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Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce

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A restaurant-quality garlic butter salmon skillet featuring perfectly seared salmon fillets nestled in a creamy Dijon thyme sauce with tender mushrooms and fresh spinach. Elegant yet simple, this one-pan meal is rich, comforting, and ready in just 30 minutes.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: European
  • Diet: Gluten Free

Ingredients

  • 2 salmon fillets (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)
  • 3 garlic cloves, finely minced
  • 120 millilitres heavy cream
  • 60 millilitres low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 0.5 teaspoon dried thyme)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Pat salmon dry and season both sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear salmon 4–5 minutes per side until golden and nearly cooked through. Remove and set aside.
  3. Reduce heat to medium. Melt butter in the same skillet.
  4. Add mushrooms in a single layer and cook 3–4 minutes until softened and lightly browned.
  5. Stir in minced garlic and cook for 30 seconds until fragrant.
  6. Add spinach and sauté 1–2 minutes until wilted.
  7. Pour in chicken broth and simmer 1–2 minutes, scraping up browned bits.
  8. Stir in heavy cream, Dijon mustard, and thyme. Simmer 2–3 minutes until slightly thickened.
  9. Return salmon to the skillet, spoon sauce over top, and cook 1–2 minutes until heated through.
  10. Serve immediately with extra sauce.

Notes

  • Ensure salmon is very dry before searing for a golden crust.
  • Simmer sauce gently to prevent curdling.
  • Add a squeeze of lemon juice before serving for brightness.
  • Store refrigerated up to 2 days; reheat gently over low heat.
  • Freezing is not recommended due to cream separation.
  • Substitute half-and-half for a lighter sauce if desired.

Nutrition

Find it online: https://savorymomskitchen.com/garlic-butter-salmon-with-spinach-and-mushrooms-in-creamy-sauce/