Serves 4

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time:

30 minutes


  • 2 tablespoons garlic-flavored olive oil
  • 4 (4-ounces each) skin-on salmon fillets
  • salt and fresh ground black pepper to taste
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 2 cups halved cherry tomatoes
  • 1 bag (6 ounces) baby spinach
  • 1/2 cup low fat evaporated milk (you can also use half & half or heavy cream)
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley




  1. Heat olive oil in a large Frying Dish over medium-high heat.
  2. Season salmon fillets with salt and pepper and transfer to the dish, skin-side up.
  3. Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
  4. Flip over and cook for 2 more minutes more; remove from dish and set aside.
  5. Add butter to dish and melt over heat.
  6. Stir in garlic and cook for 1 minute.
  7. Add cherry tomatoes and season with salt and pepper.
  8. Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
  9. Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
  10. Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer.
  11. Reduce heat to low and cook for 2 minutes.
  12. Add salmon back to dish and continue to cook for 3 minutes, or until salmon is heated through.
  13. Remove from heat.
  14. Spoon sauce over each fillet and serve.
  15. How to make pan seared salmon on the COBB:

    1. For skillet cooked fish, it is recommended to buy skin-on fish fillets. To start, you need to season the fillets with salt and pepper, and place the fish skin side up in a pan with garlicky olive oil.
    2. The salmon fillets will need to cook for about 7 to 8 minutes, depending on the thickness, but should not be moved around until they are cooked about three quarters of the way through.
    3. Flip, and continue to cook for 3 more minutes; remove from frying pan or dish and set aside.

    How to make a creamy sauce to serve with salmon:

    1. Wipe down the Frying Dish , melt some butter, and add cherry tomatoes to the dish; cook for a few minutes before adding in the spinach.
    2. Once spinach has wilted, you will stir in the evaporated milk, some grated parmesan cheese, and herbs.
    3. Place salmon fillets back in the frying dish and let cook for about 3 minutes, or until everything is heated through.

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