Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce

I’m excited to share this indulgent yet simple dish that brings together garlic-butter-kissed salmon, earthy mushrooms, and tender spinach all nestled in a velvety cream sauce.

Why You’ll Love This Recipe

I love how this comes together in one pan in about 20–30 minutes. The salmon gets golden and crispy on the outside but stays juicy inside. The creamy garlic-butter sauce with mushrooms and spinach makes it feel like a restaurant dish, while still being cozy and homemade. Plus, it’s packed with omega-3s, greens, and rich flavors—comfort food that also feels wholesome.

ingredients

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

• 2 (6 oz) salmon fillets

• 1 tablespoon olive oil

• 2 tablespoon butter

• 8 oz mushrooms, sliced (button or cremini)

• 3 cloves garlic, minced

• 2 cups fresh spinach

• ½ cup heavy cream (or light cream)

• ¼ cup chicken broth (or wine for deglazing)

• 1 teaspoon Dijon mustard (optional for tang)

• 1 tablespoon fresh lemon juice (optional brightness)

• Salt & black pepper, to taste

• Optional: chopped parsley or thyme for garnish

directions

1. Season & sear salmon
   I pat the fillets dry and season both sides with salt and pepper. In a skillet over medium-high heat, I warm the olive oil. I sear the salmon skin-side down (if using skin-on) for 4 minutes, then flip and cook for 3–4 more minutes until just cooked. I transfer it to a plate.

2. Sauté mushrooms & garlic
   In the same pan, I melt the butter. I add mushrooms and cook for 3–5 minutes until they release moisture and brown. I stir in garlic and cook for about 30 seconds until fragrant.

3. Wilt spinach
   I toss in the spinach and cook until just wilted, about 1–2 minutes.

4. Make creamy sauce
   I pour in the broth (or wine) and cream, stirring to deglaze any brown bits. I add Dijon mustard and lemon juice if using. I let it simmer for 2–3 minutes to thicken slightly, then season to taste.

5. Reunite salmon & sauce
   I nestle the salmon back into the pan. I spoon the sauce, mushrooms, and spinach over the fillets and heat together for another 1–2 minutes.

6. Serve
   I garnish with parsley or thyme and serve immediately.

Servings and timing

This recipe yields 2 servings and takes about 5 minutes of prep time and 15–20 minutes of cooking time, making it ready in 20–25 minutes total.

Variations

• Dairy-free: I use coconut cream and vegan butter

• Spicy: I add red pepper flakes during the sauce step

• Herbal twist: I like to finish with sun-dried tomatoes or fresh dill

• Fish swap: trout, cod, or halibut work beautifully

• Keto/low-carb: I pair it with cauliflower rice or steamed vegetables

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the dish in a skillet over low heat with a splash of broth or cream to revive the sauce. I can also freeze the salmon and sauce separately for up to 2 months, thawing in the fridge before reheating.

FAQs

Can I use frozen salmon?

Yes—I thaw it fully in the fridge, pat it very dry, then proceed as usual for a great sear.

What can I substitute for heavy cream?

Light cream works well, or for dairy-free options I use coconut cream or cashew cream.

How do I know when salmon is done?

I look for a nice golden crust. It flakes easily with a fork but still looks slightly translucent in the center before resting—it finishes cooking off heat.

Can I prep this ahead of time?

Absolutely! I prep and sauté the mushrooms, garlic, and spinach ahead, and cook the salmon just before serving so everything’s fresh.

What sides pair well with this?

I love it over mashed potatoes, rice, zucchini noodles, or alongside garlic-buttered broccoli for a low-carb option and extra green goodness.

Conclusion

I adore this Garlic Butter Salmon with Spinach & Mushrooms in Creamy Sauce because it delivers a rich, satisfying dinner without fuss. The garlic butter, tender mushrooms, and fresh spinach create a cozy yet elegant sauce that feels indulgent, yet I know I’m nourishing myself. I hope you enjoy making and savoring this as much as I do in my kitchen!