Creamy Tuscan Salmon with Garlic and Lemon

This creamy Tuscan salmon is a quick one-skillet dinner made with pan-seared salmon, sun-dried tomatoes, spinach, garlic, and a rich lemon cream sauce ready in just 20 minutes.

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This creamy Tuscan salmon comes together in just 20 minutes and features a rich, velvety sauce loaded with sun-dried tomatoes, tender spinach, fragrant garlic, and a light squeeze of lemon juice to brighten everything up. It’s simple enough for busy nights but elegant enough to feel special on the table.

If you enjoy Tuscan-style dishes, you might also love my Tuscan Sausage Pasta or the always-popular Easy Creamy Tuscan Shrimp.

Why this recipe stands out

The creamy sauce in this Tuscan salmon is made with basic pantry and refrigerator staples, yet the final result feels restaurant-worthy. The Tuscan flavor combination made famous by Olive Garden is one I truly love, and it shines beautifully here.

This dish is quick to prepare, visually impressive, and perfect for turning an ordinary weeknight dinner into something memorable.

Many readers rave about my Creamy Tuscan Chicken, but honestly, this pan-seared salmon might just steal the spotlight. The salmon turns out perfectly flaky and tender inside with a golden crust on the outside, and it pairs effortlessly with the luxurious cream sauce for an unbeatable combination.

Ingredients you’ll need

Salmon – Most salmon fillets from the grocery store are around 1 inch thick, which works perfectly for this cooking method. The fillets are cut into four portions for even cooking.

Garlic powder – Combined with salt and pepper, this seasons the salmon thoroughly and builds flavour from the very first step.

Flour – Lightly dredging the salmon in flour helps create that crisp, golden exterior when pan-seared.

Olive oil and butter – This combination adds flavor while helping the salmon brown evenly in the skillet.

Chicken broth or white wine – This forms the base of the sauce. If using wine, opt for a dry white like sauvignon blanc or pinot gris.

Lemon juice – A small splash adds acidity and balances the richness of the cream.

Sun-dried tomatoes – Oil-packed sun-dried tomatoes work best; just be sure to drain them first.

Heavy cream – Full-fat cream gives the sauce its signature richness and smooth texture.

Spinach – Fresh spinach adds colour and a touch of freshness to the dish.

Optional additions – Fresh basil and a sprinkle of Parmesan cheese are highly recommended for finishing.

Instructions

This is a quick visual walk-through; the complete ingredient list and detailed instructions can be found in the recipe card below.

1. Start by prepping the salmon, then season both sides with salt, pepper, and garlic powder.

2. Lightly coat the salmon in flour.

3. Heat the butter and olive oil in a skillet, then sear the salmon on both sides until a golden crust forms.

4. Remove the salmon from the pan and set it aside.

5. Add the broth or wine, lemon juice, and sun-dried tomatoes to the skillet.

6. Let the mixture simmer briefly, then stir in the heavy cream and allow it to gently thicken.

7. Add the spinach and cook until wilted.

8. Return the salmon to the pan and let it finish cooking, watching closely as the colour changes.

9. Stir in fresh basil if using, and finish with a sprinkle of Parmesan cheese if desired.

Substitutions and variations

For extra garlic flavour, add a couple of cloves of minced garlic to the pan before pouring in the broth.

If you love spinach, feel free to increase the amount to up to two packed cups. It wilts down significantly as it cooks.

Heavy cream is strongly recommended for the best texture and flavor. Lower-fat alternatives may curdle and won’t deliver the same results. For a dairy-free option, some readers have had success using Silk brand alternatives.

What to serve with Tuscan salmon

I often serve this salmon with rice or my Cream Cheese Mashed Potatoes. Pasta such as spaghetti or linguine also works wonderfully with the sauce.

For vegetables, steamed green beans, Easy Roasted Cauliflower, or Easy Roasted Asparagus are all great choices.

To complete the meal, pair it with my Super Simple Parmesan Arugula Salad or mixed greens tossed with Creamy Balsamic Dressing.

Storage and leftovers

Leftover Tuscan salmon can be stored in an airtight container in the refrigerator for up to two or three days.

Reheat gently over low heat to prevent the salmon from drying out.

Freezing is not recommended, as cream-based sauces can separate and the texture of the salmon may change.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well as long as it’s fully thawed before cooking. Pat it dry with paper towels to remove excess moisture so it sears properly and develops a nice crust.

Do I need to remove the salmon skin before cooking?

No, it’s not necessary. You can cook the salmon with the skin on, and if you prefer not to eat it, the skin peels off easily after searing on both sides.

What kind of sun-dried tomatoes are best?

Oil-packed sun-dried tomatoes are ideal for this recipe because they’re softer and more flavorful. Just make sure to drain them before adding them to the sauce.

Can I make this Tuscan salmon ahead of time?

This dish is best enjoyed fresh, but you can prepare it a few hours in advance and gently reheat it over low heat. Avoid high heat to keep the salmon tender and prevent the sauce from separating.

Is there a substitute for heavy cream?

Heavy cream gives the best texture and flavour. Lower-fat dairy options may curdle. For a dairy-free alternative, some readers have had good results using full-fat plant-based cream, such as Silk.

Can I add more vegetables to the sauce?

Absolutely. Mushrooms, artichoke hearts, or extra spinach pair well with the creamy Tuscan sauce without overpowering the salmon.

How do I know when the salmon is fully cooked?

Salmon is done when it turns opaque and flakes easily with a fork. The color change is the best visual indicator, especially when finishing it in the sauce.

What’s the best way to reheat leftovers?

Reheat the salmon slowly over low heat on the stovetop. This helps maintain the creamy texture of the sauce and keeps the fish from drying out.

Can I freeze creamy Tuscan salmon?

Freezing isn’t recommended because cream-based sauces can separate, and the salmon’s texture may become grainy once thawed.

Is this recipe gluten-free?

It can be made gluten-free by replacing the flour with a gluten-free alternative or skipping the dredging step altogether, though the crust will be slightly less crisp.