This Creamy Tuscan Salmon recipe serves up pan fried salmon fillets, covered in a rich and creamy sauce that’s loaded with flavor. Easy to make and delicious!
Tender salmon, covered in the most scrumptious, creamy garlic sauce – all whipped up in one pot! This is such a great twist on the classic tuscan chicken recipe, the salmon takes on all the flavors of the sauce so well. A rich and flavor packed dish, perfect for busy weeknights.
Looking for salmon recipes? Why not also try my Spicy Honey Garlic Salmon and my Skillet Salmon with Vegetables!
Why you’ll love this Creamy Tuscan Salmon recipe
- Succulent salmon. The salmon is pan fried, locking in the juices and giving the fillets lovely crispy edges.
- A delicious cream sauce. Loaded with garlic, herbs and spices this sauce is utterly addictive and perfect for salmon.
- An easy salmon recipe. This is a one pot meal that goes from pantry to table in 30 mins.
Ingredients
- Salmon Fillets
- Seasoning: Salt, pepper, paprika, chili flakes
- Olive Oil
- Heavy Cream
- Vegetable Broth
- Parmesan Cheese
- Veggies: Sundried tomatoes, spinach, onion
- Oregano
How to make Creamy Tuscan Salmon
- Pan sear the salmon: In a skillet with olive oil, pan sear the salmon on each side. Set aside.
- Cook the aromatics: In the skillet, sauté the onion and garlic.
- Make the creamy sauce: In the same skillet, add the spices, salt and spices. Then add the vegetable broth and heavy cream, simmer until the sauce thickens.
- Combine: Throw the spinach into the skillet followed by the pan seared salmon. Cook on low for 2-3 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- Be sure to pat the salmon dry before pan searing.
- When pan searing, do not move the salmon around a lot so you don’t break it up.
- Cook your aromatics low and slow. You want to release the flavors of the onions and garlic without burning them.
- You can cook the salmon with skin on or off. The skin does provide some protection for the salmon when it cooks, you can remove it easily once it’s cooked.
- Keep an eye on the salmon as it cooks. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.
- You can remove the onions if you don’t like onions but use 1 tsp. of onion powder instead.
- Garnish the Tuscan Salmon with some fresh chopped parsley or oregano leaves or even some shaved parmesan cheese before serving.
FAQ’s
What to serve with Creamy Tuscan Salmon
This dish goes well with pasta, rice, quinoa and lentils. There’s tons of sides that’ll love this dish, here’s some more ideas:
- Garlic Butter Mushrooms
- Oven Roasted Baby Potatoes
- Parmesan Herbed Potatoes
- Easy Mashed Sweet Potatoes
- Easy Mashed Sweet Potatoes
How to pan sear salmon
As I mentioned, salmon has a sweet spot, where it stays juicy and is nicely cooked through. When pan searing, keep an eye on the color along the sides of the fillets, they’ll slowly begin to change to a paler color, from the bottom up to the center.
Once the color has moved up to the center, flip it! That way you’ll have a tender, juicy and crispy edged fillet.
How to store this Creamy Tuscan Salmon
Any leftover salmon should be refrigerated in an airtight container and consumed within 3 days.
Other seafood recipes
- Caribbean Jerk Fish Bowl
- Lemon Garlic Butter Scallops
- Tuna Ceviche
- Spicy Teriyaki Chicken with Broccoli
I hope you enjoy all the recipes I share with you, including this Creamy Tuscan Salmon recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Creamy Tuscan Salmon
Ingredients
- 1 cup heavy cream
- 1.5 cup vegetable broth low sodium, or water
- 1 small onion or 1 tsp. onion powder
- 1/2 cup sundried tomato in oil, julienned
- 1 tsp. oregano dry
- 1/2 tsp. salt or more to taste
- 3/4 tsp. black pepper fresh ground
- 1/2 cup parmesan cheese grated
- 1 handful fresh spinach
- 4-6 cloves fresh garlic minced, use less if you like
- 1 tbsp. olive oil
- chili flakes optional
Salmon
- 4 8 oz. Salmon fillet center cut if available
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 2 tbsp. olive oil
Instructions
- Pat the salmon dry with paper towel.
- Bring a large non-stick skillet to medium high heat. Add in 2 tbsps. of olive oil and pan sear the salmon on each side for about 5 minutes. Do not move around a lot so you don't break up the tender salmon. Remove and set aside. Cover with foil wrap.
- In the same skillet, add 1 tbsp. of olive oil and sauté the diced onions until tender. Add in the minced garlic and sauté for about 30 seconds until fragrant.
- Add in the sundried tomatoes, salt and spices. Mix and sauté the mixture for about 1 minute.
- Add in the vegetable broth or water. Simmer for a couple of minutes to soften up the sundried tomatoes.
- Add in the heavy cream and simmer for a couple of minutes until the sauce thickens up a bit.
- Throw in a handful of spinach and cook on medium-low heat for a couple more minutes. Add in the parmesan cheese and mix well. Cook for another 1-2 minutes to thicken up the sauce. Taste to adjust salt and pepper.
- Add the salmon pieces back into the sauce pan and drench with the sauce mixture. Cover and let them cook together on low heat for 2-3 more minutes.
- Remove the skillet from the heat, garnish with some fresh chopped parsley or oregano leaves or even some shaved parmesan cheese before serving.
Video
Notes
- Be sure to pat the salmon dry before pan searing.
- When pan searing, do not move the salmon around a lot so you don’t break it up.
- Cook your aromatics low and slow. You want to release the flavors of the onions and garlic without burning them.
- You can cook the salmon with skin on or off. The skin does provide some protection for the salmon when it cooks, you can remove it easily once it’s cooked.
- Keep an eye on the salmon as it cooks. The USDA recommends salmon be cooked to an internal temperature of 145 F degrees.
- You can remove the onions if you don’t like onions but use 1 tsp. of onion powder instead.
- Garnish the Tuscan Salmon with some fresh chopped parsley or oregano leaves or even some shaved parmesan cheese before serving.
I’m young and out on my own newly for a couple years now, I’ve been trying to make some healthier food options as opposed to the southern meals I’m used to. Definitely an easy favorite now especially ally for after working and being school full time. So thank you!!
Hey Katelyn,
So glad to hear you are finding these recipes easy and helpful to you. Thanks for the rating.
I LOVE Tuscan Salmon. I’m willing to try it with sun-dried tomatoes!
Hi Luna! It’s so good I am sure you will love it!
Sorry i forgot to rate – 5 stars!
Thank You so much Emelyn. I really appreciate you adding the star rating.
Yum!! Just made this for dinner, so easy and very tasty! I served it with brown rice and a side salad and the only change I would make is a little less salt. Can’t wait to make it again! Thanks Mima!
Glad you enjoyed the recipe and thanks for the rating.