Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

I made this on a weeknight when I was too tired to do anything complicated, but I still wanted something that felt like a small luxury — you know, the kind of dinner that makes you sit down slower, maybe light a candle even though you’re eating alone, maybe put on a playlist instead of the TV.

It’s one of those meals that tastes like it took hours, but really, it doesn’t. It’s buttery and garlicky and creamy — but not heavy. The salmon gets that perfect golden crust, the mushrooms soak up all the flavor, and the spinach just melts into the sauce like it was meant to be there. It’s simple food, but the kind that makes you close your eyes after the first bite.

I think the best part is how forgiving it is. You can make it with wine or broth, cream or milk, skin-on or off — it doesn’t matter. It’s not about perfection; it’s about that cozy, rich smell that fills your kitchen when butter hits a hot pan and garlic starts to sizzle. That’s the moment I live for.

Ingredients

• 2 (6-ounce) salmon fillets, skin on or off
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 5 ounces fresh spinach
• ½ cup light cream
• ¼ cup white wine (or chicken broth)
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Olive oil, for cooking

Directions

1. Start with the salmon.
Pat it dry like you mean it — that’s how you get the crust. Season it with salt and pepper, nothing fancy.

2. Sear it.
Get your pan hot — medium-high. A drizzle of olive oil goes in, then your salmon. If it’s got skin, put that side down first. Listen for that sizzle. Cook for 3–4 minutes each side, until it’s golden and flaky but still tender in the middle. Take it out and set it aside.

3. Build your base.
In the same pan (don’t clean it — those browned bits are flavor), add a little more oil and toss in your mushrooms. Let them cook for about 5–7 minutes. Don’t rush it — they need time to get that color and soak up everything left behind from the salmon. Add the garlic next, and let it go until your kitchen smells like heaven — about a minute.

4. Wilt the greens.
Throw in the spinach. It’ll look like too much, but it shrinks down fast. Stir it around until it’s dark and soft.

5. Make the creamy sauce.
Pour in the wine (or broth) and lemon juice, scraping up anything stuck to the bottom. Stir in your cream, and let it simmer for a few minutes until it thickens up just enough to coat the back of your spoon. Add parsley, taste, and season with salt and pepper.

6. Bring it all together.
Put the salmon back in, spoon the sauce over the top, and just let everything warm through for a minute. Then serve it right from the pan — no shame, no garnish required.

Recipe FAQs

1: Can I use frozen salmon?
Yep, just make sure it’s fully thawed and patted dry. The key is getting a good sear — moisture is your enemy here.

2: I don’t have white wine — what’s the best substitute?
Chicken broth works perfectly fine. Add an extra squeeze of lemon juice to keep that bright flavor.

3: Can I use heavy cream instead of light cream?
Of course. It’ll make the sauce a little thicker and richer, which isn’t exactly a bad thing. Just don’t let it boil hard — gentle simmer only.

4: What can I serve it with?
Honestly, it’s good on its own, but rice or mashed potatoes soak up that sauce beautifully. Or just some crusty bread if you’re keeping it simple.

5: How do I reheat leftovers without drying out the salmon?
Low and slow — either in a covered pan on low heat or a quick zap in the microwave with a damp paper towel over it. Keeps the moisture in and the fish tender.

Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 2 (6-ounce) salmon fillets, skin on or off

• * 2 tablespoons olive oil, divided

• * 2 cloves garlic, minced

• * 8 ounces mushrooms, sliced

• * 5 ounces fresh spinach

• * ½ cup light cream

• * ¼ cup white wine (or chicken broth)

• * 2 tablespoons lemon juice

• * 2 tablespoons chopped fresh parsley

• * Salt and pepper to taste

• * Olive oil, for cooking

Directions

• 2 (6-ounce) salmon fillets, skin on or off
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 5 ounces fresh spinach
• cup light cream
• cup white wine (or chicken broth)
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Olive oil, for cooking
• Directions
• *1. Start with the salmon.*
• Pat it dry like you mean it — that’s how you get the crust. Season it with salt and pepper, nothing fancy.
• *2. Sear it.*
• Get your pan hot — medium-high. A drizzle of olive oil goes in, then your salmon. If it’s got skin, put that side down first. Listen for that sizzle. Cook for 3–4 minutes each side, until it’s golden and flaky but still tender in the middle. Take it out and set it aside.
• *3. Build your base.*
• In the same pan (don’t clean it — those browned bits are flavor), add a little more oil and toss in your mushrooms. Let them cook for about 5–7 minutes. Don’t rush it — they need time to get that color and soak up everything left behind from the salmon. Add the garlic next, and let it go until your kitchen smells like heaven — about a minute.
• *4. Wilt the greens.*
• Throw in the spinach. It’ll look like too much, but it shrinks down fast. Stir it around until it’s dark and soft.
• *5. Make the creamy sauce.*
• Pour in the wine (or broth) and lemon juice, scraping up anything stuck to the bottom. Stir in your cream, and let it simmer for a few minutes until it thickens up just enough to coat the back of your spoon. Add parsley, taste, and season with salt and pepper.
• *6. Bring it all together.*
• Put the salmon back in, spoon the sauce over the top, and just let everything warm through for a minute. Then serve it right from the pan — no shame, no garnish required.