Creamy Tuscan Salmon
Creamy Tuscan Salmon is a simple yet impressive dish that brings together tender, flaky salmon fillets with a rich, creamy sauce full of spinach, sun-dried tomatoes, and garlic. The sauce…
Tip: save now, cook later.Creamy Tuscan Salmon is a simple yet impressive dish that brings together tender, flaky salmon fillets with a rich, creamy sauce full of spinach, sun-dried tomatoes, and garlic. The sauce clings to the fish beautifully, making every bite comforting and flavorful. It’s a great way to enjoy salmon, especially if you love creamy sauces with a bit of a tangy, herbal kick.
I love making this dish when I want something that feels a little fancy but doesn’t take forever to prepare. The creamy sauce is just the right mix of cheesy and garlicky, and the sun-dried tomatoes add a nice pop of sweetness. I always find myself sneaking tastes of the sauce while cooking because it just smells so good. Plus, it all comes together in one pan, which makes cleanup that much easier!
My favorite way to serve Creamy Tuscan Salmon is over a bed of fluffy rice or alongside some crusty bread to soak up all that extra sauce. It’s also perfect with some steamed veggies or a simple salad for a complete meal. This recipe always impresses guests but is just as comforting for a quiet night in when you want something tasty and satisfying.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best here for a tender, flaky texture. If unavailable, use frozen fillets thawed fully or substitute with trout or cod, though cooking times may vary.
Heavy cream: This gives the sauce its creamy richness. For a lighter option, try half-and-half or full-fat coconut milk for a dairy-free twist, but the sauce will be less thick.
Sun-dried tomatoes: These add a lovely tangy sweetness. If you can’t find them, roasted red peppers or fresh cherry tomatoes can work, though the flavor profile will change slightly.
Parmesan cheese: Sharp Parmesan adds depth and saltiness. Pecorino Romano or Asiago are good substitutes if needed. Avoid pre-grated for better melting.
Spinach: Fresh baby spinach is ideal for its tender leaves and mild flavor. Frozen spinach can be used if drained well, but add it a little earlier to cook through.
How Do I Get the Salmon Just Right Without Overcooking?
Cooking salmon perfectly can be tricky, but here are some tips to nail it:
- Pat the salmon dry and season well to get a nice crust.
- Heat the pan to medium-high before adding oil to prevent sticking.
- Sear salmon skinless side down (or one side if skin-on) for 4 minutes without moving it to develop color.
- Flip gently and cook 3-4 minutes more—salmon is done when it flakes easily but still moist inside.
- Remove the salmon just before fully cooked as it continues cooking in the sauce later.
This process keeps the salmon tender and juicy, avoiding dryness. Also, using the same pan for the sauce adds flavor from any browned bits left behind!
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for searing salmon evenly and making the creamy sauce in the same pan.
- Spatula or tongs – helps flip the salmon gently without breaking it.
- Sharp knife – for chopping garlic, sun-dried tomatoes, and parsley precisely.
- Measuring cups and spoons – to get the cream, broth, and seasonings just right.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts or thighs for a leaner, meatier option that works well with the creamy sauce.
- Stir in mushrooms or bell peppers with the garlic for extra texture and a mild earthiness.
- Use kale instead of spinach for a heartier, slightly bitter green that stands up well to the creamy sauce.
- Add a pinch of red pepper flakes or smoked paprika for a subtle spicy kick and smoky depth.
How to Make Creamy Tuscan Salmon
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth (or white wine)
- 1/2 cup grated Parmesan cheese
- 1 cup fresh baby spinach leaves
- 1/4 cup sun-dried tomatoes, chopped (oil-packed recommended)
- 1/2 tsp Italian seasoning (or dried basil and oregano)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can have a delicious, creamy salmon dinner ready in around 25 minutes. It’s perfect for a quick weeknight meal without sacrificing flavor.
Step-by-Step Instructions:
1. Season and Sear the Salmon:
Pat the salmon fillets dry and sprinkle both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. When hot, add the salmon fillets and cook them for about 4 minutes on each side, until they turn golden brown and flake easily with a fork. Carefully remove them from the skillet and set aside on a plate.
2. Make the Creamy Sauce:
In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Pour in the chicken broth or white wine to loosen any tasty bits stuck to the pan, gently scraping the bottom. Stir in the heavy cream, grated Parmesan, and Italian seasoning. Let the sauce simmer gently for 3 to 4 minutes, until it starts to thicken.
3. Add Veggies and Finish Cooking:
Stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach wilts, about 1 to 2 minutes. Then, carefully place the cooked salmon fillets back into the pan, spooning some of the sauce over them. Let everything warm up together for another minute or two.
4. Serve and Enjoy!
Sprinkle chopped fresh parsley over the top. Serve the salmon with the creamy sauce spooned generously over it. This dish pairs wonderfully with rice, pasta, or crusty bread to soak up every bit of the sauce. Enjoy your rich and comforting Creamy Tuscan Salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to fully thaw the salmon in the refrigerator overnight and pat it dry before cooking to prevent excess moisture and ensure a nice sear.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! Half-and-half or coconut milk can work as lighter alternatives, but keep in mind the sauce may be less rich and creamy. Adjust cooking time slightly as the sauce may take less time to thicken.
How Should I Store Leftovers?
Store any leftover salmon and sauce in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to warm evenly.
What Can I Serve With Creamy Tuscan Salmon?
This dish goes great with fluffy rice, pasta, or crusty bread to soak up the creamy sauce. Steamed vegetables or a simple green salad also make fresh, light sides.
