Ingredients
Method
Preparation
- 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
- Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1–2 minutes).
- 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.
- 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).
- 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.
- 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.
- Add spinach to the skillet and toss for 1–2 minutes until wilted. Spoon the garlic butter sauce and mushrooms over the salmon.
- 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.
- 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.