One Pan Creamy Garlic Salmon

A delicious + velvety sauce to accompany your seared salmon.

Traditionally I grill or bake my salmon but this is one is for keeps. Extremely simple to make with only a few small extra steps and you create a one of a kind date night dinner. Just add rice and top that with the yummy sauce too!

Start by seasoning your salmon filets with salt and pepper to taste, both sides. Get some oil nice and hot in your non stick skillet and then add the fish skin side up. Turn them over when they are released by the pan – after about 4-5 minutes. Fish should be golden brown. Cook for another 4-5 minutes.

The other key ingredients here are of course, the shallot, LOTS of garlic, red peppers and spinach. Delicious whole ingredients that create a luxurious flavor profile for that juicy salmon.

OF course, the sauce is the main attraction. The wine and heavy cream are everything here and all the ingredients come together for a one of a kind salmon dinner.

This dish works incredibly with rice, mashed potatoes or atop some zoodles (zucchini noodles) for a healthy low carb meal.

creamy garlic salmon in the pan

One Pan Creamy Garlic Salmon

Servings: 4
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Ingredients 

  • 1 lb salmon fillets
  • salt and pepper to taste
  • 1 tbs olive oil
  • 2 tbs butter
  • 1 shallot chopped
  • 4 large cloves garlic minced
  • 1/3 cup dry white wine
  • 6 oz fire roasted red peppers chopped
  • 1 pint heavy cream
  • 3 cups baby spinach
  • 1/3 cup pecorino cheese grated

Instructions

  • Pat your fish dry. Season them all over with salt and pepper to taste. Heat the oil in a large non stick skillet on medium high heat. Once hot, add the salmon, skin side up, and sear for about 4 minutes per side. Time will vary with size of fillets. Remove from pan when done to your preference.
  • Melt the butter in the same pan. Add the shallot and cook for a few minutes, stirring occasionally. Then add the garlic and stir for 30 seconds.
  • Add the wine to the pan and allow to reduce for a minute. Now add the peppers and cook for 1 -2 minutes. Next pour in the heavy cream, season with salt and pepper to taste and bring to a simmer. Lower the heat and allow the sauce to thicken while stirring occasionally – about 2 – 3 minutes.
  • Fold in the spinach until semi wilted and add the grated pecorino and mix until smooth and melted. Add the fish back in the pan and pour the sauce all over.

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