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Creamy Spinach and Artichoke Salmon…with garlicky browned butter and fried sage. Think spinach and artichoke dip, but with the addition of buttery, flaky salmon. It’s all made in one skillet with healthy salmon, shallots, garlic, a touch of cream, parmesan cheese, plenty of fresh baby spinach, artichokes, and warming winter sage. Not only is this salmon easy and delicious, but it feels fancy too. And the best part? It comes together in under an hour and is equally great as both a weeknight dinner or for entertaining with family and friends this season.

overhead photo of Creamy Spinach and Artichoke Salmon in skillet with spoon in sauce

Simple skillet dinners are my go-to right now. With December 25th quickly approaching things are busier than ever. This means I’m relying on easy dinners both for weeknights as well as for entertaining in the coming weeks. Last week I shared a creamy Tuscan inspired sun-dried tomato chicken and this week? Switching it up with salmon in a creamy spinach and artichoke sauce. Similar…ish, but different, and both so DELICIOUS.

This is what I am calling “winter” salmon. Personally, I always associate seafood with spring and summer. But I know many of you love to cook salmon throughout the winter months as well. So, I drew inspiration from everyone’s requests and created a cozy, creamy salmon that’s perfect for these snow-filled winter days.

And trust me, around here we have had some very snowy days and nights. As I mentioned in Sunday’s favorite’s post, our weekend was filled with snow and days inside cooking and baking. I happily spent Saturday with my litter sister, Asher, making gingerbread houses and sipping on steaming hot chocolate. Twas the perfect snowy December weekend.

With days like the ones we are having, warming recipes are just what we need…enter this salmon. It’s a good mix of comfort food paired with healthy fish and even some vegetables too.

So. Very. Balanced.

side angled photo of garlic butter in skillet browning

Making this salmon is easy, here is how.

I do bake this salmon, but I usually, like to start out by searing each filet in a super hot skillet to get a nice browned “crust”. I do this more for additional flavor and color. But I’ll be the first to tell you that if you don’t feel like messing up the stove, or simply don’t have the time, you can easily skip this step. Completely up to you.

Once the salmon is seasoned up and seared (if you choose), it’s onto the creamy spinach and artichoke sauce. This sauce is the heart of this recipe. It’s basically spinach and artichoke dip, just a little lighter and looser to be more like a sauce. The first step is the garlicky butter that also has shallots and sage. Besides finely chopping the garlic, I like to smash it down to infuse the butter with garlic flavor. But not overwhelm all the other flavors happening throughout this dish.

Once the garlic is caramelizing, toss in a handful of fresh sage and allow the sage to slowly fry up as the butter begins to brown. It’s a five minute or so process, but within those five minutes, your kitchen is going to smell amazing. Nothing is better than herby browned butter with hints of garlic.

Once the butter is browned, the garlic caramelized, and the sage fried.

Add in some cream, or canned coconut milk is what I normally use. Then add the cream cheese, and nutty manchego cheese. Whisk until creamy and toss in fresh spinach and marinated artichoke hearts. Remove from the heat, add the salmon, and transfer the dish to the oven to finish baking.

Ten minutes later the salmon should be cooked throughout, and the sauce bubbling up around each buttery piece, so GOOD.

salmon after searing in skillet

Can you prepare this ahead of time?

You can! The number one question I seem to be getting is if recipes can be made in advance. So I kept that in mind when creating this recipe. If you want to prep the sauce and salmon ahead for entertaining, that’s easy to do. Just mix up the sauce, add the salmon, and keep the whole dish in the fridge until ready to bake. When you want to serve, just remove the dish from the fridge, let it come back to room temperature, then bake and enjoy.

This easy prep ahead step makes this a wonderful recipe to entertain with over the holidays. I know my cousins are already looking forward to giving this a try. They’re actually the ones who encouraged me to make this!

overhead close up photo of Creamy Spinach and Artichoke Salmon in skillet

What shall you serve this with?

I recommend a pretty winter salad and crusty bread for scooping up extra artichoke sauce. If you want a heartier side dish, go for my favorite stacked potatoes. Something lighter? Steamed quinoa or cauliflower rice.

Keeping this recipe in my “back pocket” for the weeks ahead. It’s already a favorite of mine and my dad’s, and now I’m excited to share this with the rest of the family…very soon! And of course, if you need a quick Monday night dinner that feels comforting, but is still healthy-ish, this is that recipe.

