Description
Tender grilled salmon with spinach sauce is a quick, flavorful dinner. My easy recipe brings restaurant vibes to your kitchen with minimal fuss.
Ingredients
- Main Ingredients:
- Salmon Fillets (skin-on or off, your call)
- Fresh Spinach (baby spinach works wonders)
- Heavy Cream (full fat, please!)
- Garlic Cloves (minced, and plenty of them)
- Parmesan Cheese (freshly grated is a must)
- Olive Oil (good quality for grilling)
- Lemon (freshly squeezed juice and zest)
- Salt and Black Pepper (to taste, of course)
Instructions
- 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