Creamy Tuscan Salmon
Mar 07, 2018, Updated Feb 11, 2026
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This Tuscan Salmon recipe makes a restaurant-quality dinner right at home! It features flaky salmon smothered in a flavor-packed, creamy sauce with spinach and tomatoes, and it’s all ready in just 30 minutes!
Why You Should Make This Tuscan Salmon Recipe
- Easy yet elegant. This Tuscan salmon comes together in one skillet, making it perfect for weeknights yet impressive enough for romantic dinners or dinner parties.
- Quick gourmet. From creamy Tuscan shrimp to baked Tuscan chicken and this Tuscan salmon recipe, we love to enjoy an Italian restaurant-quality taste at home, all cooked in 30 minutes.
- Bold Tuscan flavors. Tender salmon simmers in a creamy garlic, tomato, and spinach sauce for a rich, flavor-packed dinner.
The Ingredients
- Vegetable Oil: You could also use canola oil or another high-smoke-point cooking oil.
- Skin-On Salmon Fillets: For skillet-cooked fish, it is recommended to buy skin-on fish fillets.
- Salt & Black Pepper: Simple seasonings that enhance the dish’s flavors.
- Butter: Adds richness and depth to the sauce.
- Garlic: I use minced garlic, but you could also use ½ to ¾ teaspoon garlic powder.
- Cherry Tomatoes: Chopped Roma tomatoes or grape tomatoes will work, too, to add a sweet, tangy contrast to the creamy sauce.
- Fresh baby spinach: It wouldn’t be a Tuscan salmon without it! But you could substitute kale for spinach for a heartier green. Thawed and drained frozen spinach is also okay to use.
- Evaporated Milk: Creates a creamy texture without the heaviness of cream, but heavy cream or Half & Half are good alternatives.
- Parmesan Cheese: Thickens the sauce and offers a salty depth. Parmigiano Romano will work.
- Fresh basil and parsley: Chopped fresh herbs to flavor the creamy sauce.
How To Make This Creamy Tuscan Salmon
This recipe is especially easy because everything is prepared in just one skillet. And the amazing sauce of tomatoes, spinach, and evaporated milk adds a flavor beyond any other.
- Prep: Season the fillets with salt and pepper, and place the fish skin side up in a pan with heated olive oil.
- Cook: 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. Then, flip, and continue to cook for 3 more minutes; remove from skillet and set aside.
- Make the Sauce: Wipe down the skillet, melt some butter, and add cherry tomatoes to the skillet; cook for a few minutes before adding in the spinach. Stir in the evaporated milk, some grated parmesan cheese, and herbs.
- Finish: Place salmon fillets back in the skillet and let them cook for about 3 minutes, or until everything is heated through.
Recipe Tips & Variations
- Selecting fish: Look for fresh salmon fillets with a bright color, firm texture, and moist appearance.
- Dry the fillets: Pat the salmon dry with paper towels to remove excess moisture.
- Use a non stick or cast iron skillet: These types of pans are best for achieving a good sear without sticking.
- Skin side down: Cook the salmon skin-side down, first. Press down gently with a spatula for a few seconds to prevent curling and to ensure the skin crisps up evenly.
- Let it sear: Allow the salmon to cook undisturbed for several minutes. Once the salmon releases easily from the pan, flip it over. Cook for a few more minutes, or until done. Cooking time will depend on the size of the fillets.
- Doneness: Salmon is done when its internal temperature reaches 145°F (63°C). It should flake easily with a fork when done.
Serving Suggestions
This is a great salmon recipe fit for a queen! It’s a flavorful meal that you can pair with light sides like my quinoa zucchini fritters, roasted green beans with squash and tomatoes, and a crisp broccoli cauliflower salad. For a heartier meal, consider these vesuvio potatoes or my favorite mashed sweet potatoes.
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Tuscan Salmon Recipe
This creamy Tuscan Salmon makes a restaurant-quality dinner featuring flaky salmon smothered in a creamy sauce with tomatoes, spinach, and Parmesan, and it's all ready in 30 minutes!
