Do Share Recipe

I first made this creamy garlic butter Tuscan salmon on a whim, and it instantly became a household favorite. The salmon turns out perfectly flaky, bathed in a rich, garlicky cream sauce that feels so luxurious.

It’s the kind of restaurant-quality meal I thought was complicated, but it’s surprisingly simple to pull together on a weeknight. I’m excited to share how I make it because it’s a recipe that truly impresses without any stress.

Creamy Garlic Butter Tuscan Salmon Recipe

Ingredients

This recipe comes together with a handful of fresh and flavorful ingredients. Using high-quality components is key to achieving that rich, decadent taste. Here’s what you’ll need to create this amazing dish.

4 salmon fillets, skinless – Using skinless fillets allows the creamy sauce to coat every part of the fish. Fresh salmon will have the best texture, but thawed frozen salmon works too.
2 teaspoons olive oil – For searing the salmon to get that perfectly crisp exterior.
2 tablespoons butter – This adds a rich flavor base for the garlic and onions.
6 cloves garlic, finely diced – Fresh garlic is essential for that aromatic, savory depth. Don’t be shy with the amount!
1 small yellow onion, diced – Adds a subtle sweetness that balances the garlic.
1/3 cup dry white wine (optional) – A splash of wine like a Pinot Grigio or Chardonnay deglazes the pan and adds a layer of complexity.
5 ounces sun-dried tomatoes in oil, drained and chopped – These provide a sweet, tangy, and slightly chewy element that defines the “Tuscan” flavor.
1 ¾ cups half-and-half – This creates the creamy sauce. You can also use heavy cream for a richer sauce or a mix of milk and light cream.
3 cups fresh baby spinach – It wilts down beautifully into the sauce, adding nutrients and a touch of color. Always use fresh, as frozen spinach releases too much water.
½ cup freshly grated Parmesan cheese – Grating your own cheese from a block ensures it melts smoothly without the anti-caking agents found in pre-shredded cheese.
1 tablespoon fresh parsley, chopped – For a final fresh, herbaceous note.
Salt and pepper to taste – To season the salmon and the sauce.
1 teaspoon cornstarch mixed with 1 tablespoon of water (optional) – A simple slurry to thicken the sauce if it’s thinner than you’d like.

Note: The listed quantities will yield several servings, perfect for a family meal.

Variations

One of the great things about this dish is its versatility. You can easily adapt it to fit your dietary needs or what you have on hand. It’s as flexible as a simple hamburger potato casserole recipe, but feels much more elegant.

Dairy-Free: To make this recipe dairy-free, substitute the butter with a dairy-free alternative or more olive oil. Use a plant-based cream, like full-fat coconut cream or a cashew-based cream, in place of the half-and-half. Omit the Parmesan cheese or use a dairy-free Parmesan substitute.
Different Protein: If you’re not a fan of salmon, this sauce is incredible with chicken breasts, shrimp, or even a firm white fish like cod or halibut. Just adjust the cooking time accordingly.
Add-ins for Flavor: Feel free to get creative. Sliced mushrooms, artichoke hearts, or roasted red peppers make fantastic additions. For a bit of heat, add a pinch of red pepper flakes along with the garlic.

Cooking Time

This dish comes together surprisingly fast, making it ideal for a weeknight dinner that feels special.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.

Large Skillet: A 12-inch skillet is perfect for searing the salmon and making the sauce all in one pan.
Spatula: A fish spatula is ideal for flipping the delicate salmon fillets without breaking them.
Cutting Board and Knife: For dicing the onion, garlic, and parsley.
Measuring Cups and Spoons: To ensure your ingredient quantities are just right.
Small Bowl: For mixing the cornstarch slurry if you choose to use it.

How to Make Creamy Garlic Butter Tuscan Salmon?

This recipe is straightforward and cooked in one pan, which means fewer dishes to clean. It’s a welcome change from more complex meals, like a layered taco bake casserole recipe, but delivers just as much satisfaction. Follow these steps for a perfect result every time.

Prepare and Sear the Salmon

First, pat your salmon fillets completely dry with a paper towel; this is crucial for getting a good sear. Season both sides generously with salt and pepper. Heat the olive oil in your large skillet over medium-high heat.

