Pan Seared Salmon with Creamy Spinach
This Pan Seared Salmon with Creamy Spinach recipe is so delicious your entire family will fall in love. It’s easy to make and loaded with flavor. Plus, the tender flaky salmon pairs perfectly with the creamy cheesy spinach. This meal is a weeknight win.
You can enjoy this dish with a side of my Easy Creamy Mashed Potatoes or Lebanese Rice. Either way, it is so delicious and satisfying.
Why You’ll Love This Recipe
- Nutrient dense. This recipe offer s a variety of healthy omega 3’s, protein and other essential nutrients our bodies crave.
- Easy to make. With a few simple and fresh ingredients, you can have this meal on the table in no time.
- Loaded with flavor. This simple creamy spinach sauce goes well with the pan seared salmon. It’s hard to resist.
Recipe Ingredients
- Salmon – This recipe calls for four, 6-ounce salmon filets.
- Seasoning – Season the salmon with kosher salt and cracked black pepper. You’ll also want to season the sauce.
- Fats – You’ll need avocado oil and butter for this recipe.
- Aromatics – Minced garlic adds a depth of flavor to the sauce that’s so good.
- Lemon Juice – Fresh squeezed lemon juice is best.
- Broth – This recipe calls for low sodium chicken broth. Option to use regular broth instead, but keep in mind that you might not need as much salt in the sauce.
- Milk – You’l need milk for this recipe. It helps keep the sauce thinner and lighter. Option to use heavy cream or half and half for a thicker sauce.
- Cheese – You’ll need grated parmesan cheese and whipped cream cheese for this recipe. Option to use regular cream cheese instead. However, whipped cream cheese melts more easily.
- Spinach – This recipe calls for fresh baby spinach. If you opt for frozen, make sure all excess liquid is removed first.
Variations
- Swap the milk. For a thicker sauce try using heavy cream or half and half.
- Switch up the protein. Use this creamy spinach sauce over pan sautéed chicken cutlets, thighs or tenderloins instead.
- Ways to serve. Serve this salmon over my Lebanese Rice or easy Creamy Mashed Potatoes.
Expert Tips for Perfectly Pan Seared Salmon
- Make sure the salmon is fully thawed. let it rest at room temperature for 15 minutes before prepping. Remove any pin bones and keep the skin on. The skin helps lock in moisture while the salmon cooks.
- Pat the salmon dry with a paper towel and only season it right before you’re ready to add it to a pan. Otherwise, if the salt rests on the salmon too long it will pull moisture from the fish which prevents it from getting a golden brown sear.
- Option to score the fish skin to prevent buckling in the pan.
- For this pan seared salmon recipe, I used Scottish salmon. I enjoy using Scottish salmon in almost all of my salmon recipes. In my opinion, it is milder and less fishy tasting than some of the other types of salmon.
- Also, the Scottish salmon is fattier and has more marbling, which adds so much flavor to the recipe. Don’t worry, a lot of the fat renders out of the salmon as it sears in the pan. Leaving you with a perfectly crispy and delicious filet.
How to Make
Pan Sear the Salmon
Step 1: Start by heating an 11-inch skillet over medium / high heat. Add the avocado oil. While the pan / oil heats, pat the salmon dry using paper towel. Season with kosher salt and cracked black pepper.
Step 2: Place the salmon in the pan meat side down. (skin side up) Cook the salmon for 5-6 minutes on each side.
Step 3: If you feel the salmon is getting too browned, reduce the heat. Once the salmon is cooked to your liking, remove it from the pan. Degrease the pan.
Step 4: Degrease the pan. Reduce the heat to medium and in the same pan add the butter. Once melted, add the minced garlic.
Step 5: Once the garlic is fragrant, add the lemon juice. Let the lemon juice reduce by 3/4.
Step 6: Then, add the low sodium chicken broth. Let the chicken broth reduce by half.
Step 7: Next, add the 2% milk and whipped cream cheese. Whisk until well combined.
Step 8: Add the grated parmesan cheese and whisk until combined.
Step 9: Add the baby spinach, let it wilt in the pan with the sauce. If the sauce gets too thick add a splash of milk or broth.
Step 10: Nestle the salmon back into the pan with the creamy spinach sauce and serve.
How to Store
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Frequently Asked Questions
Roughly 5-6 minutes per side. However, cooking time varies based on the thickness of the salmon and preferred doneness.
Avocado oil has a high smoke point and does not impart any flavor on the fish like other oils can. That said, olive oil will work in this recipe as well.
Best enjoyed immediately over Creamy Mashed Potatoes or Lebanese Rice.
Other Salmon Recipes to Consider Trying
Pan Seared Salmon with Creamy Spinach
Equipment
- 1 sauteuse pan
Ingredients
Pan Seared Salmon
- 1-2 tablespoons avocado oil
- 1.5 lbs. salmon, debone, skin on, roughly four 6-ounce filets
- pinch kosher salt, season salmon
- few turns cracked black pepper, season salmon
Sauce
- 1 tablespoon butter
- 2 teaspoons garlic, minced
- 2 teaspoons lemon juice, fresh squeezed
- ⅓ – ½ cup low sodium chicken broth
- ¾ – 1 cup 2% milk, If using heavy cream start with 3/4
- ⅓ cup whipped cream cheese
- ¼ cup grated parmesan cheese
- 4-5 ounces baby spinach
- pinch kosher salt, to taste
- few turns cracked black pepper , to taste
Instructions
Pan Sear the Salmon
- Start by heating a saute pan over medium / high heat. Add the avocado oil. While the pan / oil heats, pat the salmon dry using paper towel. Season with kosher salt and cracked black pepper.
- Place the salmon in the pan meat side down. (skin side up) Cook the salmon for 5-6 minutes on each side. This will give you a medium to medium-well temperature. Cooking time will vary based on thickness.
- If you feel the salmon is getting too browned, reduce the heat. Once the salmon is cooked to your liking, remove it from the pan. Degrease the pan.
Make the Creamy Spinach Sauce
- Degrease the pan. Reduce the heat to medium and in the same pan add the butter. Once melted, add the minced garlic. Once the garlic is fragrant, add the lemon juice. Let the lemon juice reduce by half, then add the low sodium chicken broth. Let the chicken broth reduce by half then add the 2% milk and whipped cream cheese. Stir until well combined.
- Add the grated parmesan cheese. Once the parmesan cheese is melted and well combined into the sauce add the baby spinach. Let it wilt in the pan with the sauce. Taste and season the sauce with kosher salt and cracked black pepper as needed. Nestle the salmon back into the pan with the creamy spinach sauce and serve.
6 Comments on “Pan Seared Salmon with Creamy Spinach”
Omg! Amazing, delish, easy!!!
I am so glad you enjoy!!
Can I not add the cream cheese? What will be the difference?
I haven’t tried it without, but I assume it wouldn’t be very creamy…
Best salmon dish I ever made!
Amazing recipe! We love salmon and are always looking for new ways to prepare it. This was super fast, included ingredients we always have on hand and was delicious! This will be one of our new go-to recipes. Thank you🙏