Creamy Spinach and Artichoke Salmon | #salmon #garlicbutter #easyrecipes

If you make this creamy spinach and artichoke salmon, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy Spinach and Artichoke Salmon

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Calories Per Serving: 647 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 350 degrees. Rub the salmon with paprika, salt, and pepper.
    2. Optional: Sear the salmon before baking. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the salmon and cook for 2-3 minutes, until the salmon is seared on 1 side. Remove from the skillet. If using skin-on salmon, sear the skin side.
    3. To the same (oven-safe) skillet, add the butter, shallots, and garlic. Cook until the garlic is fragrant, 2 minutes. Add the sage and continue cooking another 2-3 minutes, until the butter is browned and the garlic golden and caramelized. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, spinach, and artichokes, and cook until the spinach is wilted, 3-5 minutes. Stir in the lemon juice. Remove from the heat. If desired, remove the smashed garlic.
    4. Slide the salmon into the sauce. Transfer to the oven and bake 10-15 minutes or until salmon is cooked through.
    5. To serve, plate each piece of salmon, then spoon the sauce over top. Serve with flaky sea salt.


To Prepare Ahead of Time: Skip step 2 completely and do not sear the salmon. Then complete the recipe through step 3. Let the sauce cool, then slide the salmon into the sauce. Chill for up to 1 day ahead of time. When ready to bake, remove the dish from the fridge 30 minutes prior to baking, then bake as directed. 
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overhead horizontal photo of Creamy Spinach and Artichoke Salmon in skillet

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    1. Hey Michelle,
      Yes, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx

  1. 5 stars
    Loved this recipe, Tieghan! It was so comforting and flavorful. Everyone loved it! I only had 3 salmon filets so had leftover sauce so tonight, I’m adding shrimp over rice with more fresh spinach + cherry tomatoes.

  2. 5 stars
    OMG!! You’re magical!!! This recipe is my new favorite!! We live in Santa Cruz and salmon season just opened. My husband caught a big one last weekend and I just made this tonight. The spices/ingredients are the PERFECT marriage. I used coconut milk to be a bit healthier. Thank you so much. I look forward to reading your emails every day! You’re amazing and so talented!!

    1. Hey Sarah,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

  3. This recipe is so. good. I’ll be making it again and again. I didn’t have sage so I used some dry thyme. It is so flavorful and easy! I recommend chopping everything before starting to cook so it goes quick!

    1. Hi Nicole,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

  4. 5 stars
    This was unbelievably good! Not exaggerating when I say this is possibly one of the yummiest dinners I’ve ever cooked. I made quinoa and brown rice for the side.

    I had bought all the ingredients to make for a date night dinner….the date cancelled (lame) but his loss and I’m honestly glad I didn’t have to share haha. Thanks for the awesome recipe!!

    1. Hi Kimber,
      Awesome!! I love to hear that this recipe was enjoyed, thank you so much for giving it a try!! Have the best day:) xx

    1. Hi Brittany,
      Yes, you will want to drain them. Please let me know if you give the recipe a try, I hope you love it!! xTieghan

  5. 5 stars
    We love salmon and artichoke so I knew this would be a hit. It was simple to make and omg – so good! I served it with crusty garlic bread, which was perfect because of all the yummy sauce. I also added mushrooms, just because I had them and they seemed to go. It worked perfectly. This will, for sure, be made again in my house!

    1. Hey Kristen,
      Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan

  6. 5 stars
    I made this a few weeks ago. It was so good I am still thinking about it. I will definitely make this again. It was one of the best salmon dishes I have ever had. Thank you!

  7. 5 stars
    My entire family LOVED this salmon dish! My kids were requesting salmon for dinner this week, so I wanted to give this recipe a try. The salmon was cooked perfectly (I seared it first in a cast iron skillet), and the sauce was creamy spinach artichoke perfection! We made it with heavy cream, and I ended up using the entire pint for more sauce for our family of five. We served with a loaf of warm Italian bread and had an option of cauliflower rice. Thanks so much for this wonderful dinner!

  8. 5 stars
    FABULOUS! Let me say…reading the recipe I was sceptical. the ingredients were different, ones I don’t use that often and use together. I had all of them on hand….so away I went. My husband and I were amazed at how well everything complimented each other. A favourite!!!!!

  9. 5 stars
    So yummy, I like how the salmon flavor is not the strong flavor which I feel it can sometimes be in a dish. Never thought this flavors would go together but you did it again Tieghan! Awesome!!!!

  10. 5 stars
    Just made this for dinner tonight and what a treat! Seriously delicious. I’ve very recently become obsessed with artichokes thanks to you (love the artichoke Mac ‘n’ cheese from your cookbook and the spinach and artichoke stuffed pretzels.) Thanks for all the great recipes!

    1. Hi Anne,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  11. 5 stars
    This is our second Christmas in a row with this dish as the center piece. It’s delicious, simple, elegant and flavorful! It’s onnits way to being a tradition. 🎄

  12. 5 stars
    This is one that I come back for over and over again. It’s one of the best things I’ve ever made and it never disappoints. If you want to show your skills to guests and impress, this is it. I unashamedly put it over a mound of mashed potatoes. Perfection every time.

  13. 5 stars
    My bf said this is one of the best things he ever ate! I didn’t have shallots so I used yellow onions. So delicious and easy too! If you’re looking for a meal to impress your date or partner that seems fancy but is actually super easy, this is it y’all!!

    1. Hi Danielle,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan