Tuscan Salmon Recipe (VIDEO)
Tuscan Salmon is one of the tastiest salmon recipes you’ll try. You’ll love this juicy pan-seared salmon in a rich and creamy sun-dried tomato sauce. Every bite has so much flavor. Watch the video tutorial and learn how to make this easy 30-minute recipe.
This Tuscan Salmon recipe is so versatile. You can serve it over mashed potatoes, pasta, white rice, quinoa, or even spaghetti squash – there are so many options to keep dinner exciting.

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Creamy Tuscan Salmon
Our Tuscan Chicken recipe was such a hit a few years back that we started thinking about what else we can make Tuscan-style. The sun-dried tomato and spinach cream sauce is a wonderful base for a variety of proteins. Salmon was a perfect match! Here’s why you’ll love this recipe:
- Easy – this has a quick and simple ingredient prep time and it comes together fast on the stove.
- 30-Minute recipe – salmon cooks pretty quickly when it’s pan-seared and you’ll have a restaurant-quality dish on the table fast. P.S. Have you explored our 30-minute meals category?
- Flavor-packed – the ingredients here are simple but really pop from the sun-dried tomatoes and garlic-butter-infused sauce. Salmon has a lot of naturally rich flavor, but the sauce really elevates this dish and every bite is delicious.
Tuscan Salmon Video
Watch Natasha make this Creamy Tuscan Salmon. You will be surprised at how simple it is to create a memorable salmon dinner. We will never stop loving this mouthwatering salmon recipe. Now go forth and cook!
Ingredients
I recommend having all of the ingredients chopped, measured, and ready to go before you fire up the stove because the cooking goes fast. Here’s what you will need to make Tuscan Salmon with Spinach:
- Salmon filets – use boneless salmon filets (either skin-on or skinless salmon will work, but skin-on will take longer to cook). If you have skin on salmon and prefer skinless, we found it’s much easier to remove the skin once the salmon fillets are cooked – it will peel off quickly and easily.
- Seasoning – we use a handful of pantry staples – salt, pepper, and garlic powder.
- Oil and Butter– combining the two adds flavor and the oil helps keep the butter from burning.
- Sun-dried tomatoes – we buy them in a glass jar packed with oil. Drail the oil and chop them into strips.
- Chives – you can chop up chives or green onion and save some for garnish.
- Garlic – this adds tons of fresh garlic flavor to the sauce. Mince up 3 garlic cloves which will yield about 1 Tbsp of garlic.
- Cream – Use either heavy cream or regular whipping cream. I wouldn’t use half and half as it doesn’t incorporate the parmesan well and won’t be as creamy.
- Parmesan Cheese – use freshly shredded or grated parmesan cheese. It adds saltiness to this sauce so be careful adding extra salt.
- Spinach – fresh baby spinach leaves work best here. Two cups seem like a ton of spinach at first but it shrinks down quite a bit.

Pro Tip: Finding bones while eating salmon is not a fun surprise. Before you start cooking, check for any stray bones. Run your fingertips over the top of the salmon flesh to feel for any poky ends of bones and remove them using kitchen tweezers.
How to Make Tuscan Salmon
- Season Salmon – season the salmon filets on both sides with salt, pepper, and garlic powder.
- Sautee Salmon – in a large non-reactive skillet, melt butter and oil over medium heat then sautee the salmon for 3-5 minutes per side or until cooked through.
- Rest Salmon – transfer salmon to a platter and tent it with foil to keep it warm while you make the sauce.
- Start the Sauce – in the same skillet, add sundried tomatoes, green onion, and garlic and stir constantly for 1 minute until fragrant.
- Make the Creamy Sauce – Stir in the cream and parmesan. Bring it to a simmer then continue cooking for another minute to thicken the sauce.
- Add spinach – sprinkle on the spinach and stir for another 30 seconds until wilted. Taste the sauce and season as needed then remove from the heat.
- Add salmon back to the pan and spoon the sauce over the individual salmon filets then serve garnished with chives if desired.

Pro Tip: The cook time of salmon can vary depending on several factors: (1) thickness of the filets, (2) wild-caught versus farm-raised since wild-caught will be leaner and cooks faster, (3) temperature of the skillet. I highly recommend using an instant-read thermometer. When salmon is done, the internal temperature at the thickest part of the filet will register 145˚F.

