This Salmon in Sundried Tomato Sauce is a fast and easy dinner idea with a gourmet flair! The golden, summery taste of sun-dried tomatoes mingles with heavy cream, garlic, and Italian herbs to make a truly wonderful meal.
Looking for more easy salmon recipes? Try my Garlic Butter Baked Salmon!
Quick and Easy Salmon in Sundried Tomato Sauce
At the end of summer, I love making recipes that include sundried tomatoes. Their flavor just has that intense, golden taste of late summer, and they’re so good with just about everything, especially salmon. And cream! Which is why I love this recipe— it uses all three!
To make this recipe for creamy Salmon in Sundried Tomato Sauce, I first saute salmon fillets in a skillet. Then, I make the sauce in the same skillet that I cooked the salmon in, so that it absorbs the salmon flavor. Next, I add the salmon back to the sauce, to blend the flavors together even more. It’s like Inception. But with salmon. Salmon-ception. 🙃
Anyway, just take my word for it! This creamy, savory dinner recipe is quick and easy to make, and it’s mouth-wateringly good. You won’t want to miss it!
What You’ll Need
Here’s a quick rundown of the ingredients you’ll need to make salmon in sun-dried tomato sauce. Most of them are ordinary pantry staples, which makes this an easy dinner to whip up on the fly.
- Olive Oil: To cook the salmon, you’ll need a bit of olive oil—just enough to swirl around the bottom of the pan.
- Salmon Fillets: This recipe makes one and a half pounds of salmon fillets. It’s fine if the skin is on or off, whichever you prefer. I like to use fillets with the skin on because it’s easier to keep the fillets from falling apart while cooking.
- Salt and Pepper: To taste.
- Onion: Finely dice one small yellow onion (white and sweet onions also work).
- Garlic: I like to use fresh garlic in this recipe, because it has a sharper, brighter taste. But if you need to, you can substitute a teaspoon of garlic powder.
- Sundried Tomatoes: You’ll need a small jar (4 or 5 ounces) of sundried tomatoes for this recipe. Drain the oil, but save a couple of tablespoons; slice the tomatoes with a sharp knife.
- Heavy Cream: A cup of heavy cream makes the sauce creamy and luxurious! If you need to use half and half instead, that will work, but it won’t be as thick and flavorful.
- Italian Seasoning: Half of a tablespoon of your favorite Italian seasoning blend adds fragrance and bite.
- Vegetable Broth: To get the right sauce consistency, you’ll need about 1/4 of a cup of your preferred broth. I usually use low-sodium veggie broth for recipes like this one. Chicken broth is also fine.
- Chopped Fresh Parsley: For garnish.
How to Make Salmon in Sundried Tomato Sauce
The cooking process is simple. You don’t even need a roux to thicken the sauce. Heavy cream does it for you!
- Cook the Salmon Fillets on the First Side. Heat the olive oil in a large nonstick skillet, set over medium heat. Season each salmon fillet with a bit of salt and pepper. Place the fillets in the hot oil, and cook until the fillet visibly lightens in color, about ¾ of the way up. This can take up to 8 minutes, depending on the thickness of the fillet.
- Cook the Fillets on the Second Side. Using a fish spatula, carefully flip over the salmon fillets, and cook for 3 to 4 more minutes longer, or until cooked through. Be careful not to overcook. Remove the salmon from the skillet, and set it aside.
- Saute the Tomatoes, Onions, Garlic, and Herbs. Using the same skillet, begin heating the reserved oil from the sun-dried tomatoes over medium heat. Add the onions, and cook for a minute or so. Then stir in the garlic, sun-dried tomatoes, and Italian seasoning; cook for another minute, or until fragrant.
- Make the Sauce. Pour the vegetable broth into the skillet, and bring to a gentle simmer. Add the heavy cream and stir well to combine. Taste the sauce for salt and pepper, and adjust accordingly.
- Heat the Salmon in the Sauce. Add the salmon back to the skillet, and cook in the sauce for 2 more minutes, or until heated through. Remove the skillet from heat. Spoon sauce over the salmon fillets, garnish with parsley, and serve.
