Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce is a rich, flavorful, and elegant dish that comes together in just one pan. Pan-seared salmon fillets are nestled in a creamy garlic butter sauce loaded with sautéed mushrooms and wilted spinach for a complete, restaurant-style dinner that feels indulgent but is easy enough for a weeknight.

Why You’ll Love This Recipe

I love this recipe because it delivers so much flavor with minimal effort. The salmon is flaky and perfectly seared, while the garlic butter sauce is silky and luxurious without being heavy. The mushrooms add an earthy depth, and the spinach gives a fresh, vibrant touch. It’s the kind of meal that tastes fancy but only takes about 30 minutes to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon fillets, skin-on or skinless
salt
black pepper
olive oil
butter
garlic, minced
mushrooms, sliced (cremini or button work well)
baby spinach
heavy cream
Parmesan cheese, grated
lemon juice
Italian seasoning
crushed red pepper flakes (optional)
fresh parsley (for garnish, optional)

Directions

1. I start by seasoning the salmon fillets with salt and pepper on both sides.

2. In a large skillet, I heat olive oil over medium-high heat and sear the salmon, skin-side down first, for 4–5 minutes per side until golden and cooked through. I remove the salmon and set it aside.

3. In the same skillet, I melt butter and sauté the garlic and mushrooms until the mushrooms are browned and tender.

4. I add the spinach and cook until just wilted.

5. I pour in the heavy cream, Parmesan, lemon juice, and Italian seasoning, stirring to combine and simmering until the sauce thickens slightly.

6. I return the salmon to the skillet and spoon the sauce over the fillets, letting everything simmer together for a minute or two.

7. I finish with fresh parsley and a pinch of red pepper flakes if I want a little heat.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook, making it ready in roughly 30 minutes.

Variations

Sometimes I swap the salmon for chicken breasts or shrimp when I want something different. I’ve also added sun-dried tomatoes or a splash of white wine to the sauce for extra richness. For a lighter version, I use half-and-half instead of heavy cream. And when I want a low-carb option, I serve it over cauliflower mash or zucchini noodles.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the salmon gently in a skillet over low heat or in the microwave at 50% power to avoid drying it out. I usually add a splash of cream or broth to loosen the sauce if it thickens in the fridge.

FAQs

Can I use frozen salmon?

Yes, I thaw it completely in the fridge before cooking, then pat it dry well to get a good sear.

Do I have to use heavy cream?

No, I’ve used half-and-half or coconut cream as lighter alternatives, though the sauce won’t be quite as thick.

What kind of mushrooms work best?

I usually go with cremini or button mushrooms, but shiitake or baby bella mushrooms add great flavor too.

Can I make this dairy-free?

Yes, I use plant-based butter, coconut cream, and nutritional yeast instead of Parmesan for a dairy-free version.

What should I serve this with?

I love it with mashed potatoes, rice, or pasta to soak up the sauce. It’s also great with a crusty bread or over roasted veggies for a lighter meal.

Conclusion

Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce is a go-to recipe when I want something quick, comforting, and full of flavor. The tender salmon, creamy garlic sauce, and hearty veggies make it a complete and satisfying meal. Whether it’s a weeknight dinner or a special occasion, this dish always impresses with very little effort.