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Tuscan Salmon

Creamy Tuscan Salmon

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


Impress everyone with this creamy Tuscan Salmon! It might just be the best salmon recipe ever, made in just 30 minutes.


  • 1 1/2 pounds or 4 (6-ounce) salmon fillets, wild caught if possible, about 1 to 1 1/2 inches thick
  • 1 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon garlic powder
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons salted butter
  • 2 cloves garlic, finely minced
  • 1/4 cup chopped sun dried tomatoes
  • 2 tablespoons capers, drained
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 2 cups baby spinach, loosely packed
  • Grated Parmesan cheese, for serving
  • 2 lemon wedges, for serving


  1. Allow the salmon to come to room temperature for 15 minutes (or brine it*). Pat the salmon dry with a clean towel. Rub it generously with olive oil and sprinkle it with 1 teaspoon of the kosher salt, the garlic powder, and a few grinds of black pepper.
  2. Heat a large skillet over medium high heat and add the olive oil. Add the salmon skin side up and cook for 3 to 5 minutes until cooked about halfway to the center of the thickest part of the salmon.
  3. Reduce to medium heat and flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Cook for 4 to 5 minutes, continuously spooning the juices over the salmon. Cook until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center when removed).
  4. Remove the salmon to a plate and set aside. Drain the pan of any liquid and quickly wipe it out with a paper towel. 
  5. Place the pan over low heat and melt the butter. Then add the garlic and sun-dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the capers, cream, milk, and remaining 1/4 teaspoon kosher salt. Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan. Add the spinach and cook until wilted, about 1 minute, then return the salmon to the pan and warm it for 2 minutes, spooning the sauce over the salmon.
  6. Serve topped with the sauce and grated Parmesan cheese.


*To help reduce the white stuff (albumin) that can ooze from salmon when it’s cooked, we recommend brining the salmon to bring it to room temperature. In a large shallow dish, whisk together 4 cups room temperature water and 3 tablespoons kosher salt until dissolved. Place the salmon in the water and wait for 15 minutes.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Vegetarian