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+ servings
Overhead image of a skillet with three salmon fillets in a cream sauce mixed with baby spinach and cherry tomatoes.

Pan Seared Salmon

Katerina | Diethood
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!
Servings : 4 Serves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 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: 328 kcal | Carbohydrates: 8 g | Protein: 29 g | Fat: 19 g | Saturated Fat: 5 g | Cholesterol: 80 mg | Sodium: 250 mg | Potassium: 964 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 4675 IU | Vitamin C: 30.9 mg | Calcium: 146 mg | Iron: 2.7 mg

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.

Course: Dinner
Cuisine: Italian
Keyword: easy salmon recipe, pan seared salmon recipe, salmon recipes, salmon skillet dinner