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Ready in just 30 minutes, this easy delectable Tuscan Salmon in Cream Sauce will impress the whole family any night of the week.
JUMP TO RECIPE
I’ve always loved trying to recreate dishes I’ve had at restaurants, and this Tuscan Salmon recipe was inspired by one of my favorites from a little Italian spot I used to visit. I remember the first time I had it—flaky salmon served in a creamy sauce with spinach and cherry tomatoes. It felt so indulgent but not overly heavy. After a few attempts in my own kitchen, I finally nailed a version that’s just as delicious! It’s amazing how a homemade dish can make you feel like you’re back at your favorite restaurant, enjoying a special meal.
This recipe is made using pan-searing. For a complete guide and tips, see my Seared Salmon post.
Why This Recipe Works
- A combination of stock and cream makes a flavorful sauce that’s not too rich.
- Fresh aromatics like onions and garlic add complexity and a deep flavor foundation to the cream sauce.
- Basil adds sweetness and another layer of flavor to the dish.
- Finishing the dish with lemon adds brightness with a clean, fresh taste.
- Pan searing the salmon keeps this recipe a true one-pan dish..
Salmon Buying Guide
Whether you’re picking wild-caught or farm-raised, go for cuts that are shiny and have a light, fresh ocean scent. Steer clear of anything that looks dull or smells overly fishy—it’s not worth it! For even cooking, grab fillets that are similar in size and thickness.
Ingredient Notes
- Salmon -I chose salmon fillets for this recipe since they’re the go-to choice, but don’t shy away from the belly cuts! They’re budget-friendly, packed with flavor, and add a rich, delicious twist to your dish.
- Tomatoes – Cherry tomatoes are a fantastic choice for this recipe—they hold their shape beautifully while adding a burst of juicy sweetness. Feel free to swap them out for any baby tomatoes or even chopped plum tomatoes for a slightly different twist!
- Spinach – Go for vibrant, fresh baby spinach or add a hearty touch with chopped leaf spinach—your dish deserves the best!
- Cream – The sauce thickens as it reduces, making it versatile to prepare with heavy cream, whipping cream (double cream), half-and-half, or single cream.
- Parmesan Cheese – I know, cheese and fish together can be a controversial combo—it’s not for everyone. Honestly, I get it. There are plenty of dishes where I’d skip it too. But for this recipe? I gave it a try both ways, and trust me, the cheese really takes it up a notch. That said, if you’re not into it, feel free to leave it out—it’s totally optional!
Step By Step Instructions
- Pat 4 salmon fillets (24 oz total) dry. Season with 1 tsp salt and ½ tsp black pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place the salmon flesh-side down and sear for 3 minutes per side. Remove and set aside.
Add 1 small diced yellow onion to the same skillet. Cook for 2-3 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute.
Preheat the pan with two tablespoons of oil over high heat until it starts to shimmer and smoke slightly.
Add ⅓ cup chicken stock and simmer for 3 minutes, reducing slightly. Stir in ½ cup heavy cream and bring to a simmer.
Toss in 1 pint halved cherry tomatoes and 2 cups fresh spinach. Cook until tomatoes burst and spinach wilts.
In the same skillet, add the remaining olive oil over medium heat. Add the onion and cook until translucent.
Stir in ⅓ cup freshly grated Parmesan cheese until melted and creamy.
Return the salmon to the pan, spooning the sauce over the fillets. Cook for 2-3 minutes until heated through.
Squeeze the juice of ½ lemon over the dish and adjust seasoning as needed.
Storage and Freezing Instructions
Keep your leftover Tuscan salmon fresh and delicious by storing it in an airtight container in the fridge—it’ll stay good for up to 3 days!
To Freeze, add to an airtight, freezer-safe container and freeze for up to three months. Thaw in the fridge overnight and reheat on the stove until warmed through.
Erren’s Top Tips
- Pick fillets that are evenly sized and thick for perfectly cooked, delicious results every time!
- Give your salmon the perfect crisp! Pat it dry before searing to lock in that golden, restaurant-quality finish.
- Season the salmon right before searing – Want perfectly juicy salmon? Timing is everything! Seasoning too early pulls out moisture, so save it for the last moment.
- Keep the skin on! Not only does the skin keep your salmon juicy and prevent overcooking, but it also makes your life easier when it’s time to eat. Once the salmon is perfectly cooked, just slide a knife between the flesh and the skin, and voilà—effortless removal!
- Love crispy skin? Start by cooking the fillets skin-side down to achieve that perfect crunch. To keep it crisp and delicious, serve the sauce on the plate instead of pouring it over the fillets—no one likes soggy, gummy skin!
- Be sure to preheat your pan and make sure the skillet is good and hot, and the oil starts to shimmer.
- For more details and great tips on searing, see my Seared Salmon post.
Rate This Recipe
Recipe
Tuscan Salmon
Ingredients
- 3 tablespoons olive oil
- 24 oz salmon (fillets, boned with skin)
- black pepper to taste (freshly ground )
- salt ( to taste)
- 1 small yellow onion (diced)
- 4 cloves garlic (minced)
- ⅓ cup fish stock (or chicken stock)
- 1 pint cherry tomatoes (hlaved)
- ½ cup heavy cream (whipping cream, double cream, or half & half)
- 2 cups fresh spinach
- ⅓ cup Parmesan cheese (freshly grated)
- fresh basil (chopped)
- ½ lemon (about 1 tablespoon of juice)
Instructions
- Season the salmon filets on both sides with salt and pepper. Heat the olive in a large skillet over high heat.
- Sear the salmon starting with the flesh side in the hot pan on each side undisturbed for 3 minutes, or until cooked to your taste. Once the salmon filets are cooked, remove them from the pan and set aside.
- In the same skillet, add the remaining olive oil over medium heat. Add the onion and cook until translucent. Add the tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, then add minced garlic and cook for about 1 minute.
- Pour in the stock, bring to a boil and allow the sauce to reduce by half.
- Stir in the heavy cream and bring to a simmer. Reduce heat to low, simmering until sauce is slightly reduced and thickened, 3-5 minutes.
- Add in the spinach and allow to wilt in the sauce, and add in the parmesan cheese and basil. Cook simmering until cheese melts into the sauce.
- Add the salmon back to the pan, and spoon the sauce over each filet. Cook until just heated through (you don’t want to overcook the salmon).
- Remove from heat, squeeze in the juice of half a lemon, taste for seasoning, and add salt as needed before serving.
Tips
- Pat the salmon dry before searing for a crisper result.
- Season the salmon just before searing – Seasoning fish too early will remove moisture from the salmon.
- Leave the skin on – the skin protects the salmon from drying out and overcooking. It’s also much simpler to remove the skin when it is cooked! When the salmon is ready, slide a knife between the flesh and skin to remove it.
- If you like crisp skin, start with the skin-side down and let it crisp up, then serve with the sauce on the plate instead of adding the fillets with crispy skin to the sauce, which can result in a gummy unappealing texture.
- Be sure to preheat your pan and make sure the skillet is good and hot, and the oil starts to shimmer.
- Stored in the refrigerator in an airtight container, leftover Tuscan Salmon will last up to 3 days.
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