Ready to wow your taste buds with restaurant-quality salmon? Our Creamy Garlic Butter Tuscan Salmon is pan-seared to crispy perfection, then bathed in a luscious, creamy sauce with spinach, sun-dried tomatoes, and Parmesan. This dish combines rich flavors with tender, juicy salmon fillets that your entire family will adore.
The creamy sauce is utterly irresistible! Guaranteed to impress, this recipe has been tried, tested, and perfected. It’s so good that we’ve recreated it in several other dishes you must try: Tuscan Chicken Mac And Cheese, Creamy Tuscan Chicken, Creamy Tuscan Gnocchi, or Creamy Garlic Tuscan Butter Shrimp.
What Sets This Garlic Butter Tuscan Salmon Apart?
What sets our Creamy Garlic Butter Tuscan Salmon apart from the rest? It’s the attention to detail and the passion we pour into every recipe. The perfectly flaky salmon, nestled in a luscious, rich, and garlicky sauce, is an absolutely irresistible meal—ideal for a cozy weeknight dinner or a special occasion with guests. The result? An impressive dish that’s delicious yet simple to make.
You only need about 30 minutes to put it all together, making it a go-to favorite for busy cooks. The secret lies in our tried-and-tested methods, ensuring every bite is bursting with flavor. Plus, our recipes are crafted with love, just like our Creamy Tuscan Scallops—another delightful dish that follows the same beloved Tuscan flavor profile.
Garlic Butter Tuscan Salmon: Key Ingredients
The secret to this dish lies in its key ingredients. Each one contributes something special to create a luxurious, flavorful sauce and perfectly cooked salmon. Let’s dive into what makes this Creamy Garlic Butter Tuscan Salmon recipe truly exceptional:
- Salmon Fillets: These are the highlight of the dish, bringing that rich, buttery flavor and tender texture we all crave. When picking salmon, go for bright, firm flesh with no strong odor. Skinless fillets make sure the creamy sauce coats every bite perfectly.
- Garlic: Fresh garlic is a must for this recipe! Finely diced garlic adds that robust, aromatic base to the dish. Choose plump, firm cloves with tight skin and steer clear of any that are sprouting or soft. This will infuse the creamy sauce with a savory depth of flavor that’s simply irresistible.
- Sun-Dried Tomatoes: These little gems add a sweet, tangy burst that contrasts beautifully with the creamy sauce. For the best texture and flavor, choose jarred sun-dried tomatoes packed in oil. Once drained, they bring a concentrated tomato taste and a vibrant pop of color to the dish.
- Parmesan Cheese: Freshly grated Parmesan is key here, adding a salty, nutty flavor that enhances the creaminess of the sauce. Look for high-quality Parmesan cheese with a firm texture and a strong aroma. It adds that touch of sophistication and depth we love.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Creamy Garlic Butter Tuscan Salmon, flexibility is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of tasty alternatives that will keep the flavors delightful and satisfying:
- Sun-Dried Tomatoes: Don’t have sun-dried tomatoes but still want that bit of tanginess? Halve some cherry tomatoes and sauté them with the onion and garlic for a fresh, juicy alternative.
- Lemon Zest: For an extra burst of flavor, add a squeeze of lemon juice and some freshly grated lemon zest into the sauce towards the end. This will brighten up the dish and add a refreshing twist.
- Different Fish: If you’re not in the mood for salmon, you can easily swap it out for other types of fish like trout or white fish. These options bring their own unique flavors while still pairing perfectly with the creamy, garlicky sauce.
Creamy Garlic Butter Tuscan Salmon: Step-By-Step
Ready to create a mouthwatering Creamy Garlic Butter Tuscan Salmon? Follow these simple steps with images to guide you through the process. You’ll achieve a rich, creamy salmon dish with the vibrant flavors of garlic, sun-dried tomatoes, and spinach that’s sure to impress and delight.
- Heat Oil: Heat oil in a large skillet over medium-high heat.
- Season and Sear Salmon: Season salmon filets (or fish) with salt and pepper. Sear in the hot pan, flesh-side down first, until cooked to your liking. Set aside.
- Melt Butter and Add Garlic: Melt butter in the remaining pan juices. Add garlic and fry until fragrant. Fry the onion in the butter, pour in white wine (if using), and reduce slightly. Add sun-dried tomatoes and fry to release flavors.
- Simmer Cream: Reduce heat to low, add half and half (or heavy cream), and bring to a gentle simmer, stirring occasionally. Season with salt and pepper.
- Add Spinach and Parmesan: Add spinach leaves and allow to wilt. Stir in Parmesan cheese and simmer until melted. For a thicker sauce, add the milk/cornstarch mixture and stir until thickened.
