This quick stovetop Tuscan salmon recipe will turn an ordinary weeknight into a dream trip to Italy. It’s a salmon with cream sauce full of comforting flavors, and it comes together in under 30 minutes. Easy to make and full of flavor—that’s how I like my salmon recipes!
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
This Tuscan salmon is actually inspired by a chicken dish I had at Olive Garden. I knew at first bite I had to recreate it at home. I also knew that I wanted to pair this amazing sauce with salmon…
Ingredients for This Salmon with Cream Sauce
Salmon and spinach have never tested so delicious; drenched in a cream based salmon sauce that’s so good it’ll have you wanting to lick the plate. Here’s what to gather:
- The salmon: I prefer skinless salmon, although skin-on will work, especially if you’re skilled at searing salmon and can get the skin nice and crispy. We always purchase frozen, wild caught salmon–frozen is freshest, and wild caught is exposed to fewer contaminants when compared to farmed.
- The sauce: Is a combination of heavy cream, parmesan, chicken broth, Italian seasoning, and garlic. Yum.
- The veggies: Spinach and sun dried tomatoes work extremely well here.
Tweaks + Variation
For our family, this recipe is perfect as is. But it can be tweaked to your taste, here are some ways to do so:
- Swap the protein: turn this into a Mediterranean chicken dish by using chicken breast or thighs instead (note: chicken will take longer to cook than salmon). You can also use shrimp instead for a creamy garlic shrimp dish.
- Add other veggies: broccoli, fresh tomatoes, sauteed kale, most veggies will taste amazing doused in this Tuscan salmon sauce. Just be sure to cook enough liquid out of the veggies before adding them, so they don’t water down the sauce.
- Add some heat to the sauce with crushed red pepper flakes.
- Go dairy free and turn this Tuscan salmon recipe into a salmon bruschetta. You’ll want to sear the salmon (you can also use baked salmon) and top it with diced sundried tomatoes and sauteed spinach.
- Switch up the salmon seasoning. There are tons of herbs and spices you can add, feel free to mix in your faves.
How to Make Tuscan Salmon
In under 30 minutes, this Tuscan salmon recipe is yours. So much flavor in this simple pan sauce, and everything can be made in one dish! Here’s how:
Step 1: Pan Sear the Salmon
Pan seared salmon is one of my favorite ways to cook salmon and keep it juicy and tender. There are a few tricks to getting it just right, here’s what I always do:
- Sprinkle with salt and pepper immediately before searing, otherwise, the liquid will be pulled out of the salmon filets by the salt.
- Let the salmon sit on the counter for 30 minutes before searing, this allows the center of your filets to come to temp more quickly.
- Pull it from the pan while it’s still a little under, and allow it to come to temp while it rests.
Step 2: Make The Salmon Sauce
Our Tuscan salmon sauce is as easy as it comes. You’ll want to saute the garlic in butter, then add everything else to the pan. Your final step is to stir in your veggies, then add the salmon–that’s it!
How to Serve Creamy Salmon
I love to serve this salmon with cream sauce over noodles—any and all of your favorites will do. As I said, this recipe is all about the sauce. And with the tender, flaky salmon—it’s pretty irresistible.
- Traditionally, serve this over a bed of spaghetti.
- Low carb/keto: Opt for veggie noodles (spaghetti squash, zucchini noodles, etc.)
Storing, Reheating, and Freezing
Although I typically prefer to eat salmon when it’s first made, as reheating salmon will dry it out, this creamy salmon recipe can easily be reheated. Simply cover it with a damp paper towel and reheat it in the microwave–the sauce will protect it from drying out a ton. I don’t recommend freezing cream based sauces.
More Salmon Recipes
Tuscan SalmonPrint Recipe Pin Recipe
- 1 pound salmon cut into 4 fillets, skin off
- 2 Tablespoons vegetable or avocado oil
- 1 tablespoons butter unsalted
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 3/4 cup parmesan cheese
- 1 cup fresh spinach chopped
- 1/2 cup sun-dried tomatoes julienned, packed in oil, and drained
- Pat salmon completely dry and sprinkle both sides with 1/2 teaspoon of salt and pepper. In a large pan over medium high heat, add the oil.
- Once shimmering, sear the salmon skin side, pressing on the top of the salmon with the back of your spatula so it doesn’t curl up. Once the salmon flips easily and the skin is golden, about 3-4 minutes, flip and reduce the heat of your pan to medium.
- Sear on the second side until the salmon is cooked through, about 4 more minutes. I like to pull my salmon a little early and allow it to come to temp as it rests. Set cooked salmon aside on a plate.
- Add butter to the pan, and once melted, add the garlic. Saute for about 1 minute, until it’s fragrant.
- Add the heavy cream, chicken broth, Italian seasoning, and parmesan cheese, and bring to a simmer.
- Fold in the spinach and sun-dried tomatoes, and remove your pan from heat once the spinach has completely wilted. Add the salmon, and enjoy!