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Tuscan salmon fillets simmering in a creamy garlic tomato sauce in a skillet

Creamy Tuscan Salmon

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 3 salmon fillets skin-on (4–5 oz each)
  • 2 –3 tablespoons olive oil as needed
  • ½ teaspoon salt divided
  • ¼ teaspoon black pepper
  • 3 cloves garlic minced
  • ½ cup cherry tomatoes halved
  • 2 tablespoons sun-dried tomatoes finely chopped and patted dry
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ¼ cup grated parmesan cheese
  • 1 cup baby spinach

Method
 

  1. Place a large skillet over medium heat and allow it to heat for 2–3 minutes.
  2. Add 2 tablespoons olive oil, adding more as needed so the bottom of the pan is lightly but fully coated.
  3. Pat the salmon fillets completely dry with paper towels.
  4. Season both sides evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
  5. Place the salmon skin-side down in the hot pan. Cook undisturbed for 4–5 minutes, until:the skin is golden and crisp, the salmon releases easily from the pan
  6. Carefully flip the salmon and cook for 1–2 minutes, just until the internal temperature reaches 120–125°F at the thickest part.
  7. Remove salmon from the pan and set aside. The salmon will finish cooking later in the sauce.
  8. Reduce heat to medium-low.
  9. Add garlic and cook for 30 seconds, stirring constantly.
  10. Add cherry tomatoes and sun-dried tomatoes and cook for 2–3 minutes, until softened.
  11. Pour in ½ cup chicken broth and simmer for 2 minutes, scraping up any browned bits from the pan.
  12. Stir in: ½ cup heavy cream, ¼ teaspoon Italian seasoning and ¼ teaspoon paprika
  13. Simmer gently for 3–4 minutes, until the sauce thickens slightly.
  14. Stir in ¼ cup parmesan cheese until smooth.
  15. Add spinach, if using, and cook just until wilted.
  16. Return salmon to the pan and spoon sauce over the top.
  17. Simmer gently for 1–2 minutes, until the salmon reaches:125–130°F for medium or 135–140°F for fully cooked
  18. Remove from heat and serve immediately.

Notes

We tested this recipe using different pans and found that salmon cooks best when seared skin-side down first and finished gently in the sauce. Some skillets require more oil to prevent sticking, especially if they are not nonstick or well-seasoned. For best results, start with 2 tablespoons of oil and add more as needed so the pan is lightly but fully coated before adding the salmon.