Irresistibly Creamy Salmon: Your New Favorite Stovetop Dinner with Sun-Dried Tomatoes & Spinach
Prepare to be amazed by this incredibly easy and utterly delicious creamy salmon recipe! Featuring perfectly pan-seared salmon fillets luxuriating in a rich parmesan cream sauce, this dish is elevated with the bright, savory notes of sun-dried tomatoes and the vibrant freshness of spinach. Best of all, it comes together right on your stovetop, making it an ideal choice for a quick weeknight meal that tastes like it came from a gourmet restaurant.
Why This Creamy Salmon Recipe is a Must-Try
This creamy salmon recipe isn’t just another dinner idea; it’s a culinary triumph that combines simplicity with sophisticated flavor. Drawing inspiration from our popular salmon pasta, this dish features a smooth parmesan cream sauce that’s beautifully balanced by the subtle acidity and aroma of white wine. The addition of sun-dried tomatoes infuses the sauce with an intensely savory, slightly sweet, and umami-rich depth, while fresh spinach wilts into the creamy mixture, adding a touch of verdant color and healthy goodness. The star, of course, is the flaky, tender salmon, which perfectly absorbs the exquisite flavors of the sauce.
Many compare the luscious appeal of creamy salmon to beloved, comforting dishes like Tuscan chicken or even the incredibly popular Marry Me Chicken. These dishes share a common thread of rich, harmonious flavors and a satisfying texture that makes them instant classics. With its similar profile of creamy sauce, aromatic garlic, and sun-dried tomatoes, this salmon dish truly deserves its place in the pantheon of irresistible, creamy meals. It’s seriously a winner that will have everyone asking for seconds and raving about your cooking!
Beyond its incredible taste, this recipe is a fantastic choice for several reasons. Salmon is a powerhouse of nutrition, packed with Omega-3 fatty acids, protein, and essential vitamins, making this meal both indulgent and healthy. The stovetop preparation means minimal cleanup and a faster cooking time, perfect for those busy evenings when you crave something special without the fuss. It’s versatile enough to impress dinner guests yet straightforward enough for a casual family dinner. The delightful combination of textures—crispy-skinned salmon, tender spinach, and chewy sun-dried tomatoes—all swimming in that luxurious sauce, creates a truly unforgettable dining experience.
Essential Ingredients for Your Creamy Salmon
Crafting this delightful creamy salmon begins with selecting fresh, high-quality ingredients. Each component plays a crucial role in building the dish’s incredible flavor profile. You’ll find all precise measurements and detailed instructions in the printable recipe card at the conclusion of this post.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient and knowing when to substitute can elevate your cooking experience and ensure a perfect outcome every time. Here’s a closer look at the key components of our creamy salmon:
Salmon
For the best results, I always recommend using center-cut salmon fillets. This ensures that all your pieces are roughly the same thickness and size, promoting even cooking. You won’t have some pieces overcooked while others are still raw. It’s also vital that your salmon is completely thawed before seasoning and cooking. Thawed salmon allows the seasonings to adhere properly and prevents them from slipping off as it cooks, ensuring every bite is flavorful. Whether you choose skin-on or skin-off is a personal preference; skin-on can provide a delicious crispy texture if seared well, while skin-off offers a more tender experience.
The Creamy Sauce
The sauce is truly the heart of this dish, and each ingredient contributes uniquely to its lusciousness and depth.
- White Wine: A dry white wine is the secret ingredient that truly amplifies the flavors in this dish. It adds a layer of acidity and complexity that beautifully cuts through the richness of the cream, preventing the sauce from being too heavy. Opt for a dry white wine that you genuinely enjoy sipping, such as a Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. You don’t need an expensive bottle; a good quality, affordable option will work perfectly. If you prefer to avoid alcohol, an equal amount of good quality vegetable broth or chicken broth makes an excellent substitute. For a hint of that wine-like tang, you could add a tiny splash of white wine vinegar or lemon juice along with the broth.
- Heavy Whipping Cream: This is a non-negotiable for achieving that perfectly rich, velvety, and thick sauce that this salmon deserves. Heavy whipping cream has a high-fat content, which is crucial for emulsifying and creating a stable, luxurious texture. Lighter creams or milk alternatives simply won’t yield the same decadent result and may curdle when reduced.
- Parmesan Cheese: Freshly grated parmesan cheese melts seamlessly into the sauce, adding a salty, umami-rich flavor that is distinctly Italian-inspired. While pre-grated parmesan can be convenient, freshly grated cheese often melts better and offers a superior flavor and texture.
- Sun-Dried Tomatoes: These little flavor bombs are a game-changer. Whether oil-packed (drained) or dried (rehydrated in hot water for about 15-20 minutes, then drained), sun-dried tomatoes contribute an intense, concentrated sweet-tart, and savory taste that pairs wonderfully with salmon and cream. Their chewy texture also adds an interesting contrast to the dish.
