Tuscan Salmon In Cream Sauce

A close-up of Tuscan Salmon with creamy sauce, spinach, and tomatoes. The salmon is cooked to a tender texture, topped with a rich sauce and garnished with vegetables. A gold fork is on the plate beside the fish. - 4

Tuscan Salmon fillets in a creamy sauce with spinach, tomatoes, and herbs simmer in a skillet. A spoon rests nearby, while fresh cherry tomatoes and a lemon half add vibrant touches in the background. - 5

A fork holds a piece of Tuscan Salmon, cooked to perfection and topped with vibrant herbs and seasoning. The salmon appears tender and flaky, with green herbs and a touch of red seasoning adding to its allure. The softly blurred background enhances its savory appeal. - 6

A dish of Tuscan Salmon fillets in a creamy sauce with spinach and tomatoes, served on a white plate. A fork is taking a piece of the salmon, revealing its flaky texture. - 9

Ready in just 30 minutes, this easy delectable Tuscan Salmon in Cream Sauce will impress the whole family any night of the week.

JUMP TO RECIPE

I’ve always loved trying to recreate dishes I’ve had at restaurants , and this Tuscan Salmon recipe was inspired by one of my favorites from a little Italian spot I used to visit. I remember the first time I had it—flaky salmon served in a creamy sauce with spinach and cherry tomatoes. It felt so indulgent but not overly heavy. After a few attempts in my own kitchen, I finally nailed a version that’s just as delicious! It’s amazing how a homemade dish can make you feel like you’re back at your favorite restaurant, enjoying a special meal.

This recipe is made using pan-searing. For a complete guide and tips, see my Seared Salmon post.

in this article:

Why This Recipe Works
Salmon Buying Guide
Ingredient Notes
Step By Step Instructions
Storage and Freezing Instructions
Erren’s Top Tips
Tuscan Salmon

Why This Recipe Works

A combination of stock and cream makes a flavorful sauce that’s not too rich.
Fresh aromatics like onions and garlic add complexity and a deep flavor foundation to the cream sauce.
Basil adds sweetness and another layer of flavor to the dish.
Finishing the dish with lemon adds brightness with a clean, fresh taste.
Pan searing the salmon keeps this recipe a true one-pan dish. .

Salmon Buying Guide

A plate with raw salmon fillet, divided into neat, rectangular pieces. The bright orange salmon, with visible marbling lines, is elegantly set on a circular plate with a golden rim. - 12

Whether you’re picking wild-caught or farm-raised , go for cuts that are shiny and have a light, fresh ocean scent. Steer clear of anything that looks dull or smells overly fishy—it’s not worth it! For even cooking, grab fillets that are similar in size and thickness.

Ingredient Notes

Ingredients for Tuscan Salmon are laid out on a white surface: a piece of salmon, spinach, cherry tomatoes, onion, basil leaves, Parmesan cheese, garlic, cream, stock, lemon slice, olive oil, salt, and pepper. Each is labeled to perfection. - 13

Salmon -I chose salmon fillets for this recipe since they’re the go-to choice, but don’t shy away from the belly cuts! They’re budget-friendly, packed with flavor, and add a rich, delicious twist to your dish.
Tomatoes – Cherry tomatoes are a fantastic choice for this recipe—they hold their shape beautifully while adding a burst of juicy sweetness. Feel free to swap them out for any baby tomatoes or even chopped plum tomatoes for a slightly different twist!
Spinach – Go for vibrant, fresh baby spinach or add a hearty touch with chopped leaf spinach—your dish deserves the best!
Cream – The sauce thickens as it reduces, making it versatile to prepare with heavy cream, whipping cream (double cream), half-and-half, or single cream.
Parmesan Cheese – I know, cheese and fish together can be a controversial combo—it’s not for everyone. Honestly, I get it. There are plenty of dishes where I’d skip it too. But for this recipe? I gave it a try both ways, and trust me, the cheese really takes it up a notch. That said, if you’re not into it, feel free to leave it out—it’s totally optional!

Step By Step Instructions

Pat 4 salmon fillets (24 oz total) dry. Season with 1 tsp salt and ½ tsp black pepper.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place the salmon flesh-side down and sear for 3 minutes per side. Remove and set aside.

Add 1 small diced yellow onion to the same skillet. Cook for 2-3 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute.

Left side showcases Tuscan Salmon fillets sizzling in a pan, golden-brown and seared to perfection. Right side features chopped onions frying in oil, turning translucent, in a black skillet, adding aroma and flavor. - 14

Preheat the pan with two tablespoons of oil over high heat until it starts to shimmer and smoke slightly.

Two side-by-side images show cherry tomatoes cooking in a pan. On the left, whole tomatoes and chopped onions sizzle. On the right, they simmer with the savory essence reminiscent of a Tuscan Salmon dish, as the juices create a rich, aromatic blend. - 15

Add ⅓ cup chicken stock and simmer for 3 minutes, reducing slightly. Stir in ½ cup heavy cream and bring to a simmer.

