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Homemade Creamy Garlic Tuscan Salmon Skillet photo

Creamy Garlic Tuscan Salmon Skillet

This Creamy Garlic Tuscan Salmon Skillet is bursting with flavor and comes together in under 30 minutes. A rich, garlicky cream sauce with spinach and sun-dried tomatoes makes it irresistible!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces salmon fillets about 6 oz each, skin removed or on based on preference
  • 2 tablespoons olive oil
  • 4 cloves garlic minced, fresh is best to maximize flavor
  • 1 cup heavy cream for that rich, velvety sauce
  • 1 cup fresh spinach leaves adds color and nutrition
  • 0.5 cup sun-dried tomatoes chopped, packed with tangy sweetness
  • 1 teaspoon Italian seasoning a blend of herbs like oregano and basil
  • 0.5 teaspoon salt to enhance all the flavors
  • 0.25 teaspoon black pepper freshly ground preferred
  • fresh basil leaves for garnish, optional, for a burst of aroma
  • grated Parmesan cheese for serving, adds a nutty, savory finish

Equipment

  • Large non-stick or cast iron skillet
  • Spatula or fish turner
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving plates or bowls

Method
 

Prepare the Salmon
  1. Pat the salmon fillets dry with paper towels to remove excess moisture—this helps achieve a nice crust. Season both sides lightly with salt and pepper.
Sear the Salmon
  1. Heat the olive oil in your skillet over medium-high heat. Once shimmering, carefully add the salmon fillets. Cook for about 3-4 minutes per side, depending on thickness, until golden brown and just cooked through. Remove salmon from the skillet and set aside on a plate.
Sauté Garlic
  1. Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter quickly.
Make the Creamy Sauce
  1. Pour in the heavy cream, stirring to combine with the garlic. Add the Italian seasoning, salt, and black pepper. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly.
Add Spinach and Sun-Dried Tomatoes
  1. Stir in the fresh spinach leaves and chopped sun-dried tomatoes. Cook for 1-2 minutes until the spinach wilts but remains bright green and fresh.
Return Salmon to Skillet
  1. Nestle the cooked salmon fillets back into the creamy sauce. Spoon some sauce over the top and let everything heat together for another minute or two.
Garnish and Serve
  1. Sprinkle grated Parmesan cheese over the skillet and garnish with fresh basil leaves. Serve hot with your favorite sides, whether it’s rice, pasta, or crusty bread to soak up that irresistible sauce.

Notes

  • Ensure salmon fillets are patted dry before cooking to get a crispy crust.
  • Do not overcook the salmon to keep it moist and tender.
  • Sauté garlic just until fragrant to avoid bitterness.
  • The sauce can be thickened with a cornstarch slurry if needed.
  • Freeze cooked salmon separately from the sauce for best results.