Once the oil is shimmering, carefully place the salmon fillets in the pan, flesh-side down, and sear for about 4-5 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set it aside on a plate.

Build the Creamy Sauce

In the same skillet, reduce the heat to medium and melt the butter in the pan drippings. Add the diced onion and cook for 2-3 minutes until softened. Add the finely diced garlic and cook for another minute until fragrant.

If you’re using wine, pour it in now to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce for a minute. Stir in the drained sun-dried tomatoes and cook for another minute to let their flavor bloom.

Finish and Combine

Lower the heat and pour in the half-and-half, stirring gently. Let it come to a gentle simmer, but do not let it boil. Season the sauce with salt and pepper. Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce.

Once all the spinach has wilted, stir in the freshly grated Parmesan cheese until it melts and the sauce is smooth. If the sauce seems too thin, whisk in the cornstarch slurry and let it simmer for a minute to thicken.

Serve the Dish

Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of each fillet to warm them through. Garnish with fresh chopped parsley and serve immediately.

Additional Tips for Making This Recipe Better

After making this dish many times, I’ve picked up a few tricks that take it from great to absolutely perfect.

Don’t Overcook the Salmon: The biggest mistake you can make is overcooking the salmon. It should be just cooked through, so it flakes easily but is still moist and tender inside. I check for doneness by gently pressing on the fillet; if it flakes, it’s ready.
Use Fresh Ingredients: I can’t stress this enough. Fresh garlic, fresh spinach, and freshly grated Parmesan make a world of difference in the final flavor and texture of the sauce.
Control the Heat: When making the cream sauce, keep the heat low to prevent it from curdling or breaking. A gentle simmer is all you need to bring the flavors together.
Taste as You Go: Always taste your sauce before adding the salmon back in. You might need a little more salt, a pinch of pepper, or even a squeeze of lemon juice to brighten it up.

How to Serve Creamy Garlic Butter Tuscan Salmon?

This dish is impressive on its own, but pairing it with the right sides makes it a complete meal. For an easy weeknight dinner, I love serving it over pasta like fettuccine or linguine to soak up all that delicious sauce.

It’s also fantastic with creamy mashed potatoes, crusty bread for dipping, or a side of steamed asparagus or green beans.

On nights when I’m looking for something quick and satisfying, I sometimes wonder if I should just make a chopped cheese sandwich recipe, but then I remember how easy this salmon is.

For a lower-carb option, serve it over zucchini noodles, cauliflower rice, or a simple garden salad.

Nutritional Information

Here is an approximate breakdown of the nutritional information per serving.

Calories: 561
Protein: 45g
Carbohydrates: 18g
Fat: 32g

Make Ahead and Storage

This recipe is best enjoyed fresh, but leftovers are still delicious. Proper storage ensures you can enjoy it again without losing too much quality.

Storing: Place any leftover salmon and sauce in an airtight container and refrigerate for up to 2 days. The sauce will thicken in the fridge.

Reheating: To reheat, gently warm the salmon and sauce in a skillet over low heat. You may need to add a splash of milk or cream to loosen the sauce as it heats. Avoid the microwave, as it can make the salmon rubbery.

Freezing: I generally don’t recommend freezing this dish because dairy-based sauces can separate and become grainy when thawed. However, if you must, freeze it in an airtight container for up to one month. Thaw it overnight in the refrigerator and reheat it gently.

Why You’ll Love This Recipe?

There are so many reasons this creamy salmon dish will become a staple in your meal rotation. Here are just a few.

Quick and Easy: It’s a one-pan meal that comes together in about 30 minutes. This makes it perfect for busy weeknights when you want something special without spending hours in the kitchen.
Restaurant-Quality Flavor: The combination of garlic, sun-dried tomatoes, spinach, and Parmesan in a creamy sauce creates a rich, complex flavor profile that tastes like it came from a fancy restaurant.
Incredibly Versatile: You can easily swap the salmon for chicken or shrimp, add different vegetables, or adjust the creaminess to your liking. It’s a great base recipe to customize.
Impressive for Guests: While simple to make, this dish looks and tastes incredibly elegant. It’s a go-to for me when I have company and want to serve something that I know everyone will love.

Ben Carraoli