Ingredients for Grilled Salmon with Spinach Sauce

• Salmon Fillets (skin-on or off, your call): For this grilled salmon with spinach sauce, I usually grab skin-on because that crispy skin is just… everything. Get good quality, fresh stuff, it really makes a difference. I swear by wild-caught when I can find it.
• Fresh Spinach (baby spinach works wonders): You’ll need a good heap of this. Don’t skimp! It wilts down so much, and that vibrant green is key to our lovely sauce. I’ve tried frozen once, and it worked, kinda, but fresh is just so much better for that bright flavor.
• Heavy Cream (full fat, please!): This is where the magic happens for that creamy spinach sauce. Honestly, don’t use anything less, you need the richness. I once tried half-and-half, and it just wasn’t the same, a bit thin, you know?
• Garlic Cloves (minced, and plenty of them): I’m a garlic fiend, so I always add an extra clove or two. Freshly minced makes a huge difference compared to the jarred stuff. It’s the backbone of the sauce, giving it that warmth.
• Parmesan Cheese (freshly grated is a must): This adds a lovely salty, umami kick to the spinach sauce. Seriously, grate it yourself. The pre-shredded stuff has additives that make it melt weirdly, and we don’t want that.
• Olive Oil (good quality for grilling): A drizzle of this helps the salmon crisp up and prevents sticking. I always have a big bottle on hand for grilling. I remember one time I ran out and used vegetable oil, it worked, but the flavor wasn’t quite there.
• Lemon (freshly squeezed juice and zest): This brightens up both the salmon and the sauce. A little zest in the sauce and a squeeze over the finished dish? Oh, it just makes everything pop. I always keep a few lemons in my fruit bowl.
• Salt and Black Pepper (to taste, of course): Simple, but essential. Season your salmon well before grilling, and taste your sauce as you go. I always forget to season the sauce until the end, then I have to adjust.

Cooking Tender Grilled Salmon with Spinach Sauce

Prep Your Salmon:

First things first, pat those salmon fillets super dry with paper towels. This is a step I always used to rush, and honestly, it makes a huge difference for getting that gorgeous, crispy skin. Drizzle them with a bit of olive oil, then season generously with salt and pepper. Don’t be shy here! I always feel like I’m giving them a little spa treatment before their hot date with the grill. Get your grill preheated to medium-high heat while you do this. You want it nice and hot for those perfect grill marks.

Grill the Salmon:

Once your grill is good and hot, carefully place the salmon, skin-side down if you have it, onto the grates. I always hold my breath a little here, hoping it won’t stick! Let it cook undisturbed for about 4-6 minutes, depending on the thickness. You’ll see the color change as it cooks up the sides. This is where I always want to peek, but resist the urge! Flip it gently and cook for another 2-4 minutes, or until it’s cooked through and flakes easily with a fork. I like mine just slightly pink in the middle, still tender and juicy.

Start the Spinach Sauce:

While the salmon is grilling, let’s get that creamy spinach sauce going. In a medium saucepan, melt a knob of butter or heat a splash of olive oil over medium heat. Add your minced garlic and let it cook for about a minute until it smells absolutely heavenly honestly, this is one of my favorite kitchen smells. Be careful not to burn it, a burnt garlic taste is a real tragedy, trust me, I’ve been there. Then, toss in all that fresh spinach. It’ll look like a mountain, but it’ll wilt down so fast, you won’t believe it!

Simmer the Sauce:

Once the spinach has wilted completely, pour in the heavy cream. Give it a good stir, making sure to scrape up any bits from the bottom. Let it come to a gentle simmer, just bubbling softly. This is where the sauce starts to thicken and get that lovely creamy texture. I usually let it simmer for about 3-5 minutes, just until it coats the back of a spoon. Don’t walk away from it, though! Cream sauces can boil over in a flash, and that’s a mess I don’t wish on anyone.

Finish the Spinach Sauce:

Take the saucepan off the heat and stir in your freshly grated Parmesan cheese. Oh, and don’t forget a good squeeze of fresh lemon juice this really brightens up the whole creamy spinach sauce. Taste it! This is your moment to adjust the salt and pepper. Maybe a little more garlic? A pinch of red pepper flakes if you like a kick? Make it yours! I often add a tiny bit more lemon zest here too, just for extra zing. The sauce should be smooth, vibrant, and utterly delicious.

Serve Your Grilled Salmon with Spinach Sauce:

Now for the best part! Carefully transfer your perfectly grilled salmon fillets to plates. Spoon that gorgeous, creamy spinach sauce generously over the top. The colors together are just stunning flaky pink salmon against bright green sauce. I