Serve with
We love to serve this as a main course paired with a starchy side and fresh salad. If you’re putting together a Tuscany Salmon menu, try these pairings:
- Salad – pair with a lighter green salad like Caesar Salad
- Veggies – Roasted Broccoli, Roasted Cauliflower, or Baked Asparagus are excellent with salmon
- Pasta – The creamy sauce is perfect over a bed of spaghetti or your favorite pasta.
- Rice – cook up a simple pot of fluffy white rice to serve with Tuscan Salmon

This Tuscan Style Salmon is so simple and flavorful. Best of all, everyone in my family loved it! I hope it becomes a new favorite in your home as well. I’d love to know what you thought of this recipe in the comments.
More Salmon Recipes
If you love this Creamy Tuscan Salmon recipe, then you won’t want to miss these top-rated salmon dinner recipes.
- Pan-Seared Salmon with Lemon Butter
- Baked Salmon with Garlic and Dijon
- Teriyaki Salmon
- Salmon Cakes
- Salmon Cobb Salad
- Air Fryer Salmon
P.S. If you have any recipe requests or favorite recipes to share, I would love to hear from you. Some of my favorite recipes and ideas came from the Natasha’s Kitchen community.
Tuscan Salmon Recipe

Ingredients
- 1 1/2 lbs boneless, skinless salmon filet, cut into 4 even slices
- 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
- 1/4 cup green onion, green parts, chopped
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/4 cup parmesan cheese, finely shredded
- 2 cups fresh baby spinach leaves
Instructions
- Season salmon fillets with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder.
- In a large nonreactive skillet over medium heat melt in oil and butter. Once the butter is done foaming, add the salmon fillets, skin side up and sauté for 3 to 5 minutes per side or until cooked through to a safe internal temperature of 145°F on an instant-read thermometer at the thickest part of the salmon. Transfer the salmon to a platter and tent with foil to rest and keep warm.
- In the same pan over medium heat, add more oil only if needed then add your sun-dried tomatoes, green onion and minced garlic. Sauté another one minute or until the garlic is fragrant, stirring constantly.
- Stir in the cream and sprinkle Parmesan over the top bring to a light boil, stirring frequently then reduce the heat and simmer for one minute until the sauce is slightly thickened.
- Add spinach and stir for 30 seconds or just until wilted. Season to taste with salt and pepper if needed.
- Remove the pan from the heat and add the salmon back to the pan and spoon warm sauce over it then garnish with chives if desired and serve.
Great method! Also made it with cherry peppers instead of sun dried for some bite. Keeper list.
That’s great to hear, Anne!
Hi Natashia. Just finished eating this beautiful meal. It was way to good…should be illegal…lol. My spouse absolutely loved it even with the garlic (he hates it….hummm). Again, Thank You for another great recipe!!! I cannot wait to get your book….have to wait until October here in Canada. HUGS
That’s wonderful, Linda! So glad it was enjoyed.
This is the best recipe I have ever used for salmon! I try to eat a good amount of salmon, but I often feel it is just blah. This was sooo delicious as well as easy. I will be using your recipe very often and I know my family will love it also!.
That’s just awesome! Thank you for sharing your wonderful review, Janice!
Have a question. The ingredients for the Tuscan Salmon calls for skinless salmon fillets but in the instructions it says to saute the salmon skin side up. Which is the way to go? Can I use skin on salmon and saute skin side down? Thanks.
Hi Don, I have this note on the recipe, I hope its helpful: “use boneless salmon filets (either skin-on or skinless salmon will work, but skin-on will take longer to cook). If you have skin on salmon and prefer skinless, we found it’s much easier to remove the skin once the salmon fillets are cooked – it will peel off quickly and easily.””
The sauce is much better if you let it sit at a very low temp for about 15 minutes so that the tomato and green onion flavors can infuse the sauce. I also added a sprig of fresh oregano from the garden
This is such a yummy recipe. We have made it with chicken, salmon and shrimp. It is equally delicious on all of them, and so very easy. Thank you, for the recipe, Natasha.
HI Andrea! You’re very welcome. I’m glad you love it.
Just made this Tuscan Salmon dish for dinner this evening, served with a little Tumeric Angel Hair pasta on the side (used the sauce from this recipe for the pasta). Extremely easy, tasty and flavorful recipe. Can’t wait to serve this to company on Christmas Eve, will be an great addition to the seven fish diner. Bravo Natasha!
That sounds like the perfect dinner! I’m so happy it was a hit, Joseph!
Another wonderful recipe that we thoroughly enjoyed along with our company. It was a HIT!! Thanks so much!!
That’s wonderful to hear, Connie!
Wow! And again WOW!
My husband and I loved our Tuscan Salmon. The recipe was so easy to follow and this dish is an absolute delight to make and eat. Your videos are great fun to watch and give us confidence that we can prepare meals that are truly delicious. Thank You!
Aw, thank you! I appreciate the wonderful feedback.
Hi Natasha, just wanted to let you know that I recently purchased the Cuisinart single burner cast-iron hot plate. Can’t wait to use it! Thank you for your tip.
Hi Louie! That’s great. I hope you love it!
