I made this pan-fried salmon with mushrooms and spinach in a creamy sauce one evening when I was craving something elegant but easy and I had just enough salmon and vegetables to pull it off. As soon as the salmon hit the skillet and the mushrooms started to caramelize I knew it was going to be a dinner worth remembering and the rich sauce brought everything together in the most comforting way.

Since then and because the textures are so well balanced and the flavor feels fancy without being fussy and the whole dish comes together quickly it’s become my go-to when I want to impress with minimal stress. It’s perfect for dinner guests or quiet nights when you want to treat yourself to something delicious and satisfying.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Salmon fillets – Pan-fried until crisp on the outside and buttery inside.
Olive oil – Helps create a golden crust on the salmon.
Salt – Enhances the natural richness of the salmon.
Cracked black pepper – Adds bite and depth to the whole dish.
Baby spinach – Wilts perfectly in the creamy sauce and adds freshness.
Cremini mushrooms – Bring earthy flavor and a hearty bite.
Garlic – Infuses the sauce with warmth and aroma.
Butter – Adds richness and helps sauté the veggies.
Heavy cream – Forms the base of the luscious, velvety sauce.
Chicken broth – Lightens the cream sauce slightly and adds savory flavor.
Parmesan cheese – Melts into the sauce and adds nutty, salty complexity.
Lemon juice – Brightens the sauce and balances the richness.

Tools You’ll Need

Nonstick skillet – Perfect for searing salmon without sticking.
Tongs – For flipping the fillets gently and evenly.
Saucepan or deep skillet – To sauté vegetables and make the sauce.
Cutting board and sharp knife – To prep mushrooms, garlic, and spinach.
Whisk – Helps blend the sauce into a smooth, creamy finish.
Zester or juicer – To get fresh lemon juice without bitterness.

Instructions

Step 1: Season the Salmon

I season the salmon fillets with salt and cracked black pepper on both sides and let them rest while I heat up my skillet.

Step 2: Sear the Salmon

In a hot skillet with olive oil I sear the salmon skin-side down for 4–5 minutes until golden and crisp then I flip and cook the other side for another 2–3 minutes depending on thickness and I set it aside to rest.

Step 3: Sauté the Vegetables

In the same skillet I melt butter and add sliced mushrooms and cook until browned then I toss in garlic and stir for about a minute until fragrant.

Step 4: Add Spinach and Simmer

I add the spinach and stir gently until it just wilts then I pour in the heavy cream and chicken broth and bring it to a low simmer.

Step 5: Finish the Sauce

I whisk in grated parmesan and a splash of lemon juice and let it thicken slightly until it coats the back of a spoon then I taste and adjust seasoning if needed.

Step 6: Plate and Serve

I spoon the creamy mushroom and spinach mixture onto plates and top with the salmon fillet then I garnish with more cracked pepper and a bit of lemon zest for brightness.

Tips

I make sure not to overcook the salmon so it stays juicy and tender. For a deeper flavor I brown the mushrooms well before adding the spinach. And if the sauce is too thick I just add a splash of broth to loosen it without thinning the flavor.

Ways to Serve

With mashed potatoes or creamy polenta

Over pasta or rice to soak up the sauce

Alongside roasted asparagus or green beans

With a slice of crusty bread to scoop up the cream and mushrooms

Topped with fresh herbs like thyme or parsley for extra aroma

Frequently Asked Questions

Can I use other fish for pan-fried salmon with mushrooms and spinach in a creamy sauce?

Yes and cod or trout work well if you adjust the cooking time for thickness.

How do I store leftovers of pan-fried salmon with mushrooms and spinach in a creamy sauce?

I store everything in an airtight container in the fridge for up to two days and reheat gently on the stove.

Can I make pan-fried salmon with mushrooms and spinach in a creamy sauce ahead of time?

You can prep the sauce and vegetables in advance and sear the salmon fresh right before serving for the best texture.

See You in the Kitchen

I hope you try this pan-fried salmon with mushrooms and spinach in a creamy sauce and enjoy how luxurious and easy it is all at once. Let me know how you serve it or if you add your own twist!

Happy Cooking!