Creamy Tuscan Salmon Recipe—Pan-fried Tuscan salmon fillets smothered in luscious garlic spinach and sun-dried tomato cream sauce — you won’t believe how easy, fast, and simple it is to cook salmon this way! These pan-seared salmon filets are juicy and tender on the inside, with perfectly crisp edges. You’ll never want a regular salmon recipe again after trying this one! This creamy salmon recipe is low-carb and Keto friendly— enjoy!
We love salmon here! Try our delicious Baked Salmon in Foil or our easy Teriyaki Salmon Bowl.
Photo credit: © Eatwell101.com
Ingredients list for the Creamy Tuscan Salmon Recipe
- 3 salmon fillets
- 2 teaspoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1/3 cup (80ml) vegetable broth
- 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
- 1 3/4 cups heavy cream
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan
- 1 tablespoon fresh parsley, chopped
Photo credit: © Eatwell101.com
How to Make Tuscan Salmon?
- Use either skin-on or skinless salmon fillets. We like skin-on fillets because it guarantees the second round of searing won’t stick to the bottom of the pan.
- To allow the salmon flesh to crisp up evenly while cooking, bring the salmon fillets to room temperature and pat dry with paper towels. This also helps to prevent sticking in the pan.
- Season salmon just before cooking to avoid drawing out the moisture and end up with dry salmon.
- Make sure your pan is nice and hot before adding your fillets in. Sear your salmon fillets flesh-side down first (skin-side up) until nicely golden and crispy for 3-4 minutes each side, depending on the thickness. If the fillets are extra-thick, cook a little longer, reducing the heat to medium or medium-low so you don’t burn the outside while the inside is still undercooked.
Best tips for the Tuscan salmon recipe
This Tuscan salmon recipe is so easy, quick to cook, and ready in under 20 minutes or less! Crispy and flaky salmon is smothered in a creamy garlic butter spinach and sun-dried tomato sauce. The creamy garlic sauce is restaurant-quality and keeps the salmon fillets tender and moist on the inside.
- The key to obtaining a perfectly creamy sauce is to gently simmer the sauce to avoid separating and curdling
- For more flavor, you can add a dash of white wine instead of using only vegetable broth.
- Feel free to substitute vegetable broth with chicken broth or water.
- If you don’t have salmon available, substitute salmon for trout, cod, or even tilapia.
Photo credit: © Eatwell101.com
What to serve with the Tuscan Salmon
This salmon recipe is super easy and goes with lots of possibilities when it comes to choosing a side dish – Ideal for meal planning (did you ever try our free meal planner?). Some of the best options for this salmon recipe are:
- Steamed/roasted veggies are a low carb favorite ( zucchini noodles, cauliflower rice, asparagus, broccoli, etc…)
- Mashed potatoes
- White or brown rice
- Pasta
Photo credit: © Eatwell101.com
Directions
How to make the creamy Tuscan salmon recipe:
1. Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
2. In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.
3. Reduce the heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
4. Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until the cheese melts through.
5. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters or rice or pasta for non-Keto. Enjoy! ❤️
Adapted from this Creamy Chicken Breast in Spinach Parmesan Sauce.
Photo credit: © Eatwell101.com
How to Store the Cooked Salmon Leftovers
The leftover salmon will last up to 3 days in the refrigerator. Store the leftover Tuscan salmon in an airtight container. You can also freeze the fish in an airtight container for up to 1 month.
More salmon recipes you might like
- Baked Salmon in Foil with Asparagus and Garlic Lemon Butter Sauce
- Baked Honey Garlic Salmon in Foil
- Garlic Butter Salmon with Lemon Asparagus Skillet
- 15-Minute Meal-Prep Salmon and Asparagus in Garlic Lemon Butter Sauce
Photo credit: © Eatwell101.com
Creamy Tuscan Salmon Recipe
This Tuscan salmon recipe is so creamy and delicious - Ready in 20 minutes or less, this easy salmon recipe is a winner!
- 3 salmon fillets
- 2 teaspoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, finely diced
- 1 small yellow onion, diced
- 1/3 cup (80ml) vegetable broth
- 5 ounces (150g) jarred sun-dried tomato in oil, drained of oil
- 1 3/4 cups heavy cream
- Salt and pepper, to taste
- 3 cups baby spinach leaves
- 1/2 cup grated Parmesan
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
- In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.
- Reduce the heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
- Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow the cream sauce to simmer for a further minute until the cheese melts through.
- Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy Tuscan salmon over steamed veg or cauliflower rice for Keto dieters or rice or pasta for non-Keto. Enjoy! ❤️
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Reviews (125)
Leave a reviewLeave a Reply
Sandy
2025-11-26 09:00:41
This was excellent! I would definitely make this for guests!!
Maria
2025-03-23 13:18:54
Absolutely delicious!!!
Keely
2025-03-17 00:01:49
This looks amazing! Making it today :)
AmberL
2025-02-10 23:05:34
This recipe was so good that I had to pull the leftovers out the freezer right after putting them in because Momma was asking if there was anything left. She said it was delicious. Even my picky son said it was good.
djwilliams1956@hotmail.com
2024-11-23 02:14:49
With this recipe I was able to outdo myself at the fish station today! NEVER have I made a fish dish as good as this Creamy Tuscan Salmon. The only change I made was to add some basil to the pan while the red peppers are infusing the butter. It's going to be difficult for me to top this! Countless thanks!
