Tuscan Salmon

Tuscan salmon bathed in a sun-dried tomato, Parmesan, garlic cream sauce on your table in 30 minutes!

This Tuscan Salmon recipe looks and tastes gourmet but is a quick and easy one pot wonder the whole family will be raving about!  The Tuscan salmon is buttery tender, juicy, succulent and gloriously flavorful thanks to a light dredging in seasoned flour before being nestled in the luscious Parmesan cream sauce spiked with both tangy sun-dried tomatoes and sweet, bursting cherry tomatoes.  The sauce is lightened up by using chicken broth and cornstarch along with the heavy cream (or evaporated milk) so you can indulge away. Serve this creamy Tuscan salmon over mashed potatoes (highly recommend!), pasta or rice along with an apple salad and garlic bread and you have a spectacular, simple, saucy, repeat favorite simple enough for every day, exquisite enough for company or special occasion (I’m looking at you Valentine’s Day!).

Buttery tender salmon is always a winning way to break up the monotony of chicken!  If you’re looking for more salmon recipes, be sure to check out:  sheet pan garlic butter salmon, salmon pasta, teriyaki salmon, blackened salmon in creamy Cajun sauce, baked Greek salmon with dill sauce, Asian BBQ salmon, sheet pan fajita salmon, lemon piccata salmon and chipotle salmon with mango salsa.

 

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You will love this Creamy Tuscan Salmon Recipe

This mouthwatering Tuscan salmon is DROOL worthy just in time for Valentine’s Day!  I seriously am obsessed with this recipe and can’t wait for you to indulge in its creamy, comforting, aromatic splendor. This recipe is adapted from my Creamy Tuscan Chicken which instantly became a favorite but this recipe also boasts sweet cherry tomatoes, spinach and of course, succulent salmon! 

Why this Sun Dried Tomato Salmon works

• FAMILY FAVORITE.  Golden, pan seared salmon with a flavorful crust swimming in a creamy sauce served over buttery mashed potatoes is a winner with everyone! Your kids will be licking their plates! 
• IMPRESSIVE YET DECEPTIVELY EASY.  This Tuscan salmon recipe is elegant, satisfying and bursting with layers of flavor that allow you to dine-in at a fraction of the price of dining out.  Plus, it tastes even better! But don’t be fooled, this recipe is SO easy and comes together very quickly with hardly any cleanup – ANYONE, even entry level cooks, can make this recipe!  Simply dredge the salmon, cook the salmon in a skillet, sauté the shallots and tomatoes, then simmer the sauce and dinner is served in 30 minutes!   
• ONE PAN.  Best of all, this easy salmon recipe is made in one skillet which means you only have one pan to clean, making it perfect for weeknight dinners, or anytime you don’t feel like doing dishes!  And bonus, cooking everything in one skillet builds incredible layers of complex flavor from the salmon to the aromatic shallots, garlic, sundried tomatoes and cherry tomatoes.
• VERSATILE. This creamy Tuscan salmon recipe is incredibly flexible.  You can add more or less sun-dried tomatoes, swap the spinach for other veggies such as zucchini, mushrooms or asparagus, add more or less cherry tomatoes, add artichokes or even par-boiled potatoes – as long as you have the salmon and the sauce, you are golden!

Tuscan Salmon Recipe ingredients

This skillet salmon recipe features salmon that’s been seared until golden brown on both sides before being coated in the most incredible creamy sun-dried tomato sauce. Here’s what you’ll need for this easy recipe: 

