How do you make salmon with garlic butter?

To make salmon with garlic butter, start by seasoning the fillets and searing them in olive oil until golden and crispy on the outside. Then, in the same pan, melt butter and sauté fresh garlic until aromatic. Add the salmon back into the garlic butter and spoon the mixture over the top. In recipes like Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce , the garlic butter becomes the foundation for a rich, velvety sauce that infuses the salmon with deep, savory flavor.

Does salmon go with creamy mushroom sauce?

Absolutely. Salmon and creamy mushroom sauce are a classic pairing that works beautifully. The richness of the salmon complements the earthiness of mushrooms, and when combined with garlic butter and spinach, you get a luxurious, well-rounded dish. That’s what makes Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce such a crowd-pleaser—each element enhances the others, creating a balanced, satisfying meal.

How to prepare creamy mushroom sauce?

A creamy mushroom sauce starts with sautéed mushrooms in butter. Once they’re browned and tender, add minced garlic, then pour in chicken broth and heavy cream. Dijon mustard and thyme round out the flavor. Simmer the mixture until it thickens slightly. This is the same technique used in Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce , where the sauce soaks into the salmon and vegetables for maximum richness.

Best Garlic Butter Salmon with Spinach and Mushrooms in Creamy Sauce

Description

This Creamy Garlic Tuscan Salmon is rich, comforting, and packed with flavor. Tender, pan-seared salmon fillets are smothered in a creamy garlic and herb sauce loaded with sautéed mushrooms and wilted spinach—perfect for a cozy yet elegant dinner.

Ingredients

Units Scale

2 salmon fillets
1 tbsp olive oil
2 tbsp butter
2 cups fresh spinach
1 cup mushrooms, sliced
3 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken broth
1 tsp Dijon mustard
1 tsp fresh thyme (or 1/2 tsp dried)
Salt & black pepper, to taste

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Instructions

Heat the olive oil in a large pan over medium-high heat.
Season the salmon fillets generously with salt and black pepper.
Place the salmon in the pan, skin-side down, and sear for 4–5 minutes until crispy and golden brown. Flip and cook for another 4–5 minutes. Remove and set aside.
In the same pan, melt the butter over medium heat.
Add the mushrooms and cook for 3–4 minutes until softened and golden.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the spinach and stir until wilted.
Pour in the chicken broth, heavy cream, and Dijon mustard.
Sprinkle in the thyme and stir well. Simmer for 2–3 minutes until slightly thickened.
Return the salmon to the pan, nestling it into the sauce. Spoon sauce over the salmon.
Let cook for 1–2 more minutes to heat through, then serve.

Notes

Use skin-on salmon for extra crispiness and flavor.
Substitute chicken broth with vegetable broth for a pescatarian version.
Garnish with fresh parsley or grated Parmesan for extra flavor.

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 540
Sugar: 2g
Sodium: 480mg
Fat: 38g
Saturated Fat: 17g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 40g
Cholesterol: 125mg