This Creamy Tuscan Salmon recipe is made with tender pan-seared salmon fillets in a rich sauce made with sundried tomatoes, garlic, and cream. It's a restaurant-quality dish that is ready in 30 minutes so it's even easier than going out!
The easy steps and few ingredients make this easy salmon recipe a breeze to prepare, and the results are mouthwatering. The best part of this recipe is that it's nutritious, too. It's low carb and keto-friendly, and salmon is a fatty fish packed with nutrients and omega-3 fatty acids, making it an excellent choice for a healthy meal.
This easy recipe is so good that it might just become one of your favorites to make on repeat. The salmon is cooked in a creamy Tuscan sauce made with sundried tomatoes, minced garlic, and heavy cream. The sauce is thick and flavorful, and it pairs perfectly with the delicate flavor of the salmon.
With just a few simple ingredients, you can create a restaurant-quality meal in no time. Plus, salmon with creamy sauce is perfect for special occasions or anytime you want to impress your loved ones.
What herbs and spices go best with salmon?
Some of the best herbs and spices to pair with salmon are dill, basil, rosemary, oregano, thyme, garlic, ginger, and black pepper. These herbs and spices will not only enhance the flavor of your salmon dish but also add some extra health benefits.
This creamy Tuscan salmon dish uses garlic, onion, fresh spinach, parsley or basil, salt, and pepper.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Butter
- Fresh salmon fillets
- Yellow onion
- Garlic cloves
- Sundried tomatoes
- Heavy cream
- Fresh spinach
- Parmesan cheese
- Fresh basil or fresh parsley
- Salt
- Ground black pepper
How to Make Creamy Tuscan Salmon
Cook. Heat a heavy bottom skillet and add a tablespoon of butter. Once melted, add salmon fillets to the bottom of the pan with the skin side down.
Cook for a couple of minutes until you see the edges turning pale pink. Next, turn them over carefully. If they lose their skin, just remove it from the pan.
Note: you can also remove the skin before cooking them. It'll be more challenging but possible.
Continue over the heat until salmon is cooked through. Then, remove salmon pieces from the skillet to make the sauce. In the meantime, place cooked salmon on a plate and cover it.
Chop onion into small pieces and mince garlic. Then, add a tablespoon of butter into the skillet you used previously to make the cream.
Add chopped onion and stir until translucent. Next, add minced garlic and stir until fragrant.
Later add soaked and drained sundried tomatoes, chopped spinach leaves, and heavy cream. Stir to combine and bring it to boil. Simmer for a couple of minutes to bold in flavors.
Finish. Remove from heat and add shredded parmesan, chopped parsley, salt, and pepper. Stir to combine.
Finally, return the cooked salmon to the skillet with the Tuscan Sauce. Warm it up if necessary and serve.
Tips for Success
Here's how to make sure your creamy Tuscan garlic salmon turns out perfect!
Flaky salmon - you want your salmon filets to be cooked until flaky.
Use a meat thermometer - Be sure to check if your salmon is cooked all the way through. The internal temperature should be 145 degrees F.
Crispy skin - if you want crispy skin on your salmon, make sure to pat it dry with paper towels before cooking. This will help remove excess moisture so the skin can get nice and crispy in the hot pan.
Easy Sides for Pairing with Creamy Tuscan Salmon
If you want to keep things super simple, pair your easy Tuscan salmon recipe with rice or mashed potatoes. If you're up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Garlic Bread
- Steamed Veggies
- Salad
- Roasted potatoes
- Cauliflower Rice
- Couscous
- Quinoa
- Wild rice
- Brown rice
Substitutions and Variations
If you do not have everything on hand that is needed for this creamy garlic butter Tuscan salmon recipe, here are some substitutions that you can make:
- Butter – You can use olive oil or ghee if you do not have butter on hand.
- Cream – Half and Half or whole milk can be used as a substitute for cream. I would not recommend using water as it will thin the sauce. You could also try full-fat coconut milk.
- Sundried tomatoes – You can use fresh tomatoes or canned diced tomatoes.