- Return Salmon and Serve: Add salmon back into the pan, sprinkle with parsley, and spoon sauce over each filet. Serve over pasta, rice, or steamed vegetables.
Pair this hearty salmon dish with a simple veggie side like Garlic Green Beans with Parmesan or Grilled Asparagus or even some Lemon Garlic Asparagus. I love serving it with some Bloomin Onion Garlic Bread or my favorite Cheesy Garlic Bread to mop up all that delicious sauce. If you’re looking for a low carb side dish to go with the salmon, try my easy Cauliflower Fried Rice.
Recipe FAQ’s
I would recommend using light Chardonnay or Pinot Gris. For a sweeter wine, Riesling or a Sparkling Moscato can work well.
You can! Use any good white fish instead of salmon- Trout, Cod and Barramundi are all great choices.
You absolutely can! Just make sure you thaw it overnight in the refrigerator and pat it dry with paper towels to remove all moisture before you use it for the recipe.
Creamy Garlic Butter Tuscan Salmon
Ingredients
- 4 salmon fillets skin off, or Trout or any white fish
- 1 pinch salt to season
- 1 pinch pepper
- 2 teaspoons olive oil
- 2 tablespoons butter
- 6 cloves garlic finely diced
- 1 yellow onion diced
- â…“ cup dry white wine optional – do not use a sweet white wine
- 5 ounces sun dried tomato strips in oil jarred, drained of oil
- 1 ¾ cups half and half see notes
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 3 cups baby spinach leaves
- ½ cup parmesan cheese fresh grated, do not include for dairy free option
- 1 teaspoon cornstarch cornflour mixed with 1 tablespoons of water, optional
- 1 tablespoon fresh parsley chopped
Instructions
- Heat the oil in a large skillet over medium-high heat. Season the salmon filets (or fish if using) on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.
- Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about one minute). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavours.
- Reduce heat to low heat, add the half and half (or heavy cream), and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Add the salmon back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.
- Serve over pasta, rice or steamed veg.
Aneidra c Brooks-Smith says
can you meal prep and
freeze this recipe
Tom Mozgala says
Hi Aneidra,
Yes, you can meal prep and freeze the Creamy Garlic Butter Tuscan Salmon recipe, but there are a few considerations to keep in mind for the best results:
Freezing Instructions:
Cook and Cool: Follow the recipe to cook the salmon and sauce, but allow it to cool completely before freezing.
Portioning: Divide the dish into single-serving portions. This makes it easier to thaw only what you need.
Storage Containers: Use airtight freezer-safe containers or freezer bags. If using bags, remove as much air as possible to prevent freezer burn.
Sauce and Salmon: It’s best to freeze the salmon with the sauce to maintain moisture. The sauce may separate slightly upon thawing but can be stirred back together.
Freezing Duration: The dish can be frozen for up to 2-3 months for optimal taste and freshness.
Thawing and Reheating:
Thawing: When ready to eat, thaw the salmon overnight in the refrigerator or place the sealed container in cold water for a quicker thaw.
Reheating: Reheat gently in a skillet over low heat or in the microwave, adding a splash of milk or water if the sauce has thickened too much.
Quality Check: Ensure the salmon is heated to an internal temperature of 145°F (63°C) for safe consumption.
Note on Freezing Cream-based Sauces:
Be aware that freezing and thawing cream-based sauces can sometimes alter their texture. If you prefer, you can also make the salmon and freeze it separately from the sauce, then prepare the sauce fresh when ready to eat.
This meal prep strategy will allow you to enjoy this delicious recipe at your convenience!
Shawn says
Perfection
Raina says
This was a very Delicious recipe. I seasoned my salmon with garlic and onion powder, old bay, and lemon pepper before cooking it. Followed all other instructions and this was very good. Definitely will try with shrimp and chicken. I put it over Linguine.
Carla B. says
Made this recipe a few nights ago. I had trouble finding the sun dried tomatoes in oil, so I did some research and chose to saute some tomato paste (6 oz can) in olive oil. This gave the sauce a wonderful flavor. Family gave this rave reviews and I’ll definitely make it again!
BJ says
This recipe is amazing. So easy and so many depths of flavor. I made it with shrimp instead of salmon because my husband has a wonderful salmon recipe and we love it that way. It was so so good with the shrimp. I served over long grain brown rice. Will definitely make again. By the way , no way did we need cornstarch.
Jeff James says
What’s your husband’s salmon recipe?!
Bob says
Good version of the recipe. I sautéed the onion before the garlic, used any kind of sundried tomatoes (not in oil), cooked the salmon in the air fryer, I’ve skipped the wine a couple times and skipped the cheese a couple times ( but not both) and I’ve never needed the cornstarch.
Play with it, it’s always good.