Garlic Butter Salmon with Spinach and Mushrooms Recipe

Introduction

This Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce is the ultimate easy weeknight dinner. Ready in under 30 minutes, it features tender salmon fillets smothered in a rich, garlicky butter sauce with fresh spinach and savory mushrooms. For another quick garlic butter favorite, try this Garlic Butter Steak Bites and Mash Recipe.

Ingredients

This garlic butter salmon recipe creates a rich, creamy sauce that perfectly coats the tender fish and earthy mushrooms, while the fresh spinach adds a vibrant pop of color and nutrition.

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup sliced mushrooms (such as cremini or button)
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Timing

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes

Context: This Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce comes together about 25% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Ingredients and Preheat

Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Clean and slice the mushrooms, and roughly chop the spinach. Measure out your garlic, butter, and cream.

Preheat your oven to 400°F (200°C) for perfectly baked salmon with a tender interior.

Step 2 — Sear the Salmon

Heat an oven-safe skillet over medium-high heat. Add a tablespoon of oil and place the salmon fillets skin-side up (if they have skin). Sear for 2–3 minutes until a golden-brown crust forms.

Flip the salmon and cook for another minute, then transfer to a plate. The salmon will finish cooking in the sauce later.

Step 3 — Sauté Aromatics and Mushrooms

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the sliced mushrooms and cook for 5–7 minutes until they release their moisture and turn golden.

Step 4 — Wilt the Spinach

Add the fresh spinach to the skillet and stir continuously until it wilts, which takes about 2–3 minutes. The spinach will reduce significantly in volume.

Season the vegetables lightly with salt and pepper to build layers of flavor in your garlic butter salmon dish.

Step 5 — Create the Creamy Sauce

Pour heavy cream into the skillet and bring to a gentle simmer. Let it cook for 2–3 minutes to thicken slightly. Stir in grated Parmesan cheese if using for extra richness.

Taste the sauce and adjust seasoning with more salt, pepper, or a squeeze of lemon juice for brightness.

Step 6 — Return Salmon to Skillet

Nestle the seared salmon fillets back into the creamy spinach and mushroom sauce. Spoon some sauce over the top of each fillet to keep them moist.

Step 7 — Bake to Perfection

Transfer the oven-safe skillet to your preheated 400°F oven. Bake for 8–12 minutes depending on thickness, until salmon reaches 145°F internally and flakes easily with a fork.

For medium doneness, remove when the center is still slightly translucent. The salmon will continue cooking from residual heat.

Step 8 — Rest and Garnish

Let the garlic butter salmon rest in the skillet for 2–3 minutes after baking. This allows the juices to redistribute throughout the fish.

Garnish with fresh chopped parsley and serve immediately with the creamy sauce spooned over the top.

Nutritional Information

Calories	485
Protein	35g
Carbohydrates	8g
Fat	35g
Fiber	2g
Sodium	420mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Cod or trout — A leaner white fish option that still absorbs the garlic butter sauce beautifully while offering a milder flavor.
• Chicken breast — A high-protein alternative that works well with the creamy spinach and mushroom combination.
• Zucchini noodles — Replace potatoes or rice with zoodles for a lower-carb version that complements the creamy sauce.
• Cauliflower rice — A low-carb base that soaks up the garlic butter sauce while adding extra vegetables.
• Coconut milk — Use instead of heavy cream for a dairy-free, slightly sweet coconut twist on the creamy sauce.
• Nutritional yeast — Add to sauces instead of Parmesan for a dairy-free, cheesy flavor with B vitamins.
• Arrowroot powder — Substitute for flour to thicken the sauce while keeping it gluten-free.
• Low-sodium broth — Use in place of regular broth and reduce added salt for a lower-sodium version that maintains depth of flavor.

Serving Suggestions

• Pair this Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce with fluffy mashed potatoes, rice pilaf, or crusty bread to soak up the delicious sauce.
• Serve it over a bed of pasta like fettuccine or linguine for a more substantial meal.
• This elegant dish is perfect for a date night at home or when you want to impress dinner guests.
• For a lighter option, serve alongside a simple arugula salad with a lemon vinaigrette to complement the rich, creamy sauce.
• Plate the salmon fillet on a warm plate, spoon the creamy spinach and mushroom sauce generously over the top, and garnish with fresh chopped parsley.
• For a complete weeknight dinner, serve with roasted asparagus or steamed green beans.

This versatile Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce transitions beautifully from a casual family dinner to a special occasion centerpiece.

