Creamy Tuscan Salmon Garlic Sauce (Printable)

Salmon in creamy garlic sauce with sun-dried tomatoes and spinach. Ready in 30 minutes.

# What You Need:

→ Salmon

01 - 4 salmon fillets (5-6 oz each), skinless or skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil

→ Creamy Sauce

05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 2/3 cup sun-dried tomatoes in oil, drained and sliced
09 - 2/3 cup heavy cream
10 - 1/4 cup chicken or vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 3 1/2 oz baby spinach leaves
13 - 1 teaspoon Italian seasoning
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - Fresh basil leaves
16 - Lemon wedges

# How to Make It:

01 - Pat the salmon fillets dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper, ensuring even coverage.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down if using skin-on. Sear for 4 minutes until golden, then carefully flip and cook for 2-3 minutes until almost cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add 2 tablespoons butter to the same skillet and let melt. Add minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent, being careful not to brown the garlic.
04 - Stir in the sliced sun-dried tomatoes and cook for 1 minute to release their flavors, allowing them to soften slightly in the butter mixture.
05 - Pour in the heavy cream and broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, stirring occasionally.
06 - Add Parmesan cheese and Italian seasoning to the simmering liquid. Stir continuously until the cheese completely melts and the sauce thickens slightly, about 2 minutes. The sauce should coat the back of a spoon.
07 - Add the baby spinach leaves to the sauce, tossing gently with tongs. Cook for just 1-2 minutes until spinach is wilted but still vibrant. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Return the salmon fillets to the skillet, spooning the creamy sauce generously over each piece. Simmer gently for 2-3 minutes until salmon is cooked through and sauce is heated. Serve immediately, garnished with fresh basil leaves and lemon wedges if desired.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its the kind of dinner that makes people ask when youre cooking again
  • Everything happens in one pan so cleanup is almost non-existent
02 -
  • Dont let the sauce boil after adding cream or it might separate
  • The salmon continues cooking in the sauce so pull it slightly early
  • Sun-dried tomatoes vary in saltiness so taste before adding extra salt
03 -
  • Pat the salmon really dry for the best sear
  • Let the sauce thicken slightly before adding spinach
  • Use freshly grated parmesan for the smoothest sauce

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