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This creamy Pan Seared Salmon recipe makes a restaurant-quality dinner right at home! It features a flaky salmon smothered in a flavor-packed creamy sauce, and it’s all ready in only 30 minutes!
Discover the ease of making a delicious pan-seared salmon at home. With this simple recipe, you can whip up a fantastic meal in just 30 minutes. It’s perfect for any day of the week, whether you’re looking for something special or just a quick but very tasty dinner.
Why You Should Make This Salmon Recipe
- Easy Yet Elegant: Anyone can make this simple recipe, turning a few ingredients into a chef-level masterpiece.
- Quick Gourmet: Enjoy restaurant-quality taste at home, all made in 30 minutes.
- Flavorful: This recipe combines the rich taste of salmon with a creamy tomato and spinach sauce. It’s a fabulous dish that will be loved by all.
Ingredients For Pan Seared Salmon
- Vegetable Oil: You could also use any other high smoke point oil.
- Skin-On Salmon Fillets: For skillet-cooked fish, it is recommended to buy skin-on fish fillets.
- Salt & Pepper: Simple seasonings to elevate the natural flavors.
- Butter: Brings richness and depth to the sauce.
- Garlic: Infuses the dish with flavor.
- Cherry Tomatoes: Adds a sweet, tangy contrast to the creamy sauce.
- Baby Spinach: Adds color and a visual appeal.
- Low-Fat Evaporated Milk: Creates a creamy texture without the heaviness of cream.
- Parmesan Cheese: Offers a salty depth.
- Fresh Basil and Parsley
How To Make Pan Seared Salmon
This salmon recipe is especially easy because everything is prepared in just one skillet. And the amazing sauce of tomatoes, spinach, and evaporated milk adds a flavor beyond any other.
- Prep: Season the fillets with salt and pepper, and place the fish skin side up in a pan with heated olive oil.
- Cook: The salmon fillets will need to cook for about 7 to 8 minutes, depending on the thickness, but should not be moved around until they are cooked about three-quarters of the way through. Then, flip, and continue to cook for 3 more minutes; remove from skillet and set aside.
- Make the Sauce: Wipe down the skillet, melt some butter, and add cherry tomatoes to the skillet; cook for a few minutes before adding in the spinach. Stir in the evaporated milk, some grated parmesan cheese, and herbs.
- Finish: Place salmon fillets back in the skillet and let them cook for about 3 minutes, or until everything is heated through.
Recipe Tips And Variations
- Fish: Look for fresh salmon fillets with a bright color, firm texture, and moist appearance. Skin-on fillets are great for getting that crispy skin.
- Pat Dry: Pat the salmon dry with paper towels to remove excess moisture.
- Use a Non-Stick or Cast Iron Skillet: These types of pans are best for achieving a good sear without sticking.
- Cooking Oil: Use an oil with a high smoke point, like canola or vegetable oil.
- Skin Side Down First: Start by placing the salmon skin side down. Press down gently with a spatula for a few seconds to prevent curling and to ensure the skin crisps up evenly.
- Don’t Move It: Let the salmon cook undisturbed for about 5 to 8 minutes. Once the salmon releases easily from the pan, flip it over. Cook for another 3 minutes, or until done. Cooking time depends on the size of the fillets.
- Doneness: Salmon is done when it reaches an internal temperature of 145°F (63°C). It should flake easily with a fork when done.
- Leafy Greens: Substitute spinach with kale for a heartier green.
- Sauce: For a creamier sauce, use heavy cream. You could also add a splash of white wine to the sauce for extra depth.
Serving Suggestions
This is a great salmon recipe fit for a queen! It’s a flavorful meal that you can pair with light sides like my quinoa zucchini fritters, roasted green beans with squash and tomatoes, and a crisp broccoli cauliflower salad. For a heartier meal, consider these vesuvio potatoes or my favorite mashed sweet potatoes.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Easy Salmon Recipes
- Salmon Cobb Salad
- Maple Mustard Salmon in Foil
- Grilled Salmon with Pineapple & Piquillo Peppers Salsa
ENJOY!
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Pan Seared Salmon
This creamy Pan Seared Salmon recipe makes a restaurant-quality dinner featuring flaky salmon smothered in a creamy sauce, and it's all ready in 30 minutes!
