Salmon is one of those ingredients that always feels a little special, yet it cooks quickly enough for a weeknight dinner. When paired with a rich garlic butter sauce, tender mushrooms, and a handful of fresh spinach, it transforms into a dish that feels both comforting and elegant. This recipe for garlic butter salmon with spinach and mushrooms in creamy sauce brings together a golden seared salmon fillet and a velvety sauce that coats each bite beautifully. It is a dish that works well for a quiet evening at home, but it is also impressive enough to serve to guests.
What makes this dish shine is the balance of flavors. Salmon is naturally rich, and searing it in butter and olive oil creates a crispy golden crust that contrasts with its soft, flaky interior. Garlic adds depth and aroma, mushrooms bring an earthy note, spinach adds freshness and color, and the cream-Parmesan base ties everything together into a silky sauce. The entire recipe comes together in about 30 minutes, which means you can have a restaurant-style dinner without spending hours in the kitchen.
Ingredients
For the salmon:
1 tbsp olive oil
2 tbsp butter
4 salmon fillets (skin-on or skinless)
Salt and pepper, to taste
For the creamy sauce:
2 tbsp butter
3 cloves garlic, minced
1½ cups mushrooms, sliced
3 cups baby spinach
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper, to taste
Optional garnish: chopped parsley or chives
Instructions
Sear the salmon: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Pat the salmon fillets dry and season both sides with salt and pepper. Place the salmon skin-side down in the hot skillet and sear for 4 to 5 minutes, depending on thickness. Flip carefully and cook another 4 to 5 minutes until the salmon is golden on both sides and cooked through. Transfer the salmon to a plate and set aside.
Make the sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook until browned, about 5 to 6 minutes. Stir in the baby spinach and cook until just wilted.
Add the cream: Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir gently until the cheese melts into the sauce. Let it simmer for 2 to 3 minutes until slightly thickened. Season with salt and black pepper to taste.
Finish and serve: Return the seared salmon fillets to the skillet. Spoon some of the creamy sauce over the fish and let everything warm together for a minute or two. Garnish with chopped parsley or chives if desired. Serve hot with rice, mashed potatoes, or crusty bread to soak up the sauce.
The beauty of this dish is how versatile it is. You can serve it over fluffy white rice, which soaks up the garlic cream beautifully, or with mashed potatoes for a comforting and hearty meal. If you prefer something lighter, pair it with roasted vegetables or steamed asparagus. Crusty bread on the side is never a bad idea because it helps scoop up every bit of the rich sauce.
Tips for success
When searing salmon, make sure your pan is hot and the oil-butter mixture is shimmering before adding the fish. This ensures the skin or surface of the salmon crisps up instead of sticking. Do not move the salmon around once it is in the pan—let it cook undisturbed for several minutes to form a golden crust.
If you want a slightly tangier sauce, you can add a squeeze of fresh lemon juice at the end. This cuts through the richness and brightens the flavors. For an extra layer of flavor, a splash of white wine added just before the cream also works beautifully.
Ingredient variations
You can substitute the spinach with kale, Swiss chard, or even zucchini ribbons for a different vegetable twist. If you are not a fan of mushrooms, you can leave them out or replace them with sun-dried tomatoes for a sweeter, more Mediterranean flavor. For a lighter version of the sauce, half-and-half or evaporated milk can replace the heavy cream, though the texture will be less rich.
Storage and reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, place the salmon and sauce in a skillet over low heat, adding a splash of cream or milk to bring the sauce back to life. Avoid microwaving at high heat, as this can dry out the salmon.
Why this recipe works
What makes garlic butter salmon so appealing is the combination of simple ingredients that deliver big flavors. Butter and garlic form the base of countless delicious dishes, and here they are paired with creamy sauce and earthy vegetables that enhance the natural richness of the fish. The result is a balanced, comforting meal that feels luxurious without being complicated.
Whether you are cooking for yourself, your family, or guests, this garlic butter salmon with spinach and mushrooms in creamy sauce will not disappoint. It is quick enough for a weeknight but elegant enough for a dinner party. Serve it with your favorite side, garnish it simply with herbs, and enjoy a meal that brings together richness, freshness, and comfort in every bite.