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Pan Seared Creamy Tuscan Salmon Recipe
Ben Carraoli

Pan Seared Creamy Tuscan Salmon Recipe

I just made this creamy Tuscan salmon last night, and I’m still thinking about how good it tasted. As soon as the salmon came out of the pan with that golden crust, I knew it was going to be delicious. The sauce was rich, garlicky, and full of juicy tomatoes and soft spinach.
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Prep Time 15 minutes
Cook Time 27 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 4 oz salmon fillets — skin-on gives a crispier texture but skinless works too.
  • Salt & pepper — season well to bring out the salmon’s natural flavor.
  • 1 tablespoon grapeseed oil — perfect for high-heat searing; you can use olive or avocado oil too.
  • 2 tablespoons unsalted butter — adds richness; if using salted butter reduce added salt.
  • 4 garlic cloves minced — fresh garlic gives maximum aroma.
  • ½ cup diced sweet onion — yellow or white both add mild sweetness.
  • 1/3 cup dry white wine — use stock if you prefer alcohol-free.
  • 1/8 teaspoon red pepper flakes — adds a mild kick and balances creaminess.
  • 2 cups cherry tomatoes — they burst nicely and add sweet juiciness.
  • 2 cups baby spinach — always use fresh not frozen, for the best texture.
  • 1 cup full-fat coconut milk — gives the sauce creamy thickness while staying dairy-free.
  • 1 tablespoon lemon juice — brightens the sauce and adds balance.
  • ¼ cup fresh basil chiffonade — use fresh for best aroma; dried basil won’t give the same effect.

Method
 

  1. Bring the salmon to room temperature for about 15 minutes before cooking so it sears evenly. Pat it dry and season both sides well with salt and pepper. Drying the salmon helps it form a golden crust instead of steaming.
  2. Heat your skillet over medium-high heat and add the oil. When it’s shimmering, place the salmon flesh-side down and press gently so it touches the pan fully. Cook about five minutes per side until golden and crisp.
  3. Remove the salmon and add butter to the same pan. Once melted, stir in garlic for about 30 seconds, then add diced onion until it turns soft and translucent. These aromatics create the base of the creamy sauce.
  4. Pour in the white wine (or stock) and scrape the pan to release all the flavorful browned bits. Add red pepper flakes and salt. Stir in the cherry tomatoes and lightly press them so they burst. Add spinach and cook until wilted.
  5. Pour in the coconut milk and let it simmer for 3–4 minutes to thicken. Add lemon juice and basil. Return the salmon to the pan and spoon the sauce over it. Remove from heat and serve warm.

Notes

  • I always pat the salmon dry to make sure the crust gets perfectly crispy.
  • Letting the wine simmer slightly before adding coconut milk gives deeper flavor.
  • Stir the sauce gently; over-mixing can cause coconut milk to separate.
  • I rest the salmon for a minute after searing so it doesn’t break apart when added to the sauce.