One Pot Creamy Skillet Salmon

This one-pot creamy skillet salmon recipe is perfect for busy weeknights. Cleanup is easy, and the whole dish comes together in about 35 minutes.

This one-pot dinner is packed with vegetables, a creamy sauce, tender sauteed salmon, and fresh herbs—it's the absolute best!

I love cooking salmon because it's an easy fish to make, and almost everyone (even the most avowed fish-haters) usually likes it! Some of my favorite recipes on this site feature salmon - like our Sheet Pan Mediterranean Salmon Recipe and our Mediterranean Salmon Salad.

One of my favorite things about this recipe is that it's a complete meal with a balance of proteins, fat, and veggies.

Jump to:

• Ingredients
• Instructions
• Tips for Making this Recipe
• Storage
• More One-Pot Dinner Recipes
• Creamy Skillet Salmon

Ingredients

Here's what you'll need to make this skillet salmon dinner.

• Fresh Salmon Fillets - I used Atlantic salmon, but you can also use wild-caught salmon if you'd prefer.
• Fresh Zucchini and Summer Squash - summer squash is also called yellow squash or crookneck squash. You can substitute this for broccoli, eggplant, or carrots if you'd prefer.
• Fresh Shallots - these provide the oniony flavor for the sauce; you can substitute for ½ a small red onion if you'd prefer.
• Marinara Sauce - this provides the tomato base for the creamy sauce.
• Heavy Cream - this might also be labeled heavy whipping cream. This provides creaminess for the sauce.
• Olive Oil - you'll use this to cook the salmon and the vegetables.
• Vegetable Stock - you can also use vegetable broth or a bouillon cube and warm water. This is the rich base of the sauce.
• Baby Spinach - a bright hit of greens is added at the end; you'll wilt the spinach in the sauce to add extra nutrition to the dish.
• Seasonings - you'll use a combination of dried oregano, garlic powder, sea salt, and dried thyme to season the sauce.
• Fresh Herbs - you can use fresh basil or fresh parsley to top the dish.

See the recipe card for quantities.

Instructions

Pat the salmon dry with paper towels and sprinkle the sea salt and black onto the salmon.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the salmon, skin side down, and cook for 5 minutes. Flip the salmon and cook for an additional 2 minutes. Remove the salmon from the pan and set aside.

To the same pot, add the additional tablespoon of olive oil and add the diced shallots. Cook for 3 minutes, then add the oregano, garlic powder, salt, and thyme, and cook for 30 seconds. 

Add the chopped zucchini and yellow squash. Cook for 3 minutes, stirring occasionally.

Then add the vegetable stock, marinara sauce, and heavy cream; stir to combine. Cook for 5 to 6 minutes until the sauce has reduced, stirring occasionally.

Add spinach and cook for an additional minute till it wilts.

Add the salmon back to the pot and cover with the sauce to coat. Top with basil and serve immediately.

Tips for Making this Recipe

Cooking Tips - I highly recommend using an instant-read thermometer to check the doneness of the salmon. It should reach an internal temperature of 145 degrees at the thickest part of the salmon.

Recommended Tools - To make this recipe, I recommend using at least a 3 ½-quart skillet (usually 12 to 13 inches across). An even larger pan would be better! You can use a cast iron skillet or an enameled pan; anything with a heavy bottom will work.

Diet/Allergy Alternatives - If you'd prefer to make this recipe dairy-free, substitute the heavy cream for coconut cream.

Storage

The cooked salmon skillet and vegetables will keep for up to 3 days in the refrigerator when stored in an airtight container.

More One-Pot Dinner Recipes

Try some of our other favorite easy dinner ideas!

• Ground Pork and Bok Choy Stir Fry
• Chickpea Spinach Curry
• Healthier Ground Beef Chili
• Chicken Curry with Coconut Milk

If you try this salmon skillet recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.