Creamy Garlic Spinach Salmon

Delicious creamy garlic spinach salmon served on a plate for a healthy meal
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Creamy Garlic Spinach Salmon is a quick, tasty meal that uses simple ingredients and cooks fast. The rich garlic cream sauce brightens the salmon and soft spinach makes each bite smooth and warm. If you like easy weeknight dinners that still feel special, this dish fits the bill — and you can even pair it with a similar pasta idea like a creamy Cajun salmon pasta recipe for a fuller meal.

Why You’ll Love This Recipe

  • Quick & easy: ready in about 20–25 minutes.
  • Few ingredients: uses pantry basics and fresh spinach.
  • Creamy, garlicky flavor: a simple sauce that feels rich without fuss.
  • Versatile: good for weeknights or a small dinner party.
  • Crowd-pleaser: mild, comforting taste that most people enjoy.
  • This version stands out because the sauce is made in the same pan as the salmon, which keeps flavor and saves time. It feels restaurant-quality but uses a simple, gentle cooking step so you get flaky salmon and a smooth sauce every time.

Ingredients Needed

  • For the salmon:
  • 4 salmon fillets (about 6 oz each), skin on or off as you prefer
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • For the garlic spinach cream sauce:
  • 3 garlic cloves, minced (or more if you love garlic)
  • 2 cups fresh spinach, washed and packed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Juice of 1 lemon (about 1 tablespoon)
  • Notes: Use full-fat heavy cream for the best silky texture. Freshly grate Parmesan if you can; it melts better.

How to Make Creamy Garlic Spinach Salmon

  1. Pat the salmon dry and season both sides with salt and pepper. Dry fish sears better and gives a nicer crust.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers. You want a hot pan but not smoking.
  3. Place the salmon fillets in the skillet, presentation side down first if they have skin. Cook without moving for 4–5 minutes until the bottom is golden and the sides turn opaque about 1/3 up the fillet. This helps form a good sear.
  4. Flip each fillet and cook another 4–5 minutes, depending on thickness, until the salmon flakes easily with a fork. Remove the salmon to a plate and cover loosely to keep warm.
  5. In the same skillet, lower the heat to medium-low and add the minced garlic. Sauté for about 30–60 seconds until fragrant — do not let it brown, or it will taste bitter. This step builds the garlic flavor for the sauce.
  6. Add the fresh spinach to the pan and cook, stirring, until it wilts down (about 1–2 minutes). The spinach releases moisture that blends into the sauce.
  7. Pour in 1 cup heavy cream and raise heat slightly to bring the cream to a gentle simmer. Let it cook for 1–2 minutes so it thickens a little — you want a sauce that can coat the back of a spoon.
  8. Stir in 1/2 cup grated Parmesan and the lemon juice. Stir until the cheese melts and the sauce looks smooth. Taste and add salt or pepper if needed. The lemon brightens the cream and balances the richness.
  9. Return the cooked salmon to the skillet, spoon the sauce over the fillets, and warm together for 1 minute so flavors marry. Serve right away while hot.

Ingredients :

  • 4 salmon fillets, 2 tablespoons olive oil, 3 cloves garlic, minced, 2 cups fresh spinach, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, Juice of 1 lemon, Salt and pepper to taste

Directions :

  1. Heat olive oil in a skillet over medium heat.
  2. Season salmon fillets with salt and pepper, then place them in the skillet. Cook for 4-5 minutes on each side until cooked through.
  3. Remove salmon from the skillet and set aside.
  4. In the same skillet, add minced garlic and sauté for 1 minute.
  5. Add fresh spinach and cook until wilted.
  6. Pour in heavy cream and bring to a simmer.
  7. Stir in Parmesan cheese and lemon juice, mixing until combined.
  8. Return the salmon to the skillet and coat it with the sauce.
  9. Serve immediately.

How to Serve Creamy Garlic Spinach Salmon

  • Spoon the sauce and spinach over each salmon fillet on the plate.
  • Serve with a simple side: steamed rice, mashed potatoes, crusty bread, or pasta. If you want a richer pairing, try a creamy salmon pasta like a creamy Cajun salmon pasta recipe.
  • Garnish with extra grated Parmesan and a lemon wedge for color and brightness.

