Creamy Garlic Butter Tuscan Salmon is restaurant quality Pan Seared Salmon in a delicious creamy sauce with spinach, sun dried tomatoes and parmesan!
Rich and creamy, crispy on the outside, tender and juicy on the inside salmon fillets. The entire family loves this deliciously easy to make Salmon recipe. The creamy sauce is to die for!
SALMON
Besides providing us with incredible rich flavour and high-quality protein, salmon has many healthy benefits. Full of vitamins and minerals (potassium, selenium and vitamin B12), it’s the amount of omega-3 fatty acids that gives salmon its ‘brain food’ reputation.
We love salmon here! Try our Firecracker Salmon or our easy Sheet Pan Chili Lime Salmon.
How do you pan sear or fry salmon?
- Use skin on or skinless fillets.
- Remove from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
- Pat dry with paper towel to prevent sticking, allowing the outsides to crisp evenly while cooking.
- Heat oil in a large skillet before adding your fillets and make sure your pan is nice and hot.
- Season just before cooking to prevent drawing out moisture and drying out your fish.
- Sear your fillets flesh-side down first (skin-side up) for 4-5 minutes each side, depending on thickness.
Knowing when to flip
While fillets are cooking, notice the colour along the sides of the fillets slowly begin to change to a paler colour, from the bottom where the fish is touching the pan up to the centre.
Once the colour has moved up to the centre, it’s time to flip! What you’ll get is a tender, juicy and crispy fillet.
Sauce For Salmon
Leave the juices in the pan after searing your fillets…that’s where all of the flavour is! Melt the butter, cook your garlic until fragrant — about one minute to prevent burning while allowing the garlic to release flavour.
If using wine, simmer it down slightly before adding in the sun dried tomatoes (give them time to release their flavours). Add sun dried tomato oil for more flavour!
What to serve with Salmon
Pasta, rice or steamed/roasted veggies are a low carb favourite (think zoodles OR cauliflower rice).
Also, Garlic cheese bread to soak up that creamy sauce!
What wine goes well with this recipe?
A light Chardonnay or Pinot Gris. For a sweeter wine, Riesling or a Sparkling Moscato.
Some cooking tips:
- Substitute white wine for chicken broth.
- Gently simmer the cream sauce to avoid separating.
- Substitute salmon for Trout, Cod or Burramundi.
Adapted from this Creamy Garlic Butter Tuscan Shrimp.
MORE TUSCAN RECIPES
Creamy Tuscan Chicken Low Carb
Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
Chicken with Creamy Sun Dried Tomato Parmesan Sauce
ON VIDEO!
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
- ⅓ 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.