Ingredients
- 2 to 3 tablespoons vegetable oil
- 4 (4 to 5 ounces each) skin-on salmon fillets
- salt and fresh ground black pepper,, to taste
- 1 tablespoon butter
- 3 cloves garlic,, minced
- 2 cups halved cherry tomatoes
- 6 ounces baby spinach
- ½ cup evaporated milk,, you can also use half & half or heavy cream
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Heat the oil in a large skillet set over medium-high heat.
- Pat dry the salmon fillets with paper towels, then season them with salt and pepper and transfer them to the skillet, skin-side down.
- Cook for about 5 to 8 minutes or until browned and cooked about three-quarters of the way through. The cooking time will depend on the thickness of the salmon.
- Flip over and cook for 2 to 3 more minutes or until cooked through; remove from skillet and set aside. Add more oil as needed.
- Add butter to skillet and melt over medium heat. Stir in the garlic and cook for 20 seconds, stirring very frequently.
- Stir in the cherry tomatoes and season with salt and pepper. Continue to cook for 1 to 2 minutes or until tomatoes begin to soften.
- Add in the spinach and cook for 1 minute or until the spinach is beginning to wilt.
- Whisk in the evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer. Reduce heat to low and cook for 2 minutes.
- Add the salmon fillets back to the skillet and continue to cook for 3 minutes or until the salmon is heated through.
- Remove from heat.
- Spoon sauce over each fillet and serve.
Notes
- Dry the Fillets: Pat the salmon dry with paper towels to remove excess moisture.
- Use a Non-Stick or Cast Iron Skillet: These pans best achieve a good sear without sticking.
- Oil: Use an oil with a high smoke point, like canola or vegetable oil. Don’t use olive oil.
- Doneness: Use an instant-read meat thermometer to check for doneness. Salmon is cooked through when its internal temperature registers at 145˚F.
Nutrition
Calories: 328kcal | Carbohydrates: 8g | Protein: 29g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 250mg | Potassium: 964mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4675IU | Vitamin C: 30.9mg | Calcium: 146mg | Iron: 2.7mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
Easy and delicious. This is a go-to for sure. Love making noodles or rice for the side. I like to make it spicy so I add crushed red pepper and cayenne.
I’m very glad you enjoyed it! Thank YOU! 🙂
This was great! My only changes were adding just a splash of white wine to the cream sauce, and using freeze-dried basil because I couldn’t find fresh. I’ll definitely be making this again, and I’m sure it’ll be even better once fresh basil comes into season.
ABSOLUTELY DELICIOUS! I made some very minor changes to adapt recipe to ingredients I had but turned out so good! 😋This recipe will be getting an honorary placement in my wooden box of favorite recipes!👍🏻👍🏻
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
It looks like alot more sauce than just 1/2 cup of cream. Made it and really liked it. I thought I should have seared the tomatoes first so they blister and then put the garlic in so it didn’t burn. Someone mentioned capers…they would have been good also.
This is now my favorite salmon and spinach recipe! My husband loved it also. Thanks much!
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
This tasted awesome but did it leave a weird texture in anyone else’s mouth? Maybe I used too much half and half? Like my teeth feel coated weirdly
Did you use pre-grated Parmesan? It’s best to buy nice cheese and grate it yourself, sometimes the cheap tub parm has this weird powdery coating on it and it fugs up your dish.
Yes, the pre-grated parmesan contains potato starch, an anti-fungal agent called natamyacin and “cellulose” (wood pulp)…much rather grate from a block of quality parmesan cheese!
I made this tonight and it was the bomb !!! Literally 30 mins !! I substituted the tomatoes for lunchbox peppers. I will make this again !!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Yes!!! Absolutely delish
Easy and flavorful! I thought it tasted great!
Thank YOU! I am very glad you enjoyed it! 🙂
Great Recipe. Super easy minimal ingredients with a flavorful outcome. This was better than a Tuscany recipe I made with salmon. I really liked how I didn’t need to use any kind of broth. All worked out well, will be making again.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Tasted amazing
I am very glad you enjoyed it! Thank YOU! 🙂
Delicious and easy! I made it in regular frying pan, like other reviewers I put some olive oil in the pan instead of rubbing the salmon with oil. Instead of cooking with the capers, I put 1 table spoon of caper juice while cooking and garnished with the capers once I put the salmon on the plate. (capers will roll off the salmon and burn on the bottom of the pan)
I am very happy you enjoyed it! Thank YOU! 🙂