• Salmon fillets: You can use either four 6-8 oz. skinless salmon fillets OR one wild Alaskan salmon fillet that you slice into fillets (which tends to be less expensive).
• Flour: I used all-purpose flour, but I’m sure a gluten-free alternative would work just as well. 
• Olive oil: I almost always cook with a mixture of oil and butter. Butter is packed with flavor, but it’s prone to burning. The oil prevents it from burning, which lets you sauté the aromatics without having to worry about it having a bitter flavor.
• Sun-dried tomatoes packed in oil: Purchase the sun-dried tomatoes in a jar packed in oil, not water. They are usually located near the olives or pickles at your grocery store. Don’t be tempted to buy the dry shriveled ones that come in a package. We are going to be rinsing off most of the oil from the sun-dried tomatoes so you don’t have to worry about them being too oily but the oil keeps them bold and moist.
• Cherry Tomatoes:  you will love their sweet pops of flavor in contrast with the tangier sun-dried tomatoes! Please use ripe cherry tomatoes because they are inherently sweeter than grape tomatoes.  If you can’t find cherry, you may use grape.
• Shallot: Please don’t substitute with any other onion as shallots are milder and sweeter in flavor with a hint of garlic and won’t overwhelm the sauce, but just enhance it.
• Garlic: Use 3-4 garlic cloves depending on your garlic love (you know I opted for 4!).
• Cornstarch: Thickens the sauce without making it too thick, giving it body so it’s not watery.
• Chicken broth: Has much more flavor than plain water. I recommend using reduced sodium chicken broth so you can control the amount of salt in the sauce. 
• Heavy cream: Makes for an ultra-rich, creamy sun-dried tomato sauce. If you’d prefer a lighter option, use evaporated milk mixed with 1 teaspoon cornstarch. 
• Spices: I flavored the salmon with garlic powder, onion powder, paprika, salt and pepper. This spice mixture is combined with the flour just before the salmon is dredged in it. 
• Herbs: For the sauce, I used a mixture of dried parsley, basil, and oregano. If using fresh herbs, you’ll have to use three times the amount. 
• Parmesan: Use freshly grated Parmesan cheese. Avoid the powdered stuff in a shaker can as that doesn’t melt well and has much less flavor. 

What Type of Salmon Should I Use? 

• So, what is quality salmon? Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon. King salmon is the richest tasting, but it is also the most expensive, so don’t feel like you have to buy it – the other varieties will also taste delicious.
• What size salmon is best? You can use either 4 6-8 oz. skinless salmon fillets OR one wild Alaskan salmon fillet that you slice into fillets (which tends to be less expensive). 
• Can I use frozen salmon? Absolutely! Frozen salmon fillets are a fabulous option. Look for wild caught fillets and defrost them before cooking.  Wild caught salmon is always better than farmed salmon – fresh OR frozen.
• What salmon should I avoid? Avoid farm-raised Atlantic salmon as it is fatty, less nutritious (due to its artificial diet), waterier and can cook up mushy.
• Do I use skin on or off salmon?  I recommend removing the skin so you can coat he entire surface of the salmon in the flour coating which creates a flavorful crust. 

Tools for making Salmon with Sun Dried Tomatoes

• Stainless Steel Skillet:  is the perfect all-purpose pan!  Stainless is virtually indestructible, distribute heat evenly, and won’t leech into the food.  It is particularly useful when cooking with acidic ingredients like tomatoes or vinegars because the metal won’t react with the acidity. I love both my 10 and 12-inch Le Creuset Stainless Steel Pans with a limited lifetime warranty but this more economical pan also has excellent reviews.
• Metal Fish Spatula: Allows you to seamlessly flip fish without it breaking! This spatula is commercial grade brushed stainless steel and also has an edged-end for cutting during cooking.
• Garlic press: I use this every single day! It is the ultimate garlic press — it is easy-to-use, easy-to-clean and minces garlic with one squeeze. 
• Quality Knives: A chef’s knife will be your most used kitchen tool by far!Quality knives make prep time much quicker and are important for safety as well.  If you’re concerned about moola, please remember that your best chef knives, depending on how hard you use them and how well you take care of them, can easily last 25 years or more. I love my Wusthof but there are hundreds of less expensive knives with great reviews such as this one.
• Cutting Board: I use my big solid cutting board daily so it’s worth the investment.  This extra-large cutting board allows you to prep all your veggies on one surface and the bamboo is easier on knives than plastic

How to Make Tuscan Salmon 

This Tuscan salmon recipe comes together in under 30 minutes. It’s perfect for weeknight dinners or entertaining. Guests will never know this impressive dish took so little time to make! 

Step 1: Dredge the Salmon 

Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the flour and spices. Dredge the salmon through the flour mixture, then shake off any excess. Place the fillets on a plate.  This creates a crust to carry flavor and to insulate the juicy fish.

