Pan-Seared Salmon with Creamy Garlic Mushroom and Spinach Sauce
This elegant pan-seared salmon dish combines perfectly cooked fish with a luxurious creamy sauce loaded with garlic mushrooms and fresh spinach. It’s an impressive yet simple weeknight dinner that feels restaurant-quality and comes together in just 25 minutes.
Ingredients
- 4 salmon fillets, 6 ounces each
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 3 cups fresh spinach
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- Juice of 1/2 lemon
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once hot, place salmon skin-side up and sear for 4 to 5 minutes until golden. Flip and cook another 3 to 4 minutes until cooked through. Remove salmon and set aside.
- In the same skillet, melt butter and add sliced mushrooms. Cook for 5 minutes until softened and lightly browned.
- Add minced garlic and thyme, stirring constantly for 1 minute until fragrant.
- Pour in broth and cream, stirring to combine. Simmer for 2 to 3 minutes.
- Add spinach and cook for 1 to 2 minutes until wilted. Stir in lemon juice and adjust seasoning with salt and pepper.
- Return salmon to the skillet and spoon sauce over the fillets. Serve immediately.
Practical Tips
Prevent overcooking: Do not overcook the salmon as it continues cooking slightly when you return it to the hot sauce. Remove it from the heat when it’s still slightly translucent in the center.
Dry your salmon: Patting the salmon fillets completely dry ensures a better golden crust and prevents the fish from steaming instead of searing.
Use fresh mushrooms: Fresh mushrooms release moisture as they cook, which adds flavor to your sauce. Avoid pre-sliced mushrooms when possible, as they brown less evenly.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven at 275 degrees Fahrenheit to avoid drying out the salmon. The sauce may thicken slightly when cooled; thin it with a splash of broth when reheating if needed.
Questions and Answers
Can I use frozen salmon? Yes, but thaw it completely in the refrigerator overnight before cooking. Pat it dry thoroughly before seasoning to ensure proper searing.
What if I don’t have heavy cream? You can substitute with sour cream or a mixture of milk and cream cheese, though the sauce will be slightly lighter in texture and flavor.
Can I prepare this dish ahead of time? You can prepare the sauce up to 4 hours ahead and store it in the refrigerator. Sear the salmon fresh just before serving and combine with the reheated sauce for the best results.