Pan-Seared Tuscan Salmon with Cream Sauce
Oh my god, I cannot put into words how truly delicious this creamy, weeknight Tuscan salmon is, but for you, I’ll try.
If you’re looking for a quick, elegant dinner that tastes like it came straight from your favorite restaurant, this salmon in creamy tomato sauce delivers in every way. It features perfectly pan-seared salmon fillets nestled into a luxurious sauce of sun-dried tomatoes, garlic, white wine, mascarpone, and wilted greens. It’s the kind of one-pan recipe that feels both indulgent and approachable.
Bonus: it comes together in about 30 minutes, making it a go-to for weeknight dinners or last-minute entertaining. For extra veggies on the side, consider my simple sheet pan Mediterranean roasted veggies.
Top 3 Reasons You Will Love This
- Textural heaven: Crispy skin, tender, buttery flakes of salmon, and a silky, creamy sauce. 👌🏻
- Big flavor, minimal effort: AKA, my go-to. 😏 One skillet, bold Mediterranean flavors, dinner in half an hour.
- Balanced acidity. Juicy cherry tomatoes and fresh lemon juice add just the right amount of acidity to cut through the richness of the sauce. 🙌🏻
If this salmon recipe is exactly your vibe, I’m gonna guess you’d also love creamy marry me salmon or my pan-seared steelhead trout with pesto cream sauce.
Pan-Sear Salmon Like A Pro
Chef-Approved Tips
- Crispy skin is key. Start with dry fillets and don’t move them once they hit the pan. A gentle press ensures even contact with the skillet. (Or use a fish press!)
- Don’t rush the tomatoes. Letting them burst naturally helps intensify their flavor and sweetness.
- Taste as you go. The mascarpone sauce should feel well-balanced–adjust salt, lemon, or cheese until it tastes just right.
Step-by-Step Directions
If you’re in the market for a reliable, inexpensive fish spatula, I’ve had this exact one since 2010 and it is perfect–easily my most used kitchen item!
Serving Suggestions
Enjoy this creamy salmon skillet over a bed of al dente pasta pappardelle or linguine) or gnocchi. It’s also just as good with cheesy Parmesan polenta, creamy garlic mashed potatoes, or crusty bread for soaking up every bit of sauce. For a lighter option, serve it alongside a simple green salad or oven-roasted garlicky broccolini.
For a Tuscan-inspired dinner at home, pair it with a crisp Italian white wine like Pinot Grigio or Vermentino.
Frozen Salmon Is A-Ok!
Seafood is often flash-frozen shortly after being caught. As a result, it can sometimes be fresher — and has a better flavor — than fresh salmon that’s been sitting in a store for days. Feel free to use frozen! Thaw it completely, then pat dry with paper towels to absorb excess moisture.
One bite of this Tuscan-style salmon and you’ll understand why it’s quickly become a favorite in our weeknight rotation. Salmon lovers, prepare to be wowed.
And remember, if you give this pan-seared salmon with cream sauce a try, be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below. Your feedback is invaluable!
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Creamy Tuscan Salmon with Tomatoes & Basil
Ingredients
For the Salmon
- 4 (6oz) salmon fillets, skin on or off
- 1 Tbsp olive oil
- 1 Tbsp oil from sun-dried tomatoes
- 2 Tbsp unsalted butter
- 3 cloves of garlic, minced
- 1 tsp dried Italian seasoning
- Pinch of crushed red pepper flakes
- 1½ cups of cherry tomatoes, halved
- ¼ cup (60ml) dry white wine
- ½ cup (120ml) heavy cream
- ⅓ cup (80g) mascarpone cheese
- ⅓ cup (35g) Parmigiano Reggiano, grated
- ⅓ cup sun-dried tomatoes
- 3 cups tightly packed fresh baby spinach
- ¼ cup packed fresh basil, plus more for serving
- 2 Tbsp (30ml) fresh lemon juice, from ½ a medium lemon
- Kosher salt
- Freshly ground black pepper
For Serving
- Fresh basil, whole leaves or thinly sliced
- Lemon wedges
- Freshly ground black pepper
- Crusty bread, pasta, or mashed potatoes
Instructions
- Season the salmon. Pat salmon fillets dry with a paper towel, then season both sides generously with kosher salt and freshly ground black pepper.
- Sear the fillets. Heat 1 Tbsp olive oil and 1 Tbsp oil from the sun-dried tomato jar in a large skillet over medium-high heat. When the oil shimmers, add the salmon skin-side down. Cook for 4-5 minutes, pressing gently so the skin stays flat. Use tongs or a fish spatula to carefully flip, then cook for 2-3 minutes more, just until the top turns opaque. Transfer to a plate.
- Sauté aromatics. Reduce the heat to medium, then melt 2 Tbsp butter in the same pan. Add 3 cloves minced garlic, 1 tsp dried Italian seasoning, and a generous pinch of red pepper flakes. Cook, stirring constantly, until fragrant, about 30-60 seconds. Add 1½ cups of halved cherry tomatoes, season with kosher salt, then cook until the tomatoes begin to burst, about 3-4 minutes.
- Deglaze and reduce. Pour in ¼ cup dry white wine, then use a spatula to scrape up any browned bits. Cook for about 1 minute, or until the liquid has mostly evaporated.
- Make the sauce. Stir in ½ cup heavy cream, ⅓ cup mascarpone, ⅓ cup of grated Parmesan, and ⅓ cup of sun-dried tomatoes. Season with a pinch of kosher salt and several grinds of black pepper. Let the sauce bubble gently for 2-3 minutes, until slightly thickened.
- Add spinach. Fold in 3 packed cups of baby spinach and ¼ cup chopped fresh basil. Stir just until the spinach wilts. Add the juice from ½ a medium lemon, then stir well. Taste and adjust the sauce if needed.
- Finish the sauce. Return the salmon (skin-side up, if using skin-on) to the skillet. Spoon the sauce on top.
- Serve. Plate the salmon, then ladle the creamy Tuscan sauce on top and garnish with extra basil, lemon wedges, and black pepper. Enjoy immediately with your favorite pasta, crusty bread, or lemony mashed potatoes.
Notes
- Make-ahead: While the salmon is best served fresh, you can prepare the sauce up to 1 day in advance. Reheat it gently over low heat, stirring occasionally, before adding the salmon back i
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or cream to loosen the sauce. I do not recommend freezing the sauce, as it can separate and become grainy when thawed and reheated.
Nutrition
Photography by Katilin.
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