Garlic Butter Salmon With Spinach – Simple, Comforting, and Flavor-Packed
Salmon and garlic butter are a match made in weeknight heaven. Add a bed of tender spinach and you’ve got a complete meal that feels both comforting and fresh. This recipe is simple enough for busy nights but special enough for guests.
The flavors are rich without feeling heavy, and the whole dish comes together in about 20 minutes. If you’re looking for a reliable, satisfying dinner that’s easy to master, this is it.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
This recipe focuses on a few high-impact ingredients that deliver big flavor with minimal effort. The garlic butter melts into the salmon, basting it as it cooks and keeping it moist.
A splash of lemon brightens everything and balances the richness. Spinach softens quickly in the same pan, so it picks up all those buttery, garlicky juices. The result is a well-rounded dish with great texture, clean flavors, and very little fuss.
What You’ll Need
- Salmon fillets (4 pieces, 5–6 oz each), skin-on or skinless
- Unsalted butter (4 tablespoons), divided
- Olive oil (1 tablespoon)
- Garlic (4 cloves), finely minced
- Lemon (1), zested and juiced
- Baby spinach (8–10 cups, about 8 oz)
- Salt and black pepper, to taste
- Red pepper flakes (optional, a pinch for gentle heat)
- Fresh parsley or dill (2 tablespoons), chopped
- Chicken or vegetable broth (2–3 tablespoons), optional for wilting spinach
Instructions
- Prep the salmon: Pat the fillets dry with paper towels.
Season both sides with salt and pepper. Drying helps the salmon sear properly and develop color.
- Make quick lemon-garlic butter: In a small bowl, combine 3 tablespoons softened butter, the minced garlic, lemon zest, and a pinch of salt. Stir until smooth.
Reserve the lemon juice for finishing.
- Heat the pan: Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. When the butter foams, the pan is ready.
- Sear the salmon: Place the fillets in the skillet, presentation side down.
Cook without moving them for 3–4 minutes, until a golden crust forms and the fish releases easily.
- Flip and baste: Flip the salmon. Reduce heat to medium. Add half of the garlic butter to the pan in small dollops.
Spoon the melted butter over the salmon for 2–3 minutes, until the centers are just opaque and flake easily. Remove the salmon to a warm plate and tent loosely with foil.
- Wilt the spinach: Add the remaining garlic butter to the same pan. Once fragrant (about 30 seconds), add the spinach in batches.
Season with a pinch of salt and red pepper flakes. If the pan looks dry, splash in 2–3 tablespoons of broth. Toss until the spinach is just wilted, 1–2 minutes.
- Finish with lemon: Turn off the heat.
Stir in 1–2 teaspoons of lemon juice, then taste and adjust salt, pepper, and lemon as needed. The lemon should brighten but not overpower.
- Serve: Spoon the garlicky spinach onto plates. Top with the salmon and any pan juices.
Sprinkle with chopped parsley or dill. Serve with extra lemon wedges if you like.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the salmon and spinach separate if possible to prevent the greens from getting soggy.
Reheat gently in a covered skillet over low heat with a splash of water or broth. Avoid the microwave if you can, as it can overcook the fish and dry it out. If you must, use 50% power in short bursts.
Benefits of This Recipe
- Quick and easy: From prep to plate in around 20 minutes.
- Nutrient-dense: Salmon brings protein and omega-3s; spinach adds iron, fiber, and vitamins.
- Low mess: One skillet handles both the salmon and the greens.
- Flexible: Works with fresh or frozen salmon and adapts to different herbs and sides.
- Balanced flavor: Rich butter, bright lemon, and savory garlic keep each bite lively.
What Not to Do
- Don’t crowd the pan: Overcrowding traps steam and prevents a good sear.
Cook in batches if needed.
- Don’t overcook the salmon: Aim for just opaque and flaky. Residual heat will finish the job.
- Don’t burn the garlic: Add the garlic butter after flipping the fish to avoid bitter, burnt bits.
- Don’t skip seasoning: Salt and pepper at each stage—salmon and spinach—make a big difference.
- Don’t drown it in lemon: A little brightens; too much can overwhelm the butter and salmon.
Variations You Can Try
- Creamy spinach: Stir in 2 tablespoons of cream or half-and-half to the spinach at the end for a richer side.
- Herb-forward: Swap parsley for dill, chives, or tarragon for a fresh twist.
- Spice it up: Add a pinch of smoked paprika or cayenne to the garlic butter.
- Sheet-pan method: Roast salmon at 400°F (205°C) for 10–12 minutes. Sauté the spinach separately while it bakes.
- Citrus switch: Use orange or Meyer lemon for a softer, sweeter citrus note.
- Dairy-free: Replace butter with a good olive oil and add a dollop of dairy-free pesto for richness.
- Add crunch: Top with toasted almonds or pine nuts for texture.
FAQ
How do I know when the salmon is done?
The flesh should turn opaque and flake easily with a fork.
If you use a thermometer, aim for 125–130°F (52–54°C) for medium. Remove it slightly under your target; it will finish cooking off the heat.
Can I use frozen salmon?
Yes. Thaw it overnight in the fridge or under cold running water (still sealed).
Pat very dry before seasoning so it sears well.
Skin-on or skinless—what’s better?
Either works. Skin-on helps prevent sticking and keeps the fish moist. If using skin-on, start with the skin side up to get a nice crust on the presentation side, then finish skin side down until crisp.
What should I serve with it?
It’s great with rice, quinoa, mashed potatoes, or roasted baby potatoes.
A simple side salad or crusty bread also pairs well and helps soak up the juices.
Can I make it without butter?
Absolutely. Use olive oil and add a spoonful of tahini or a splash of coconut milk to the spinach for extra richness. Adjust lemon and salt to taste.
Is this meal suitable for meal prep?
Yes, with care.
Cook the salmon slightly under and reheat gently. Store spinach separately to keep it from getting watery. Add lemon right before eating to keep flavors bright.
What pan is best?
A heavy stainless-steel or cast-iron skillet gives the best sear.
Nonstick works too, but you may get a lighter crust.
Wrapping Up
Garlic Butter Salmon with Spinach is a reliable, flavor-forward meal that fits weeknights and special occasions alike. It leans on simple ingredients and smart technique, so you get juicy salmon, silky greens, and a bright, buttery sauce in every bite. Keep the heat moderate, season as you go, and finish with lemon.
Once you cook it a couple of times, it’ll become a go-to you can make from memory.
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