There are weeknights when you just want something easy, and then there are nights when you want to make something that feels a little special—but still without fuss. This creamy garlic butter Tuscan salmon fits right in the middle. It’s one of those dishes that makes you feel like you’re eating at a cozy Italian bistro, but you’re actually just standing barefoot in your own kitchen, sneaking spoonfuls of sauce straight from the pan.
Why I Keep Coming Back to This Salmon Recipe
Let me tell you something—this is one of those recipes I always pull out when I want to impress without doing too much. The salmon gets pan-seared till the edges are golden and crisp, then it just soaks up that rich, creamy sauce packed with garlic, sun-dried tomatoes, spinach, and a good handful of Parmesan.
What makes this different from your usual cream sauce dinners is that slight sweetness and chew from the sun-dried tomatoes, the punch of garlic, and how the sauce clings to every flaky piece of salmon. It tastes like something you’d order on date night—but it comes together in just about 30 minutes, which is a win in my book. I usually make this on a Friday night when we want a little treat before winding down with a movie and glass of wine.
The Ingredients That Make It Shine
I’ve made this salmon more times than I can count, and each time I’m reminded how much the ingredients matter. Here’s what I love about each one:
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Salmon Fillets: I prefer skinless because I want that sauce to touch every corner. Look for bright pink, firm pieces—if they smell too fishy, skip them.
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Garlic: Fresh garlic is the backbone of this sauce. I always use more than I think I need—it mellows out beautifully in the butter.
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Sun-Dried Tomatoes: I use the kind packed in oil for extra richness. I usually give them a quick pat with a paper towel before chopping.
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Parmesan Cheese: Please use freshly grated—it melts better and has a real salty bite that balances the cream.
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Cream: You can use half and half or heavy cream. I usually reach for whatever’s in the fridge. Even evaporated milk in a pinch can work.
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Spinach: Baby spinach wilts fast and doesn’t overpower the sauce. Great way to sneak in some greens.
Ingredient Swaps That Work Like a Charm
If your pantry looks a little empty, don’t worry. I’ve subbed ingredients plenty of times and still ended up with something amazing.
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No sun-dried tomatoes? Halved cherry tomatoes work too. Sauté them with garlic and onion so they soften and get a little jammy.
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Want more brightness? I often add a bit of lemon juice and zest right at the end—it cuts through the richness beautifully.
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Other fish options: Trout and cod are great here too. I’ve even made this with shrimp once when that’s all I had—and it still tasted incredible.
How I Make It (Step-by-Step with Tips)
1. Sear the Salmon
I heat up my cast iron or nonstick skillet with a little oil, season the salmon, and sear it skin-side up first. You want that beautiful crust on the outside. Once golden, I set it aside.
2. Make That Garlicky Base
Melt the butter in the same pan, then add the garlic and onion. This is when the house starts to smell amazing. If you’re using wine, pour it in now and let it bubble for a minute—it adds a lovely depth.
3. Build the Sauce
Add the cream and let it simmer gently. Don’t rush this part. Season it, then stir in the spinach and let it wilt. Add the Parmesan and stir until it melts into a silky sauce. If you like your sauce thicker, mix a little milk and cornstarch and stir it in.
4. Bring It All Together
Slip the salmon back into the pan, spoon that sauce over it, and let it heat through. I usually sprinkle fresh parsley on top and serve it right away.
How I Like to Serve It
Honestly, this sauce is too good to waste, so I always serve it with something that can soak it up.
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Buttered pasta or creamy mashed potatoes on a cozy night.
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Steamed broccoli or green beans if I want something lighter.
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Garlic bread or cheesy toast when I’m feeling indulgent.
On busy nights, I even serve it with plain rice or cauliflower rice from the freezer. No shame—it’s all about the sauce.
Can I Make It Ahead?
You can prep parts of it for sure. Here’s how I do it:
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Chop the garlic, onion, and sun-dried tomatoes earlier in the day and keep them ready in a small container.
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You can sear the salmon and refrigerate it. Then just make the sauce when you’re ready and reheat the salmon in it.
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Leftovers reheat well over low heat—just don’t boil the sauce or it might split.
How to Store Leftovers
If we ever have leftovers (rare, but it happens), I store them in an airtight container in the fridge for up to 2 days. When reheating, I add a splash of milk or cream to the pan to loosen the sauce. I don’t recommend freezing this dish—the cream sauce doesn’t hold up well in the freezer.
Common Questions (That I’ve Actually Been Asked)
What kind of wine works best?
I use whatever white I have open—usually a dry Chardonnay. I’ve used Pinot Grigio and even a splash of Riesling for a touch of sweetness.
Can I use frozen salmon?
Yes, just make sure to thaw it fully and pat it dry. Otherwise, it won’t sear properly and will steam instead.
Do I have to use Parmesan?
Not necessarily, but I do think it adds something special. If I’m out, I’ve used Pecorino Romano or even grated mozzarella once—it still worked.
Creamy Garlic Salmon
There’s something magical about salmon cooked in a garlicky, buttery cream sauce—especially when sun-dried tomatoes and wilted spinach join the party.
Ingredients
- 4 salmon fillets (skinless) – trout or a firm white fish also works
- 2 tablespoons butter
- 2 teaspoons olive oil
- 6 garlic cloves, finely chopped
- 1 yellow onion, diced
- 1/3 cup dry white wine (optional – avoid sweet wines)
- 5 oz sun-dried tomato strips (in oil, drained)
- 1 ¾ cups half and half (or equal parts light cream and milk)
- 3 cups baby spinach
- ½ cup freshly grated parmesan cheese (skip for dairy-free)
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water (for thicker sauce)
Instructions
- Start by heating olive oil in a large skillet over medium-high heat. Pat your salmon dry, season it generously on both sides with salt and pepper, and sear it flesh-side down. Let it cook for about 5 minutes per side, or until it reaches your desired doneness. Once done, transfer the salmon to a plate and keep it warm.
- In the same skillet, melt the butter. Add garlic and sauté just until fragrant—it won’t take more than a minute. Toss in the diced onion and cook until soft. If you're using wine, pour it in now and let it reduce for a minute or two.
- Stir in the sun-dried tomatoes and let them sizzle briefly to release their flavor. Reduce the heat to low and pour in the half and half. Let it come to a gentle simmer, stirring occasionally. Season with salt and pepper.
- Add the spinach and give it a minute or two to wilt. Then stir in the parmesan and let it melt into the sauce. If you prefer a thicker consistency, mix in the cornstarch slurry and let it simmer until the sauce tightens up.
- Gently return the salmon to the pan. Spoon that creamy sauce over each piece, finish with chopped parsley, and you're ready to serve.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1216Total Fat 72gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 43gCholesterol 328mgSodium 793mgCarbohydrates 33gFiber 5gSugar 19gProtein 106g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
