I keep coming back to this recipe because it’s quick, flavorful, and satisfying without being heavy. The salmon stays tender, the mushrooms add earthiness, and the spinach balances everything with freshness. I also enjoy how it all comes together in one pan, making cleanup simple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2–3 salmon fillets Salt and black pepper, to taste 1 teaspoon paprika 1 tablespoon olive oil 3 tablespoons butter 3 cloves garlic, minced 8 oz mushrooms, sliced 3 cups fresh spinach 1/2 cup heavy cream 1/4 cup grated Parmesan cheese Optional lemon juice, to taste
Directions
I start by seasoning the salmon fillets with salt, black pepper, and paprika. I heat the olive oil in a large skillet over medium-high heat and sear the salmon until golden and crispy on both sides. Once cooked through, I remove the salmon from the pan and set it aside.
In the same skillet, I melt the butter and add the garlic, stirring until fragrant. I add the sliced mushrooms and cook them until tender and lightly caramelized.
I pour in the heavy cream and let it gently simmer, then stir in the Parmesan cheese until the sauce thickens. I add the spinach and cook just until wilted.
I return the salmon to the pan, spooning the garlic butter sauce over the top. I finish with a squeeze of lemon juice if I want extra brightness, then remove everything from the heat.
Servings and Timing
I usually make this recipe to serve 2 to 3 people. Prep time takes about 10 minutes. Cook time is around 15 minutes. Total time comes to approximately 25 minutes.
Variations
I sometimes add red pepper flakes for a little heat. When I want a lighter sauce, I replace half of the cream with chicken broth. I also enjoy serving this with rice, mashed potatoes, or pasta to soak up the sauce.
Storage / Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently on the stovetop so the salmon stays tender and the sauce doesn’t separate.
FAQs
Can I use frozen salmon?
I use frozen salmon occasionally, making sure it’s fully thawed and patted dry before cooking.
How do I keep the salmon from drying out?
I avoid overcooking and remove it from the pan as soon as it flakes easily.
Can I make this dairy-free?
I swap the butter for olive oil and use coconut milk instead of cream.
What mushrooms work best?
I usually use cremini or button mushrooms, but any variety works well.
Can I add more vegetables?
I sometimes add sun-dried tomatoes or asparagus for extra flavor and texture.
Conclusion
This garlic butter salmon with spinach and mushrooms is one of my favorite go-to meals when I want something cozy yet impressive. I love how rich, creamy, and satisfying it is, making it perfect for both weeknights and special dinners.
