Crispy skin salmon with creamed spinach

Crispy skin salmon with creamed spinach


Serves 4


  • 30g butter
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tsp plain flour
  • 1 cup (250ml) cream
  • 1 cup (250ml) milk
  • 2 tsp olive oil
  • 4 x 150g salmon fillets, skin on
  • 2 bunches English spinach, washed, leaves picked


Melt butter in a large frying pan over low heat. Add onion and garlic and cook for 3 minutes until translucent. Stir in flour and cook for a further minute. Pour in cream and milk, stirring well. Bring to the boil, reduce heat and simmer for 3 minutes until slightly thickened. Season well.

Heat oil in a non-stick frypan over medium-high heat. Salt the skin on the salmon fillets well and cook skin-side down for 3 minutes. Turn and cook for a further 2-3 minutes until done to your liking.

Remove to a plate and keep warm.

Add spinach to cream mixture. Stir for 30 seconds until just wilted.

Distribute spinach between plates, top with the salmon and serve with some mashed sweet potato on the side.

Find more fish recipes

Serving Suggestions


  • Buy salmon portions with the skin on, ensuring they have been scaled.
  • You could substitute baby spinach for the English spinach.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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