Creamy Tuscan Salmon is a wonderful dish that combines tender, flaky salmon with a rich, creamy sauce full of garlic, sun-dried tomatoes, and fresh spinach. The sauce has just the right mix of flavors that feel a little fancy but are super easy to make. It’s a great way to enjoy salmon with something cozy and a bit indulgent without a lot of fuss.
I love making this dish when I want something that feels special but doesn’t take hours in the kitchen. The creamy sauce is what really steals the show—it’s smooth and flavorful, with those sun-dried tomatoes adding a nice tang. I sometimes like to sprinkle a little parmesan cheese on top for an extra bit of yum. It’s a great recipe to impress friends or just treat yourself to a nice dinner at home.
My favorite way to serve Creamy Tuscan Salmon is with some crusty bread to soak up the sauce or a side of garlic mashed potatoes. It’s also wonderful over pasta if you’re in the mood for something a bit more filling. Whenever I make this, I always look forward to dipping my bread into that creamy sauce because it tastes just like a warm hug on a plate.
Key Ingredients & Substitutions
- Salmon
- Fresh salmon fillets are perfect here for a rich, flaky texture. If salmon isn’t your favorite, try trout or even chicken breasts.
- Sun
- dried Tomatoes: These add a tangy burst of flavor and chewiness. If you can’t find them, roasted red peppers make a nice, slightly sweeter alternative.
- Heavy Cream
- It makes the sauce so creamy and smooth. For a lighter option, use half-and-half or coconut milk (for a dairy-free version), but the sauce will be less thick.
- Spinach
- Baby spinach wilts quickly and adds fresh color. You can swap with kale or arugula, but cook a bit longer so they soften nicely.
- Parmesan Cheese
- Adds a salty, nutty note. Pecorino Romano or Asiago work well as substitutions for a similar flavor.
How Do I Get the Salmon Nice and Crispy Without Overcooking?
The key is to pat the salmon dry before cooking. Excess moisture stops it from crisping up. Season well with salt and pepper.
- Heat the olive oil in a skillet until shimmering but not smoking.
- Place salmon skin-side up (if skin-on) and don’t move it for 4-5 minutes to get a good crust.
- Flip carefully and cook the other side 4-5 minutes more, until salmon feels firm but still tender inside.
Using medium-high heat ensures the salmon cooks evenly while keeping it moist and flaky—watch closely so it doesn’t burn!
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for searing salmon evenly and cooking the creamy sauce without sticking.
- Spatula or fish turner – helps flip the salmon gently without breaking it apart.
- Measuring cups and spoons – keep your ingredient amounts just right for a balanced sauce.
- Knife and cutting board – for chopping garlic, sun-dried tomatoes, and fresh basil easily and safely.
Flavor Variations & Add-Ins
- Swap salmon with chicken breasts – great if you prefer a milder protein or don’t have fish on hand.
- Add sautéed mushrooms – they add a nice earthy flavor and extra texture to the creamy sauce.
- Mix in fresh cherry tomatoes – for a burst of freshness and a little extra color.
- Use goat cheese instead of Parmesan – for a tangier, creamier twist on the sauce’s flavor.
Creamy Tuscan Salmon
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (preferably in oil), chopped
- 1 cup heavy cream
- 1/2 cup chicken broth (or white wine as an alternative)
- 3 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Fresh basil leaves, thinly sliced, for garnish
Time Needed
This dish will take about 25-30 minutes from start to finish. That includes preparing the salmon, making the creamy sauce, and letting the spinach wilt just right. It’s a quick meal that feels a little fancy!
Step-by-Step Instructions:
1. Season and Sear the Salmon
First, pat the salmon fillets dry with paper towels. This helps them get nice and crispy. Season both sides with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. When it’s hot, add the salmon skin-side up (if your fillets have skin). Cook for about 4-5 minutes without moving them, so they get a nice crust. Flip and cook the other side another 4-5 minutes until the salmon is cooked through. Take the salmon out and set it aside.
2. Make the Creamy Tuscan Sauce
Reduce the heat to medium and add the minced garlic to the same skillet. Stir it around for about 30 seconds until it smells delicious but doesn’t burn. Then, add the chopped sun-dried tomatoes. Cook for another 1-2 minutes to bring out their flavor. Slowly pour in the heavy cream and chicken broth, stirring to combine everything. Bring it to a gentle simmer, then stir in the Parmesan cheese and Italian seasoning. Let the sauce thicken a bit — this should take 3-4 minutes.
3. Finish with Spinach and Serve
Next, add the fresh baby spinach to the sauce, stirring until it wilts, which usually takes about 2 minutes. Now, gently place the salmon fillets back into the skillet, spoon some sauce and spinach over them, and warm everything together for another 1-2 minutes. Finally, sprinkle the thinly sliced fresh basil on top for a fresh pop of flavor. Serve hot! This dish goes wonderfully with crusty bread, mashed potatoes, or pasta to soak up the creamy sauce.
Can I Use Frozen Salmon for This Recipe?
Yes, but be sure to fully thaw the salmon in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture from making the dish watery.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk with a tablespoon of flour to help thicken. For a dairy-free version, coconut milk works well but will add a slight coconut flavor.
How Do I Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the salmon or breaking the sauce.
Can I Make This Recipe Ahead of Time?
You can prepare the sauce in advance and refrigerate it separately. When ready, reheat the sauce and add freshly cooked salmon to keep the best texture and flavor.