Creamy Garlic Tuscan Salmon

Creamy Garlic Tuscan Salmon is a rich and delicious one-pan meal that combines perfectly seared salmon with a wonderful garlic Parmesan cream sauce. Sun-dried tomatoes, Dijon mustard, fresh spinach, and fragrant basil add vibrant flavor and color, making this dish both elegant and satisfying. A great weeknight dinner idea for salmon.

Tuscan Garlic Butter Salmon

This Creamy Tuscan Salmon recipe is a favorite easy salmon dinner that is simple yet impressive, and doesn’t require hours in the kitchen.

This one-pan salmon recipe is ready in just 40 minutes and cooked entirely on the stovetop, this recipe is ideal for busy weeknights or whenever you want a restaurant-quality dinner with minimal cleanup.

Why We Love Creamy Garlic Tuscan Salmon

• One-Pan Dinner: Minimizes cleanup, and perfect busy weeknight dinner.
• Weeknight-Friendly: Ready in about 40 minutes—perfect for busy evenings.
• Rich, Flavorful Sauce: Garlic, sun-dried tomatoes, and Parmesan combine for a decadent, restaurant-quality meal.
• Customizable: Try different fish, swap the half-and-half for heavy cream for extra decadence, or use a lighter milk for the sauce.

I love how this dish feels fancy without all the extra work. One skillet, a few pantry staples, and you’ve got a creamy Tuscan salmon dinner that tastes like something from a nice restaurant.

The creamy sauce is versatile and customizable, and is so good with pasta, veggies, or garlic mashed potatoes.

Don’t be surprised if this garlic Parmesan salmon recipe ends up on repeat in your weekly meal plan!

Ingredients in Tuscan Salmon

FOR THE SALMON:
• Salmon Fillets
• Kosher Salt, Black Pepper
• Olive Oil

FOR THE SAUCE:
• Butter
• Yellow Onion
• Garlic
• Dijon Mustard
• Sun-Dried Tomatoes (In Oil)
• Chicken Broth Or Dry White Wine
• Half and Half Or Heavy Cream
• Kosher Salt, Black Pepper

TO FINISH:
• Baby Spinach Leaves
• Grated Parmesan Cheese
• Fresh Basil Leaves
• Parsley (For Garnish)
OPTIONAL (To Thicken):
• Cornstarch
• Water

FAQs About Tuscan Salmon Recipe

• Can I use frozen salmon?
  Yes. Simply thaw completely and pat dry before cooking to ensure a good sear.
• What other fish can I use?
  Steelhead, Cod, Halibut, Sea Bass, and large Shrimp are great choices. Cook times will vary.
• What’s the best wine to use?
  A crisp Pinot Gris, Sauvignon Blanc or unoaked Chardonnay complements the creamy, tangy notes. Don't use a sweet wine.
• Can I use spinach substitutes?
  Yes. Kale or Swiss chard will work, just give them a little extra time to wilt.

Tips for Perfect Creamy Butter Tuscan Salmon

• Room-Temperature Salmon: Let fillets sit out 10 minutes before cooking to ensure even sear.
• Don’t Overcook: Aim for an internal temperature of 125–130°F for medium-rare, carryover cooking brings it to 135°F.
• Sun-Dried Tomatoes: Use ones in oil for extra richness. Reserve a bit of the oil to add to the sauce.
• Make-Ahead: Sear salmon and prepare sauce up to the step where you add the broth and reduce sauce. Refrigerate separately. Reheat gently, then finish as directed.

Cooking Tip:
For delicate white fish, reduce the searing time slightly (about 3–4 minutes per side) to prevent overcooking. Use a fish spatula to flip gently and avoid breaking the fillets.

Cook the Salmon:
1. Heat oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Sear both sides 5 minutes each (or to your liking). Remove to a plate and set aside.
Make the Sauce:
2. In the same pan, melt butter and sauté onion until softened.

3. Add garlic, Dijon, and sun-dried tomatoes; cook 2 minutes, stirring.
4. Pour in broth or wine, and season with salt and pepper.

5. Simmer a few minutes to reduce slightly.
6. Lower heat, stir in half and half. Simmer gently, stirring occasionally. Taste and adjust seasoning.

7. Stir in spinach to wilt, then add Parmesan. Simmer 1 minute to melt the cheese.
Optional: Stir in extra parmesan or cornstarch slurry to thicken, if desired.

8. Add basil, then return cooked salmon to the pan. Spoon sauce over the fillets.
9. Garnish with parsley and serve right away.

