Creamy garlic butter salmon

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Yield: Serves 4

• Skill Level: Easy–Intermediate

• Course: Main Dish

• Cuisine: American / European Fusion

• Keywords: garlic butter salmon, creamy salmon recipe, low-carb dinner, one-pan salmon, keto salmon recipe

Ingredients

For the Salmon:

• 4 salmon fillets (skin-on or skinless, about 5–6 oz each)

• Salt and pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

For the Creamy Garlic Sauce:

• 2 tablespoons unsalted butter

• 4 cloves garlic, minced

• 8 oz mushrooms, sliced (white button or cremini)

• 2 cups baby spinach, packed

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ¼ teaspoon red pepper flakes (optional)

• Salt and black pepper to taste

• 1 tablespoon lemon juice (freshly squeezed)

• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

 Step 1: Season and Sear the Salmon

1. Pat the salmon dry with paper towels and season both sides generously with salt and pepper.

2. Heat olive oil and butter in a large skillet over medium-high heat.

3. Add salmon fillets, skin-side down (if skin-on), and sear for 4–5 minutes without moving. Flip and cook another 2–4 minutes, depending on thickness, until golden brown and cooked through.

4. Remove salmon from the skillet and set aside on a plate. Cover loosely with foil to keep warm.

Tip: Internal temperature for cooked salmon should be 125–130°F (52–54°C) for medium and 145°F (63°C) for well done.

 Step 2: Sauté Mushrooms and Garlic

1. In the same skillet, reduce heat to medium and add 2 tablespoons of butter.

2. Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.

3. Stir in garlic and cook for about 30 seconds, just until fragrant.

 Step 3: Make the Creamy Sauce

1. Pour in the heavy cream, stirring constantly to deglaze the pan and incorporate all the flavorful browned bits.

2. Add Parmesan cheese and stir until the cheese melts and the sauce starts to thicken, about 2–3 minutes.

3. Season with red pepper flakes, salt, and black pepper to taste.

4. Add lemon juice to brighten up the flavors.

 Step 4: Add Spinach and Finish the Dish

1. Stir in the spinach, a handful at a time, until wilted (this takes 1–2 minutes).

2. Return salmon fillets to the skillet, nestling them into the sauce.

3. Spoon sauce over the salmon and let everything warm together for 2–3 minutes.

 Step 5: Serve and Garnish

1. Garnish with chopped parsley and additional grated Parmesan if desired.

2. Serve hot, spooning extra sauce over each fillet.

Serving Suggestions

This rich and flavorful salmon dish pairs wonderfully with a variety of sides, depending on your dietary goals:

 Low-Carb Sides:

• Garlic butter green beans

• Roasted cauliflower mash

• Zucchini noodles or spaghetti squash

 Classic Comfort Sides:

• Creamy mashed potatoes

• Buttery rice pilaf

• Crusty French bread for mopping up sauce

 Light Options:

• Arugula salad with lemon vinaigrette

• Steamed asparagus or broccoli

• Cucumber and dill salad

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Not recommended due to the cream-based sauce, which may separate when reheated.

• To reheat: Warm gently in a skillet over low heat. Add a splash of cream or broth to loosen the sauce if needed.

Tips for Best Results

• Use skin-on salmon for more flavor and to help hold the fillets together during cooking. You can remove the skin after cooking if preferred.

• Don’t boil the cream sauce — simmer gently to prevent separation.

• Use fresh Parmesan for the smoothest, most flavorful sauce.

• Deglaze the skillet after searing the salmon — all those browned bits add delicious depth to the sauce.

Nutrition Facts (Per Serving – Based on 4 Servings)

Approximate values and may vary based on exact ingredients used.