Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pan-Seared Salmon with Spinach and Shiitake

Scott Phillips

Servings: 4

A quick sauté of mushrooms and spinach turn a salmon fillet into an easy one-pan meal. Since you’ll be searing the salmon with it’s skin on, be sure to ask your fishmonger to scale the fish.


  • 3-1/2 Tbs. extra-virgin olive oil
  • 2 medium shallots, finely chopped
  • 1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
  • 1/4 cup heavy cream
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 2 cups lightly packed baby spinach leaves
  • 4 6-oz. boneless, skin-on salmon fillets
  • 3 Tbs. fresh lemon juice

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 320
  • Fat (g): 35
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 150
  • Sodium (mg): 680
  • Carbohydrates (g): 13
  • Fiber (g): 2
  • Protein (g): 41


  • Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes. Remove the skillet from the heat and stir in the spinach until wilted. Transfer to a bowl and cover with foil to keep warm. Clean the skillet and return it to the stove.
  • Heat the remaining 1-1/2 Tbs. oil in the skillet over medium heat. Season the salmon fillets all over with 1 tsp. salt and 1/4 tsp. pepper. Arrange the salmon in the skillet skin side up in a single layer and cook, turning once, until golden brown and just cooked through, 7 to 9 minutes total. Transfer the salmon to a large plate.
  • Mix the lemon juice with 1 Tbs. water, add to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds. Drizzle the pan juices over the salmon and serve with the warm shiitake mixture.

Start the meal off with a fresh spring Pea, Butter Lettuce & Herb Salad.


Rate or Review

Reviews (9 reviews)

  • 1newskibum | 05/26/2019

    This was a hit! I will lighten up next time and use half and half. Also, will use about two times the amount of spinach. Great meal!

  • user-3164399 | 04/04/2018

    Really good, with or without the salmon!

  • User avater
    alvinzhang | 08/21/2014

    The mixture between the creamy spinach and mushroom and the salmon creates a delicious blend of tastes that come together nicely. It is very easy to prepare as well.Thumbs up.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial