Creamy Garlic Butter Salmon with Spinach & Mushrooms

A Cozy, Creamy Salmon with Spinach and Mushrooms Recipe Just for You

Hi there! If you’re anything like me, you love a meal that’s both comforting and fancy enough to impress without spending hours in the kitchen. This creamy garlic butter salmon with spinach and mushrooms has become one of my favorite go-to dinners. It’s super flavorful, packed with good stuff, and feels like a warm hug on a plate. Plus, you don’t need to be a pro chef to make it — I promise!

Why This Salmon Recipe is Great for You

Besides tasting amazing, this salmon recipe is filled with nutrition. Salmon is an incredible source of omega-3 fatty acids, which are fantastic for your heart and brain. The spinach adds a fresh punch of iron and vitamins, and mushrooms bring a lovely earthy flavor plus some immune-boosting nutrients. Together, they make a meal that feels indulgent but is actually really good for you!

Simple Swaps to Make It Your Own

• Dairy-Free? No problem! Use coconut cream instead of heavy cream and olive oil or vegan butter instead of regular butter.
• Wine-Free Version: Just skip the chicken broth or white wine step and maybe add a little extra cream or water to keep things saucy.
• More Veggies: Try adding some cherry tomatoes or kale to bulk up the greens.
• Spicy Kick: Sprinkle a pinch of chili flakes when cooking garlic for a little heat.

Step-by-Step Creamy Garlic Butter Salmon with Spinach & Mushrooms

Ingredients

• 2 salmon fillets (skin-on)
• 8 oz (about 225 g) sliced mushrooms (cremini or white button)
• 3 cups fresh spinach
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth or dry white wine (optional but recommended)
• 1 tablespoon olive oil (or additional butter)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional: lemon juice or zest for finishing

Instructions

1. Pat the salmon fillets dry with a paper towel—this helps get the skin crispy. Season both sides generously with salt and pepper.
2. Heat the olive oil (or butter) in a large skillet over medium-high heat until hot and shimmering.
3. Place the salmon skin-side down in the skillet. Don’t move it around! Cook for about 4-5 minutes until the skin is nicely crispy and golden brown.
4. Carefully flip the fillets over. Cook for another 2-3 minutes, depending on thickness, until the salmon is just cooked but still moist inside. Take the salmon off the skillet and set it aside somewhere warm.
5. In that same skillet, add the butter and let it melt. This will soak up all those yummy salmon bits left behind.
6. Add the sliced mushrooms and sauté them for about 4-5 minutes, stirring occasionally until they start turning golden and delicious.
7. Add the minced garlic, stirring constantly, and cook for just 30 seconds or until fragrant—don’t let it burn!
8. Optional: pour in the chicken broth or white wine to deglaze the pan, scraping up those tasty browned bits. Let it reduce slightly for 1-2 minutes.
9. Pour in the heavy cream and lower the heat to a gentle simmer.
10. Add the fresh spinach and cook for about 2 minutes, stirring gently until the spinach wilts.
11. Season the creamy mixture with salt and pepper to your liking.
12. Put the cooked salmon fillets back into the skillet and spoon some of the creamy spinach and mushroom sauce over the fish. Let everything warm through together for about a minute.
13. Remove from heat, sprinkle chopped parsley on top, and if you like, finish with a little lemon juice or zest to brighten things up.
14. Serve right away and enjoy your perfectly saucy, comforting salmon dinner!

Handy Tips to Make It Even Better

• For crispier salmon skin, make sure the fillets are as dry as possible before cooking.
• Use a heavy-bottom skillet for even heat distribution and to avoid burning the garlic.
• If your sauce gets too thick, add a splash more chicken broth or cream to loosen it up.
• Leftovers taste wonderful chilled or gently reheated — just cover and store in the fridge for up to 2 days.
• If you want more sauce, double the cream and broth/wine quantities and adjust seasoning accordingly.

Equipment You’ll Need

• Large skillet or frying pan (preferably non-stick or stainless steel)
• Spatula or fish turner (to flip the salmon gently)
• Knife and cutting board (for slicing mushrooms and chopping parsley)
• Measuring cups and spoons
• Serving plates or bowls

Frequently Asked Questions

1. Can I use frozen salmon fillets? Yes, but make sure to fully thaw and pat them dry before cooking for the best crispy skin.
2. What if I don’t eat mushrooms? Feel free to swap mushrooms for zucchini or asparagus — they work well in this creamy sauce.
3. Can I make this recipe dairy-free? Absolutely! Use coconut cream and olive oil or vegan butter instead of heavy cream and butter.
4. Is white wine needed? It’s optional, but wine or broth adds depth to the sauce. If you skip it, just add a little extra broth or water to keep things saucy.
5. How do I know when the salmon is cooked perfectly? The salmon should flake easily with a fork but still be slightly pink in the center for the best moist texture.

Ready to Make This Creamy Salmon Tonight?

Give this recipe a try—I think you’ll love how quick it comes together and how satisfying it tastes. When you make it, snap a picture and pin it to your Pinterest board! I’d love to see your creations and share more cozy meal ideas that make your weeknights easier and yummier. Happy cooking!