Creamy Tuscan Salmon Recipe

Nelli

If you’re looking for a dinner that feels elegant but is surprisingly easy to make, Cream Tuscan Salmon is the answer. These pan seared salmon fillets are juicy and tender on the inside, with perfectly crisp edges coated in a rich garlic creamy sauce with sun-dried tomatoes, and Parmesan cheese. You can also add spinach if you like. This dish can be prepared in less than 20 minutes, it’s bold comforting, and perfect for weeknights dinners or special occasions.

Tuscan-style dishes are inspired by the flavors of Tuscany in Italy. It captures the essence of Italian cooking with rich flavors, quality ingredients, and minimal effort. You will be surprised how easy this meal comes together.

Why You’ll Love This Recipe:

  • Ready in under 30 minutes
  • One-pan meal equals easy clean up
  • Rich, creamy, and packed with flavor
  • Pairs well with pasta, rice, or crusty bread

If you love salmon, try out my delicious Salmon Sushi Baked dish.

Ingredients for the Creamy Tuscan Salmon:

  • 3-4 salmon fillets
  • 2 teaspoons olive oil
  • 2 Tablespoons butter
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1/3 cup vegetable broth or chicken stock
  • 5 ounces sun-dried tomatoes, drained of oil and diced
  • 1 3/4 cup heavy cream
  • salt and pepper to taste
  • 1 tsp smoked paprika
  • 3 cups baby spinach leaves (optional)
  • 1/2 cup grated Parmesan
  • 1 Tablespoon fresh or dried parsley, chopped

How to Make Tuscan Salmon?

  • Season and sear the salmon: Pat the salmon dry and season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear the salmon for about 4-5 minutes per side until golden and cooked through but not over cooked. Internal temperature should be 145F. Remove and set aside.
  • Make the sauce: In the same pan, melt the butter in the remaining cooking juices leftover. Add in the minced garlic and fry until fragrant about 1 minute. Add diced onions, and stir fry until translucent. Add the chopped sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth or chicken stock, and allow the sauce to reduce down slightly.
  • Add the cream and cheese: Stir in the heavy cream and Parmesan cheese. Let it simmer gently until slightly thickened. Being careful not to let the sauce boil to prevent the sauce to separate and curdle. Season with salt and pepper to taste.
  • Add vegetables: If using baby spinach add it into the skillet and allow to wilt in the sauce.
  • Combine and finish: Return the salmon to the skillet and spoon the sauce over the top. Let everything simmer for another 2-3 minutes. Sprinkle with parsley. Serve the Creamy Tuscan Salmon over steamed vegetables, rice, or pasta. Enjoy!

Serving Suggestions:

Best Tips for the Tuscan Salmon Recipe:

  • Use either skin-on or skinless salmon fillets. I like the skin-on fillets because it guarantees the second round of searing won’t stick to the bottom of the pan.
  • To allow the salmon flesh to crisp up evenly while cooking, bring fillets to room temperature and pat dry with paper towels, seasoning just before cooking to avoid drawing out the moisture and end up with dry salmon.
  • Make sure your pan is nice and hot before adding your fillets in.
  • Allow gently simmering to avoid separating and curdling to the sauce.
  • For more flavor, you can add a dash of white wine instead of using only vegetable broth.
  • If you don’t have salmon available, substitute salmon for trout, cod, chicken, shrimp, or even tilapia.
  • Don’t overcook the salmon- it should be flaky but still moist.
  • Use freshly grated Parmesan for the best texture and flavor.
  • Use mushrooms for extra depth and flavor.

Creamy Tuscan Salmon has become a staple dish in our house. It’s one of those dishes that feels indulgent without requiring hours in the kitchen. Once you’ll try it, it will quickly become a go-to favorite.

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