Ever since I shared my Instant Pot Tuscan Chicken recipe I have received many requests to post a recipe for Creamy Tuscan Salmon.
Cooked salmon filets dredged in a creamy sauce flavored with Parmesan cheese, spinach and sun dried tomatoes.
This traditional light and flaky fish becomes a dinner that is fit for royalty! However instead of making this recipe in my 6 quart Instant Pot, it is cooked in one skillet on the stove.
And because there is no special equipment required, anyone can make this delicious recipe. It is surprisingly easy to make and it will definitely be a meal that will impress your family and friends.
Creamy Tuscan Salmon Recipe
Salmon fillets, skin removed
Kosher Salt and ground black pepper
Extra virgin olive oil
Dry white wine or chicken stock
Sun dried tomatoes in oil, drained
Half and half or heavy cream
Fresh baby spinach leaves
Fresh grated Parmesan cheese
The first step in preparing this Creamy Tuscan Salmon is to season the salmon on both sides with salt and pepper.
Then pour the extra virgin olive oil in a large skillet and place over medium-high heat. Once the oil is hot add the salmon to the pan.
Although you have removed the skin of the salmon it is best to place the ‘skin’ side down in the pan first. This will help the salmon set up and decrease the risk of it flaking apart during the cooking process.
Watch the side of the salmon while it cooks. Once the color turns half way up the side, flip and continue to cook until the fish is just cooked through.
The actual cook time will vary depending on the thickness of the filets. However, typically salmon will cook in 5-8 minutes.
Remove the filets from the pan as soon as the salmon is done and set aside on a plate. Then add the butter to the same skillet and let it melt.
Now add the diced onion and let it saute for approximately 3-4 minutes or until it starts to turn translucent. Then add in the minced garlic and cook until fragrant, which will take approximately one minute.
Add The Wine or Stock
Now pour in the white wine, and allow the liquid to reduce down slightly. Remember to use dry white wine and not a sweet variety.
However, if you don’t want to use wine in this Creamy Tuscan Salmon recipe, you can use either chicken or vegetable stock instead.
Once the liquid has reduced down a little add the sun dried tomatoes and cook for 1-2 minutes, stirring frequently.
Then reduce the heat to medium-low and add the half and half. Slowly bring the mixture to a gentle simmer, stirring frequently to prevent the half and half from sticking to the bottom of the skillet.
While the liquid is simmering season it with salt and pepper to taste. Then stir the spinach leaves in the sauce until they become wilted.
Now stir in the Parmesan cheese and continue to stir frequently until melted. While the sauce is simmering prepare the slurry that will become the thickener for your sauce.
Thicken The Sauce
Do this by placing the corn starch and water in a small bowl and whisk until smooth. Then add it to the center of the skillet and stir into the sauce.
When the creamy Tuscan sauce thickens to your preference add the salmon filets back into the pan. Then spoon the sauce over top of each filet.
Sprinkle the chopped parsley on top and serve warm.
Frequently Asked Questions
You can purchase sun dried tomatoes that are in a bag instead of packed in oil. They are fine to use in this recipe, however, you will need to reconstitute them by placing them in a bowl and pouring boiling water over them. Let them sit for 30 minutes before draining and adding them to the recipe.
The most common dry white wines include Pinot Grigio, PInot Gris, Sauvignon Blanc and Chardonnay. You can also use dry Riesling, however be cautious as many Rieslings can be sweet instead of dry. Carefully look at the label before purchasing.
Salmon requires very little cooking time. It is best to place the former skin side down in a hot skillet and flip when the side of the salmon has turned white just past the half way point. Then flip and finish cooking until the fish is firm but flaky when you pierce it with a fork.
Most commonly this dish is served over a bed of rice or pasta. However, you could also serve it over cauliflower rice or with a potato side or vegetable side dish. Check out some of our favorite potato side dishes below.
Our Favorite Potato Side Dishes
- Garlic Butter Smashed Potatoes
- Air Fryer Ranch Potatoes
- Instant Pot Mashed Potatoes
- Air Fryer Baked Sweet Potatoes
- Hasselback Potatoes
- Scalloped Potatoes
- Cheesy Hash Brown Casserole
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- 4 Salmon fillets, skin removed
- Kosher Salt and ground black pepper
- 2 teaspoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1/3 cup dry white wine or chicken stock
- 5 ounces jarred sun dried tomatoes in oil, drained
- 1 3/4 cups half and half, or heavy cream
- 3 cups baby spinach leaves
- 1/2 cup fresh grated Parmesan cheese
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon fresh parsley, chopped
- Season the salmon filets with salt and pepper on both sides. Pour the extra virgin olive oil in a large skillet and place over medium-high heat. Once hot add the salmon to the pan and once the salmon cooks half way up the side, flip and continue to cook until the fish is just cooked through. The actual cook time will vary depending on the thickness of the filets. Once cooked, remove from the pan and set aside on a plate.
- Melt the butter in the same pan. Then add the onion and saute for 3-4 minutes. Then add in the garlic and cook until fragrant, approximately one minute. Pour in the white wine, and allow the liquid to reduce down slightly. Add the sun dried tomatoes and cook for 1-2 minutes, stirring frequently.
- Reduce heat to low and add the half and half and bring to a gentle simmer, stirring frequently. Season with salt and pepper to taste.
- Stir the spinach leaves in the sauce until wilted. Then stir in the Parmesan cheese.
- In a small bowl add the corn starch and water to make a slurry to thicken the sauce. Add it to the center of the skillet and stir until the sauce thickens to your preference.
- Add the salmon filets back into the pan and spoon the sauce over top. Then sprinkle the parsley on top.
- Serve warm over pasta, rice or with a potato side or vegetable side dish.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 908Total Fat: 59gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 216mgSodium: 787mgCarbohydrates: 27gFiber: 6gSugar: 7gProtein: 65g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.