This creamy Tuscan salmon recipe is a one-pan wonder that delivers rich, decadent flavors with minimal effort. Pan-seared salmon fillets are bathed in a luxurious creamy garlic sauce, packed with cherry tomatoes, fresh spinach, and Parmigiano Reggiano, making it a restaurant-quality meal in just 30 minutes. Serve it with pasta, rice, or crusty bread for a delicious dinner that feels like a special occasion but is easy enough for a busy weeknight!
If you enjoy salmon recipes, try my One-pot Lemon Garlic Salmon & Orzo, Honey Orange Salmon or my Crispy Salmon with Basil Butter!
Why You’ll Love This Recipe
Perfectly Cooked Salmon: Learn how to get crispy skin and flaky salmon with the perfect searing technique.
One-Pan Meal: Less cleanup and full of flavor!
Rich & Creamy Sauce: The creamy sun-dried tomato sauce is infused with garlic, parmesan cheese, and fresh basil for an indulgent finish.
Pairs with Everything: Serve with pasta, rice, or low-carb options like cauliflower rice.
Creamy Tuscan Salmon Recipe
Ingredients for Creamy Tuscan Salmon
Full recipe, instructions, and photos in the recipe card at the end of this post
Salmon:
- 4 salmon fillets (wild-caught preferred)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon olive oil
Creamy Tuscan Sauce:
- 4 garlic cloves, crushed
- ½ cup dry white wine (such as Sauvignon Blanc)
- ½ white onion, chopped
- 1.5 cups cherry tomatoes, halved
- 1 cup heavy cream
- ½ cup water or vegetable broth
- 1 teaspoon vegetable bouillon (if using water)
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- ¾ cup grated Parmigiano Reggiano
- 3 cups baby spinach
- Basil for garnish
Instructions
Full recipe, instructions, and photos in the recipe card at the end of this post
Prep the Salmon
- Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
Sear the Salmon
- Heat 4 tablespoon olive oil in a large skillet over medium-high heat.
- Place the salmon skin-side down and cook for 3 minutes, until golden and crispy.
- Flip and cook the other side for 3 minutes, then remove from the skillet and set aside.
Make the Creamy Tuscan Sauce
- Remove the excess oil and leave 1 tablespoon of oil. Reduce heat to low heat and add the 2 tbsps of butter.
- Sauté the chopped white onion for 2 minutes, until fragrant. Add in the garlic and sauté for 1 minute.
- Turn the heat to medium. Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to deglaze. Let simmer for 2-3 minutes until slightly reduced.
- Stir in the cherry tomatoes and simmer for 2 minutes.
Add the Creamy Elements
- Pour in the heavy cream, vegetable broth or water, and vegetable bouillon if using water. Stir well.
- Add the paprika, garlic powder, Italian seasoning, and red pepper flakes.
- Turn the heat to low. Gradually add grated Parmigiano Reggiano, stirring continuously to melt into the sauce.
Finish the Dish
- Add baby spinach and let it wilt into the sauce.
- Return the pan-seared salmon to the skillet, spooning the sauce over the fish.
- Simmer on low heat for 2 minutes, ensuring the salmon reaches an internal temperature of 145°F.
Serve and Garnish
- Garnish with fresh basil and extra parmesan cheese.
- Serve over pasta, rice, or cauliflower rice for a complete meal.
Tips for the Best Creamy Tuscan Salmon
Make It Dairy-Free: Substitute heavy cream with coconut milk and skip the cheese.
Use Fresh, High-Quality Salmon: Wild-caught salmon has the best texture and flavor.
Deglaze with White Wine: Using dry white wine like Sauvignon Blanc enhances the depth of flavor.
Get That Crispy Skin: Always cook the salmon skin-side down first for a perfect golden brown crust.
FAQ
Can I use a different type of fish?
Yes! Cod, halibut, or sockeye salmon work great in this salmon dish.
What’s the best way to store leftovers?
Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently over low heat.
Can I make this ahead of time?
Yes! Make the creamy Tuscan sauce ahead and store separately, then reheat with freshly cooked salmon.
What’s the best wine pairing?
Sauvignon Blanc or Pinot Gris pairs beautifully with this dish.
This creamy Tuscan salmon recipe delivers a restaurant-quality meal in just 30 minutes. With a rich, velvety creamy parmesan sauce, perfectly flaky fish, and fresh vegetables, it’s the perfect combination of comfort and elegance.
Whether you’re cooking for a special occasion or just want an easy weeknight dinner, this dish is guaranteed to impress. Try it tonight and enjoy a gourmet meal at home!
⭐️ Recipe
Creamy Tuscan Salmon
Ingredients
Salmon
- 4 salmon fillets wild-caught preferred
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon olive oil
Creamy Tuscan Sauce
- Fresh basil for garnish
- 4 garlic cloves crushed
- ½ cup dry white wine such as Sauvignon Blanc
- ½ white onion chopped
- 1.5 cups cherry tomatoes halved
- 1 cup heavy cream
- ½ cup water or vegetable broth
- 1 teaspoon vegetable bouillon if using water
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ¾ cup grated Parmigiano Reggiano
- 3 cups baby spinach
- Basil for garnish
Instructions
Prep the Salmon
- Pat the salmon fillets dry with a paper towel and season both sides with salt and black pepper.
Sear the Salmon
- Heat 4 tablespoon olive oil in a large skillet over medium-high heat.
- Place the salmon skin-side down and cook for 3 minutes, until golden and crispy.
- Flip and cook the other side for 3 minutes, then remove from the skillet and set aside.
Make the Creamy Tuscan Sauce
- Chop cherry tomatoes and onions.
- Remove the excess oil and leave 1 tablespoon of oil. Reduce heat to low heat and add the 2 tbsps of butter.
- Sauté the chopped white onion for 2 minutes, until fragrant. Add in the garlic and sauté for 1 minute.
- Turn the heat to medium. Pour in the dry white wine, scraping the bottom of the pan with a wooden spoon to de-glaze. Let simmer for 2-3 minutes until slightly reduced.
- Stir in the cherry tomatoes and simmer for 2 minutes.
Add the Creamy Elements
- Pour in the heavy cream, vegetable broth or water, and vegetable bouillon if using water. Stir well.
- Add the paprika, garlic powder, Italian seasoning, and red pepper flakes.
- Turn the heat to low. Gradually add grated Parmigiano Reggiano, stirring continuously to melt into the sauce.
Finish the Dish
- Add baby spinach and let it wilt into the sauce.
- Return the pan-seared salmon to the skillet, spooning the sauce over the fish.
- Simmer on low heat for 2 minutes, ensuring the salmon reaches an internal temperature of 145°F.
Serve and Garnish
- Garnish with fresh basil and extra parmesan cheese. Serve over pasta, rice, or cauliflower rice for a complete meal.
Fishfisheater says
This looks AMAZING. Have to try!
Chris says
This dish looks so beautiful. I have to try it!