Tuscan Salmon Recipe

Jul 22, 2025

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If you’re looking to break free from boring weeknight dinners, this Creamy Tuscan Salmon recipe is your new go-to. Made with simple ingredients like garlic cloves, Parmesan cheese, sun-dried tomatoes, and fresh salmon fillets, this dish is easy enough for a busy Monday but feels like something you’d order at a cozy Italian restaurant.

Do you remember my Marry Me Chicken recipe? This One Pan Tuscan Salmon Recipe is inspired by it.

A plate with flackey Tuscan salmon with creamy sauce, spinach and sun-dried tomatoes

It’s pan-seared to perfection, nestled into a velvety creamy sauce, and finished with herbs and vibrant vegetables like spinach, cherry tomatoes, or even red peppers if you like a pop of color.

This recipe comes together in one pan, over medium-high heat, and is full of flavor thanks to spices like paprika, Italian seasoning, and optional heat from red pepper flakes. Whether you serve it with roasted asparagus, cauliflower rice, or just a fresh green salad, this salmon dish is anything but basic.

Why You’ll Love This Dish

One-pan dish with minimal cleanup
Ready in under 30 minutes
Cozy, creamy, and full of Mediterranean flavor
Easy to customize with your favorite side dish like green beans, broccoli, or crusty bread
Stores well in the refrigerator for leftovers the next day

What You’ll Need To Make This Tuscan Salmon Recipe

Here’s everything for this simple, beautiful dinner:

All ingredients necessary to make homemade tuscan salmon in clear bowls and fish on cutting board.

1 lb fresh salmon, cut into 4 pieces
Salt + pepper, to taste
¼ tsp garlic powder
Flour, for dredging
1 Tbsp olive oil
1 Tbsp butter
½ cup chicken broth
1 tsp lemon juice
¼ cup sun-dried tomatoes (oil-packed or dry)
1 cup heavy cream (or whipping cream)
1–2 cups baby spinach
1 Tbsp fresh basil (optional)
Freshly grated Parmesan (optional)

A spatula lifting a piece of Tuscan salmon from a skillet

How to Make Salmon With Tuscan Sauce

Season the salmon:
Pat the fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder. Lightly dredge in flour and shake off the excess.
Sear the salmon:
Heat olive oil and butter in a large skillet over medium-high. Sear salmon for 3–4 minutes per side until golden, then remove and set aside (it won’t be fully cooked yet — that’s okay).
Make the sauce base:
In the same pan, add chicken broth, lemon juice, and sun-dried tomatoes. Let simmer for 2–3 minutes to infuse flavor.
Add the cream:
Stir in the cream and let it gently bubble for a few minutes to thicken slightly.
Finish with spinach + salmon:
Reduce heat to medium-low, stir in spinach until wilted. Nestle the salmon back in and let it simmer until cooked through (about 4–5 minutes).
Serve:
Top with fresh basil and Parmesan if desired. Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the sauce.

A white plate with cooked creamy Tuscan salmon and a side of green beans.

Recipe Tips

Pat your salmon fillets dry before cooking to lock in the moisture and get that perfect golden sear.
Cook skin-side down first to protect the delicate fish and make flipping easier. This of course is optional. It really doesn’t matter what side is cooked first, since we are serving the fish with sauce. A fish spatula is super helpful here.
Use a combo of butter and olive oil to build flavor from the base.
Want more depth? Add a splash of white wine before the cream.
Out of cream? You can substitute with coconut cream or even a mix of milk and cream cheese.
Toss in a few sliced onions or extra minced garlic for a richer base.
Garnish with fresh parsley or basil right before serving.

Pan-seared salmon fillets covered in creamy garlic parmesan sauce with spinach and sun-dried tomatoes

What to Serve With It

Creamy Tuscan salmon served on a plate with green beans, surrounded by fresh basil and tomatoes.

FAQ

Can I use frozen salmon?

Yes! Just make sure to thaw it completely and pat it dry before cooking so you still get that golden crust.

What can I use instead of heavy cream?

Coconut cream works well in this Tuscan salmon recipe, if you’re dairy-free. For a lighter option, try half-and-half or whole milk — the sauce will be thinner but still delicious.

Can I add pasta or rice?

Absolutely. This sauce is made for soaking into pasta, mashed potatoes, rice, or even cauliflower mash.

How do I store Tuscan Salmon leftovers?

Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave with a splash of broth or cream.

Can I use this in meal prep?

It’s best served fresh, but you can cook the sauce ahead of time and sear the salmon just before dinner for max freshness and flavor.

Pan-seared salmon fillets simmering in a creamy Tuscan sauce with spinach and sun-dried tomatoes.

This recipe has that balance I’m always chasing — cozy but fresh, rich but not heavy. It’s the kind of dinner that makes your kitchen smell amazing and everyone ask for seconds. And honestly? It’s one of the easiest ways to fall back in love with salmon.