Creamy Tuscan Salmon is a wonderful dish that blends tender, flaky salmon with a rich and creamy sauce packed with sun-dried tomatoes, garlic, spinach, and a touch of Parmesan cheese. The flavors come together beautifully to create a comforting yet elegant meal that’s perfect for any night of the week.
I love how simple it is to make but still feels special enough to serve to guests or enjoy on a cozy night in. One of my favorite things about this recipe is how the sauce clings to the salmon, making every bite extra flavorful and moist. Plus, the sun-dried tomatoes and spinach add just the right amount of color and freshness.
When I serve this dish, I usually pair it with some crusty bread to scoop up the creamy sauce or a side of roasted vegetables to keep things light. It’s one of those meals that always feels satisfying but not too heavy, and I love how quickly it comes together after a busy day. Definitely a recipe I keep coming back to!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin removed work best for even cooking. If you prefer, keep the skin on for extra crispiness and remove after cooking. Wild-caught salmon adds a nice flavor if available.
Sun-Dried Tomatoes: These add tangy sweetness and color. I like oil-packed ones for richer taste, but dry-packed can be rehydrated in warm water as a substitute.
Heavy Cream: Heavy cream creates the silky sauce. For a lighter option, use half-and-half, but the sauce will be less thick and creamy.
Spinach: Fresh spinach wilts quickly and gives a lovely pop of green. Baby spinach or regular spinach both work well here.
Parmesan Cheese: Adds savory depth. If you don’t have Parmesan, Pecorino Romano or Grana Padano are great substitutes.
How Do I Get a Perfectly Seared Salmon Fillet?
Seared salmon should have a golden crust and stay tender inside. Here’s how I do it:
- Pat the salmon dry with paper towels to remove excess moisture.
- Season well with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat—hot but not smoking.
- Place salmon in the pan skin-side down or presentation side if skinless. Press gently for a few seconds to prevent curling.
- Cook undisturbed for 4-5 minutes, until golden and the salmon releases easily from the pan.
- Flip carefully and cook another 3-4 minutes until cooked through but still moist inside.
- Remove and rest briefly before serving with the sauce.
This technique keeps the salmon juicy and creates a lovely crust that pairs perfectly with the creamy Tuscan sauce.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for searing salmon evenly and cooking the sauce without sticking.
- Spatula or fish turner – helps flip the salmon gently without breaking it.
- Knife and cutting board – for slicing sun-dried tomatoes, mushrooms, and chopping parsley.
- Measuring cups and spoons – to get the cream, broth, and seasoning just right.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts or thighs for a different protein with the same creamy sauce.
- Add crushed red pepper flakes if you like a little heat in your creamy Tuscan sauce.
- Stir in artichoke hearts or kale instead of spinach for a new twist on greens.
- Use goat cheese instead of Parmesan for a tangier, creamier sauce texture.
Creamy Tuscan Salmon
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For The Sauce:
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, sliced (oil-packed preferred)
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 cup heavy cream
- ½ cup chicken broth
- ⅓ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, for a total of approximately 25 minutes from start to finish. It’s quick and perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook the Salmon:
Season the salmon fillets with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the salmon and cook about 4–5 minutes on each side, until golden brown and cooked through. Remove the salmon from the skillet and set aside.
2. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the sun-dried tomatoes and sliced mushrooms, cooking for 3–4 minutes until mushrooms are tender.
Pour in the heavy cream and chicken broth. Stir to combine, then bring to a gentle simmer.
Mix in the grated Parmesan cheese and Italian seasoning. Let the sauce thicken slightly, about 3–5 minutes.
Add the fresh spinach and cook until it wilts, about 2 minutes.
3. Combine and Serve:
Return the cooked salmon fillets to the skillet, spooning the creamy sauce over each piece. Let everything heat through for 2–3 minutes.
Garnish with freshly chopped parsley before serving. Enjoy your Creamy Tuscan Salmon with crusty bread, mashed potatoes, or your favorite side!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to thaw the salmon completely in the refrigerator overnight before cooking. Pat it dry well to avoid excess moisture, which can prevent proper searing.
Can I Substitute the Heavy Cream?
You can use half-and-half or coconut milk as a lighter or dairy-free alternative, but the sauce will be thinner and less rich. For a thicker sauce, consider adding a little cornstarch slurry.
How Should I Store Leftovers?
Store any leftover salmon and sauce in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to avoid drying out the salmon.
What Are Good Side Dishes to Serve With Creamy Tuscan Salmon?
It pairs wonderfully with crusty bread to soak up the sauce, mashed potatoes, rice, or a simple green salad for a lighter meal.