Can I use frozen salmon?

Absolutely, as long as you fully thaw and pat it dry before cooking. Keep in mind that fresh, center-cut fillets typically give the best texture and sear, but frozen works well in a pinch.

Can I swap the cream for something lighter?

Half-and-half can be substituted for a lighter version. Avoid low-fat milk, as it won’t deliver that signature richness and may cause the sauce to separate.

What pasta works best with this dish?

Wide ribbons like fettuccine or pappardelle are perfect, but penne, orzo, or even zucchini noodles catch the sauce beautifully. Choose your favorite!

How do I know when the salmon is done?

The salmon should be opaque and flake easily with a fork. If in doubt, a food thermometer should read about 125–130°F for perfectly medium-moist salmon. Remember, it continues cooking in the sauce and as it rests.

Creamy Garlic Butter Tuscan Salmon Recipe

Name: Creamy Garlic Butter Tuscan Salmon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tuscan
Ingredients: 4 salmon fillets (5 to 6 ounces each); 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 3 to 5 cloves garlic, finely minced; 1/4 cup reduced sodium chicken broth; 1/2 cup chopped sun dried tomatoes (drained from the oil); 1 1/2 cups heavy cream (or half-and-half); 2 cups baby spinach (fresh, not frozen); 1/3 cup freshly grated Parmesan cheese; 1/2 teaspoon salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 1/2 teaspoon crushed red pepper flakes (optional, to taste); 1 tablespoon chopped parsley (optional, for garnishing)

If you’re craving a dinner that’s equal parts easy and decadent, this Creamy Garlic Butter Tuscan Salmon is destined to become your go-to weeknight hero. From the crispy, perfectly-seared salmon to the velvety sauce bursting with garlic, sun-dried tomatoes, and fresh spinach, every bite feels like a special occasion—but you can have it on your table in under 30 minutes. Pair it with anything from pasta to rice, and prepare to fall in love with restaurant-worthy flavors you whipped up without breaking a sweat.

Why You’ll Love This Recipe

Speedy and Simple: This dish is seriously quick—especially if you prep your veggies while the salmon cooks. It’s perfect for nights when you need impressive results fast.
Spectacular Flavors: The creamy garlic butter sauce transforms humble salmon into something truly memorable, infused with richness, sweetness from sun-dried tomatoes, and pops of fresh spinach.
One-Pan Wonder: Fewer dishes? Yes, please. Everything comes together in one skillet, from searing the salmon to swirling up that luscious Tuscan-inspired sauce.
So Adaptable: Whether you’re a pasta lover, rice bowl enthusiast, or a low-carb fan, this recipe works beautifully with countless accompaniments.

Ingredients You’ll Need

Here’s the star lineup and a few notes for maximum success:

Salmon: Use fresh, center-cut fillets for the best texture and presentation. If using frozen, make sure they’re fully thawed and patted dry.
Olive Oil: Perfect for achieving that irresistible golden crust on your salmon.
Garlic Powder, Paprika, Salt & Black Pepper: Don’t skip seasoning your salmon—this is where the flavor journey begins.
Unsalted Butter: For richness and to build the foundation of your sauce.
Fresh Garlic: A must! Finely minced for explosive, fragrant flavor.
Chicken Broth: Deglazes the pan and lifts all those caramelized bits into your sauce.
Sun-Dried Tomatoes: Sweet-tart pops of intense flavor; drained well so the sauce stays creamy.
Heavy Cream (or Half-and-Half): For that dreamy, silky texture. Use half-and-half for a lighter touch, though it may be a tad less rich.
Baby Spinach: Tossed in fresh for color, nutrition, and a gentle earthy taste.
Parmesan Cheese: Freshly grated is non-negotiable—it melts better and adds irresistible savory notes.
Crushed Red Pepper Flakes (Optional): If you love a subtle kick, now’s your moment.
Parsley: For a fresh, pretty garnish that brightens the whole dish.

Tip: Use a heavy stainless steel skillet for the best sear on salmon, but a nonstick skillet works in a pinch. Adjust oil as needed if your salmon is skinless.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let’s keep things interesting! Try:

Protein Swaps: Trout or cod work wonderfully in place of salmon. Even cooked chicken breasts can enjoy this sauce if you’re feeling adventurous.
Veggie Boost: Throw in some sautéed mushrooms, zucchini, or roasted red peppers for extra color and texture.
Add Some Wine: Reduce the cream by a splash and add a dash of dry white wine as you build the sauce for extra complexity.
Dairy-Free: Use a plant cream and vegan butter, and skip the Parmesan or use a dairy-free alternative.
Zest it Up: Finish with a squeeze of lemon for a little extra brightness.

