I find myself turning to this Creamy Tuscan Salmon on busy weeknights when I’m craving something that feels a little luxurious but comes together quickly. The combination of perfectly seared salmon with crispy skin and a rich, velvety sauce full of garlic, sun-dried tomatoes, and spinach is just so satisfying.
This recipe delivers that wonderful restaurant-quality experience right in your home kitchen. It’s designed to be straightforward, using one skillet and taking only 30 minutes from start to finish. The techniques are simple, but the results are elegant and packed with flavor.
Mastering the Perfect Salmon Sear
Achieving a wonderfully crispy skin while keeping the salmon tender is all about temperature control. You need to start with a hot skillet and salmon fillets that are patted completely dry; moisture is the enemy of a good sear. Once you place the fillets skin-side down, press on them gently for a few seconds with a spatula. This ensures the entire surface of the skin makes contact with the hot pan, preventing it from curling and creating an even, golden-brown crust. This method not only creates fantastic texture but also helps lock in moisture, guaranteeing a flaky, succulent fillet.
Balancing Richness with Acidity
A great cream sauce is all about balance. The heavy cream provides a luscious, mouth-coating richness, but on its own, it can feel a bit heavy. This is where the sun-dried tomatoes are essential. Their concentrated, tangy flavor cuts through the fat, adding a bright, acidic counterpoint that keeps the dish from feeling one-note. For an even brighter finish, a small squeeze of fresh lemon juice stirred in at the very end can elevate the entire sauce, lifting all the flavors without overpowering them. It’s a simple chef’s trick to make a rich dish feel vibrant.
Spinach Substitutes for Texture
While this recipe calls for fresh spinach, which wilts beautifully into the sauce, you have other great options. For a more robust texture and a peppery bite, try using Tuscan kale (lacinato). Just be sure to remove the tough stems, chop it finely, and add it a minute or two before the cream, as it takes longer to soften. If you prefer a sharper, more delicate green, arugula is a fantastic choice. Add it at the very end, after you’ve returned the salmon to the pan, and stir just until it begins to wilt. This preserves its fresh, peppery kick.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Difficulty: Medium
Ingredients
- 680g (4 x 6 oz) salmon fillets, skin-on
- 5g (1 teaspoon) salt
- 2g (1/2 teaspoon) black pepper
- 27g (2 tablespoons) olive oil
- 12g (4 cloves) garlic, minced
- 75g (1/2 cup) sun-dried tomatoes, chopped and drained
- 60g (2 cups) fresh spinach, coarsely chopped
- 240g (1 cup) heavy cream
- 25g (1/4 cup) parmesan cheese, grated
- 8g (2 tablespoons) fresh basil, chopped
Step-By-Step Instructions
- Prepare the Salmon
Pat the salmon fillets completely dry with a paper towel. This is the key to getting a crispy skin. Season both sides generously with salt and pepper.
- Sear the Salmon
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the salmon fillets skin-side down. Cook for 4-5 minutes, until the skin is golden and crispy and releases easily from the pan. Flip and cook for another 2 minutes until the salmon is just cooked through. Remove the fillets to a plate and set aside.
- Sauté Aromatics
Reduce the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the same skillet, using the flavorful oil left behind. Sauté for 1-2 minutes until the garlic is fragrant. Be careful not to let it brown, which can make it taste bitter.
- Wilt Spinach and Add Cream
Add the chopped spinach to the skillet. Stir until it has wilted down, which should only take about 1 minute. Pour in the heavy cream, stir everything together, and bring the sauce to a gentle simmer.
- Melt in the Parmesan
Reduce the heat to low. Sprinkle in the grated parmesan cheese and stir constantly until the cheese is fully melted and the sauce is smooth. This low heat prevents the sauce from breaking or becoming grainy.
- Finish the Sauce
Allow the sauce to simmer gently for 2-3 minutes to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed.
- Return Salmon to Sauce
Gently place the seared salmon fillets back into the skillet, skin-side up, to keep it crispy. Spoon some of the creamy sauce over the top of each fillet. Let everything simmer together for 2 minutes for the flavors to meld.
