Creamy Pan Seared Salmon Recipe

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This Creamy Pan Seared Salmon Recipe makes a restaurant quality dinner right at home! Flaky salmon smothered in a flavor-packed, creamy sauce that’s ready in only 30 minutes!

salmon fillets, fish, seafood recipes, cream sauce, pan seared salmon with tomatoes and spinach


Creamy Pan Seared Salmon with Tomatoes and Spinach is a rich and filling meal, perfect for a quick dinner cooked in just one pan and in under 30 minutes! It is one of the easiest and tastiest, restaurant-quality dinners you will ever make.

salmon fillets, fish, seafood recipes, cream sauce, pan seared salmon with tomatoes and spinach

Salmon… is the reason why I can eat the recommended amount of fish week after week. This fish is an easy way to get more heart-healthy Omega-3 fatty acids into your diet. It’s especially easier when I can prepare it all in just one skillet. Crispy on the outside and tender on the inside, just the way we like it.

Bonus? The cream-less creamy sauce!! The amazing sauce of tomatoes, spinach, and evaporated milk adds a flavor that is beyond any other! You have to try it to believe it.


Pan searing, or sautéing, is a quick way to cook fish, or any other meat and/or chicken. For instance, my Pan Seared Sirloin Steak with Mushroom Sauce – yowza! 

salmon fillets, fish, seafood recipes, cream sauce, pan seared salmon with tomatoes and spinach


  • For skillet cooked fish, it is recommended to buy skin-on fish fillets. To start, you need to season the fillets with salt and pepper, and place the fish skin side up in a pan with garlicky olive oil.
  • The salmon fillets will need to cook for about 7 to 8 minutes, depending on the thickness, but should not be moved around until they are cooked about three quarters of the way through.
  • Flip, and continue to cook for 3 more minutes; remove from skillet and set aside.

salmon fillets, fish, seafood recipes, cream sauce, pan seared salmon with tomatoes and spinach


  • Wipe down the skillet, melt some butter, and add cherry tomatoes to the skillet; cook for a few minutes before adding in the spinach.
  • Once spinach has wilted, you will stir in the evaporated milk, some grated parmesan cheese, and herbs.
  • Place salmon fillets back in the skillet and let cook for about 3 minutes, or until everything is heated through.

salmon fillets, fish, seafood recipes, cream sauce, pan seared salmon with tomatoes and spinach

Ain’t that a pan of green and red beauty!? It’s just SO GOOD, you’ll want to smother everything with it!

salmon fillets, fish, seafood recipes, cream sauce, pan seared salmon with tomatoes and spinach

salmon fillets, fish, seafood recipes, cream sauce, pan seared salmon with tomatoes and spinach

This is a great throw-together pan seared salmon recipe fit for a queen!  It’s a super easy and so, so flavorful meal to make during the week, but also good enough to serve at your next fancy dinner party.



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4.94 from 15 votes
Pan Seared Salmon with Tomatoes and Spinach - Quick and easy pan-seared salmon is smothered in a flavorful creamless creamy sauce prepared with evaporated milk, tomatoes, and baby spinach.

Creamy Pan Seared Salmon with Tomatoes and Spinach

9 9 9
WW Freestyle: 6
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
This Creamy Pan Seared Salmon Recipe makes a restaurant quality dinner right at home! Flaky salmon smothered in a flavor-packed, creamy sauce that's ready in only 30 minutes!
Course: Dinner
Cuisine: Italian
Servings: 4 Serves
Calories: 328


  • 2 tablespoons garlic-flavored olive oil
  • 4 (4-ounces each) skin-on salmon fillets
  • salt and fresh ground black pepper to taste
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 2 cups halved cherry tomatoes
  • 1 bag (6 ounces) baby spinach
  • 1/2 cup low fat evaporated milk (you can also use half & half or heavy cream)
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley


  • Heat olive oil in a large skillet over medium-high heat.
  • Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.
  • Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
  • Flip over and cook for 2 more minutes more; remove from skillet and set aside.
  • Add butter to skillet and melt over medium heat.
  • Stir in garlic and cook for 1 minute.
  • Add cherry tomatoes and season with salt and pepper.
  • Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.
  • Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.
  • Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer.
  • Reduce heat to low and cook for 2 minutes.
  • Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.
  • Remove from heat.
  • Spoon sauce over each fillet and serve.


