This Creamy Pan Seared Salmon Recipe makes a restaurant quality dinner right at home! Flaky salmon smothered in a flavor-packed, creamy sauce that’s ready in only 30 minutes!
AN EASY PAN SEARED SALMON RECIPE
Creamy Pan Seared Salmon with Tomatoes and Spinach is a rich and filling meal, perfect for a quick dinner cooked in just one pan and in under 30 minutes! It is one of the easiest and tastiest, restaurant-quality dinners you will ever make.
Salmon… is the reason why I can eat the recommended amount of fish week after week. This fish is an easy way to get more heart-healthy Omega-3 fatty acids into your diet. It’s especially easier when I can prepare it all in just one skillet. Crispy on the outside and tender on the inside, just the way we like it.
Bonus? The cream-less creamy sauce!! The amazing sauce of tomatoes, spinach, and evaporated milk adds a flavor that is beyond any other! You have to try it to believe it.
WHAT IS PAN SEARED SALMON?
Pan searing, or sautéing, is a quick way to cook fish, or any other meat and/or chicken. For instance, my Pan Seared Sirloin Steak with Mushroom Sauce – yowza!
HOW TO MAKE PAN SEARED SALMON:
- For skillet cooked fish, it is recommended to buy skin-on fish fillets. To start, you need to season the fillets with salt and pepper, and place the fish skin side up in a pan with garlicky olive oil.
- 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.
- Flip, and continue to cook for 3 more minutes; remove from skillet and set aside.
HOW TO MAKE A CREAMY SAUCE TO SERVE WITH SALMON
- Wipe down the skillet, melt some butter, and add cherry tomatoes to the skillet; cook for a few minutes before adding in the spinach.
- Once spinach has wilted, you will stir in the evaporated milk, some grated parmesan cheese, and herbs.
- Place salmon fillets back in the skillet and let cook for about 3 minutes, or until everything is heated through.
Ain’t that a pan of green and red beauty!? It’s just SO GOOD, you’ll want to smother everything with it!
This is a great throw-together pan seared salmon recipe fit for a queen! It’s a super easy and so, so flavorful meal to make during the week, but also good enough to serve at your next fancy dinner party.
MORE DELICIOUS SALMON RECIPES:
- Salmon Cobb Salad
- Maple Mustard Salmon in Foil
- Grilled Salmon with Pineapple & Piquillo Peppers Salsa
- Poached Eggs Salmon with Cheese Sauce
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
If you try a recipe, please use the hashtag #diethood on INSTAGRAM for a chance to be featured!
TOOLS AND INGREDIENTS USED IN THIS RECIPE
Creamy Pan Seared Salmon with Tomatoes and Spinach
- 2 tablespoons garlic-flavored olive oil
- 4 (4-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
- 1 bag (6 ounces) baby spinach
- 1/2 cup low fat evaporated milk (you can also use half & half or heavy cream)
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Heat olive oil in a large skillet over medium-high heat.
- Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
- Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
- Flip over and cook for 2 more minutes more; remove from skillet and set aside.
- Add butter to skillet and melt over medium heat.
- Stir in garlic and cook for 1 minute.
- Add cherry tomatoes and season with salt and pepper.
- Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
- Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
- Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer.
- Reduce heat to low and cook for 2 minutes.
- Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
- Remove from heat.
- Spoon sauce over each fillet and serve.
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.
48 comments on “Creamy Pan Seared Salmon Recipe”
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! 🙂
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! 🙂