Creamy Tuscan Salmon Garlic Sauce (Print)
Salmon fillets in creamy garlic sauce with sun-dried tomatoes and spinach, inspired by Tuscany.
# What You Need:
→ Salmon
01 - 4 salmon fillets (5-6 oz each), skinless or skin-on
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Creamy Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 2/3 cup sun-dried tomatoes in oil, drained and sliced
09 - 2/3 cup heavy cream
10 - 1/4 cup chicken or vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 3 1/2 ounces baby spinach leaves
13 - 1 teaspoon Italian seasoning
14 - Salt and freshly ground black pepper, to taste
→ Garnish
15 - Fresh basil leaves
16 - Lemon wedges
# How To Make It:
01 - Pat the salmon fillets completely dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper, pressing the seasoning gently into the flesh.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets in the pan, skin-side down if using skin-on. Sear for 4 minutes until golden. Carefully flip and cook for 2-3 minutes longer until almost cooked through. Transfer salmon to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and let melt. Add minced garlic and diced onion, sautéing for 2-3 minutes until fragrant and translucent, being careful not to brown the garlic.
04 - Stir in the sliced sun-dried tomatoes and cook for 1 minute to release their oils and intensify flavor.
05 - Pour in the heavy cream and broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
06 - Add the grated Parmesan cheese and Italian seasoning. Stir continuously until the cheese completely melts and the sauce thickens slightly, about 2 minutes.
07 - Add the baby spinach leaves to the simmering sauce. Cook for 1-2 minutes, stirring gently, until just wilted. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Return the salmon fillets to the skillet, spooning the creamy sauce generously over each piece. Simmer gently for 2-3 minutes until the salmon is cooked through and the sauce is velvety. Serve immediately, garnished with fresh basil leaves and lemon wedges on the side.
# Expert Advice:
01 -
- The restaurant quality sauce comes together in minutes but tastes like it simmered all day
- Everything happens in one skillet so cleanup is practically nonexistent
02 -
- Do not overcrowd the pan when searing salmon or the temperature will drop and you will end up steaming instead of searing
- The sauce will continue thickening as it sits off the heat so do not reduce it too much
03 -
- Take the salmon out of the fridge 15 minutes before cooking so it cooks evenly
- Keep the skin on while searing then remove it before serving for the best of both worlds