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Keeping things super quick and very delicious with this Garlic Butter Creamed Spinach Salmon. This one skillet salmon is for those nights when you’re craving something fancy…ish, but need to keep things quick and easy too. It’s all made in one skillet with heart healthy salmon, shallots, garlic, a touch of creamy coconut milk, parmesan cheese, plenty of fresh baby spinach, and spring herbs. Not only is this salmon easy and delicious, but it feels fancy too. Best part? It comes together in less than 30 minutes.
There are some days that I head into the kitchen and I really do not have a clue what I’m going to cook. To be honest, I don’t love to be overly planned out when it comes to the recipes I share. I’ve learned that when I spend a day or two plotting out new recipes, and putting the concepts on my list of recipes to test, that when the time comes to actually make the recipe, I find that I’ve already changed my mind.
What I’ve found most productive is to start each week fresh and only plot recipe concepts every 2-3 days. Any more lead time and I will end up changing my mind and move on from the concept. Yes, I know it sounds crazy, but if something is not exciting me in the moment, I’m not going to create it. Of course, there are some ideas that are just always exciting, and will always make the cut. But then there are also some that just aren’t.
I leave the non-exciting ones behind, and run with the exciting ones…
Anyway, my point in this little behind the scenes peek into my recipe development process, is that I made this garlic butter salmon last week on a whim, and without much thought. It just sounded amazing, so I ran with it and had the recipe tested and ready for photographing in just a couple of hours.
For whatever reason, I was thinking about how much I used to love my mom’s homemade Chicken Florentine. She made it heavy on the butter, lemon, spinach, and parmesan. It’s one of those childhood comfort foods I will always love.
I thought about how delicious that Florentine sauce would be with pan seared, crispy salmon. Once the thought hit, I knew this would be one of the recipes I’d be testing out that day.
I was almost certain it would turn out to be a great recipe to share with you all. So I was very excited about it from the start. Clearly all went as planned, because here it is! And you guys…it’s just as good as it sounds, but better.
And so easy, which I think is always nice on a Monday.
This is another one of my one skillet recipes.
The salmon is pan seared until both sides are perfectly crisp. I love cooking salmon filets with the skin on, as it adds an incredible amount of flavor. Plus the skin is where a lot of the healthy oils are, so there are also additional health benefits. You can certainly use skin-off salmon as well, but I do recommend skin-on for best flavor!
Once you sear the salmon, it’s time to make the sauce. All you need is a pat of butter, shallots, garlic, coconut milk, parmesan, spinach, and herbs. Now, I know the coconut milk may sound odd, but you really don’t taste any coconut flavor. I like to use coconut milk for its creaminess. I find it to be incredibly delicious in cream sauces and prefer it over heavy cream. Bonus that it’s also much healthier!
Slowly cook the garlic until fragrant, then add the milk, spinach, and herbs. I also add plenty of lemon, since that was a key ingredient in my mom’s sauce.
Finish up with some fresh chives and done. It doesn’t even take 30 minutes, and it’s really just one of the most delicious ways you can cook up salmon on a weeknight. The sauce is a touch buttery, a little garlicy, very creamy, and made fresh with the squeeze of a lemon. It’s the perfect pairing to a pan seared, crispy filet of salmon.
Serve this with crusty bread for dipping, baby potatoes, roasted asparagus, a big salad, or maybe even a combo of them all! This makes for a great weeknight meal, but can easily be used as a main course for your next spring or summer dinner party.
And yes, it’s great for Easter too!
If you make this garlic-butter creamed spinach salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Garlic Butter Creamed Spinach Salmon.
Servings: 4 4
Calories Per Serving: 619 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 salmon filets, skin on or off (your preference)
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 small shallot, thinly sliced
- 3 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1 cup canned full-fat coconut milk, or heavy cream
- 2 ounces cream cheese, cubed
- 1/2 cup grated parmesan cheese
- 4 cups fresh baby spinach
- juice from 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives, plus more for serving
Instructions
- 1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.
This post was originally published on April 8, 2019
Hi Tieghan,
This recipe was simply amazing thank you!! The flavors all went together really well. I draw so much inspiration from all your recipes. I told my chef he should look at your blog and incorporate your ideas. I am impressed how you add unique elements to everyday staples we use in cooking well done!! One question about this recipe. How long do you find it takes for the spinach to wilt?? When I cooked it the spinach never really wilted. I was afraid to leave the salmon in there to long while waiting for the spinach.
