Creamy Garlic Butter Tuscan Salmon

Why You’ll Love This Recipe

I love how quick and easy this dish is to prepare—just 25 minutes from start to finish. It’s impressive enough for a dinner party but simple enough for a weeknight meal. The creamy garlic sauce clings to each salmon fillet, creating a flavor-packed dish that feels luxurious without requiring complicated techniques. I also appreciate how versatile it is—I can easily swap in trout or white fish or adjust the creaminess based on what I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets, skin off (or trout or any white fish)
1 pinch salt to season
1 pinch pepper
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely diced
1 yellow onion, diced
1/3 cup dry white wine (optional – do not use a sweet white wine)
5 ounces sun-dried tomato strips in oil, jarred and drained
1 3/4 cups half and half
1 pinch salt to taste
1 pinch pepper to taste
3 cups baby spinach leaves
1/2 cup parmesan cheese, freshly grated (skip for dairy-free option)
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
1 tablespoon fresh parsley, chopped

directions

I start by heating the olive oil in a large skillet over medium-high heat. After seasoning the salmon fillets with salt and pepper, I sear them flesh-side down first, about 5 minutes on each side until cooked to my liking. Once done, I set them aside.

Next, I melt the butter in the pan juices, then add the garlic and sauté until fragrant—about a minute. I toss in the onions and cook until soft. If I’m using white wine, I pour it in now and let it reduce slightly.

I then add the sun-dried tomatoes, frying them briefly to enhance their flavor. I reduce the heat, stir in the half and half, and season the sauce with more salt and pepper. Once it starts to gently simmer, I add the spinach and parmesan. I let it cook until the cheese melts and the spinach wilts.

For a thicker sauce, I sometimes stir in the cornstarch slurry. Then I return the salmon to the pan, spoon the creamy sauce over each fillet, and finish with a sprinkle of fresh parsley.

Servings and timing

This recipe serves 4 people.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

When I want to mix things up, I swap salmon for trout or a firm white fish like cod. I’ve also used all heavy cream instead of half and half for an ultra-rich version. To make it dairy-free, I simply skip the parmesan and use a plant-based cream. Sometimes I toss in mushrooms or cherry tomatoes for added depth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the salmon in a skillet over low heat to preserve the creamy texture. If the sauce thickens too much, I add a splash of milk or cream to loosen it. I avoid microwaving, as it can dry out the fish.

FAQs

How do I know when the salmon is fully cooked?

I check that the salmon flakes easily with a fork and is opaque in the center. A thermometer should read 145°F (63°C) at the thickest part.

Can I make this dish without wine?

Yes, I can simply skip the wine and add a splash of chicken broth or extra half and half for depth.

What can I serve this salmon with?

I love pairing it with pasta, rice, mashed potatoes, or steamed vegetables—anything that soaks up the creamy sauce.

Can I use frozen salmon fillets?

Absolutely. I make sure to thaw them completely and pat them dry before cooking to get a good sear.

Is there a way to make this dish low-carb?

Yes, I skip the pasta or rice and serve it over sautéed greens or cauliflower rice.

Conclusion

Creamy Garlic Butter Tuscan Salmon is one of those dishes that feels like a special occasion but fits perfectly into a weeknight dinner plan. It’s creamy, flavorful, and versatile—just the way I like my meals. Whether I’m cooking for family or friends, this recipe never fails to impress.