Nutrition Facts
Creamy Pan Seared Salmon with Tomatoes and Spinach
Amount Per Serving
Calories 328 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g25%
Cholesterol 80mg27%
Sodium 250mg10%
Potassium 964mg28%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 5g6%
Protein 29g58%
Vitamin A 4675IU94%
Vitamin C 30.9mg37%
Calcium 146mg15%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: easy salmon recipe, pan seared salmon recipe, salmon recipes, salmon skillet dinner

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43 Responses
  1. Bizz

    This tasted awesome but did it leave a weird texture in anyone else’s mouth? Maybe I used too much half and half? Like my teeth feel coated weirdly

    1. Karson

      Did you use pre-grated Parmesan? It’s best to buy nice cheese and grate it yourself, sometimes the cheap tub parm has this weird powdery coating on it and it fugs up your dish.

  2. Kdubya

    I made this tonight and it was the bomb !!! Literally 30 mins !! I substituted the tomatoes for lunchbox peppers. I will make this again !!

  3. Ashley

    Great Recipe. Super easy minimal ingredients with a flavorful outcome. This was better than a Tuscany recipe I made with salmon. I really liked how I didn’t need to use any kind of broth. All worked out well, will be making again.

  4. Arpita Patel

    Delicious and easy! I made it in regular frying pan, like other reviewers I put some olive oil in the pan instead of rubbing the salmon with oil. Instead of cooking with the capers, I put 1 table spoon of caper juice while cooking and garnished with the capers once I put the salmon on the plate. (capers will roll off the salmon and burn on the bottom of the pan)

  5. Karen in NH

    Made this for the first time tonight and it turned out fantastic. I LOVE salmon and have it often, so it is so nice to have a new recipe that I know I will love. Thank you!

  6. D. Hall

    Made this tonight with 1/2 and 1/2, and a tablespoon of cornstarch.
    Served with Uncle Ben’s wild rice, super good dinner.

  7. Lily

    I have done this 3 times already and it’s amazing. I play around with the vegetables that I cook with it; the French cut green beans were a hit. Thank you for this recipe!

  8. Jen

    This was a BIG HIT tonight! I used half and half, and increased it just a smidge because I think I added extra spinach. Otherwise I followed the recipe exactly. I made zucchini noodles to serve on the side. Very tasty with the sauce!

  9. Dalia

    I bought some salmon yesterday I really want to try this but I’m missing the Parmesan,‍♀️ so I guess it won’t be that creamy without it. Can I use any other cheese? I have Monterrey jack on my fridge

    1. Katerina Petrovska

      The parmesan will add more to the taste, but I think Monterey Jack sounds even better! 🙂 I like sharp cheeses. :))

  10. Brittany

    My friend and I made this tonight and we loved it!! My only problem is when I put the ingredients into my MyFitnessPal it gave me the amount of 423 calories per serving and my protein and fat were higher than what you had. Not sure what I did wrong or if I bought different type of low fat evaporated milk and salmon than you. But still, it was delicious!

    1. Katerina Petrovska

      I’m so happy you all enjoyed it! Thank you!!
      Regarding the nutritional info, I find that nutritional calculators will all show different results, unfortunately. They’re very inconsistent. I use the paid version for Weight Watchers because I assume theirs would be most accurate for the sake of their brand and what WW is about, but you just can’t be 100% sure.

  11. Liza

    My very first attempt at cooking salmon (my hubby usually cooks it on the barbecue) this was very easy and so
    Delicious!! I substituted the evaporated milk with coconut milk and I squeezed fresh lemon on top just before serving. I served the salmon with cauliflower rice and asparagus.

  12. Vanessa

    This was so, so good. We are filing this away for later. It was super quick and would be perfect to serve company when they come over!

  13. Sara

    I can’t wait to make this tonight! What would you suggest as a good side dish with this recipe? Would some angel hair pasta work?

  14. Jenny Bullistron

    I would love to be the queen eating this creamy salmon! It sounds so luxurious, but I love love love that it’s only 30 minutes of cooking! Definitely giving this recipe a whirl.

  15. Glenda Scheideler

    Served this for the first time tonight. It looked beautiful and tasted wonderful!!! The only addition my other half suggested was some nice rolls or bread to go with it — and to dip into the leftover sauce. We watch calories and sodium, so it was great to have the breakdown to go with the recipe.

  16. Megan Ancheta

    Living in Alaska, I have a freezer full of wild caught salmon! I can’t wait to give this recipe a go. It looks delicious!

    1. Katerina Petrovska

      Now that I see it, I am also confused! haha 😀 I guess I felt like I needed to say the same thing twice, but in different words. 😉 I’ll fix it right away. Thank YOU for letting me know!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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