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Creamy Garlic Butter Halal Salmon with Spinach

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 fillets (6 oz each) fresh wild salmon fillets, skin-on and scaled 100% halal certified
  • 2 tbsp olive oil for searing
  • 3 tbsp unsalted sweet cream butter divided
  • 6 cloves fresh garlic, finely minced
  • 5 oz fresh baby spinach leaves, washed
  • 1/3 cup sun-dried tomatoes in oil, drained and sliced
  • 1 cup heavy whipping cream
  • 1/3 cup rich halal vegetable or chicken broth
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Italian seasoning herbs
  • 1 tsp fine sea salt & freshly cracked black pepper to taste
  • 2 tbsp fresh dill or flat-leaf parsley, finely chopped for garnish

Method
 

  1. Prep & Season Salmon: Pat salmon fillets completely dry with paper towels (moisture is the enemy of crispy skin). Season flesh and skin generously with sea salt, black pepper, and Italian seasoning herbs.
  2. Crisp Salmon in Hot Skillet: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large heavy skillet (preferably cast-iron or stainless steel) over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 10 seconds. Sear undisturbed for 4-5 minutes until skin is deeply golden and crackly crisp. Flip gently and sear for another 2-3 minutes until just cooked through. Transfer to a warm plate.
  3. Sauté Garlic & Sun-Dried Tomatoes: Melt remaining 2 tablespoons butter in the pan drippings over medium heat. Add minced garlic and sliced sun-dried tomatoes, sautéing for 60 seconds until fragrant without browning the garlic.
  4. Build Velvety Cream Sauce: Pour in halal broth to deglaze the skillet bottom, then pour in heavy cream. Bring to a gentle simmer for 2-3 minutes until slightly thickened. Reduce heat to low and whisk in grated Parmesan cheese and fresh lemon juice until silky and glossy.
  5. Wilt Baby Spinach: Add fresh baby spinach leaves by handfuls, folding gently into the hot cream sauce for 1-2 minutes just until wilted and vibrant green.
  6. Nestle Salmon & Serve: Nestle the seared salmon fillets back into the skillet, spooning generous ladlefuls of warm garlic cream sauce around the fish (leaving the crispy skin exposed to stay crunchy). Shower with fresh dill and cracked pepper. Serve immediately!

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