Garlic Butter Salmon Dinner

This garlic butter salmon with mushrooms and spinach in creamy sauce transforms simple ingredients into a restaurant-quality meal in just 35 minutes. The combination of tender salmon with earthy mushrooms and vibrant spinach creates a perfect balance of flavors and textures, all brought together by a silky, aromatic sauce.

I first made this dish when trying to impress my partner on our anniversary without spending hours in the kitchen. The look on their face when they took that first bite was priceless, and now it's our go to special occasion meal that feels fancy without the fuss.

Ingredients

• Salmon fillets: Choose skin-on for extra flavor and to help the fish stay together during cooking
• Olive oil: Provides a higher smoke point than butter alone for perfectly searing the salmon
• Garlic: Adds essential aromatic flavor that infuses through the entire dish
• Mushrooms: Provide earthy flavor and meaty texture that complements the salmon beautifully
• Fresh spinach: Wilts down perfectly and adds color, nutrition and a slight bitterness that balances the rich sauce
• Light cream: Creates silky texture without being too heavy, choose the highest quality you can find
• White wine: Adds acidity and complexity to the sauce, opt for a crisp Sauvignon Blanc or Pinot Grigio
• Lemon juice: Brightens the entire dish and cuts through the richness of the cream
• Fresh parsley: Brings freshness and color to the finished dish

Step-by-Step Instructions

Prepare the Salmon:

Pat the salmon fillets completely dry with paper towels to ensure proper searing. This critical step removes excess moisture that would otherwise steam the fish instead of creating that golden crust. Season generously with salt and pepper, making sure to season both sides for consistent flavor throughout.

Sear the Salmon:

Heat oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Place salmon skin side down and press gently with a spatula to ensure full contact with the pan. Let it cook undisturbed for 3-4 minutes until the skin becomes crispy and golden. Carefully flip and cook for another 3-4 minutes until the internal temperature reaches 145°F. The salmon should flake easily but still be moist in the center. Remove and set aside on a warm plate.

Sauté the Mushrooms and Garlic:

Add the remaining olive oil to the same pan, keeping all those flavorful bits from the salmon. Add mushrooms in a single layer and let them cook without stirring for 2-3 minutes to develop caramelization. Stir and continue cooking until golden brown and most of their moisture has evaporated, about 5-7 minutes total. Add minced garlic and cook just until fragrant, about 30 seconds to 1 minute, being careful not to let it burn.

Wilt the Spinach:

Add fresh spinach to the mushroom mixture. It will look like an enormous amount but will wilt down dramatically. Stir continuously as it wilts, which should take about 2-3 minutes. The spinach should be bright green and tender when done.

Make the Creamy Sauce:

Pour white wine into the hot pan to deglaze, using a wooden spoon to scrape up the flavorful browned bits from the bottom. Let it reduce by half, about 1 minute. Stir in light cream and bring to a gentle simmer. Allow the sauce to thicken slightly for 2-3 minutes, stirring occasionally. The consistency should coat the back of a spoon. Finish with lemon juice and fresh parsley, then season to taste with salt and pepper.

Assemble and Serve:

Return the salmon to the pan, nestling it into the sauce. Spoon some of the creamy sauce over the top of the fillets. Let everything warm together for 1-2 minutes. Serve immediately while hot, making sure each portion gets plenty of the vegetables and sauce.

The mushrooms are truly the unsung heroes of this dish. I once tried making it without them to accommodate a guest, and the depth of flavor was noticeably lacking. My family still talks about the time I made this for Christmas Eve dinner instead of our traditional roast, and now it has become our new holiday tradition.

Perfect Wine Pairings

The creamy garlic sauce in this salmon dish pairs beautifully with crisp white wines. A chilled unoaked Chardonnay offers enough body to stand up to the richness while maintaining freshness. Alternatively, a Pinot Grigio provides a lighter option that won't overpower the delicate fish flavors. For something special, try a Viognier which has aromatic qualities that complement the garlic and herbs wonderfully.

Storage and Reheating

This salmon dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place in a covered skillet over low heat with a splash of water or broth to revitalize the sauce. Avoid microwaving as this can make the salmon tough and overcooked. The spinach and mushrooms actually absorb more flavor overnight, making next day leftovers surprisingly delicious for lunch.

Customizing Your Dish

The beauty of this recipe is its adaptability. Replace spinach with kale or Swiss chard for a different texture and nutritional profile. Swap white button mushrooms for cremini, shiitake, or a wild mushroom blend for more intense earthy flavors. If you prefer a dairy-free option, coconut cream creates an equally luxurious sauce with a subtle tropical note. For those avoiding alcohol, chicken broth with a squeeze of extra lemon works perfectly in place of white wine.

Frequently Asked Questions

→ How do I cook the salmon perfectly?

To cook the salmon perfectly, sear it over medium-high heat for 3-4 minutes per side. The internal temperature should reach 145°F (63°C). Avoid overcooking to keep it moist and tender.

→ Can I substitute the white wine?

Yes, you can substitute white wine with chicken broth or vegetable broth for a similar depth of flavor.

→ What type of mushrooms works best?

Cremini or button mushrooms work well, but you can also use shiitake or portobello for a richer flavor.

→ How can I thicken the creamy sauce?

Cook the sauce for a longer time to allow it to reduce and thicken. Alternatively, you can whisk in a small amount of cornstarch mixed with water.

→ Can I use frozen spinach?

Yes, but be sure to thaw and squeeze out excess moisture before adding it to the skillet to avoid a watery sauce.

→ What side dishes pair well with this dish?

This dish pairs well with steamed rice, mashed potatoes, or a light green salad for a complete meal.