Creamy spinach salmon looks like a restaurant dish and cooks in one pan in about 25 minutes. The salmon is seared until golden, then finished in a garlic Parmesan cream sauce with wilted spinach.
Salmon is a splurge compared with chicken, so buy it wisely. Frozen fillets are usually cheaper than fresh and just as good in a sauce like this. Thaw them overnight in the fridge.
It’s a good choice for a small holiday dinner or date night when you want something special without hours in the kitchen.
Ingredients and Swaps
- Salmon: Four fillets, about 6 ounces each, skin-on or skinless. Fresh or thawed frozen.
- Heavy cream: Makes a sauce that thickens without flour. Half-and-half works but gives a thinner sauce, so simmer it a little longer.
- Parmesan: Freshly grated melts smoothly into the sauce.
- Spinach: Fresh baby spinach. Kale or chard work with a few extra minutes of cooking.
- Garlic: Three fresh cloves.
Tips for Perfectly Seared Salmon
- Pat the fish dry. Dry salmon browns. Wet salmon steams and sticks.
- Heat the pan first. The oil should shimmer before the fish goes in.
- Leave it alone. Let the salmon cook undisturbed for 3–4 minutes. It releases from the pan on its own when it’s ready to flip.
- Don’t overcook. Salmon is done at 145°F, when it flakes easily with a fork. It finishes cooking in the sauce, so it can come out of the pan slightly underdone the first time.
- Keep the sauce at a gentle simmer. Boiling can make cream sauces separate.
Creamy Spinach Salmon
Ingredients
Method
- Pat the salmon dry and season with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Sear the salmon for 3–4 minutes per side, until golden. Move it to a plate.
- Reduce the heat to medium. Melt the butter in the same skillet, add the garlic and cook for 30 seconds, until fragrant.
- Pour in the cream and stir in the Parmesan. Simmer gently for 2–3 minutes, until slightly thickened.
- Add the spinach and cook for 1–2 minutes, until wilted.
- Return the salmon to the pan and simmer for 2 minutes, until heated through and the fish flakes easily. Serve with the sauce spooned over the top.
Notes
- Add ¼ cup of chopped sun-dried tomatoes with the garlic.
- Kale or chard can replace the spinach.
- Half-and-half makes a lighter sauce.
What to Serve with It
Something to catch the sauce, like rice, Creamy Mashed Potatoes or buttered noodles, plus Lemon Parmesan Roasted Asparagus. For a baked version with the spinach inside the fish, see Creamy Spinach Stuffed Salmon.
Storage and Reheating
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently in a skillet over low heat with a splash of cream or milk. The microwave tends to overcook the fish.
- Freezing isn’t recommended because of the cream sauce.
Creamy Salmon Questions
Should I remove the skin?
It’s up to you. Skin-on fillets hold together better in the pan. Sear the skin side first, and it peels off easily after cooking if you don’t want to eat it.
Can I use another fish?
Yes. Cod, halibut or trout all work. Thinner fillets cook faster, so watch the time. The sauce is also very good with chicken.
Can I make it lighter?
Use half-and-half in place of the cream and simmer the sauce an extra few minutes to thicken.