Step 2: Sear the Salmon

Heat the oil in a large skillet over medium-high heat. Once hot, add the salmon and cook until golden brown on both sides. Once seared, remove the salmon to a plate.  I’ve gone into detail on how to know when your salmon is done below.

Step 3: Make the Creamy Sun-Dried Tomato Sauce 

Sauté the sun-dried tomatoes, cherry tomatoes and shallot until the shallots are softened. Add the garlic and red pepper flakes, followed by the cream, broth, cornstarch, and seasonings. Bring the sauce to a simmer, then let it cook until thickened. You don’t want it too thick because the Parmesan will also thicken it up a bit.

Step 4: Stir in the Parmesan Spinach 

Once the sun-dried tomato sauce has thickened, stir in the grated Parmesan until melted, followed by the spinach. Taste the sauce and season with salt and pepper as desired. It might not need a thing!

Step 5: Finish the Dish 

Return the salmon to the skillet and let it warm through, giving it time to soak up some of the sauce. I like to garnish my Tuscan salmon with fresh parsley before serving for a pop of color and fresh flavor. 

How to know when Sun Dried Tomato Salmon is done

As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, but not raw. If the salmon is completely opaque all the way through, it won’t be as juicy and tender.

Cooked salmon will also easily flake with a fork along the muscle fibers. The most accurate way to test your salmon, however, is with an instant read meat thermometer. 

The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, if you cook your salmon to this temperature it will be overdone because the temperature will continue to rise after you remove salmon from the skillet.

Instead, America’s Test kitchen suggests cooking your salmon to about 125 degrees F (52 degrees C) to avoid dry, overcooked salmon. This is the guideline I go by and the results are always perfect after a 5-minute rest.

Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked. It is better for salmon to be under-cooked than overcooked in my opinion. 

Can I Prepare Tuscan Salmon in Advance? 

This Tuscan salmon is the best when eaten immediately as the salmon is juiciest if only cooked once. In order to prep ahead, you can do the following: 

• Prep the salmon: Dredge the salmon and store it in a single layer covered in the refrigerator. 
• Prep the aromatics: Dice the shallots, chop the sun-dried tomatoes and halve the cherry tomatoes and store them in a plastic bag in the refrigerator. Store minced garlic separately in the refrigerator. 
• Grate the cheese: Grate the fresh Parmesan and store in an airtight container in the refrigerator. 

Creamy Tuscan Salmon variations

• Use a heavy cream substitute. You can swap the heavy cream for evaporated milk mixed with 1 teaspoon cornstarch. Just remember that fat equals flavor so the cream sauce won’t taste quite as decadent.
• Add Artichokes. Sauté chopped artichoke hearts with the sun-dried tomatoes.
• Other veggies. You can also add other veggies such as mushroom, zucchini, or asparagus. You can even add par-boiled Dutch baby potatoes like I do in my Creamy Tuscan Chicken recipe. The sauce can’t accommodate both spinach and potatoes, so choose one or the other.
• Use an alternate protein. The creamy sauce is so scrumptious you’re going to want to use it with everything!  You can sub the salmon fillets for boneless chicken breasts, chicken thighs, pork chops (recommend brining first), or shrimp. You can even use ground Italian sausage or cooked chicken sausage. Note that different proteins (even chicken thighs) will vary in cooking time, so use a meat thermometer to check for doneness.    
• Add lemon. You can add a citrus spin by adding 1-2 tablespoons lemon juice to the cream sauce.
• Mix up the cheeses. In addition to or in place of Parmesan, you can try mozzarella, Gouda, Fontina, Gruyere, etc. to mix up the flavor profile. 