Common Mistakes to Avoid

• Mistake: Overcooking the salmon, making it dry and tough. Fix: Cook skin-side down first until internal temperature reaches 125°F for perfect medium doneness.
• Mistake: Using cold butter that doesn’t emulsify into the sauce. Fix: Use room-temperature butter and add it gradually off heat for a silky, creamy texture.
• Mistake: Crowding the pan with mushrooms, causing them to steam instead of sear. Fix: Cook mushrooms in a single layer in batches to develop deep, caramelized flavor.
• Mistake: Adding spinach too early, making it wilt into mush. Fix: Stir in fresh spinach just before serving so it wilts slightly but retains vibrant color and nutrients.
• Mistake: Burning garlic by adding it with high-heat ingredients. Fix: Sauté garlic briefly over medium heat until fragrant (30 seconds max) to prevent bitter flavors.
• Mistake: Skipping the salmon pat-dry step, preventing crispy skin. Fix: Thoroughly pat salmon dry with paper towels before seasoning for optimal browning.
• Mistake: Over-reducing the creamy sauce, making it too thick. Fix: Simmer sauce gently and remove from heat when it coats the back of a spoon.
• Mistake: Not seasoning in layers throughout cooking. Fix: Season salmon, vegetables, and sauce separately to build complex flavor at every stage.
• Mistake: Using low-fat dairy that curdles in the acidic sauce. Fix: Choose full-fat cream or crème fraîche and incorporate off direct heat for stability.
• Mistake: Rushing the resting step, causing juices to run out. Fix: Let garlic butter salmon rest 3-5 minutes before serving to redistribute moisture evenly.

Storing Tips

• Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the salmon reaches an internal temperature of 145°F before storing.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat gently in a skillet over medium-low heat until warmed through, or in the microwave at reduced power, stirring occasionally.

Always ensure your garlic butter salmon with spinach and mushrooms in creamy sauce is reheated to 165°F for food safety.

Conclusion

This Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce is a delicious, restaurant-quality meal you can easily make at home. We hope you love it! Try the recipe and let us know how it turns out in the comments. For more seafood inspiration, check out our Crab and Shrimp Stuffed Salmon Recipe or Shrimp and Steak Tacos Recipe. Don’t forget to subscribe for more quick and tasty recipes!

Print

Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce

Print Recipe

This one-pan recipe features pan-seared salmon fillets served with a rich, creamy sauce made with garlic, butter, spinach, mushrooms, and a touch of cream. It’s a healthy, flavorful dish that’s perfect for a quick weeknight dinner.

• Author: Sophie Lane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Method: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup sliced mushrooms (such as cremini or button)
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Instructions

1. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until nearly cooked through. Remove salmon to a plate and cover loosely with foil.
2. In the same skillet, melt butter over medium heat. Add mushrooms and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in spinach and cook until wilted.
3. Pour in chicken broth and heavy cream. Stir in onion powder, garlic powder, red pepper flakes (if using), and parmesan cheese. Bring to a gentle simmer and cook for 2-3 minutes until the sauce thickens slightly. Return salmon fillets to the skillet, spooning sauce over them. Cook for 1-2 minutes more until salmon is cooked through and sauce is creamy. Garnish with fresh herbs if desired and serve immediately.

Notes

For a lighter version, substitute Greek yogurt for half the heavy cream. This dish pairs well with rice, mashed potatoes, or crusty bread for soaking up the sauce. Make sure to pat the salmon dry before cooking to ensure a crispy skin.

Nutrition

• Calories: 450
• Sugar: 2
• Sodium: 520
• Fat: 32
• Saturated Fat: 14
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 6
• Fiber: 1
• Protein: 34
• Cholesterol: 110

FAQs

Can I use frozen salmon for this Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce?

Yes, you can use frozen salmon, but make sure to thaw it completely in the refrigerator first. Pat it dry with paper towels to remove excess moisture so it sears properly. This ensures your Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce turns out perfectly cooked.

What can I substitute for heavy cream in the creamy sauce?

You can use half-and-half or full-fat coconut milk for a dairy-free option. Keep in mind the sauce may be slightly less thick, but it will still be delicious. Adjust the simmering time to help the sauce reach your desired consistency for this Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce.

How do I prevent the salmon from overcooking?

Cook the salmon skin-side down first over medium heat until the skin is crispy. Then flip and cook just until the internal temperature reaches 145°F. Remove it from the pan promptly to avoid carryover cooking, ensuring your Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce stays moist and flaky.