Serving Suggestions & Variations

• Over Pasta: Toss fettuccine or capellini in the sauce before plating.
• With Potatoes: Creamy garlic mashed potatoes or roasted baby potatoes make a hearty base.
• Veggie Sides: Serve with roasted asparagus, green beans, or garlic sautéed zucchini.
• Make it Spicy: Add red pepper flakes or chopped jalapeño for heat.
• Dairy-Free Option: Substitute coconut cream and nutritional yeast for a dairy-free dish.

More Favorite Salmon Recipes

Salmon Chowder
Instant Pot Lemon Butter Salmon
Easy Air Fryer Salmon

With tender salmon fillets, a velvety garlic-Parmesan cream sauce, and fresh Tuscan-inspired ingredients, this creamy salmon recipe is a showstopper that’s easy enough for any night of the week.

Whether you serve it over pasta, rice, or roasted veggies, it’s a one-pan dinner that checks all the boxes.

More Delicious, Easy Dinner Recipes:
Greek Sheet Pan Chicken Dinner
Slow Cooker French Onion Pork Chops
Perfectly Baked Chicken Breast
Instant Pot Chicken Bacon Ranch Pasta

If you make this one skillet salmon recipe, let me know. Leave a comment with a star rating in the comments section below. I'd love to hear from you!

5 from 1 vote

Print

Creamy Garlic Tuscan Salmon

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Creamy Garlic Tuscan Salmon is a one-pan dinner recipe. Featuring a buttery, creamy sauce flavored with garlic, sun dried tomatoes, spinach and parmesan cheese. This salmon recipe has all the flavor you could want!

Course: Dinner

Cuisine: American

Keyword: Creamy garlic butter salmon, Salmon, Tuscan salmon

Servings: 4

Calories: 623 kcal

Author: Sandy Clifton

Ingredients

For the Salmon

• 4 Salmon Fillets (about 4 oz each)
• 1 pinch Kosher Salt
• 1 pinch Black Pepper
• 2 teaspoons Olive Oil

For the Sauce

• 2 Tablespoons Butter
• 1 small Yellow Onion, diced
• 5 cloves Garlic (pressed or finely minced)
• 2 teaspoons Dijon Mustard
• 5 ounce jar Sun Dried Tomato in Oil (drained & sliced)
• ½ cup Chicken Broth (or a dry white wine)
• 2 cups Half and Half (or Heavy Cream)
• ½ teaspoon Kosher Salt
• ¼ teaspoon Black Pepper
• Chopped Parsley, to taste

To Finish

• 3 cups Baby Spinach Leaves
• ¾ cup Grated Parmesan Cheese
• 3 Tablespoons Fresh Basil Leaves, chopped

Optional to Thicken

• 1 teaspoon Corn Starch + 2 teaspoons Water

Instructions

Cook the Salmon

1. In a large skillet, heat the oil over medium-high heat. Season the salmon filets with salt and pepper. Sear the salmon flesh-side down for 5 minutes, then flip and sear 5 more minutes (or until cooked to your preference). Remove from the skillet to a plate and set aside.

Make the Sauce

1. Add the butter and the onion to the pan (keep the salmon drippings in there) and cook it until it softens.
2. Add the garlic, Dijon mustard, and the sun dried tomatoes, and sauté about 2 minutes, stirring occasionally.
3. Stir in the chicken broth (or white wine, if using), and the salt and pepper. Cook for a few minutes, allowing the sauce to reduce a little.
4. Reduce heat to low and add the half and half. Bring to a low simmer, stirring occasionally.
5. Stir and taste. Adjust seasoning if needed.

Finish

1. Add the spinach leaves and stir them in so they can wilt in the sauce. Then stir in the parmesan cheese. Simmer the sauce for a minute to incorporate everything and let the cheese melt.

2. TIP: If the sauce is too thin for your liking, try adding more parmesan or stir the optional cornstarch mixture into the sauce, and keep stirring as it simmers, until the sauce thickens (I don’t usually do this, but you may want to, especially if you use a lighter milk or more of it.).

3. Stir in the basil, then add the cooked salmon back into the skillet and spoon some of the warm sauce over the fillets.

4. Garnish with parsley, and serve immediately.

Recipe Notes

Salmon Skin

I cook my fillets with the skin on. It gets crispy and we love to eat it. If you don't want the skin, try removing it after you cook it as it will be easier.

 

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.