This looks absolutely delicious. Question. Can I omit the cheese because I don’t like cheese.
Hi Gina! I think that would be fine, but I haven’t tested it myself. The cheese adds flavor and saltiness to the sauce so you may need to adjust the seasoning and salt if you experiment with it. Let us know how it turns out!
We’re consciously eating more salmon these days so am always looking for different ways to prepare it. Your garlic-dijon recipe is a family fave, but this Tuscan version hit it outa the park-DELISH!! Now my jealous, non-salmon eating son wants me to make your Tuscan chicken! Sounds like a great idea for this week! Thanks, Natasha!
Hi Ginny! You’re very welcome! I know you’ll love that recipe too!
Fantastic! We tried this for dinner tonight over mashed potatoes, which soaked up all that delicious sauce.
We’re glad that you loved it!
looks wonderful! I loved the Tuscan Chicken so will have a go at this one next but am tempted to splash a bit of white wine in. What say you?
Thanks, Derek. I have not tried adding wine to this recipe yet to advise. If you do an experiment, we’d love to know how it goes!
If I want to make this at a dinner party but don’t want a big gap after the starter can I cook it, cover it and keep it warm in the oven? Or go as far as cooking the salmon and make the sauce when I’m ready to go and reheat the salmon in the sauce at the end?
Hi Michelle! You could make it, cover with foil and keep it in oven at a very low temperature.
I think you’re awesome…I have already ordered your cooking book… but won’t recieve it till Oct…I have incorporated many of your recipes and my family loves them… keep up your cooking and baking Natasha
Thank you for that wonderful compliment, Linda! We can’t wait for everyone to get the book in October.
What’s an alternative to spinach? Spinach makes me very nauseous
Another leafy green would work in its place.
This recipe definitely earned it’s 5 star rating. I loved it, and my family loved it. I have shared this recipe with everyone I know. Thank you for this wonderful recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Brian!
Thank you Natasha! This is a wonderful recipe. We loved all the flavors. It’s easy to make and as elegant as any restaurant offering. I would just add to not overcook the salmon, I left it slightly under-cooked and it was perfect when I heated with the sauce at the end.
Thank you so much for sharing that with me, Sue! I’m so glad you loved it!
Hi Natasha!
This recipe looks fantastic and I am excited to try it this weekend! I had a question, can I use a cast iron pan to make the salmon and sauce in? Thank you for your awesome recipes!
Hi! I’m excited for you to try this recipe. A non-reactive pan is best. Stainless steel cookware is typically considered nonreactive. Cast iron pots with an enamel finish are also non-reactive, unless there are any chips or cracks in the enamel.
Hello Natasha,
It looked like Sharky was doing a pretty good job adding the garnish!!!!
I’m going to try this recipe, salmon is not something I fix very often, you are truly my inspiration for trying new recipes. Thank You So Much
You’re My Hero!!!!
Thank you, I hope it becomes your new favorite too!
I just made this recipe last night for dinner. I had to use lactose free whipping cream for my family but the dish was so good!!! I’ve already pinned this recipe to make again!
Thanks for the wonderful review, Anne!
Step 6. You say to remove the pan twice, but don’t see where you say to put back on the heat.
Hi April, once the spinach is wilted, you can place the warm salmon back in and just spoon sauce over it. It doesn’t need to go back on the heat since the salmon should still be warm and cooked through. Also thanks for pointing out my typo. I will fix that!
Love your recipes, can I substitute dairy free whipping cream?
Hi Teri, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.
Thank you Natasha for this amazing recipe. Now it is my husband’s favorite dish. Perfect for Father’s day celebration.
Aaaw, I;m so glad! Thanks for sharing this wonderful feedback with us.
Can’t wait to try this recipe, looks delicious! By the way, I saw shocking when you were sprinkling on chives at the end. Nice hiding lol.
Hi Adrienne! I hope you love this recipe!
Saul Sharky at the end when you sprinkle the chives on the salmon. The recipe looks very good, I have been wondering what to do with salmon, I can’t wait to try this recipe.
Hi Adrienne! I hope you love this one as much as we do!
Glad you included a video in this tuscan salmon recipe. It is easier to follow and turned out sooooo good!
I’m so glad that it’s helpful!
We make your Tuscan chicken all the time. Can’t wait to try this!
Hi Jeanette! I think you’ll love this one too!
this salmon has amazing flavor and I cannot wait to make this again! thank you so much for sharing this recipe!
So glad to hear that, Jess! Thank you for the feedback.
This recipe definitely deserves its 5 star rating. It’s 10 out 10 for me. I cannot believe how easy it is to make, and how great it turned out. My family loves it! I have shared this with everyone I know. Thank you for sharing this incredible recipe with us.
Hi Brian! I’m so happy to hear that. Thank you for sharing.
The sauce is amazing & so full of flavor!! What a delicious way to prepare salmon!!
Hi Kristyn! I’m so glad you loved it!
I’m not a sun-dried tomato fan. What’s a good replacement?
Hi Darcie! You could use cherry tomatoes or just diced tomatoes if you prefer. You can also use mushrooms to make this.