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Creamy Garlic Mushroom Salmon Skillet

Creamy Garlic Mushroom Salmon Skillet

This creamy garlic mushroom salmon skillet features golden seared salmon nestled in a rich Parmesan cream sauce with tender mushrooms and wilted spinach. This restaurant-style one-pan dinner is ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets, 6 oz each
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach, chopped
  • 1 cup heavy cream
  • 1/2 cup vegetable broth
  • 1/4 cup Parmesan cheese, grated
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste

Equipment

  • large skillet
  • Tongs or fish spatula
  • Wooden spoon
  • Paper towels

Method
 

  1. Pat the salmon dry and season evenly with paprika, salt, and black pepper.
  2. Warm the olive oil in a large skillet over medium heat. Sear the salmon for 4 to 5 minutes per side, until golden and nearly cooked through. Transfer to a plate.
  3. Melt the butter in the same skillet. Add the garlic and cook for about 1 minute. Add the mushrooms and sauté for 3 to 4 minutes, until tender and lightly browned.
  4. Fold in the spinach and cook until wilted.
  5. Pour in the heavy cream and vegetable broth, then stir in the Parmesan cheese and Italian seasoning. Simmer gently for 3 to 4 minutes, until the sauce lightly thickens. Season with salt and black pepper to taste.
  6. Place the salmon back into the skillet and spoon the creamy garlic mushroom sauce over the fillets. Warm for 1 to 2 minutes.
  7. Serve immediately while the salmon is moist and tender.

Notes

Do not fully cook the salmon during the first sear because it will finish gently in the sauce.
Slice the mushrooms evenly so they cook at the same rate and brown properly.
Use freshly grated Parmesan for the smoothest sauce because pre-shredded cheese may make it grainy.
Keep the sauce at a gentle simmer after adding the cream to prevent separation.
Cremini, button, or baby bella mushrooms all work well in this recipe.
Half-and-half may be substituted for the heavy cream, although the sauce will be thinner and less rich.
Frozen salmon may be used, but it should be thawed completely and patted dry before searing.