Toss in 1 pint halved cherry tomatoes and 2 cups fresh spinach. Cook until tomatoes burst and spinach wilts.

Two side-by-side images of creamy shrimp dishes reminiscent of a Tuscan feast. The left features shrimp in a creamy sauce with red pepper flakes, while the right pairs shrimp with spinach in a similar luscious sauce. Perfect for those who also savor the flavors of Tuscan salmon. - 16

In the same skillet, add the remaining olive oil over medium heat. Add the onion and cook until translucent.

Stir in ⅓ cup freshly grated Parmesan cheese until melted and creamy.

Return the salmon to the pan, spooning the sauce over the fillets. Cook for 2-3 minutes until heated through.

Three pieces of Tuscan Salmon in a creamy tomato and spinach sauce, garnished with herbs, served on a white plate. A spoon rests in the sauce beside the salmon. - 17

Squeeze the juice of ½ lemon over the dish and adjust seasoning as needed.

Storage and Freezing Instructions

Keep your leftover Tuscan salmon fresh and delicious by storing it in an airtight container in the fridge—it’ll stay good for up to 3 days!

To Freeze , add to an airtight, freezer-safe container and freeze for up to three months. Thaw in the fridge overnight and reheat on the stove until warmed through.

Erren’s Top Tips

Pick fillets that are evenly sized and thick for perfectly cooked, delicious results every time!
Give your salmon the perfect crisp! Pat it dry before searing to lock in that golden, restaurant-quality finish.
Season the salmon right before searing – Want perfectly juicy salmon? Timing is everything! Seasoning too early pulls out moisture, so save it for the last moment.
Keep the skin on! Not only does the skin keep your salmon juicy and prevent overcooking, but it also makes your life easier when it’s time to eat. Once the salmon is perfectly cooked, just slide a knife between the flesh and the skin, and voilà—effortless removal!
Love crispy skin? Start by cooking the fillets skin-side down to achieve that perfect crunch. To keep it crisp and delicious, serve the sauce on the plate instead of pouring it over the fillets—no one likes soggy, gummy skin!
Be sure to preheat your pan and make sure the skillet is good and hot, and the oil starts to shimmer.
For more details and great tips on searing, see my Seared Salmon post.

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Ingredients

▢ 3 tablespoons olive oil
▢ 24 oz salmon (fillets, boned with skin)
▢ black pepper to taste (freshly ground )
▢ salt ( to taste)
▢ 1 small yellow onion (diced)
▢ 4 cloves garlic (minced)
▢ ⅓ cup fish stock (or chicken stock)
▢ 1 pint cherry tomatoes (hlaved)
▢ ½ cup heavy cream (whipping cream, double cream, or half & half)
▢ 2 cups fresh spinach
▢ ⅓ cup Parmesan cheese (freshly grated)
▢ fresh basil (chopped)
▢ ½ lemon (about 1 tablespoon of juice)

Instructions

Season the salmon filets on both sides with salt and pepper. Heat the olive in a large skillet over high heat.
Sear the salmon starting with the flesh side in the hot pan on each side undisturbed for 3 minutes, or until cooked to your taste. Once the salmon filets are cooked, remove them from the pan and set aside.
In the same skillet, add the remaining olive oil over medium heat. Add the onion and cook until translucent. Add the tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, then add minced garlic and cook for about 1 minute.
Pour in the stock, bring to a boil and allow the sauce to reduce by half.
Stir in the heavy cream and bring to a simmer. Reduce heat to low, simmering until sauce is slightly reduced and thickened, 3-5 minutes.
Add in the spinach and allow to wilt in the sauce, and add in the parmesan cheese and basil. Cook simmering until cheese melts into the sauce.
Add the salmon back to the pan, and spoon the sauce over each filet. Cook until just heated through (you don’t want to overcook the salmon).
Remove from heat, squeeze in the juice of half a lemon, taste for seasoning, and add salt as needed before serving.

Tips

Pat the salmon dry before searing for a crisper result.
Season the salmon just before searing – Seasoning fish too early will remove moisture from the salmon.
Leave the skin on – the skin protects the salmon from drying out and overcooking. It’s also much simpler to remove the skin when it is cooked! When the salmon is ready, slide a knife between the flesh and skin to remove it.
If you like crisp skin, start with the skin-side down and let it crisp up, then serve with the sauce on the plate instead of adding the fillets with crispy skin to the sauce, which can result in a gummy unappealing texture.
Be sure to preheat your pan and make sure the skillet is good and hot, and the oil starts to shimmer.
Stored in the refrigerator in an airtight container , leftover Tuscan Salmon will last up to 3 days.

Nutrition

Tuscan Salmon