Ingredients
- 2 to 3 tablespoons vegetable oil
- 4 (4 to 5 ounces each) skin-on salmon fillets
- salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups halved cherry tomatoes
- 6 ounces baby spinach
- ½ cup evaporated milk, you can also use half & half or heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Prep. Heat the oil in a large skillet set over medium-high heat. Pat the salmon fillets dry with paper towels, then season them with salt and pepper.
- Cook the salmon. Transfer the fillets to the skillet, skin-side down. Cook for about 5 to 8 minutes or until browned and cooked three-quarters of the way up. The cooking time will depend on the thickness of the salmon.
- Continue to cook. Flip the salmon fillets over and cook for 2 to 3 more minutes, or until cooked through; remove from the skillet and set aside. (Add more cooking oil as needed).
- Melt the butter and sauté the garlic. Add the butter to the skillet and melt it over medium heat. Stir in the garlic and cook for 15 seconds, stirring very frequently.
- Sauté the vegetables. Stir in the cherry tomatoes and season with salt and pepper. Continue cooking for 1 to 2 minutes, or until the tomatoes begin to soften. Add the spinach and cook for 1 minute, or until it begins to wilt.
- Make the creamy sauce. Whisk in the evaporated milk, Parmesan cheese, basil, and parsley, and bring to a simmer. Reduce the heat to low and cook for 2 minutes.
- Combine. Add the salmon fillets back to the skillet and cook for 2-3 minutes, or until heated through.
- Finish and serve. Remove from heat. Spoon the sauce over each fillet and serve.
Notes
- Dry the Fillets: Pat the salmon dry with paper towels to remove excess moisture.
- Use a Non-Stick or Cast Iron Skillet: These pans best achieve a good sear without sticking.
- Oil: Use an oil with a high smoke point, like canola or vegetable oil. Don’t use olive oil.
- Doneness: Use an instant-read meat thermometer to check for doneness. Salmon is cooked through when its internal temperature registers at 145˚F.
Nutrition
Calories: 342kcal | Carbohydrates: 9g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 258mg | Potassium: 1081mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4751IU | Vitamin C: 32mg | Calcium: 209mg | Iron: 3mg
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.
Did you make a recipe? Leave a rating
Storing Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze the salmon fillets without the sauce for 2 months.
Easy and delicious. This is a go-to for sure. Love making noodles or rice for the side. I like to make it spicy so I add crushed red pepper and cayenne.
I’m very glad you enjoyed it! Thank YOU! 🙂
This was great! My only changes were adding just a splash of white wine to the cream sauce, and using freeze-dried basil because I couldn’t find fresh. I’ll definitely be making this again, and I’m sure it’ll be even better once fresh basil comes into season.
ABSOLUTELY DELICIOUS! I made some very minor changes to adapt recipe to ingredients I had but turned out so good! 😋This recipe will be getting an honorary placement in my wooden box of favorite recipes!👍🏻👍🏻
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
It looks like alot more sauce than just 1/2 cup of cream. Made it and really liked it. I thought I should have seared the tomatoes first so they blister and then put the garlic in so it didn’t burn. Someone mentioned capers…they would have been good also.
This is now my favorite salmon and spinach recipe! My husband loved it also. Thanks much!
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
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
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.
Yes, the pre-grated parmesan contains potato starch, an anti-fungal agent called natamyacin and “cellulose” (wood pulp)…much rather grate from a block of quality parmesan cheese!
I made this tonight and it was the bomb !!! Literally 30 mins !! I substituted the tomatoes for lunchbox peppers. I will make this again !!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Yes!!! Absolutely delish
Easy and flavorful! I thought it tasted great!
Thank YOU! I am very glad you enjoyed it! 🙂
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.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Tasted amazing
I am very glad you enjoyed it! Thank YOU! 🙂
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)
I am very happy you enjoyed it! Thank YOU! 🙂