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    Home » Seafood » Creamy Tuscan Salmon

    Published: Jan 18, 2021 by Ajoke · This post may contain affiliate links ·

    Creamy Tuscan Salmon

    Skip to Recipe - Print Recipe

    This delicious creamy Tuscan salmon recipe is easy, quick and packed full of flavour. Perfectly pan-seared salmon cooked in a creamy sauce full of flavour from garlic and sundried tomatoes. This 20 minutes recipe is about to be your family favourites.

    Serve it with pasta, mashed potatoes or with some salad. Right, let me show you how to make it in easy steps.

    salmon fillets in a skillet of creamy sauce.

    Creamy Garlic butter Tuscan Salmon Recipe

    This is one dish I never get tired of making, I love how easy it comes together under 30 minutes. Even my pickiest eater doesn’t say no to this dish. I serve it with pasta and she loves it. The salmon is perfectly cooked and tender, it flakes easily into the sauce, every bite is absolutely delicious.

    I love the versatility of this recipe, the garlic butter creamy sauce is not only good with salmon, it is an allrounder. I have tried it with chicken breast and shrimps and I was not let down.

    fish covered with sauce and green vegetable.

    Can I let you in on a little secret? I use single cream (half and half) for this recipe to make it healthy-ish and I always double on the spinach.

    This is a great recipe with amazing flavours, you will be happy to try this in your own kitchen. It is a restaurant-quality dish made at home! It is good and once you make it, you would agree with me too.

    Related posts: Do you love salmon, yes, then you will love my honey garlic salmon recipe or this easy baked salmon in foil.

    fish in creamy sauce.

    Why you will love this recipe

    • Quick and easy
    • Keto friendly
    • Low carb
    • Healthy
    • Salmon is a good source of Omega 3 fatty acid, high in vitamins and a good source of protein that is low in saturated fat.
    a close shot of fish covered in creamy sauce.

    Creamy Tuscan salmon Ingredients

    To make this super quick and super easy Tuscan salmon, you will need the following

    4 salmon fillets

    Sun dried tomatoes: I used oil packed sundried tomatoes

    Unsalted butter

    Baby spinach: substitute with kale

    Single cream: I used single cream which is referred to half and half in the US. You can use heavy cream (double cream) for a total comfort meal.

    Fresh garlic

    Vegetable oil: any cooking oil apart from extra virgin oil would work for this recipe.

    Cayenne pepper

    Basil: I use dried basil but fresh ones would be nice too

    Chicken stock: I prefer to use chicken stock as I am not a wine drinker and I hardly have a bottle lying about in my fridge.  Use white wine by all means if that is what you have.

    Salt and pepper

    ingredients.

    How to make easy creamy Tuscan salmon

    Pat the chicken dry with a kitchen towel then season with salt and pepper

    three raw salmon fillets on a plate.

    Heat up oil in a skillet on medium-high heat, carefully add the salmon, skin side down and cook for 4 minutes on each side. Once it is nice and golden on the edges, remove the salmon from the pan and set aside. (remove some of the remnant oil if need be)

    Add butter to the pan and leave to melt, add chopped garlic and sundried tomatoes, stir for about a minute or two to release their flavours.

    Add chicken broth to the sauteed garlic and tomatoes and simmer for about a minute. Carefully pour in the cream ad stir to combine, reduce the heat and bring to boil for about a minute or two. Stir in cayenne pepper and basil leaves if using.

    Add the spinach, stir into the sauce and leave to wilt (about 30 seconds or less) then stir to combine. At this point taste the creamy sauce and adjust seasoning to taste. (if the sauce is too thin, make a cornflour slurry with 1 teaspoon of cornflour and 2 tablespoons of water, mix to combine and add to the sauce to thicken. If it is too thick, add more chicken stock to lighten it)

    Finally, return the salmon into the sauce and allow it to simmer for 1 minute, spoon the sauce over the fish, take it off the heat and serve warm over pasta or any other side of choice

    What to serve it with

    I love to serve this with pasta (fusilli or fettuccine), garlic bread, cauliflower rice, zoodles or rice.

    Tips

    Let the salmon come to a room temperature before you cook, this allows for even cooking.

    Pat the fish dry with a kitchen towel to rid of moisture. This reduces splatter when frying or searing and it makes the skin crispy too.

    If you do not like eating salmon skin, you can remove it just before you add it into the creamy sauce. I.e. after you pan-seared it, the skin comes off easily that way. I mostly remove the skin for my daughters just before I serve them, the skin literally falls off on it own with no resistance.

    Don’t have sundried tomatoes, not a problem, you can use fresh cherry tomatoes.

    three fish fillets in sauce.

    How to store this recipe

    This fish recipe would is best consumed fresh but if you must store it then store in an airtight container for up to 3 days.

    More delicious creamy recipes

    Creamy beef pasta

    Spinach stuffed chicken breast

    Creamy garlic chicken recipe

    If you made this easy creamy Tuscan salmon recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox

    salmon in creamy sauce.

    Creamy Tuscan Salmon Recipe

    Ajoke
    This delicious creamy Tuscan salmon is easy, quick and packed full of flavour. Perfectly pan-seared salmon cooked in a creamy sauce full of flavour from garlic and sundried tomatoes.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 442 kcal

    Ingredients
      

    • 4 salmon fillets
    • ½ cup sundried tomatoes, chopped
    • 2 tablespoon butter
    • 2 cups spinach or as needed
    • 150 ml half and half you can heavy cream
    • 4 cloves garlic
    • 2 tablespoon oil
    • 1/ cup chicken stock or white wine
    • ½ teaspoon cayenne pepper optional
    • 1 teaspoon dried basil
    • Salt and pepper

    Instructions
     

    • Pat the chicken dry with a kitchen towel then season with salt and pepper
      three salmon fillets on a plate.
    • Heat up oil in a skillet on medium-high heat, carefully add the salmon, skin side down and cook for 4 minutes on each side. Once it is nice and golden on the edges, remove the salmon from the pan and set aside. (remove some of the remnant oil if need be)
      cooked salmon fillets on a plate.
    • Add butter to the pan and leave to melt, add chopped garlic and sundried tomatoes, stir for about a minute or two to release their flavours.
      melting butter in a skillet.
    • Add chicken broth to the sauteed garlic and tomatoes and simmer for about a minute. Carefully pour in the cream ad stir to combine, reduce the heat and bring to boil for about a minute or two. Stir in cayenne pepper and basil leaves if using.
      creamy sauce in a skillet.
    • Add the spinach, stir into the sauce and leave to wilt (about 30 seconds or less) then stir to combine. At this point taste the creamy sauce and adjust seasoning to taste. (if the sauce is too thin, make a cornflour slurry with 1 teaspoon of cornflour and 2 tablespoons of water, mix to combine and add to the sauce to thicken. If it is too thick, add more chicken stock to lighten it)
      cream sauce in a skillet.
    • Finally, return the salmon back into the sauce and allow it to simmer for 1 minute, spoon the sauce over the fish, take it off the heat and serve warm over pasta or any other side of choice
      salmon fillets in a creamy sauce.

    Video

    Notes

    Tips 
    • Let the salmon come to a room temperature before you cook, this allows for even cooking.
    • Pat the fish dry with a kitchen towel to rid of moisture. This reduces splatter when frying or searing and it makes the skin crispy too.
    • If you do not like eating salmon’s skin, you can remove it just before you add it into the creamy sauce. I.e. after you pan-seared it, the skin comes off easily that way. I mostly remove the skin for my daughters just before I serve them, the skin literally falls off on it own with no resistance.
    • Don’t have sundried tomatoes, not a problem, you can use fresh cherry tomatoes.

    Nutrition

    Calories: 442kcalCarbohydrates: 7gProtein: 36gFat: 30gSaturated Fat: 9gCholesterol: 123mgSodium: 190mgPotassium: 1193mgFiber: 1gSugar: 1gVitamin A: 2066IUVitamin C: 19mgCalcium: 92mgIron: 2mg

    Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

    Keyword creamy salmon, creamy Tuscan salmon, tuscan salmon
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    Filed Under: Main Dishes, Seafood Tagged With: cream, easy, quick and easy

    About Ajoke

    Hello, Nice to meet you! Welcome and thanks for visiting my food blog "The Dinner Bite". Feel free to browse through, you are guaranteed nothing here but a yummy experience

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