Creamy Tuscan Salmon (Print Version)

Salmon fillets in a rich creamy garlic sauce with sun-dried tomatoes and spinach, ready in 30 minutes.

# What You Need:

→ Salmon

01 - 4 salmon fillets (5-6 oz each), skinless or skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Creamy Sauce

05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 4 oz sun-dried tomatoes in oil, drained and sliced
09 - 1/2 cup heavy cream
10 - 1/4 cup chicken or vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 3.5 oz baby spinach leaves
13 - 1 teaspoon Italian seasoning
14 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

15 - Fresh basil leaves
16 - Lemon wedges

# How To Make:

01 - Pat the salmon fillets dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down (if using skin-on) and sear for 4 minutes until golden. Flip carefully and cook for 2-3 minutes more until almost cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and let melt. Add minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent, being careful not to burn the garlic.
04 - Stir in sliced sun-dried tomatoes and cook for 1 minute to release their oils and intensify flavor.
05 - Pour in heavy cream and broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer.
06 - Add grated Parmesan cheese and Italian seasoning. Stir continuously until cheese melts completely and sauce thickens slightly, about 2 minutes.
07 - Add baby spinach leaves, tossing until just wilted. Taste sauce and adjust seasoning with additional salt and pepper as needed.
08 - Return salmon fillets to the skillet, spooning sauce generously over each piece. Simmer gently for 2-3 minutes until salmon is cooked through. Serve immediately, garnished with fresh basil leaves and lemon wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Sun-dried tomatoes add an intense umami punch that makes even basic salmon feel special
  • Everything happens in one pan, so you get maximum flavor with minimum cleanup
02 -
  • Dry your salmon thoroughly before seasoning, otherwise it will steam instead of getting that gorgeous golden crust
  • Do not let the cream come to a rolling boil or it might separate and ruin that velvety texture
  • The salmon continues cooking in the sauce, so pull it from the pan slightly before it reaches your desired doneness
03 -
  • Use a splatter screen when searing the salmon, cream pops and sizzles more than you expect
  • Grate your Parmesan from a wedge if possible, the flavor difference is worth the extra effort
  • Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator

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