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Garlic Butter Salmon with Spinach and Mushrooms

A comforting skillet dinner featuring tender salmon cooked in garlic butter, paired with sautéed spinach and mushrooms. Perfect for any weeknight or special occasion.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350

Ingredients
  

Main Ingredients
  • 2 fillets salmon fillets (6–8 oz each), skin-on or skinless, patted dry Season lightly with salt and pepper.
  • 1 tablespoon olive oil For cooking the salmon.
  • 2 tablespoons unsalted butter Can substitute with ghee for lactose-free.
  • 3 cloves garlic, finely minced
  • 1 cup mushrooms, sliced (cremini or baby bella) For added flavor and texture.
  • 2 cups fresh spinach leaves, washed and stems removed Will wilt down during cooking.
  • 1 tablespoon fresh lemon juice (about 1/2 lemon) For brightness.
  • 1/4 cup low-sodium chicken or vegetable broth (or dry white wine) For deglazing the pan.
  • 1 teaspoon chopped fresh parsley (optional, for garnish) For added freshness.
  • 1 each lemon wedges, for serving
Optional Add-ins
  • 1/4 cup cherry tomatoes, halved Adds freshness.
  • 1/4 teaspoon red pepper flakes For heat.
  • 1 tablespoon capers For a briny kick.

Method
 

Preparation
  1. Season the salmon lightly with salt and pepper on both sides. Let sit at room temperature for 10–15 minutes while you prep veggies.
Cooking
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes).
  2. Place salmon skin-side down (if using skin-on) and cook undisturbed for 4–5 minutes until skin is crisp and the edges are opaque. For skinless, cook for 3–4 minutes on the first side.
  3. Flip the salmon gently and move it to one side of the pan. Add butter to the empty side of the skillet and let it melt (about 30 seconds).
  4. Add minced garlic and mushrooms to the butter. Sauté for 2–3 minutes until mushrooms are golden and garlic is fragrant — stir often to avoid burning.
  5. Pour in the broth or wine and lemon juice, scraping up any browned bits from the pan (deglazing). Simmer 1–2 minutes until the liquid reduces slightly.
  6. Add spinach to the skillet and toss for 1–2 minutes until wilted. Spoon the garlic butter sauce and mushrooms over the salmon.
  7. Continue cooking until salmon reaches desired doneness: 125–130°F for medium-rare, 135°F for medium, or 145°F for fully cooked. This usually adds 2–4 minutes after flipping, depending on thickness.
  8. Remove from heat, spoon extra sauce over the fillets, garnish with chopped parsley and lemon wedges, and serve immediately.

Notes

Pat salmon dry before seasoning for a better sear. Don’t overcrowd the skillet; cook in batches if needed. Let the salmon rest off heat before serving.