Salmon with Sun Dried Tomatoes recipe tips

• Remove salmon from the fridge.  Never cook salmon cold straight from the refrigerator otherwise it will cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking.
• Do NOT rinse and dry fillets. You should NOT rinse your fish before baking! The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
• Dry fillets. Pat salmon dry with paper towels before seasoning to help the flour and seasonings stick – and since we are not rinsing the salmon, we are just drying any moisture from the packaging.
• Use a large enough skillet. Use a skillet that is large enough to comfortably hold all of the salmon without touching so each side can sear and not just steam
• Don’t cook tomatoes in aluminum or cast iron.  These metals can chemically react with the tomatoes and make them taste bitter and metallic.  Stainless steel is ideal (much stronger metal than aluminum), as it never reacts with food.  I love this stainless-steel pan. You can also use a nonstick skillet.
• Use fresh Parmesan. Use freshly grated Parmesan for the best flavor and for the best melting ability. Pre-shredded cheeses are coated in anti-clumping chemicals which inhibits their melting ability.
• Use FINELY grated Parmesan. When shredding the Parmesan, make sure you are using the smallest, prickly holes of the grater so it becomes powdery.
• Scrape up golden bits. After you cook the salmon, there will be golden bits on the bottom of the pan – these are flavor gold!  Make sure to scrape up the bits while you sauté the shallots.
• Only flip salmon once. Adding the salmon to a hot skillet heated to medium high heat is only half the battle. Resist the urge to move the salmon as it cooks or to flip it more than once. The salmon needs to stay in the same place for a continuous amount of time to sear. When the salmon is browned, it will naturally release from the pan.
• Turn heat down if needed. You may need to lower the temperature if your salmon is browning too quickly. This could happen if you have extra thick salmon fillets or you like your salmon more well done.
• Thin sauce, if needed. If the sauce becomes thicker than you like, then stir in additional chicken broth a little at a time. 
• Don’t over-cook salmon:  Take care not to overcook your salmon because it will only remain buttery, juicy and tender as long as it isn’t overcooked.  It is better for salmon to be undercooked than overcooked in my opinion. If you have different size salmon fillets, you may need to remove one fillet from the skillet before the rest are done.  

What to serve with Creamy Tuscan Salmon

We love this skillet salmon recipe with a big salad, crusty bread and/or any of the following:

• Carbs: Mashed Potatoes are hands down my favorite side to serve with Tuscan salmon. You don’t even have to go all out, just potatoes mashed with some butter, milk, salt and pepper work great to mop up the sensational sauce! Tuscan salmon would also be incredible with Parmesan risotto – drooling just thinking about it! Of course, pasta is always an easy go-to or low carb with cauliflower mash, zoodles or spaghetti squash.
• Salad: Wedge Salad,  Apple Salad, Pear Salad, Roasted Butternut Squash Salad, Green Bean Salad. Strawberry Salad, and Beet Salad. 
• Vegetables: You can skip the salad, and instead opt for cooked veggies – but we like both! Roasted Parmesan Broccoli, Roasted Parmesan Asparagus, Roasted Cauliflower, Roasted Butternut Squash, Glazed Carrots or Roasted Carrots, and Sautéed Brussels Sprouts or Roasted Brussels Sprouts.
• Fruit: Bright, fresh fruit is a must either in the form of fresh grapes, melon, etc. or in fruit salad form. We love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette and Berry Salad in Honey Mascarpone.

How to store Creamy Tuscan Salmon

This Tuscan salmon will last up for four days in the fridge if stored in an airtight container. 

To reheat: 

• Microwave: Microwave for 1 minute, then continue to heat at 20-second intervals until warmed through.
• Stove: Transfer salmon and sauce to a skillet and heat over medium-low until warmed through. You may need to add a splash of chicken broth to thin the sauce.

Can I Freeze Tuscan Salmon? 

No, I don’t recommend freezing this salmon in sun-dried tomato sauce. The heavy cream in the sauce will separate once frozen and will change the texture of the dish. 

More like this Salmon with Sun Dried Tomatoes

• Teriyaki Salmon
• Salmon in Piccata Sauce 
• Salmon Pasta 
• Salmon with Mango Salsa
• Baked Salmon with Dill Sauce
• Lemon Garlic Butter Salmon
• Cajun Blackened Salmon
• Asian BBQ Salmon
• Honey Soy Salmon

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Creamy Tuscan Salmon Recipe

Tuscan salmon bathed in a sun-dried tomato, Parmesan, garlic cream sauce on your table in 30 minutes! This Tuscan Salmon recipe looks and tastes gourmet but is a quick and easy one pot wonder the whole family will be raving about! The Tuscan salmon is buttery tender, juicy, succulent and gloriously flavorful thanks to a light dredging in seasoned flour before being nestled in the luscious Parmesan cream sauce spiked with both tangy sun-dried tomatoes and sweet, bursting cherry tomatoes. The sauce is lightened up by using chicken broth and cornstarch along with the heavy cream (or evaporated milk) so you can indulge away. Serve this creamy Tuscan salmon over mashed potatoes (highly recommend!), pasta or rice along with an apple salad and garlic bread and you have a spectacular, simple, saucy, repeat favorite simple enough for every day, exquisite enough for company or special occasion (I’m looking at you Valentine’s Day!).

