Ingredients
Scale
- 4 (6-ounce) salmon fillets – Look for fresh or frozen salmon with firm flesh and a bright color.
- Kosher salt and freshly ground black pepper – These enhance the natural flavors of the salmon.
- 1 ½ tablespoons unsalted butter – Provides richness to the dish while helping the salmon develop a golden crust.
- 2 cloves garlic, minced – Essential for the flavor base of the cream sauce.
- 1 medium shallot, diced – Adds mild sweetness to balance the garlic.
- 2 tablespoons all-purpose flour – Helps thicken the sauce.
- ¼ cup dry white wine – Enhances the depth of flavor; optional if you prefer to omit alcohol.
- ¾ cup chicken stock – Forms the base of the sauce.
- ¾ cup half-and-half – Creates a creamy consistency without being overly heavy.
- 3 cups baby spinach – Adds color, nutrients, and texture to the sauce.
- 2 tablespoons chopped fresh dill – Complements the salmon’s flavor with a fresh, herbal note.
- 1 lemon, cut into wedges – Adds brightness and balance to the dish.
Instructions
1. Preparing the Salmon
Before cooking, ensure your salmon fillets are dry. Use paper towels to pat both sides, which helps achieve a crisp sear. Season with 1 teaspoon salt and ½ teaspoon black pepper to enhance the natural flavor.
2. Searing the Salmon
- Heat 1 ½ tablespoons butter in a cast-iron skillet over medium heat.
- Place the salmon fillets skin-side up and cook for 4-5 minutes without moving them. This allows a golden crust to form.
- Carefully flip using a fish turner and cook for another 4-5 minutes or until the internal temperature reaches 125–130°F for medium-rare or 140°F for well-done.
- Transfer the salmon to a plate and cover to keep warm.
3. Making the Garlic Cream Sauce
- Reduce the heat to low and add the minced garlic and shallots. Stir frequently for about 2 minutes until fragrant.
- Sprinkle in the flour and whisk continuously for 1 minute until lightly browned. This step prevents a raw flour taste.
- Pour in the white wine, scraping the bottom of the skillet to incorporate any flavorful bits. Let it simmer for 1-2 minutes.
- Stir in the chicken stock and half-and-half, cooking for 2-3 minutes until the sauce slightly thickens. Add salt and pepper to taste.
- Toss in the baby spinach and stir for 1-2 minutes until wilted.
4. Combining Everything
- Return the salmon to the skillet and spoon the creamy sauce over the fillets.
- Sprinkle with chopped dill for a fresh finish.
- Serve immediately with lemon wedges for an added burst of brightness.
Notes
Common Mistakes and How to Fix Them
- Salmon sticking to the pan – Ensure the skillet is fully heated before adding the fish. A well-heated pan helps create a non-stick surface.
- Overcooked salmon – Use a thermometer to check for doneness. Remove the fillets from the heat just before reaching your desired temperature, as carryover cooking will finish the process.
- Sauce too thick or too thin – If the sauce becomes too thick, add a splash of chicken stock. If too thin, let it simmer for another minute to reduce.
- Burning the garlic – Keep the heat low when adding garlic and shallots. Stir constantly to prevent them from browning too quickly.
Kitchen Tips for Efficiency
- Pre-measure ingredients – Having everything ready before you start cooking prevents scrambling at the last minute.
- Use a fish turner – This tool makes flipping salmon easier and reduces the risk of breaking the fillets.
- Check for freshness – Fresh salmon should have a mild ocean scent, not a strong fishy odor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes