Garlic butter salmon doesn’t need a culinary degree—just one pan, a few fresh ingredients, and 20 minutes. This recipe makes dinner feel like a flex.
Why This Recipe Slaps
This dish is the trifecta: fast, flavorful, and foolproof.The salmon cooks in a garlic butter sauce that’s basically liquid gold, while mushrooms and spinach soak up all that goodness. It’s a one-pan wonder, meaning fewer dishes (and fewer regrets). Plus, it’s keto-friendly, packed with protein, and fancy enough to impress dinner guests.Win-win-win.
Ingredients You’ll Need
- Salmon fillets (4, about 6 oz each, skin-on or off—your call)
- Butter (4 tbsp, because we’re not monsters)
- Garlic (4 cloves, minced—or 5 if you’re brave)
- Mushrooms (8 oz, sliced; cremini or button work great)
- Spinach (4 cups, fresh—don’t even think about frozen here)
- Lemon juice (1 tbsp, for that zing)
- Salt and pepper (to taste, but don’t be shy)
- Olive oil (1 tbsp, for sautéing)
- Red pepper flakes (optional, for heat lovers)
How to Make It (Without Burning Down Your Kitchen)
- Prep the salmon: Pat it dry, season with salt and pepper, and set aside. Dry fish = crispy skin. Science.
- Sauté the mushrooms: Heat olive oil in a pan, add mushrooms, and cook until golden.
Don’t crowd them—no one likes soggy ’shrooms.
- Add spinach: Toss in the spinach and cook just until wilted. It’ll shrink faster than your motivation on a Monday.
- Cook the salmon: Push veggies to the side, add salmon, and sear for 4–5 minutes per side. Medium-high heat is your friend here.
- Make the sauce: Reduce heat, add butter, garlic, and lemon juice.
Spoon the sauce over the salmon like you’re basting it with love (or just butter).
- Serve: Plate it, drizzle extra sauce, and pretend you’re on a cooking show. Optional: garnish with parsley if you’re extra.
How to Store Leftovers (If There Are Any)
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan—microwaving salmon is a crime against flavor. Pro tip: The mushrooms and spinach might release water, so drain excess liquid before reheating.
Why This Recipe Is Basically a Superfood
Salmon delivers omega-3s, mushrooms boost your immune system, and spinach is basically Popeye’s secret weapon. The garlic butter? Well, it makes everything better (and might keep vampires away). This meal is low-carb, high-protein, and loaded with nutrients—so you can eat like a king without the guilt.
Common Mistakes (And How to Avoid Them)
- Overcooking the salmon: It’s done when it flakes easily. Any longer, and you’re eating chalk.
- Using wet mushrooms: Pat them dry, or they’ll steam instead of sauté.
- Skimping on seasoning: Salt is the difference between “meh” and “more, please.”
- Crowding the pan: Give the salmon space, or it’ll steam instead of sear.
Swaps and Subs (Because Life Happens)
- No salmon? Try trout or cod. Chicken works in a pinch, but it’s not as fancy.
- Vegan? Swap salmon for tofu or tempeh, and use plant-based butter.
- Hate mushrooms? Zucchini or asparagus make great stand-ins.
- Out of butter? Gasp. Use ghee or olive oil, but expect less richness.
Need a break from boring side dishes?
Skip the bland and dig into Lazy Bites—a lineup of fast, cheesy, and wildly satisfying snacks and sides. No fuss, no fancy ingredients. Just real food that tastes like you meant to impress someone.
Garlic Butter Salmon with Mushrooms and Spinach
Ingredients
- 4 salmon fillets about 6 oz each, skin-on or off
- 4 tbsp butter
- 4 cloves garlic minced
- 8 oz mushrooms sliced; cremini or button
- 4 cups spinach fresh
- 1 tbsp lemon juice fresh
- salt and pepper to taste
- 1 tbsp olive oil for sautéing
- red pepper flakes optional, for heat
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté until golden. Don’t overcrowd the pan.
- Add spinach to the pan and cook just until wilted. Push veggies to one side of the pan.
- Add salmon fillets to the pan and sear for 4–5 minutes per side, until golden and cooked through.
- Reduce heat to medium. Add butter, garlic, and lemon juice to the pan. Spoon butter sauce over the salmon as it melts.
- Serve hot, spooning extra garlic butter over each piece. Garnish with red pepper flakes or parsley if desired.
Notes
Nutrition
FAQs about garlic butter salmon
Can I use frozen salmon?
Yes, but thaw it first. Cooking frozen salmon straight from the freezer is a one-way ticket to Soggy Town.
What sides go well with this?
Quinoa, roasted potatoes, or a simple salad. Or just eat it straight from the pan—we won’t judge.
Can I make this ahead?
It’s best fresh, but you can prep the veggies in advance. Just don’t cook the salmon until you’re ready to eat.
Why is my salmon sticking to the pan?
Your pan wasn’t hot enough, or you didn’t use enough oil. Patience and heat are key.
Final Thoughts
This garlic butter salmon with mushrooms and spinach is the ultimate “looks fancy, tastes amazing, takes zero effort” meal. It’s healthy, flavorful, and practically foolproof. Whether you’re cooking for one or impressing a date, this dish delivers. Now go forth and cook—your taste buds (and Instagram) will thank you.
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No judgment, just good food and a whole lot of “heck yes.”
