There’s a moment in every home cook’s journey when a recipe clicks so perfectly, it feels like a small miracle. For me, it happened on a chaotic Tuesday. I was tired, my kitchen was a mess, and I craved something restaurant-worthy without the fuss or the pile of dishes. Enter this One-Pan Creamy Garlic Butter Salmon. As the garlic sizzled in the butter and the salmon skin crisped, my entire apartment filled with the most divine, savory aroma. Twenty minutes later, I was sitting down to a plate of the most luxuriously creamy, flaky, and flavorful salmon I’d ever made myself. It was a quiet triumph, a dinner that felt indulgent yet was so simple to pull together. This recipe has been my weeknight hero ever since, and I’m so excited to share it with you.
Why You’ll Love This Recipe
You’re going to love this recipe because it delivers a shockingly elegant meal with minimal effort and just one pan to wash. It’s the perfect solution for when you want to feel like you’ve treated yourself without spending hours in the kitchen. The creamy sauce is rich and garlicky without being heavy, and it clings to the salmon and your chosen side in the most glorious way. Trust me, once you see how quickly this comes together and taste that first velvety bite, you’ll understand why it’s permanently in my rotation.
Ingredients
- 2 salmon fillets, about 6 ounces each, skin-on or skinless (I prefer skin-on for extra flavor)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 4 large garlic cloves, minced (yes, four! trust me)
- 1/2 cup chicken or vegetable broth
- 3/4 cup heavy cream (see my note below—don’t skimp here)
- 1/2 cup freshly grated parmesan cheese
- 2 cups fresh baby spinach, loosely packed
- 1 tbsp fresh lemon juice
- 1 tsp dried Italian herbs (or 1 tbsp fresh dill or parsley, chopped)
Let’s talk ingredients for a sec. I know you might be tempted to use milk or half-and-half instead of heavy cream, but I’ve tried this step both ways, and trust me, the heavy cream is non-negotiable for that lush, stable sauce that won’t separate. For the parmesan, please grate it yourself from a block. The pre-grated stuff has anti-caking agents that can make your sauce grainy, and we want silky smooth. As for the salmon, I get mine with the skin on. It gets beautifully crispy and protects the delicate flesh while cooking, but you can absolutely use skinless if that’s your preference.(See the next page below to continue…)