HI Mike! Typically my spinach wilts within 2-3 minutes of being in the sauce. Was your spinach unusually large by chance? Next time, just add the spinach a little earlier so it wilts for you. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
A-freakin-mazing recipe! Might be my favorite one yet!! I made the recipe exactly as directed using coconut milk and double the herbs (I cut them, might as well use them!). I put the salmon and sauce over jasmine rice for a meal with the right balance of carbs and protein. A note for those interested in nutritional value: per serving there is about 906 calories and 92g protein (depending on the size of your salmon. Also lots of good and healthy Omega fatty acids. I most definitely will make this again – and soon!
Thank you so much Kim!! xTieghan
10 out of 5 – would recommend! I think the sauce is so versatile it could be used with a variety of fish.
I fell in love with your site about 6 months ago and have been Making your recipes for a couple of months. And every one has been put into the ‘will make again’ folder. (I have made the asparagus quiche twice.)
Thank you for your dedication to healthy tasty food! I am really looking forward to summer!
PS I live north of you in the urban legend state – Wyoming. And I also am anxious for spring – even if it only starts in my kitchen.
Wow thank you Wendy! I am so glad you loved this and YES lets make spring happen! xTieghan
Decided to take a risk and make a new recipe for my husbands former boss coming over for dinner and tried this. I have only made salmon like two times before in my life so in retrospect it was kind of dumb of me. The good news is that this recipe was really foolproof and delicious and seemed classy despite being pretty unfussy. Everyone loved it and will make it for such occasions again. I served with mashed potatoes and roasted broccoli salad w cranberries and almonds. Make it! Enjoy it!
Thank you so much! I am so glad you loved this recipe! xTieghan
I made this recipe last night for our family and it was a hit! I have NEVER liked salmon and this changed that. We will definitely make this again. We are also looking into more of the salmon recipes on HBH. I’ve never been much of a cook, but HBH has changed that.
Thank you so much Devon! xTieghan
loved this recipe! don’t normally make salmon dishes but i think this one is going to be added into our repetoire 🙂 just discovered your blog and have bookmarked so many things! thanks so much 🙂
Thank you Olivia! xTieghan
I enjoyed this tonight with my family. It was very delicious. I chose to do a half cup of heavy cream and a half cup of coconut cream and the turnout was very pleasing.
I am so happy to hear that this turned out so amazing for you! Thank you Heather! xTieghan
Made this for our Easter dinner. It was absolutely delicious! I did half cream cheese & half marscapone (left over from the carrot cake cupcakes). Also omitted the parsley (because I forgot to get some ;). I sprinkled some fresh thyme on top instead. Served with lemon roasted potatoes & parmesan green beans. So good!
I am so glad you all loved this Dianne! Thank you! xTieghan
This dish was absolutely delicious! My husband and I loved it! And, we liked that it didn’t have too many ingredients but was still full of flavor. Thank you!
Thank you so much Sarah! xTieghan
We bought fancy salmon from the local fish truck (it isn’t as sketchy as it sounds), and I couldn’t think of a better way to eat it! The sauce was phenomenal and so rich. We felt like we were eating at a fancy restaurant. And the best part is how easy it is to make. Thank you for the recipe!
Wow that is amazing!! Thank you Alex! xTieghan
This is delicious
Thank you Tracy!! I am so glad you liked this! xTieghan
We have family in for Easter weekend, and I made this for them last night (Good Friday). Wow! my 14yo son says it’s the best salmon dish he’s ever, had and that I shall make no other salmon dishes but this one from now on, AND would I teach him how to make it? High praise indeed. I served it over thin spaghetti, and although I had to make minor adjustments to give me a bigger yield (for 5 adults and 2 teens), I stayed pretty true to the recipe. Many thanks!
Thank you so much Vanessa! That is so amazing that he loved this so much! xTieghan
My cream sauce cooked down a lot, any tips to prevent this in the future. Still very delicious! Easy recipe, loved this take on salmon. Love all your recipes!
You are too sweet! Thank you so much Michelle! xTieghan
This was an incredible, and easy, weeknight dinner. Even my 3, 4, and 5 year old were impressed. This is the first recipe of yours I’ve tried, but I feel confident it won’t ce the last
Thank you Mary! I am so glad you loved this recipe and I hope you continue to love others on my site! xTieghan
This was soooo amazing! I make salmon once a week and was looking for something new and exciting to change things up. This was it! It’s so gourmet, yet so easy to prepare. I bet it would be amazing over angel hair pasta too. Definitely serving this at my next dinner party. Thanks for another amazing recipe!!
Thank you for trying this Loren! xTieghan