There’s something about pan-seared salmon that always makes dinner feel a bit special, even on the evenings when I’m rushing to get a meal on the table. Over the years, I’ve made a lot of salmon dishes, but this honey lemon glazed version with a warm spinach sauté has become one of my regulars. The combination of sweet glaze, citrus, and buttery spinach makes the whole thing feel balanced without asking for too much effort.
I remember the first time I made a similar dish on a rainy night when I had barely anything in the fridge. A couple of salmon fillets, a handful of spinach, some garlic, butter, and a splash of broth — somehow all the simple pieces came together into a dinner that felt like I had spent more time on it than I actually did. Since then, this recipe has turned into one of those meals I can rely on whenever the day feels long and I need something warm and flavorful without fuss.
This dish checks all the boxes: quick cooking, one pan, and flavors that work beautifully on their own or with something simple like quinoa or rice to soak up every spoonful of the sauce.
Key Ingredients That Bring Everything Together
Salmon
I’ve cooked salmon every which way, and for this recipe, I find that a center-cut fillet gives the most reliable sear. Even thickness means even cooking, and you get that golden crust that makes the dish feel restaurant-level. Fresh salmon should look bright and moist — whenever I shop for it, I always skip any pieces that look dull or have dry patches.
Whether you use wild or farmed is up to you. I personally reach for farmed on busy nights because it tends to be more forgiving and has a richer taste that pairs beautifully with citrus and honey.
Spinach
Fresh spinach works best because it cooks down quickly and melts right into the creamy sauce. I toss it in right at the end so it stays soft but not mushy. A couple handfuls are all you need to balance the richness of the salmon.
The Glaze
Honey and lemon add a brightness that makes the salmon stand out. The lemon cuts through the richness, while the honey adds just enough sweetness without overpowering the savory notes.
Broth and Cream
Broth brings depth to the sauce and keeps things lighter than using all cream. The cream gives the sauce that silky texture that coats the spinach. I always go for cream with just one ingredient listed so the sauce turns out smooth without extra thickeners.
Aromatics
Garlic and shallots give the dish its cozy flavor. I sauté them slowly in butter so the sweetness comes out without letting anything burn. That’s where the base of the sauce really begins.
How I Cook This Dish in My Kitchen
I start by patting the salmon dry because a dry surface helps get that golden crust. While the pan heats, I season the salmon lightly. Once the oil begins to shimmer, I place the salmon in the pan with the presentation side down. I’ve learned that if I don’t touch the fish for a few minutes, it releases on its own and gives the perfect crust.
After cooking both sides, I set the salmon aside and start the sauce in the same pan. A small amount of butter melts down, and I toss in the shallots and garlic until they soften. Then I pour in the broth and cream and let it simmer until it reduces slightly. If I feel like the sauce needs thickening, I keep simmering until it naturally tightens.
Once the sauce looks ready, I stir in the spinach. It wilts fast, so I keep it moving. When it settles into the sauce, I return the salmon to the pan and spoon some of the glaze over it.
At this point, the kitchen smells so comforting that I usually just plate everything straight from the pan with a side of quinoa or brown rice.
Small Tips That Make a Big Difference
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Let the salmon sit on the counter for a few minutes before cooking so it cooks evenly.
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Heat matters — a hot pan creates the sear, but lowering the heat a touch right after placing the salmon keeps it from overcooking.
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Don’t move the salmon around. Letting it rest encourages that crisp crust.
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If the garlic starts browning too fast, lower the heat immediately to keep the flavor mellow and sweet.
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The sauce thickens as it cools, so don’t worry if it looks a little thin while hot.
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If I want to make the dish richer, I add a tiny splash of cream at the end and swirl it gently.
Variations I Use From Time to Time
Some nights I swap the cream for coconut cream, especially if I’m in the mood for a slightly lighter twist. Coconut cream brings its own gentle sweetness and blends well with honey and lemon. The sauce can be a bit thinner this way, but whisking a touch of flour into the aromatics tightens it up nicely.
This dish naturally fits a gluten-free diet, and it pairs with many sides depending on what you already have at home. I’ve served it with quinoa, mashed potatoes, roasted vegetables, or even toasted bread to scoop up the sauce.
Easy Sides That Go Well With This Dish
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Warm quinoa
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Creamy mashed potatoes
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Mashed cauliflower
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Roasted brussels sprouts
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Toasted sourdough or baguette slices
Since the spinach already gives you part of your greens, the sides are really just something to catch the extra sauce.
FAQ
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before searing so you get a nice crust.
Can I use milk instead of cream?
Milk won’t give the same texture. If you want something lighter, coconut cream works better.
Does the sauce reheat well?
It reheats gently on low heat. Adding a splash of broth helps bring back the creaminess.
Can I make this without shallots?
You can use finely chopped onion. It gives a slightly stronger flavor but still tastes great.
Can I add more vegetables?
Yes, mushrooms, asparagus, or cherry tomatoes all work well. Add them before the spinach so they cook properly.
Honey Lemon Glazed Salmon with Spinach Saute
A simple one-pan salmon dinner that feels comforting and elegant all at once.
Ingredients
- 9–12 oz fresh spinach leaves
- 1 tablespoon butter
- 2–3 teaspoons olive oil
- 1/4 cup vegetable broth
- 1 tablespoon chopped flat-leaf parsley
- 2 6-oz salmon fillets
- 2 cloves minced garlic
- 1 small finely chopped shallot
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes
- kosher salt and pepper
Instructions
- Pat the salmon dry so it sears properly. Warm the olive oil in a skillet over medium-high heat until it begins to shimmer.
- Place the salmon in the pan, skin side up, and let it sear until the surface turns a light golden color. Flip the fillets and cook until they reach your preferred doneness. Set the salmon aside.
- If the pan has excess oil, wipe a little out, then melt the butter and add the garlic and shallot. Cook gently until fragrant.
- Pour in the broth along with the cream and red pepper flakes, keeping the heat at a gentle simmer while the sauce reduces and thickens.
- Stir in the spinach and let it wilt into the sauce. Season the mixture with salt and pepper.
- Nestle the salmon back into the pan so it warms through in the creamy spinach sauce, then finish with chopped parsley on top.
Notes
- Coconut cream and olive oil can be used for a dairy-free version, though the sauce won’t thicken as much.
- A little flour or cornstarch whisked in before simmering helps create a richer, thicker sauce.
- For the best texture, choose a heavy cream without added thickeners.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 776Total Fat 56gSaturated Fat 24gUnsaturated Fat 32gCholesterol 229mgSodium 252mgCarbohydrates 8gFiber 1gSugar 4gProtein 53g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This dish reminds me how much comfort simple ingredients can bring, especially on days when I want something warm without spending too much time prepping. Honey, lemon, garlic, spinach, and salmon come together in a way that feels hearty yet balanced. Every time I make it, it brings a bit of calm into the evening. If you keep salmon and a handful of greens around, this recipe is the kind that slips effortlessly into your weekly routine.
