Creamy Tuscan Salmon Garlic Sauce (Printable version)
Golden pan-seared salmon in a rich parmesan cream sauce with sun-dried tomatoes, garlic, and spinach.
# What you'll 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 (optional)
15 - Fresh basil leaves
16 - Lemon wedges
# Directions:
01 - Pat the salmon fillets completely dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets in the pan, skin-side down if using skin-on. Sear for 4 minutes until golden. Carefully flip and cook for 2-3 minutes more until almost cooked through. Transfer salmon to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and let it melt. Add minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent.
04 - Stir in the sliced sun-dried tomatoes and cook for 1 minute to release their flavors.
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.
06 - Add Parmesan cheese and Italian seasoning. Stir continuously until the cheese melts completely and the sauce thickens slightly, about 2 minutes.
07 - Add baby spinach leaves and cook for 1-2 minutes just until wilted. 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 the salmon is cooked through. Serve immediately, garnished with fresh basil leaves and lemon wedges if desired.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- One pan means maximum flavor and minimum cleanup
02 -
- Overcooking the salmon in the final step is the most common mistake it should still feel slightly firm but yielding
- The sauce continues thickening off the heat, so remove it from the stove when it looks slightly thinner than you want
03 -
- Dairy-free cream alternatives work surprisingly well here, though the sauce won't thicken quite as much
- Leftovers reheat beautifully with a splash of cream or broth to loosen the sauce