When I first tried this for a date night at home I was surprised how quickly it became my go-to on snowy evenings. Now my partner asks for it whenever they see salmon at the grocery store.
Ingredients
- Salmon fillets: Choose center-cut pieces with firm flesh wild caught if available for the richest flavor
- Olive oil: A neutral backdrop that helps get the salmon perfectly golden
- Butter: Key for richness try to use a European style if you want the deepest flavor
- Fresh spinach: Adds color and freshness look for crisp deep green leaves without wilting
- Mushrooms: Sliced cremini or white mushrooms give the sauce body firm dry mushrooms will sear best
- Garlic: Minced fresh garlic brings depth skip the jarred stuff for this dish
- Heavy cream: Creates the luscious creamy texture use a good quality one without additives
- Chicken broth: Adds savory balance choose low sodium so you can control the seasoning
- Dijon mustard: A touch of brightness and tang look for the kind with a smooth texture
- Fresh thyme: Brings an herby note use fresh if possible for a pop of color and flavor
- Salt and black pepper: The basics but crucial for coaxing out all the flavors use flaky sea salt if you have it
Instructions
- Sear the Salmon:
- Pat salmon fillets dry and season both sides liberally with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until it shimmers. Place the salmon skin side down and do not move it. Sear for about four to five minutes per side until a deep golden crust forms and the thickest part is nearly cooked through. Gently transfer the salmon to a plate and cover loosely to keep warm.
- Sauté the Mushrooms and Spinach:
- Reduce the heat to medium. Add butter to the same pan and let it melt completely. Add sliced mushrooms in a single layer stirring just once so they can caramelize for three to four minutes until soft and browned around the edges. Add minced garlic and toss for about thirty seconds so it becomes fragrant but does not brown. Pile in the spinach working in batches if needed so it wilts evenly but still retains a bright green color.
- Build the Creamy Sauce:
- Pour in chicken broth and scrape up any brown bits stuck to the bottom of the pan. Let it reduce slightly then stir in the heavy cream Dijon mustard and fresh thyme. Bring the sauce to a gentle simmer and let it bubble until thick enough to coat the back of a spoon three to five minutes.
- Finish and Serve:
- Nestle the cooked salmon fillets back in the skillet spooning sauce and veggies over the top to soak up all the flavors. Cook for another one to two minutes over low heat just to warm everything through. Serve hot with the creamy sauce generously spooned over each fillet.
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