- Garnish and Serve
Remove the skillet from the heat and sprinkle with fresh, chopped basil. Serve immediately. This dish is excellent with crusty bread for soaking up the sauce or over a bed of pasta.
If you enjoy this dish, try our Easy Baked Chicken Breast Mediterranean for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Add Acidity: A splash of dry white wine (like Pinot Grigio) after sautéing the garlic adds a wonderful layer of complexity. Let it reduce by half before adding the cream.
- Different Greens: Swap the spinach for chopped kale (add it a few minutes before the cream to soften) or peppery arugula (stir it in at the very end).
- Dairy-Free Option: Use full-fat coconut milk in place of heavy cream and nutritional yeast or a dairy-free parmesan for a similar creamy texture.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat until the sauce is simmering and the salmon is heated through. Avoid the microwave, as it can overcook the salmon and make it rubbery.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 600
- Protein: 40g
- Fat: 45g
- Carbohydrates: 12g
Per 100g estimates: 200 calories, 13g protein, 15g fat, 4g carbs. Estimates only.
FAQ
How do I get super crispy salmon skin that doesn’t stick to the pan?
The key is a very dry surface and a hot pan. Pat the salmon skin completely dry with paper towels, then sear it in hot oil to create an instant crust that releases easily.
What is the best type of pan to use for searing salmon fillets at home?
A cast iron or heavy stainless steel skillet works best because it holds heat evenly, giving you a consistent, deep sear. A good nonstick pan is a fine backup.
My salmon always comes out dry. How do I know when it's perfectly done?
Look for the flesh to turn opaque and flake easily with a fork. It’s better to pull it from the heat just before you think it’s ready, as it will continue to cook.
What kind of cooking oil is best for getting a really great salmon sear?
Use a neutral oil with a high smoke point, like avocado, grapeseed, or canola oil. These fats can handle high heat without burning, which ensures a clean flavor and golden crust.
My cream sauce sometimes looks oily or broken. How can I prevent that?
This happens when the heat is too high or the cream is added too quickly. Keep your burner on a medium-low setting and whisk the cream in slowly to emulsify it properly.
Can I use frozen salmon for this, or does it really need to be fresh?
Thawed frozen salmon works well. Just make sure it is completely thawed and thoroughly patted dry before cooking, as excess water will steam the fish instead of searing it.
Is it possible to make the creamy spinach sauce ahead of time for this?
You can prepare the sauce a day ahead and store it in the fridge. Reheat it gently in the skillet while you sear the salmon so everything is ready at the same time.
How should I reheat leftovers so the salmon doesn't get tough or rubbery?
Gently warm the salmon and sauce in a skillet over low heat until just simmering. Avoid the microwave, which cooks too aggressively and can easily overcook the delicate fish.
Equipment
- 1 Large 12-inch skillet
- Spatula
- Paper towels
- Cutting board
- Chef’s knife
Ingredients
- 680 g Salmon fillets skin-on, 4 x 6 oz
- 5 g Salt
- 2 g Black pepper
- 27 g Olive oil
- 12 g Garlic minced, 4 cloves
- 75 g Sun-dried tomatoes chopped and drained
- 60 g Fresh spinach coarsely chopped
- 240 g Heavy cream
- 25 g Parmesan cheese grated
- 8 g Fresh basil chopped
Instructions
- Pat the salmon fillets completely dry with a paper towel and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 4-5 minutes until skin is golden and crispy. Flip and cook for 2 additional minutes until just cooked through. Remove fillets and set aside.
- Reduce heat to medium and add minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for 1-2 minutes until garlic is fragrant but not browned.
- Add chopped spinach and stir until wilted, about 1 minute. Pour in heavy cream and bring the sauce to a gentle simmer.
- Reduce heat to low and sprinkle in grated parmesan cheese. Stir constantly until cheese melts and sauce is smooth.
- Let sauce simmer gently for 2-3 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper as needed.
- Return salmon fillets to the skillet, skin-side up, and spoon creamy sauce over each. Simmer together for 2 minutes to meld flavors.
- Remove skillet from heat, sprinkle with fresh chopped basil, and serve immediately.