Servings: 4 servings

Total Time: 30 minutes mins

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

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Ingredients

Salmon

• 4 6-8 oz. skinless salmon fillets
• 2 1/2 tablespoons flour
• 1 tsp EACH salt, garlic powder, onion powder
• 1/2 tsp EACH pepper, paprika
• 2-3 tablespoons olive oil

Creamy Tuscan Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon oil from sun-dried tomatoes
• 1 pint cherry tomatoes halved
• 1/2 cup sun-dried tomatoes rinsed, drained, roughly chopped
• 1 shallot minced
• 4 cloves garlic minced
• pinch-1/4 teaspoon red pepper flakes
• 1 1/2 cups low sodium chicken broth
• 1 tablespoon cornstarch
• 1 cup heavy cream or evaporated milk + 1 tsp cornstarch
• 1 tsp EACH dried parsley, dried basil (or 1 TBS EACH FRESH)
• 1/2 teaspoon dried oregano
• 1/4 cup finely grated fresh Parmesan cheese
• Salt and pepper to taste
• 2 cups baby spinach optional

Instructions

• Pat fillets dry with paper towels. Whisk flour and salmon seasonings together in a small bowl/plate. Add salmon and season all sides. Shake off excess flour.
• Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add salmon and cook for 3-4 minutes, or until golden brown on the bottom. Flip salmon over, reduce heat to medium and cook an additional 3-4 minutes, or to desired doneness, then remove to a plate. Don’t wipe out the skillet.
• Melt butter with one tablespoon oil from sun-dried tomatoes jar over medium heat with the drippings in the pan. Once hot, add cherry tomatoes, sun-dried tomatoes and shallots; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in parsley, basil and oregano.
• Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
• Once thickened, reduce heat to medium-low and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ⅛ teaspoon each). Stir spinach into the sauce and cook 1-2 minutes, just until wilted.
• Add salmon to the skillet and warm through to soak up the sauce. Garnish with fresh parsley if desired

Notes

Tips for Success

• How to tell when salmon is done: As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be a bit translucent, but not raw. If the salmon is completely opaque all the way through, it won’t be as juicy and tender. America’s Test kitchen suggests cooking your salmon to about 125 degrees F (52 degrees C) to avoid dry, overcooked salmon. This is the guideline I go by and the results are always perfect after a 5-minute rest.
• Remove salmon from the fridge.  Never cook salmon cold straight from the refrigerator otherwise it will cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking.
• Do NOT rinse the fillets. You should NOT rinse your fish before baking! The USDA cautions: “do not rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
• Don’t cook tomatoes in aluminum or cast iron.  These metals can chemically react with the tomatoes and make them taste bitter and metallic.  Stainless steel is ideal (much stronger metal than aluminum), as it never reacts with food.  I love this stainless-steel pan. You can also use a nonstick skillet.
• Use fresh Parmesan. Use freshly grated Parmesan for the best flavor and for the best melting ability. Pre-shredded cheeses are coated in anti-clumping chemicals which inhibits their melting ability.
• Use FINELY grated Parmesan. When shredding the Parmesan, make sure you are using the smallest, prickly holes of the grater so it becomes powdery.
• Thin sauce, if needed. If the sauce becomes thicker than you like, then stir in additional chicken broth a little at a time.

How to Store and Reheat

• Storage: This Tuscan salmon will last up for four days in the fridge if stored in an airtight container.
• To reheat in microwave: Microwave for 1 minute, then continue to heat at 20-second intervals until warmed through.

• To reheat on the stove: Transfer salmon and sauce to a skillet and heat over medium-low until warmed through. You may need to add a splash of chicken broth to thin the sauce.v

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