Tips for Success
- Instant-Read Thermometer: If you want an easy way to make sure your salmon is done, I highly recommend using an instant-read thermometer. Easy and quick! Salmon is cooked through when its internal temperature at the thickest part registers at 145˚F.
- Press and Hold: When you lay your fillets in the pan, they sometimes curve upward. Avoid this by using your fish spatula to press the fillets against the hot pan until they’re partially cooked.
- Wild-Caught When Possible: Wild-caught salmon is known for being more flavorful, and more nutritious, than farmed salmon. So definitely use it when possible!
What to Serve with Salmon in Sundried Tomato Sauce
What should you serve with this bold salmon saute? Almost anything, honestly, from buttered pasta to a garden salad. If you’re looking for more detailed ideas, here are some of my favorite recipes to serve up with salmon in sundried tomato sauce.
- Broccoli: I love serving broccoli with fish, but especially when it’s air-fried! Try my Crispy Air Fryer Roasted Broccoli for a side dish you won’t be able to resist!
- Sweet Potatoes: Everyone should eat more sweet potatoes! And these nutritious, delicious veggies are especially amazing as Crispy Sweet Potato Wedges. Mmmm.
- Roasted Vegetables: My Garlic Brown Butter Roasted Brussels Sprouts and Carrots is an easy and scrumptious roasted veggie recipe that goes perfectly with salmon. You’ll want to make this every week!
How to Store and Reheat Leftovers
- To store leftover salmon in sundried tomato sauce, place leftovers in shallow airtight containers, and refrigerate for up to two days.
- To reheat, place leftovers in a covered skillet and heat on low until the fish reaches a safe internal temperature of 145°F.
- You can also bake the salmon and sauce, covered with foil, at about 350°F, until it reaches the correct internal temperature.
- Either way, be sure to give the sauce a good stir before serving, and if it isn’t hot enough, heat it until it’s piping hot all the way through.
Salmon in Creamy Sun Dried Tomato Sauce
- 2 tablespoons olive oil
- 1-½ pounds salmon fillets, skin ON or OFF, see my notes
- Salt and fresh ground black pepper, to taste
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced or pressed
- 1 jar (4-ounces) sun-dried tomatoes in oil, drained, and tomatoes chopped or sliced, reserve 2 tablespoons oil for the recipe
- ½ tablespoon Italian seasoning
- ¼ cup vegetable broth
- 1 cup heavy cream
- Chopped fresh parsley, for garnish
- Heat olive oil in a large nonstick skillet set over medium heat.
- Season salmon fillets with salt and pepper.
- Add salmon to the heated oil and cook for 6 to 8 minutes, or until cooked 3/4-of the way UP. Cooking time will depend on the thickness of the fillet.
- Using a fish spatula, carefully flip over the salmon and cook for 3 to 4 more minutes, or until cooked through. To check for doneness, you can use an instant read meat thermometer; salmon is done when the thickest part of the salmon registers at 145˚F.
- Remove salmon from skillet and set aside.
- In the same skillet add 1 tablespoon of the reserved sun-dried tomatoes oil and heat it over medium heat.
- Add onions and cook for a minute. Add the remaining tablespoon of sun-dried tomatoes oil only if needed.
- Stir in garlic, sun-dried tomatoes, and Italian seasoning; cook for 1 minute, or until fragrant.
- Add vegetable broth to the skillet and bring to a simmer.
- Stir in the heavy cream. Cook until heated through. Taste for salt and pepper and adjust accordingly.
- Add salmon back to the skillet and cook for 2 more minutes, or until the sauce is a bit thickened.
- Remove skillet from heat; let stand couple minutes. Note that the sauce will continue to thicken as it cools.
- Spoon sauce over the salmon fillets.
- Garnish with parsley and serve.
- Salmon with skin ON or OFF? This is up to you, however, I like to use fillets with the skin on because it’s easier to keep the fillets from falling apart while cooking.
- TOTAL NET CARBS PER SERVING: 6 g
- WW POINTS: Use Fat Free Half & Half and lower your points down to 5 for Blue, Freestyle, and Purple; and down to 7 for Green.