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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.

overhead photo of Garlic Butter Creamed Spinach Salmon in skillet

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…

raw salmon cooking in skillet

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.

side angled close up photo of Garlic Butter Creamed Spinach Salmon in skillet

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.

Garlic Butter Creamed Spinach Salmon in skillet with 1 salmon filet broken in half

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!

overhead photo of Garlic Butter Creamed Spinach Salmon plate

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.

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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Ingredients

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. 
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horizontal photo of Garlic Butter Creamed Spinach Salmon in skillet

This post was originally published on April 8, 2019
4.42 from 776 votes (576 ratings without comment)

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Comments

  1. 5 stars
    Amazing! My husband who cringes when he hears fish for dinner devoured! Served with a simple angel hair pasta with fresh Parmesan, olive oil, garlic and lemon juice!! It’s a keeper?. Thank you for an amazing recipe!

    Reply

  2. 3 stars
    A tastry recipe. Needs a bit of tweeking and I will do so as a leftover as the flavors need more time to meld. I will say the prep/cooking time is off by about an hour if you are cooking by yourself. Could be really amazing dish.

    Reply

  5. 5 stars
    Hi just made the Garlic butter creamed spinach salmon. I tried it because I realized I always make salmon the same way. OMG this is soooooooooo good!!! I was nervous about using coconut milk which I am not accustomed to using but I am so glad I tried it. This is restaurant worthy. Can’t wait to make this for a dinner party with my food snobbie friends who only eat salmon. Next time I will follow your suggestion and get some crusty bread and a good bottle of wine.
    PS: I have already pre-ordered your new book.

    Reply

    1. I am SO glad this turned out so well for you Patricia! Thank you so much for trying it and I hope your friends love it as well! xTieghan

      Reply

  6. Looks amazing! I’m thinking of making this for a dinner party next weekend. What sides would you recommend??

    Reply

  8. 5 stars
    Just made this recipe tonight!!! I was apprehensive about the coconut milk so I made it with 3/4 cup coconut milk and 1/4 heavy cream and couldn’t taste the coconut milk at all. Next time I will skip the cream. This was a 10/10 dinner!! Thank you for the recipe. ?

    Reply

  9. Tieghan,
    Love the salmon recipe! Easy, restaurant quality and delicious! This will be a staple for sure.

    Thanks

    Reply

  10. 5 stars
    OMG! The new favorite salmon recipe and I did not think I could top my last favorite, We are a family of four with two boys-ages 10 and 11 and they complained the first night when they saw we were having salmon…until they tasted this! We are having it again tonight-3rd week in a row! LOVE, LOVE, LOVE your recipes T!

    Reply

  11. I literally just scarfed down this dish! My grocer didn’t have shallots so I used red onion and I may have put a bit too much spinach but overall I stayed true to the recipe. It was like I was being served at a restaurant. Many thanks to you for sharing this recipe!

    Reply

    1. Hey Laura, You can omit the cream cheese or you can use plain greek yogurt or additional coconut cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  14. Do you think some Greek yogurt could be subbed for the cream cheese? Worried I won’t use a whole thing of cream cheese if I buy it!

    Reply

    1. Hi Julie!! Yes, I think yogurt could work great. BUT I do worry the yogurt could curdle from the heat. I would recommend adding 1/4 cup yogurt when you add the parmesan and spinach. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  15. What would you suggest as a substitute for coconut milk? Heavy cream, half and half, 2%milk, or almond milk? Coconut milk is all the rage right now and is great for people because it’s a healthier option unless you’re allergic to coconut, like me.

    Reply

    1. Hey Elizabeth! I recommend using heavy cream or whole milk for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply