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salmon in creamy sauce.
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5 from 1 vote

Creamy Tuscan Salmon Recipe

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.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: creamy salmon, creamy Tuscan salmon, tuscan salmon
Servings: 4
Calories: 442kcal
Author: Ajoke


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


  • 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 tsp 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.



  • 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.


Calories: 442kcal | Carbohydrates: 7g | Protein: 36g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 190mg | Potassium: 1193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2066IU | Vitamin C: 19mg | Calcium: 92mg | Iron: 2mg