How to Store Creamy Garlic Spinach Salmon

  • Cool to room temperature, then place salmon and sauce in an airtight container.
  • Store in the fridge for up to 2 days. Reheat gently in a low oven (about 275°F / 135°C) or warm on the stove over low heat so the cream sauce does not separate.
  • Do not freeze the cooked cream sauce; freezing and thawing can change the texture and cause splitting. If you must freeze, freeze only the salmon (without sauce) tightly wrapped and use within one month.

Tips to Make Creamy Garlic Spinach Salmon

  • Dry the salmon well before cooking to get a better sear.
  • Use medium heat so the cream reduces slowly and does not curdle.
  • Grate Parmesan fresh for a smoother melt and better flavor.
  • If sauce is too thin, simmer a minute longer; if too thick, stir in a splash of milk or water.
  • For more garlic punch, add an extra clove or two, but sauté briefly to avoid bitterness.

Variation (if any)

  • Add mushrooms: sauté sliced mushrooms with the garlic before adding spinach for an earthy note.
  • Use Greek yogurt: for a lighter sauce, stir in a few tablespoons of plain Greek yogurt off heat at the end (do not boil).
  • Add spice: a pinch of red pepper flakes or a dash of smoked paprika gives a warm kick.
  • Lemon-herb: stir in chopped dill or parsley at the end for fresh herb flavor.

FAQs

Can I use frozen salmon?

Yes. Thaw it fully and pat dry before cooking. Thawed salmon needs the same cook time as fresh, but ensure it’s not still icy in the middle.

How do I stop the cream sauce from splitting?

Keep heat moderate and avoid boiling the cream. Stir gently and add cheese off high heat. If it looks like it may split, lower the heat and add a small splash of cream or milk while stirring.

Is this recipe gluten-free?

Yes. The recipe as written is gluten-free if you use Parmesan that has no anti-caking agents with gluten. Always check labels if you have celiac disease or a severe gluten intolerance.

Can I make the sauce ahead of time?

You can make the sauce a few hours ahead and refrigerate, but reheat gently on low heat and whisk to recombine. For best texture, make the sauce fresh and add the salmon just before serving.

Conclusion

Creamy Garlic Spinach Salmon is a simple, fast dish that feels special and uses few ingredients. It gives you flaky salmon with a smooth, garlicky cream sauce and tender spinach — perfect for a busy weeknight or a small dinner with friends. If you liked this idea and want a similar creamy salmon option to serve alongside or another time, check out Salmon with Spinach Cream Sauce – The Dizzy Cook for more inspiration. If you try this recipe, please leave a comment and a star rating and tell us what twist you made — did you add mushrooms or extra lemon? Share on social media so others can try it too!

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Creamy Garlic Spinach Salmon 2026 01 15 232150 603x800 1

Creamy Garlic Spinach Salmon

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  • Author: chef-ava
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
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Description

A quick and tasty meal featuring salmon fillets in a rich garlic cream sauce with fresh spinach.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz each), skin on or off as preferred
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 3 garlic cloves, minced
  • 2 cups fresh spinach, washed and packed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Juice of 1 lemon (about 1 tablespoon)

Instructions

  1. Pat the salmon dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat until it shimmers.
  3. Place salmon fillets in the skillet and cook for 4–5 minutes until the bottom is golden.
  4. Flip each fillet and cook another 4–5 minutes until the salmon flakes easily with a fork.
  5. Remove the salmon to a plate and cover loosely to keep warm.
  6. In the same skillet, lower the heat to medium-low and add minced garlic. Sauté for about 30–60 seconds until fragrant.
  7. Add the fresh spinach to the pan and cook, stirring, until it wilts down (about 1–2 minutes).
  8. Pour in the heavy cream and bring to a gentle simmer for 1–2 minutes to thicken.
  9. Stir in grated Parmesan and lemon juice until smooth. Add salt and pepper to taste.
  10. Return the cooked salmon to the skillet, spoon the sauce over the fillets, and warm together for 1 minute.
  11. Serve immediately while hot.

Notes

Use full-fat heavy cream for the best texture. Freshly grated Parmesan melts better. For extra garlic flavor, add more garlic cloves, but sauté briefly to avoid bitterness.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 40g
  • Cholesterol: 120mg

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