Tuscan Salmon

This Tuscan salmon recipe is nestled in a bed of creamy, rich sauce dotted with sun dried tomatoes, parmesan cheese, shallots, and spinach.

Why this recipe works

Our creamy Tuscan salmon recipe goes from pan to table in 30 minutes. This Italian-inspired dish combines tender pan-seared salmon filets with a decadent white wine and garlic cream sauce that can be paired with pasta, rice, or garlic mashed potatoes. All of which make a tasty vehicle for that rich, comforting sauce!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – We typically purchase center-cut salmon and slice them into filets ourselves. This way, they’re all the same thickness and will cook at the same rate in the pan. You can use frozen salmon filets here but you will want to let them thaw in the refrigerator and pat them dry before beginning.

TOMATOES – Sun dried tomatoes are a big part of this dish, but you can easily substitute them with cherry tomatoes if preferred. Simply add them to the pan when you add the garlic and shallots.

WINE – Pinot Grigio, Sauvignon Blanc, or Chardonnay are all good options here. If you would prefer to cook without the alcohol you can swap it for chicken broth.

How to Make Tuscan Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut salmon into filets if needed. Season with 1 teaspoon garlic salt and 1/2 teaspoon pepper.
2. Heat butter in a skillet over medium-high heat until melted.
3. Add olive oil.
4. Place seasoned salmon filets, skin side up, into hot oil/butter. Cook for 4 minutes.
5. Turn filets over, they should be nicely browned on the flesh side. Cook an additional 3-5 minutes.
6. Remove salmon from skillet and set aside. Add shallots and garlic. Stir to combine and cook for one minute.
7. Add white wine and bring to a gentle boil.
8. Add sun dried tomatoes and bring back to a boil.
9. Whisk in the heavy whipping cream.
10. Add spinach leaves, 1/2 teaspoon black pepper, and 1 teaspoon garlic salt. Bring back to a boil.
11. Sprinkle in the parmesan cheese.
12. Combine cornstarch and water and whisk into the skillet. Bring back to a gentle boil.
13. Add salmon filets, skin side down, then ladle on some of the sauce. Heat through and serve.

Frequently Asked Questions & Expert Tips

Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat until warmed through. Optionally add a splash of water or heavy whipping cream to revive the sauce if needed.

Properly cooking salmon is really important for flakey, moist filets. Salmon (especially individual filets) become dry when overcooked. Insert an instant read thermometer into the thickest portion of the filet, when it reaches 135F it’s good to go! You can also check for doneness by piercing the filet with a fork. If it flakes easily, then it’s done.

Serving Suggestions

Serve your Tuscan salmon over or alongside a bed of pasta, mashed potatoes, or rice. For a lighter side pair it with a crisp leafy dinner salad or smashed broccoli. We personally love it with some homemade Olive Garden breadsticks over here!

More Salmon Recipes

• Creamy Salmon
• Cajun Salmon
• Baked Salmon
• Stuffed Salmon

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