauce in a skillet over low heat. Add a small splash of cream or chicken broth to loosen the sauce if it has thickened too much. Heat gently until warmed through, being careful not to overcook the salmon.

Freezing is not recommended, as the cream sauce may separate and lose its smooth texture when thawed.

FAQs

How do I get a golden crust on the salmon?

Make sure the salmon is completely dry before seasoning. Heat the oil until shimmering and avoid moving the fish while it sears. This allows a proper crust to form.

Can I use frozen salmon?

Yes, but thaw it completely and pat it very dry before cooking to ensure proper searing.

What type of mushrooms work best?

Cremini or white mushrooms are ideal because they brown well and add earthy flavor without overpowering the dish.

Can I make this recipe lighter?

You can substitute half-and-half for heavy cream, though the sauce will be slightly thinner and less rich.

How do I know when the salmon is done?

The salmon should be opaque and flake easily with a fork. The internal temperature should reach 63°C.

Can I prepare the sauce ahead of time?

The sauce is best made fresh, but you can sauté the mushrooms and garlic in advance to save a few minutes.

What sides pair well with this dish?

Rice, mashed potatoes, buttered noodles, or crusty bread are excellent choices for soaking up the creamy sauce.

Is this recipe gluten free?

Yes, as written, the recipe does not contain gluten ingredients. Always check labels on broth and mustard to be sure.

Can I add cheese to the sauce?

A small amount of grated Parmesan can be added for extra richness, though it is optional.

Why did my sauce turn out too thin?

It may need a bit more simmering time. Allow it to gently bubble until it thickens naturally, stirring occasionally.

Conclusion

Garlic butter salmon with spinach and mushrooms in creamy sauce is the perfect balance of comfort and elegance. With its golden seared salmon, velvety garlic-infused sauce, and fresh vegetables, this one-pan meal delivers impressive flavor with minimal effort. Whether served for a cozy dinner at home or a special occasion, it is a reliable recipe that brings warmth and satisfaction to the table.

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