Overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.
Condiments & Sauces,  Easy,  Entrées,  Gluten Free,  Recipes,  Seafood

One Pan Seared Salmon and Spinach with Remoulade

This simple salmon recipe can be on your dinner table in under 20 minutes and only uses one skillet, making it a perfect seafood dinner for busy weeknights. Paired with a simple, flavorful sauce, this will quickly become a family favorite.

This post may contain affiliate links.

Overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.

There’s nothing quite like a beautifully seared, crispy-skinned, meltingly tender on the inside piece of salmon.

It’s such a wonderful canvas for flavors and is equally delicious when it’s kept simple with just salt and pepper.

And while it looks like it may be finicky, it really isn’t! It’s a completely doable, quick cooking main that’s perfect for busy weeknights.

3/4 view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.

I tend to pair salmon with a simple sauce made of yogurt or mayonnaise with some sort of acid (lemon juice or white wine vinegar are my go-to choices) and loads of prepared horseradish.

But this time around, I thought I’d try something different. So I went into my fridge to see what I could use in an accompanying sauce for this simply seasoned fish.

Capers are one of my absolute favorite ingredients. I love that briny tang, and they add a punch to every dish you use them in. Sometimes, like in this remoulade, I like to add chopped capers as well as some of the brine from the jar. There’s so much flavor in there – why waste it?

Overhead view of a plate of seared salmon on top of spinach with macaroni and cheese with lemon wedges and sauce in the background.

Another thing that’s great about this meal is that you cook the side dish right in the same pan that the salmon was seared in. It adds extra flavor to the spinach without dirtying another pan.

The salmon and spinach alone are great for a light meal, but if you’re looking for something more substantial, add in another side dish. This is a great way to use up leftovers, too.

I served it alongside some macaroni and cheese that I made in my Instant Pot earlier in the week. It was a great meal – even my 6-year-old was loving it!

Overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.

And FYI – that crispy salmon skin is incredibly flavorful. We like to call it “the bacon of the salmon”. My husband and kiddo go nuts for it. Sometimes I even let one of them have mine because it makes them so, so happy.

What’s your favorite way to enjoy salmon? I’d love to hear about it in the comments section below!

Looking for more one pan recipes? Check out some of our favorites:

2 photos - one overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background and one overhead view of a plate of seared salmon on top of spinach with macaroni and cheese with lemon wedges and sauce in the background.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of a platter of seared salmon on top of spinach and lemon wedges with a bowl of sauce in the background.

One Pan Seared Salmon and Spinach with Remoulade

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3-4 Servings 1x
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: American

Description

This simple salmon recipe can be on your dinner table in under 20 minutes and only uses one skillet, making it a perfect seafood dinner for busy weeknights. Paired with a simple, flavorful sauce, this will quickly become a family favorite.


Ingredients

Scale

For Salmon:

For Remoulade:

For Garnish (optional):

  • Fresh dill sprigs
  • Lemon wedges

Instructions

  1. Heat oil in a large, non-stick skillet over medium-high heat. Cut the salmon into 3 or 4 portions, pat the salmon dry with paper towels and season both sides well with salt and pepper.
  2. Place the salmon in the pan, skin-side down, and let cook for 2-3 minutes, flip, and continue cooking for another minute or two — until the salmon reaches your desired degree of doneness. Remove salmon to a plate and tent with foil to keep warm. Do not wipe out the skillet.
  3. Lower the skillet to medium heat and add spinach. Add garlic powder and season with salt and pepper. Cook, tossing occasionally, until the spinach is wilted, about 3-5 minutes.
  4. While the spinach is cooking, in a medium bowl, stir together yogurt, sun-dried tomatoes, chopped capers and caper brine, dill, salt, and pepper.
  5. Serve salmon and spinach with remoulade on the side, with extra dill sprigs and lemon wedges, if desired.

Notes

If you can’t find double cream yogurt, you can substitute greek yogurt or sour cream.

Nutrition

  • Serving Size:
  • Calories: 890
  • Sugar: 4.5 g
  • Sodium: 854.8 mg
  • Fat: 39.3 g
  • Saturated Fat: 8 g
  • Carbohydrates: 8.4 g
  • Fiber: 2.4 g
  • Protein: 128.8 g
  • Cholesterol: 281.6 mg

Keywords: one pan, quick recipe, salmon

Recipe Card powered byTasty Recipes

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

16 Comments

  • Gloria @ Homemade & Yummy

    This sounds like a delicious dinner any night of the week. Easy and delicious. We love salmon here, such a great protein to cook and eat. That sauce sounds perfect…and I am a dill lover.






  • Patti @Patty Cake's Pantry

    I love crispy salmon skin. You’re right. It’s like bacon, only with salmon flavor. I love that the spinach is cooked in the same pan as the salmon. I like anything recipe that can keep me from dirtying very many dishes.






  • Kiki Johnson

    This dish is right down my alley! I love how crispy the skin on your salmon looks! The remoulade sounds like the perfect accompaniment to it! DELISH!






  • Elaine @ Dishes Delish

    I’m like your kids and hubby and go crazy over the crispy skin!! Yum! Your salmon looks so delicious and perfect! And I love the sauce! I agree capers add so much to certain dishes! Yummy!






  • Veena Azmanov

    Such a light and refreshing dinner – perfect for mid week dinners. I love salmon and spinach combination – they just make a complete meal.






  • Analida Braeger

    I’ve never had remoulade with my salmon but the combination sounds fantastic! Our favorite way to make salmon is one my husband makes on the grill in the summer. Get the grill to around 500+ degrees, coat the salmon with some olive oil and place it skin side down on foil. Sprinkle the fish with Montreal seasoning and then some brown sugar. Cook till it flakes apart and do not flip it. If you try it let me know. Yummy!






  • Carrie | Clean Eating Kitchen

    I’m always looking for more salmon recipes, this looks delicious! I love the flavor of the capers and brine in that sauce!






  • Amanda Mason

    This looks delish! My kids LOVE salmon, and so do I so this is a recipe all of us would enjoy! And it’s so good for you too! I do love the ingredients you used to make a crust like coating…can’t wait to try this one!

  • Lauren

    This is seriously making my mouth water!! Seared salmon is my favorite way to have it. On top of that I’m an absolute condiment queen. I want all. the. sauces. Yum, I can’t wait to make this!






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating