Creamy Tuscan Salmon

Creamy Tuscan Salmon is a comforting dish that brings together tender salmon fillets in a rich, creamy sauce filled with sun-dried tomatoes, garlic, and fresh spinach. It’s the perfect mix…

By Julia • January 30, 2026 • Reading time: 6 min

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Creamy Tuscan Salmon is a comforting dish that brings together tender salmon fillets in a rich, creamy sauce filled with sun-dried tomatoes, garlic, and fresh spinach. It’s the perfect mix of smooth, tangy, and savory flavors that make every bite feel special. The creamy sauce really hugs the salmon, making it wonderfully moist and flavorful.

I love making this recipe when I want something that feels fancy but is actually pretty easy to pull together. The creamy sauce is what really steals the show for me—melting in your mouth and carrying those little bursts of flavor from the sun-dried tomatoes and the gentle wilt of spinach. Plus, it’s a great way to enjoy salmon without worrying about it drying out.

My favorite way to enjoy Creamy Tuscan Salmon is served over a bed of fluffy rice or buttered noodles, so none of that delicious sauce goes to waste. It’s also a hit when I serve it with some crusty bread on the side to soak up all the goodness. This dish always feels like a special treat, perfect for an easy weeknight dinner or when friends come over and you want to impress without spending hours in the kitchen.

Key Ingredients & Substitutions

Salmon: Fresh salmon fillets are best for this dish, but frozen works too—just thaw them well. I love salmon because it stays moist and pairs perfectly with creamy sauces.

Sun-dried tomatoes: They bring a tangy sweetness that brightens the sauce. If you can’t find dry-packed, jarred ones in oil work well—just drain them to avoid watery sauce.

Heavy cream: It makes the sauce rich and velvety. For a lighter option, try half-and-half or coconut cream for a dairy-free twist, though the texture will be slightly different.

Spinach: Fresh baby spinach wilts quickly and adds color and nutrition. You can substitute with kale or Swiss chard, but cook them a bit longer as they’re tougher.

Parmesan cheese: Parmesan adds savory depth. If unavailable, Pecorino Romano or Asiago are good alternatives. Feel free to add a bit more for extra flavor.

How Can You Get Perfectly Cooked, Moist Salmon in This Recipe?

Cooking salmon just right can be tricky, but here’s my simple method:

• Pat the fillets dry to ensure a nice sear and sprinkle salt and pepper evenly.
• Heat oil in a skillet until shimmering but not smoking to prevent sticking.
• Cook the fillet skin-side up first, no moving for 4-5 minutes, allowing a golden crust to form.
• Flip gently and cook 3-4 more minutes. The salmon is done when it flakes easily but still feels slightly springy.
• Remove from the pan to avoid overcooking while you make the sauce.

This method keeps the salmon juicy and tender, perfect for soaking up that creamy Tuscan sauce!

Equipment You’ll Need

• Large non-stick skillet – great for cooking salmon evenly and making the creamy sauce without sticking.
• Spatula – helps you flip the salmon gently without breaking the fillets.
• Measuring cups and spoons – for accuracy when adding cream, broth, and cheese.
• Sharp knife and cutting board – to slice garlic and chop sun-dried tomatoes easily.

Flavor Variations & Add-Ins

• Swap salmon for cod or halibut if you want a lighter, flaky white fish—still works well with the creamy sauce.
• Add mushrooms with the garlic for extra earthiness and texture.
• Use kale instead of spinach for a heartier green that holds up well in the sauce.
• Stir in a pinch of red pepper flakes to add a little heat and brighten the flavors.

Creamy Tuscan Salmon

Ingredients You’ll Need:

• 4 salmon fillets (about 6 oz each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1 cup sun-dried tomatoes (preferably dry-packed), roughly chopped
• 3 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup chicken broth or stock
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning or dried oregano
• Fresh thyme sprigs for garnish

How Much Time Will You Need?

This recipe takes about 10 minutes to prepare and roughly 15 minutes to cook. So, in around 25 minutes, you’ll have a delicious and creamy Tuscan salmon dish ready to enjoy.

Step-by-Step Instructions:

1. Cook the Salmon:

Pat the salmon fillets dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side up and cook for 4-5 minutes until golden and easy to lift. Flip and cook another 3-4 minutes until cooked through but still moist. Remove salmon from the pan and set aside.

2. Prepare the Sauce:

In the same skillet, reduce heat to medium. Add sliced garlic and sauté until fragrant, about 1 minute. Add the chopped sun-dried tomatoes and cook for another 1-2 minutes, stirring to release their flavor.

3. Add Spinach and Cream:

Stir in the fresh spinach and cook until wilted, about 2 minutes. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

4. Finish the Sauce and Combine:

Stir in the grated Parmesan cheese and Italian seasoning, allowing the sauce to thicken slightly. Season with salt and pepper to your taste. Return the salmon fillets to the skillet, nestle them into the sauce, and spoon some sauce over the top. Cook for another 2 minutes to let flavors blend.

5. Garnish and Serve:

Garnish with fresh thyme sprigs and extra cracked black pepper. Serve immediately over rice, pasta, or with crusty bread to soak up the creamy sauce.

Can I Use Frozen Salmon for This Recipe?

Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge overnight and pat it dry before cooking to get a nice sear without excess moisture.

What Can I Substitute for Heavy Cream?

If you want a lighter version, half-and-half or coconut cream can work, though the sauce may be less rich. For a dairy-free option, try full-fat coconut milk, but expect a slightly different flavor.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat to keep the sauce creamy and the salmon moist.

Can I Make This Dish Ahead of Time?

Absolutely! Prepare the sauce and cook the salmon in advance, then refrigerate separately. When ready to serve, warm the sauce gently and add the salmon back in to heat through.