Creamy Tuscan Salmon
Creamy Tuscan Salmon is a delicious dish that pairs tender salmon fillets with a rich and creamy sauce full of sun-dried tomatoes, garlic, spinach, and parmesan cheese. The sauce coats…
Tip: save now, cook later.Creamy Tuscan Salmon is a delicious dish that pairs tender salmon fillets with a rich and creamy sauce full of sun-dried tomatoes, garlic, spinach, and parmesan cheese. The sauce coats the salmon perfectly and adds so much flavor with its mix of creamy and tangy elements.
I love making this recipe when I want something cozy but still a little fancy. The creamy sauce feels like a treat, and the spinach and tomatoes give it a nice pop of color and freshness. A little tip I use is to cook the salmon skin-side down first to get it nice and crispy before adding the sauce—it makes the texture just right.
My favorite way to enjoy Creamy Tuscan Salmon is with some warm crusty bread or over a bed of pasta or rice to soak up all the sauce. It’s a great dish for dinner when you want something that feels special but is still easy enough for a weeknight. Plus, the leftovers taste just as good the next day!
Key Ingredients & Substitutions
Salmon: Choose fresh or thawed fillets, skin on if you like crispy texture. If salmon isn’t available, try trout or cod for a milder taste.
Sun-dried tomatoes: These add tangy sweetness that brightens the sauce. If not on hand, use fresh cherry tomatoes sautéed until soft or roasted red peppers for a smoky twist.
Heavy cream & Parmesan: These make the sauce rich and creamy. For a lighter version, swap heavy cream with half-and-half or coconut milk. If you can’t find Parmesan, try Pecorino Romano or Asiago cheese.
Spinach: Baby spinach works best for quick wilting. You can substitute with kale or Swiss chard if you prefer a heartier green, but cook them a bit longer so they soften well.
How Do You Get the Salmon Perfectly Crispy and Tender?
Getting crispy skin and moist salmon takes these key steps:
- Pat salmon dry so the skin can get crispy instead of steaming.
- Heat oil in the skillet until shimmering before adding salmon skin-side down.
- Press the fillets gently with a spatula for the first 30 seconds to keep skin flat and crisp.
- Cook without moving for 4-5 mins until the skin is golden and the salmon is mostly cooked through.
- Flip and cook just 2-3 mins more to finish gently—salmon continues cooking while resting.
These tips keep the fish tender inside with a satisfying crisp edge that pairs beautifully with the creamy sauce.
Equipment You’ll Need
- Large non-stick or stainless steel skillet – perfect for searing salmon and cooking the creamy sauce all in one pan.
- Spatula – helps flip the salmon gently without breaking the fillets.
- Knife and cutting board – for chopping garlic, onions, sun-dried tomatoes, and parsley easily.
- Measuring cups and spoons – to get the right amounts of cream, broth, and seasoning for the sauce.
- Grater – for freshly grating Parmesan cheese which melts better and tastes fresher.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts if you want a leaner option; just cook until golden and juicy before adding the sauce.
- Add mushrooms to the sauce for an earthy note that pairs nicely with the creamy texture.
- Use kale instead of spinach for a bit more bite and extra nutrients; cook it longer so it softens well.
- Stir in a teaspoon of smoked paprika or a pinch of chili flakes for a subtle smoky or spicy kick.
Creamy Tuscan Salmon
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin on or off depending on preference
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For The Creamy Tuscan Sauce:
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1/4 cup sun-dried tomatoes, sliced (preferably oil-packed, drained)
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chicken or vegetable broth
- 1 teaspoon Italian seasoning or dried oregano
- 1 tablespoon fresh parsley, chopped (for garnish)
- Optional: a pinch of red pepper flakes for some heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook. In just about 25 minutes total, you’ll have a delicious creamy Tuscan salmon dinner ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Salmon:
Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When hot, add salmon fillets skin-side down (if skin on). Cook for 4-5 minutes until the skin is crisp and the salmon is almost cooked through. Flip and cook the other side for 2-3 minutes more until salmon is cooked but still moist inside. Remove salmon from the pan and set aside.
2. Making the Tuscan Sauce:
In the same skillet, reduce heat to medium. Add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and sun-dried tomatoes, cooking for another 1-2 minutes until fragrant. Pour in the broth and heavy cream, stirring well and bringing the mix to a gentle simmer.
3. Finishing and Serving:
Add the grated Parmesan cheese and Italian seasoning to the sauce, stirring until the cheese melts and the sauce thickens a bit. Add the fresh spinach, cooking until wilted, about 2-3 minutes. Season the sauce with salt, pepper, and optional red pepper flakes for heat. Return the salmon fillets to the skillet, nestling them into the creamy sauce, and spoon the sauce over the salmon. Let everything heat together for 1-2 minutes. Garnish with chopped parsley and extra parmesan if you like. Serve immediately over pasta, rice, or with crusty bread to enjoy every drop of the sauce.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely in the fridge overnight or in cold water before cooking. Pat it dry to get a nice crispy sear.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or coconut milk. Keep in mind the sauce may be less rich but will still be delicious.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave to avoid drying out the salmon.
Can I Make This Recipe Dairy-Free?
Yes! Use a dairy-free cream substitute like coconut cream and a dairy-free cheese alternative or nutritional yeast for a similar creamy flavor.