- Spinach – You can use kale, chard, or arugula instead of spinach.
- Parmesan cheese – You could also use Asiago, Romano, or Pecorino cheese.
- Herbs – If you do not have basil or parsley, you can use thyme, oregano, or chives.
- Less fat - If you want to make this recipe a little lighter, you can use skim milk or fat-free cream instead of the heavy cream. You could also take the skin off the salmon.
- Garlic cloves - if you do not have garlic cloves on hand, you can buy pre-minced garlic or use garlic powder instead.
- Salmon - If you love the sauce and flavors of this dish, try pairing it with pan-seared chicken breasts or shrimp instead of salmon!
How to Store and Reheat Leftovers
Wrap the salmon in foil or plastic wrap, or place it in an airtight container. You can also set the fish on a sheet of thick aluminum foil or plastic wrap and tightly wrap it up. Leftover salmon will last in the fridge for about two days.
To reheat any leftover salmon, bake the fillet for around 15 minutes in a preheated oven at 300 degrees F.
Can I Freeze This Recipe?
Cooked salmon can be frozen for four to six months if stored properly. Just make sure to thaw the salmon in the fridge overnight before reheating. That side, most creamy sauces like this don't reheat well after freezing because they separate, so it's not recommended.
Recipe FAQ's
While the skin of salmon is edible, it is often removed before cooking. This is because salmon skin can be tough and difficult to chew, so it is often discarded. However, if you choose to eat the skin, be sure to cook it thoroughly. It tastes best when it's crispy!
There are many methods of cooking salmon, but some of the most popular include baking, grilling, and pan-frying. All of these methods can result in delicious, flaky salmon that is packed with nutrients and healthy omega-3 fatty acids. When cooked properly, salmon is a healthy and flavorful addition to any meal.
More Salmon Recipes
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
Sign up for my email newsletter so you don't miss any recipes.
Creamy Tuscan Salmon
Ingredients
- 2 Tablespoons salted butter
- 4 salmon fillets (about 1 ½ pounds)
- 1 medium yellow onion
- 3-4 garlic cloves
- ½ cup sundried tomatoes, soaked in warm water for 10 minutes
- 1 ½ cups heavy cream
- 3 cups fresh spinach
- ½ cup freshly grated Parmesan cheese
- Handful of fresh basil or parsley, chiffonaded or chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Heat a heavy bottom skillet and add a tablespoon of butter. Once melted, add salmon fillets with the skin downside. Cook for a couple of minutes until you see the edges turning pale pink. Next, turn them over carefully. It’s likely that the skin will come off the fillets; just remove it from the pan. Note: you can also remove the skin before cooking them. It’ll be more challenging but possible.
- Continue over the heat until salmon is cooked through. Then, remove salmon pieces from the skillet to make the sauce. In the meantime, place cooked salmon on a plate and cover it.
- Chop onion into small pieces and mince garlic. Then, add a tablespoon of butter into the skillet you used previously to make the cream.
- Add chopped onion and stir until translucent. Next, add minced garlic and stir until fragrant. Later add soaked and drained sundried tomatoes, chopped spinach leaves, and heavy cream. Stir to combine and bring it to boil. Simmer for a couple of minutes to bold in flavors.
- Remove from heat and add shredded parmesan, chopped parsley, salt, and pepper. Stir to combine.
- Return the cooked salmon to the skillet with the sauce. Warm it up if necessary and serve.
Notes
- Sundried tomatoes: You can use dry sundried tomatoes and soak them in warm water until soft or use the kind that come in oil. In both cases, drain them before using.
- What to serve with this dish: Serve with fresh pasta or some baked veggies like asparagus, broccoli, or cauliflower.
- Storage: Wrap the salmon in foil or plastic wrap, or place it in an airtight container. You can also set the fish on a sheet of thick aluminum foil or plastic wrap and tightly wrap it up. Leftover salmon will last in the fridge for about two days.
- Reheating: To reheat any leftover salmon, bake the fillet for around 15 minutes in a preheated oven at 300 degrees F.
Leave a Reply