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Creamy Garlic Salmon, All in One Pan 🐟
Salmon has a reputation for being fussy. It isn’t — it just doesn’t like being left alone too long. A quick golden sear, then it finishes right in a creamy garlic sauce with spinach and mushrooms, all in the same pan. It’s nourishing enough that I feel good about it and rich enough that nobody at my table calls it health food.
Servings: 5 servings
Calories: 524kcal
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Ingredients
- 4 to 5 6 oz wild caught salmon fillets, patted dry, seasoned with 1 tsp salt and 1/2 tsp pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 1/4 cup any type broth veggie or chicken
- 5 garlic cloves minced
- 2 cups cherry tomatoes halved
- 1 cup mushrooms sliced
- 2 large handfuls of spinach
- 1 cup heavy cream
- 1/2 cup parmesan cheese grated
- 5 basil leaves chopped
Instructions
- Pat dry the salmon filets and season with salt and pepper.
- In a large deep frying pan, add the oil on medium-high heat. Place the salmon skin-side down and gently press the top with a spatula. Reduce heat to medium and cook for 7-8 minutes, or until the salmon begins to change color and gets paler about two-thirds up the sides.
- Flip the salmon and cook another 2 minutes (internal temp should read at least 125°F). Remove from the pan.
- Add the butter and broth and deglaze the pan, scraping any brown bits from the bottom. Add the garlic and cook about 30 seconds.
- Add the tomatoes and a pinch of salt and simmer on medium until they begin to burst (about 5 minutes). Stir in the mushrooms and spinach and cook 1-2 minutes, until they begin to wilt.
- Stir in the heavy cream, parmesan cheese and basil. Reduce heat to low and simmer 3-5 minutes, allowing the sauce to thicken.
- Place the salmon back in the pan and spoon some sauce on top, letting it cook another 2-3 minutes.
- Serve with rice, vegetables or any side of your choice. Enjoy!
Nutrition
Calories: 524kcal | Carbohydrates: 6g | Protein: 33g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 339mg | Potassium: 929mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1355IU | Vitamin C: 15mg | Calcium: 182mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Pat the salmon really dry and season it before it hits the pan. Dry fish is how you get a golden, crisp sear instead of steaming.
- Lay the fillets down and resist the urge to move them. Let the salmon release on its own once the crust is ready.
- The salmon doesn’t need to cook all the way through during the sear. It finishes gently in the sauce, which keeps it tender and moist.
- Add the spinach near the end and just let it wilt into the warm cream. It cooks down in a minute or two.
- If the sauce tightens up before serving, loosen it with a splash of broth.
Frequently Asked Questions
How do I know when the salmon is done?
It should flake when you nudge it with a fork and still look slightly translucent right in the center. It keeps cooking in the warm sauce, so pull it a touch early.
Skin on or skin off?
Either. Skin-on gives you a crisper sear if you start it skin-side down; skin-off is easier to flake into the sauce.
Can I use frozen salmon?
Yes, just thaw it completely and pat it very dry. Wet fish steams instead of searing.
What do you serve with it?
Rice, orzo, or crusty bread. You’ll want something to catch the sauce.
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Shop What I Used
A few of the kitchen tools and ingredients I reached for. As an Amazon Associate I earn from qualifying purchases.
