Description
This Garlic Butter Salmon Recipe is not just a meal; it’s a delightful culinary experience that you can whip up in record time.
Ingredients
Scale
- 2 (6-ounce) salmon fillets (skin-on or skinless)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (white or cremini)
- 5 ounces fresh spinach
- 1/2 cup light cream (or heavy cream for richer flavor)
- Low-sodium chicken broth
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- To ensure that your salmon fillets sear beautifully, start by patting them dry with a paper towel. This helps achieve a crispy exterior when cooking. Next, generously season both sides of the salmon with salt and pepper to enhance its natural flavors.
- Heat 1 tablespoon of olive oil in a large non-stick or cast iron skillet over medium-high heat. Once the oil is shimmering, gently place the salmon in the pan, skin-side down if using skin-on fillets. Sear the salmon for about 3–4 minutes on each side until it develops a beautiful golden brown crust and is cooked through. Once perfectly seared, remove the salmon from the skillet and set it aside while you prepare the other ingredients.
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced mushrooms and sauté them for about 5–7 minutes, or until they’re golden brown and tender. This process adds a deep flavor to the dish. After the mushrooms are ready, add the minced garlic, stirring for an additional minute, until fragrant. Be careful not to burn the garlic; it should just become aromatic.
- Now, it’s time to introduce the fresh spinach. Add it to the skillet, stirring gently. The spinach will only require about 2–3 minutes to wilt down, allowing it to absorb the flavors of the garlic and mushrooms. Keep the heat on low during this process to ensure you don’t overcook the spinach.
- To create a delicious creamy sauce, pour in either white wine or chicken broth along with the lemon juice to deglaze the pan. Scrape any bits stuck to the skillet, as they add an extra layer of flavor. After deglazing, mix in the cream and bring it to a simmer. This will take about 2–3 minutes until the sauce begins to thicken slightly. Just before serving, stir in the chopped parsley and season the sauce with salt and pepper.
- Finally, it’s time to return the seared salmon to the skillet. Gently place the fillets back in the pan, spooning the rich sauce with mushrooms and spinach over the top. Let it cook for another minute or two, warming everything through. The Salmon is now ready to serve!
Notes
Be cautious with the heat when searing the salmon; too high can lead to burning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 680 mg
- Protein: 34 g