- Spinach: Fresh spinach wilts quickly into the warm sauce, adding a touch of vibrant color and a mild, earthy flavor. It’s also a fantastic way to sneak in some extra greens and nutrients. If using frozen spinach, ensure it’s thoroughly thawed and squeezed dry to remove excess water, which could thin out your sauce.
- Seasonings: Old Bay Seasoning and garlic salt are the primary flavor builders for the salmon, offering a classic, savory, and slightly spicy crust. Olive oil is essential for searing the salmon to a beautiful golden brown and for building the base of the sauce.
Crafting Your Creamy Salmon: Step-by-Step Guide
These step-by-step photos and detailed instructions are here to help you visualize how to make this delightful creamy salmon recipe. For a convenient printable version, complete with precise measurements and full instructions, simply Jump to Recipe at the bottom of this post.
- Prepare the Salmon: Begin by cutting your approximately 2 ½ pounds of salmon into 6 evenly sized fillets. This ensures consistent cooking.
- Season the Salmon: In a small bowl, combine the Old Bay Seasoning, garlic salt, and half of the olive oil. Use a basting brush to generously apply this flavorful mixture to all sides of the salmon fillets. This seasoning blend will create a delicious crust when seared.
- Start the Sauce Base: To a medium saucepan, add the minced garlic and white wine. Bring this mixture to a boil over medium-high heat. Allow it to gently simmer and reduce by about 25%. This step concentrates the wine’s flavor and burns off the alcohol, leaving behind a wonderful aromatic base.
- Build the Creaminess: Pour in the heavy whipping cream and bring the mixture back to a boil. Once simmering, whisk in the grated parmesan cheese until it’s fully incorporated and the sauce begins to thicken slightly.
- Add Veggies & Flavor: Stir in the julienned sun-dried tomatoes and the packed raw spinach leaves. Continue cooking for a few minutes until the spinach has completely wilted into the sauce. The sun-dried tomatoes will release their rich flavors, and the sauce will take on a lovely color. Remove the saucepan from the heat for now.
- Sear the Salmon: Heat the remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until it begins to shimmer. This indicates it’s hot enough for a good sear.
- Cook the Salmon: Carefully add the seasoned salmon fillets to the hot skillet, skin side up if applicable (this helps develop a crispy skin). Cook for 3-5 minutes, or until a beautiful golden-brown crust forms. The exact time depends on the thickness of your fillets. Then, carefully turn the salmon over and cook for an additional 3 minutes on the other side, or until it reaches your desired doneness. Salmon is typically cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Combine & Finish: Once the salmon is cooked, pour the reserved creamy sun-dried tomato and spinach mixture over the fillets in the skillet. Bring the sauce back to a gentle boil, then reduce the heat to medium. Allow the sauce to simmer briefly, continuing to reduce and thicken to your preferred consistency. Spoon the luscious sauce over the salmon before serving.
Frequently Asked Questions & Expert Tips for Success
While I highly recommend using white wine as it introduces a beautiful layer of depth, acidity, and complexity to the dish, it is not strictly necessary. The wine deglazes the pan and allows for a more nuanced flavor profile. If you prefer to avoid alcohol, you can easily substitute it with an equal amount of good quality vegetable broth or chicken broth. For a similar tangy note, you can add a tiny splash of white wine vinegar or a squeeze of fresh lemon juice along with the broth.
The best way to determine if salmon is perfectly cooked is by checking its internal temperature with a meat thermometer, aiming for 145°F (63°C). Alternatively, you can use a visual and tactile test: gently poke the thickest part of the fillet with your finger or the back of a fork. If the salmon easily flakes along its natural white lines and appears opaque throughout, it’s ready. Be careful not to overcook, as salmon can dry out quickly.
Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. When it comes to reheating salmon, a gentle approach is key to prevent it from drying out. I highly recommend preheating your oven to a low temperature, around 300°F (150°C). Place the salmon fillets on a baking sheet, possibly with a spoonful of extra sauce or a splash of broth to keep them moist, and reheat for approximately 10-15 minutes, or until warmed through. You’re not looking to cook it further, just to gently bring it back to temperature. While possible, reheating in the microwave can sometimes dry out salmon or make the sauce separate, so use it sparingly and at a lower power setting.
The sauce should naturally thicken as it reduces, thanks to the heavy cream and parmesan. However, if you prefer an even thicker consistency, you can create an optional cornstarch slurry. In a small bowl, whisk together 2 teaspoons of cornstarch with ¼ cup of cold water until smooth. Stir this slurry into the simmering sauce a little at a time until you reach your desired thickness. Allow it to cook for another minute or two to ensure the cornstarch flavor is cooked out.
Yes, you can absolutely use frozen salmon for this recipe. Just be sure to thaw it completely overnight in the refrigerator or using the cold water method before you begin cooking. Pat the fillets very dry with paper towels after thawing to ensure a good sear and to help the seasonings stick.