How to Make Creamy Garlic Butter Tuscan Salmon

Step 1: Prep and Season the Salmon

Pat your salmon fillets dry, then generously season the flesh with garlic powder, paprika, salt, and pepper. This step builds incredible base flavor.

Step 2: Sear the Salmon

Add olive oil to a large skillet over medium heat. Place salmon skin-side down and cook undisturbed for about 3 minutes, allowing the skin to get nice and crispy. Flip and cook another 2–3 minutes, or until opaque and just barely cooked through. Transfer to a plate and keep warm—don’t worry if it’s just shy of done; it’ll finish cooking later.

Step 3: Make the Garlic Butter Sauce

Melt unsalted butter in the same skillet. Add minced garlic and sauté for a minute until it smells heavenly and just starts to turn golden (watch closely—you don’t want it to burn!).

Step 4: Add Broth and Sun-Dried Tomatoes

Pour in chicken broth to deglaze, scraping up any delicious browned bits. Add sun-dried tomatoes and let them simmer for a couple of minutes, mingling all those flavors.

Step 5: Creamy Magic Time

Pour in the heavy cream and let it gently simmer—don’t let it boil wildly, or it might split. Add the spinach, stirring until just wilted, then sprinkle in Parmesan, salt, pepper, and optional red pepper flakes. Stir until the cheese is fully melted and the sauce is smooth and luxurious.

Step 6: Finish and Serve

Nestle the salmon fillets back into the sauce, spooning it over generously. Let everything heat through for another minute or two. Sprinkle with parsley and get ready to serve immediately.

Pro Tips for Making the Recipe

Don’t Overcrowd the Pan: Sear salmon in batches if needed—they brown better with some space.
Pat Salmon Dry: This step is non-negotiable for that golden, crisp sear.
Gentle Heat for the Cream: Always simmer, never boil, for the creamiest results.
Freshly Grated Parmesan: It melts so much better than pre-shredded cheese, making the sauce silky and not gritty.
Adjust for Thickness: If the sauce thickens too much, just splash in a little more broth or cream.

How to Serve

Creamy Garlic Butter Tuscan Salmon is endlessly versatile and feels at home on a simple Tuesday night or at a dinner party. Here’s how to make it shine:

Over Pasta: Fettuccine, linguine, or any wide noodle soaks up the sauce perfectly.
With Rice or Risotto: The grains turn creamy as they mingle with the sauce.
Mashed Potatoes or Cauliflower Mash: For pure, comforting bliss.
Crusty Bread: Essential for sopping up every drop.
Side Salad: A lemony arugula or simple greens salad keeps the meal fresh and light.

Tip: Top with extra Parmesan and a scatter of fresh herbs for an effortless wow factor.

Make Ahead and Storage

Storing Leftovers

Salmon is best enjoyed fresh, but if you have leftovers, store in an airtight container in the refrigerator for up to 4–5 days. The flavors deepen and meld beautifully overnight.

Freezing

I don’t recommend freezing this dish. Creamy sauces tend to separate after thawing, and salmon can dry out in the freezer.

Reheating

Gently reheat leftovers on low heat in a covered skillet or in the microwave, being careful not to overcook the salmon. Add a splash of cream or broth if the sauce seems too thick.

Note: This isn’t an ideal make-ahead dish, as the fish and sauce truly shine freshly made.

FAQs

Can I use frozen salmon?

Absolutely, as long as you fully thaw and pat it dry before cooking. Keep in mind that fresh, center-cut fillets typically give the best texture and sear, but frozen works well in a pinch.
Can I swap the cream for something lighter?

Half-and-half can be substituted for a lighter version. Avoid low-fat milk, as it won’t deliver that signature richness and may cause the sauce to separate.
What pasta works best with this dish?

Wide ribbons like fettuccine or pappardelle are perfect, but penne, orzo, or even zucchini noodles catch the sauce beautifully. Choose your favorite!
How do I know when the salmon is done?

The salmon should be opaque and flake easily with a fork. If in doubt, a food thermometer should read about 125–130°F for perfectly medium-moist salmon. Remember, it continues cooking in the sauce and as it rests.

Final Thoughts

There’s something incredibly satisfying about serving a meal that looks as stunning as it tastes—and this Creamy Garlic Butter Tuscan Salmon delivers every time. It’s fast, fuss-free, and so flavorful, you’ll find yourself turning to it again and again. Invite some Italian sunshine to your dinner table and give this recipe a try—you might just discover your new weeknight favorite. Happy cooking!