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Garlic butter salmon with spinach and mushrooms is one of those weeknight dishes that tastes truly special but comes together in less than thirty minutes. Imagine tender salmon fillets cuddled into a creamy garlic sauce with plenty of sautéed mushrooms and fresh spinach. It is the kind of meal that feels restaurant—worthy yet uses simple ingredients you probably already have on hand.
I remember making this on a rainy evening when I was craving comfort but had little time. As soon as those garlicky aromas hit the air my family crowded around the stove waiting for dinner.
Ingredients
- Salmon fillets: fresh or thawed choose bright moist fish for the best taste. The skin helps protect the fish as it cooks
- Olive oil: helps achieve a golden crust on the salmon
- Unsalted butter: brings richness to both the salmon and the sauce
- Fresh spinach leaves: pack in color nutrients and get perfectly tender
- Mushrooms: add earthiness and heartiness cremini or button mushrooms work great
- Garlic cloves: for an aromatic punch mince fresh for the best flavor
- Heavy cream: makes the sauce ultra silky and luscious
- Chicken broth: gives depth and rounds out the sauce look for low sodium
- Dijon mustard: brings tang and complexity use your favorite brand
- Fresh thyme leaves or dried thyme: add herbal brightness
- Salt: enhances every flavor taste as you go for balance
- Freshly ground black pepper: adds mild heat and aroma
Instructions
- Prep and Sear the Salmon:
- Pat salmon fillets completely dry with paper towels. Season both sides with salt and black pepper pressing seasoning gently so it sticks. Heat olive oil in a large skillet over medium—high and carefully lay in the fillets. Let them cook undisturbed for around four to five minutes per side so a crisp crust forms and the centers turn just opaque. Remove salmon to a plate and cover loosely to keep warm.
- Sauté Mushrooms and Spinach:
- Lower heat to medium and add unsalted butter to the same skillet. Once melted scatter in the sliced mushrooms. Stir and cook until the mushrooms soften and begin to brown which takes about three minutes. Add in finely minced garlic stirring constantly until fragrant and golden. Pile in the spinach and sauté with the mushrooms until just wilted and vibrant green.
- Build the Creamy Sauce:
- Pour heavy cream and chicken broth into the pan whisking to bring everything together. Add Dijon mustard and thyme whisk again for a uniform sauce. Allow the mixture to reach a gentle simmer and cook for two to three minutes so it thickens slightly and all flavors meld. Stir frequently to prevent scorching.
- Finish with Salmon and Serve:
- Nestle the seared salmon fillets back into the pan right in the sauce along with all the mushrooms and spinach. Spoon the creamy garlic sauce generously over each piece so every bite is full of flavor. Serve immediately while everything is piping hot and garnish with extra thyme if desired.
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Salmon is my favorite part it flakes beautifully and holds so much sauce. My daughter always asks for extra mushrooms on her plate because they absorb the buttery flavor even better than the fish some nights.
Storage Tips
This dish keeps well in a sealed container in the fridge for up to two days. If reheating warm slowly over low heat and spoon over a splash of extra broth or cream to keep the sauce smooth. I do not recommend freezing because the sauce can separate.
Ingredient Substitutions
You can swap the spinach for chopped kale or Swiss chard if you like a sturdier green. For the mushrooms any type will do even a mix of wild and domestic for more flavor. If you want a lighter sauce try using half and half instead of heavy cream just simmer a touch longer to thicken.
Serving Suggestions
Serve over a bed of wild rice or buttered noodles to soak up every bit of the creamy sauce. A side of crusty bread is handy for scooping up the last bites. Sometimes I add a squeeze of lemon over everything at the table which brightens the whole dish.
Cultural and Historical Context
Salmon cooked in cream sauces is classic in many European cuisines especially French and Scandinavian tables. The garlic and thyme pay homage to French bistro flavors while creamy sauces have a universal comfort. This kind of meal is beloved for how it turns humble ingredients into something that feels celebratory.
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This salmon is the kind of comfort food that feels like a treat but fits right into any busy week. Do not be surprised if everyone rushes back for seconds.
FAQ sur la recette
- → How do you keep salmon fillets moist while cooking?
Pat the fillets dry, season well, and sear in a hot skillet. Avoid overcooking by removing salmon when nearly done; it finishes cooking in the sauce.
- → What can I use instead of heavy cream?
Half-and-half or coconut cream are suitable substitutes. The texture may change slightly, but the sauce will remain creamy.
- → Can I use different mushrooms?
Yes, cremini, button, or shiitake mushrooms all work well. Slice them thinly for even cooking.
- → Should spinach be added fresh or can I use frozen?
Fresh spinach is ideal for texture. If using frozen, thaw and squeeze out excess water before sautéing.
- → Do I need to remove salmon skin before cooking?
No, you may leave the skin on for extra flavor and to help the fillets hold together. It crisps up beautifully in the pan.