Delicious Serving Suggestions for Creamy Salmon
This creamy salmon is a meal in itself, but it truly shines when paired with complementary side dishes. The rich sauce begs for something to soak it up! Consider serving it alongside:
- Roasted or Steamed Vegetables: Broccoli, asparagus, green beans, or a medley of colorful peppers offer a fresh contrast and added nutrients.
- Grains: Fluffy white rice, brown rice, quinoa, or couscous are excellent for absorbing every drop of the delectable sauce.
- Potatoes: Creamy mashed potatoes, roasted baby potatoes, or even baked sweet potatoes provide a comforting and satisfying starch.
- Pasta: A light, buttered pasta or simple spaghetti would make for a hearty and harmonious pairing, much like our salmon pasta inspiration.
- Crusty Bread: Don’t underestimate the simple pleasure of a warm, crusty baguette or artisan bread, perfect for dipping into the remaining sauce.
- Fresh Salad: A crisp, leafy dinner salad with a light vinaigrette can provide a refreshing balance to the richness of the salmon.
Choose your favorite combination to create a complete and satisfying meal that perfectly complements the creamy salmon.
Explore More Irresistible Salmon Recipes
If you’re a salmon lover, you’re in luck! There are endless ways to prepare this versatile and healthy fish. If you enjoyed this creamy rendition, you might also love exploring these other fantastic salmon recipes:
- Stuffed Salmon
- Honey Salmon
- Brown Sugar Salmon
- Pan Seared Salmon
- Tuscan Salmon
Each recipe offers a unique flavor profile and cooking method, ensuring there’s always a new way to enjoy salmon on your dinner table.
I genuinely love creating and sharing delicious recipes and kitchen experiences with all of you! It can be tough to remember to check back every day for new culinary inspiration, which is why I offer a convenient newsletter. Every time a new recipe is posted, it’s delivered straight to your inbox. Simply subscribe here and start receiving your free daily recipes, making it easier than ever to discover your next favorite meal!
Creamy Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 ½ pounds center-cut salmon
- 1 Tablespoon Old Bay seasoning
- 1 Tablespoon garlic salt
- ¼ cup olive oil divided
- 2 teaspoons minced garlic
- ½ cup dry white wine
- 1 cup heavy whipping cream
- ¼ cup grated parmesan cheese
- ¼ cup sun dried tomatoes julienned
- 2 cups packed raw spinach leaves
Optional Slurry
- 2 teaspoons cornstarch
- ¼ cup water
Things You’ll Need
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Mixing bowls
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Basting brush
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Saucepan
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Large heavy bottomed skillet
Before You Begin
- Just a note that we have included a cornstarch slurry in the ingredient list as an *optional* step for thickening. We found that the sauce often thickens beautifully on its own from the heavy cream and parmesan, so it may not be needed. Use it if you desire a very thick sauce.
- For consistent cooking, I always recommend using center-cut salmon. This ensures all your fillets are evenly sized and cook at the same rate in the pan. Make sure your salmon is completely thawed before seasoning and cooking; this allows the flavors to truly penetrate and prevents seasonings from washing off.
- When selecting white wine, choose a dry variety that you would enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. An expensive bottle isn’t necessary. If you prefer a non-alcoholic option, simply substitute the white wine with an equal amount of good quality vegetable broth or chicken broth.
Instructions
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Cut salmon into 6 evenly sized fillets.
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In a small bowl, combine Old Bay Seasoning, garlic salt, and half of the olive oil. Use a basting brush to apply this mixture generously to the salmon fillets.
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To a saucepan, add the minced garlic and dry white wine. Bring to a boil over medium-high heat, allowing it to reduce by about 25% (this concentrates the flavor).
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Add the heavy whipping cream and bring it back to a boil. Whisk in the grated parmesan cheese until smooth and slightly thickened.
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Stir in the sun-dried tomatoes and spinach leaves. Continue cooking until the spinach is fully wilted. Remove the saucepan from heat.
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Heat the remaining olive oil in a large skillet over medium-high heat until it shimmers.
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Add the seasoned salmon fillets to the hot skillet, skin side up (if applicable). Cook for 3-5 minutes, or until nicely browned and a crust forms. Turn the fillets over and cook for an additional 3 minutes, or until cooked to your preference (internal temperature of 145°F/63°C).
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Pour the reserved creamy sun-dried tomato and spinach mixture over the salmon fillets in the skillet. Bring back to a gentle boil, then reduce heat to medium. Cook for a few minutes to further reduce and thicken the sauce to your liking. Serve immediately.
Expert Tips & FAQs
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 3 days.
- For reheating, it’s best to do so at a low temperature in the oven. I would recommend preheating the oven to 300F, placing the fillets on a baking sheet, and reheating for around 10-15 minutes or until warmed through. You don’t want to rush the process of reheating salmon as it can dry out rather quickly.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.