This Tuscan Butter Salmon recipe is super quick and easy to make, but tastes like something you’d order at a 5-star restaurant! Salmon fillets are pan-seared to perfection, then coated in an incredible creamy sauce made with Parmesan, garlic, cherry tomatoes, and baby spinach.
Bonus, this dish is low carb! Serve it with some cauliflower rice for a complete meal.
Creamy Tuscan Salmon Recipe
Salmon is one of those fish that has so much flavor on its own, it doesn’t need a lot to make it shine. A little basting of hoisin sauce and air fryer salmon is amazing. Go the other route and make crab stuffed salmon for a special occasion.
Then there’s this creamy Tuscan butter salmon. It’s a fantastic meal that’s ready in under 30 minutes that’s practically effortless with big results. It can be enjoyed for an easy weeknight dinner with the family but it’s also elegant enough for a small dinner party.
Whether you’re looking for something to impress dinner guests or just want to try something new, this creamy Tuscan salmon does not disappoint!
For this recipe, you’ll need just a handful of key ingredients plus a few pantry staples.
(Scroll below to the printable recipe card for details and measurements.)
- Salmon – You’ll want 6 ounce fillets with the skin on, patted dry.
- Salt & pepper – To season the fish.
- Olive oil – For the pan
- Butter – Adds a richness to the dish.
- Garlic – For aromatics and flavor.
- Cherry tomatoes – Halved.
- Baby spinach – Fresh, not frozen.
- Heavy cream – The base of the creamy Tuscan sauce.
- Parmesan cheese – Use freshly grated parmesan for the best results.
- Fresh parsley – You can also use basil.
Can I Use Frozen Salmon?
Yes, fresh or frozen salmon fillets will both work in this recipe. If you are using frozen salmon, thaw it overnight in the fridge and pat it dry with paper towels before using.
How to Make Tuscan Butter Salmon
This easy salmon recipe comes together in under 30 minutes.
(Don’t miss the detailed printable recipe card below.)
- Cook the salmon. Heat the oil in a large skillet. Season the salmon with salt and pepper. Cook skin side up until the flesh is golden brown, about 5 minutes, then flip and cook for an additional 2 minutes. Transfer to a plate.
- Cook the vegetables. Reduce the heat and add the butter to the pan. Stir in garlic until fragrant, then add the cherry tomatoes. Once they are beginning to burst, add the spinach.
- Create the sauce. Stir in the remaining ingredients. Gently simmer for about 3 minutes until reduced.
- Return the salmon to the skillet. Spoon the sauce over the top. Simmer until cooked through, about 2-3 minutes.
- Enjoy. Garnish with fresh herbs and a lemon wedge then serve and enjoy.
Recipe Tips & Variations
Here are a few key tips, as well as some variations, for this Tuscan butter salmon recipe.
- Simmer, don’t boil. Be sure to keep the sauce at a gentle simmer, not a boil, as it can cause the cream to separate.
- Avoid overcooking the salmon. Salmon does cook quickly and overcooking can lead to dry salmon. To see if it’s done, poke it with a fork. If it flakes easily, it’s ready.
- Reduce the dairy. The heavy cream can be replaced with coconut cream, if needed to cut back on dairy.
- Add more flavor to the sauce. Try adding in a big splash of dry white wine along with the cream, which takes the sauce up another level.
- Try the sauce on other things. This sauce is also great with cooked shrimp or tortellini pasta.
Video: Tuscan Butter Salmon
What To Serve With Creamy Garlic Tuscan Salmon
Since this creamy garlic butter salmon is truly the star of the show, I like to keep the sides simple. Keep it low carb by serving it with cauliflower rice or a side salad, both great options. For veggie sides, you can never go wrong with some roasted broccoli or roasted cauliflower.
- Storing leftovers. Salmon is best enjoyed the day that it’s prepared. However, leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat. You can reheat this dish in the microwave, adding a bit of broth or cream to the sauce to loosen it up a bit. Just take care to not overcook the salmon.
More Salmon Recipes:
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Tuscan Butter Salmon
- 2 tablespoons olive oil
- 4 (6 ounces each) salmon fillets , skin on, patted dry
- Kosher salt
- Freshly cracked black pepper
- 3 tablespoons butter
- 3 cloves garlic , minced
- 1 & 1/2 cups halved cherry tomatoes
- 2 cups baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley and/or basil
- Lemon wedges , for serving
- Warm the oil in a large nonstick skillet over medium-high heat. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side UP and cook until the flesh is deeply golden, about 5 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
- Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 20 seconds. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach and cook until just wilted.
- Stir in heavy cream, Parmesan, and parsley (and/or basil) and bring mixture to a simmer. Adjust heat so it's just a gentle bubble and cook until sauce is slightly reduced, about 3 minutes.
- Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 2 to 3 minutes more.
- Garnish with more herbs and squeeze lemon on top before serving.
Reader Questions and Reviews
So easy and delicious. Definitely putting it in the rotation. Thank you.
Made this dish last night .Absolutely incredible!! Super easy to make and the results are definitely ‘company worthy’. Is on my monthly rotation.