The BEST Creamy Pan Seared Tuscan Salmon Recipe

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Prep Time
15 min
Cook Time
27 min
Total Time
42 min

The BEST Pan Seared Creamy Tuscan Salmon Recipe you’ll ever make. Crispy tender Salmon served with a creamy (dairy free) tuscan garlic white wine sauce that will make you swoon. Guaranteed to be new dinner favorite!

One of My New Favorite Salmon Recipes

A couple weeks ago I took a poll on Instagram. I wanted to see what kind of dinner recipes you guys wanted to have for Valentines Day.

The answer was an overwhelming FISH.

So today that’s what we’re doing, fish! In true disclosure I was trying to think of what kind of fish recipe to do. I wanted to do a white fish of sorts but sea bass is expensive and I wasn’t feeling mahi mahi or tilapia. Then I thought, I could do shrimp? But that just didn’t sound romantic too me and there are like a billion and one recipes for shrimp scampi out there.

creamy tuscan pan seared salmon in a skillet

Which is how I landed on salmon. Salmon is a romantic sexy fish … if fish can be sexy. One of our go to salmon recipes at the house is Honey Mustard Glazed Salmon. I usually serve it with sweet potato hash and asparagus, and every time Cason says “mommy this is the best recipe ever.” 🙂

But today we are going a little more fancy with it.  We are going to pan sear the salmon, make a creamy garlic white wine sauce with blistered tomatoes and spinach.

Are you drooling yet? Because I am just thinking about it.

How to Cook Pan Seared Salmon:

  1. Use skin on or skinless salmon.
  2. Remove salmon from refrigerator at least 15 minutes before cooking to take the chill off.
  3. Heat a skillet to medium high heat until it is hot.
  4. Season both sides of salmon with salt and pepper.
  5. Add oil to the pan and place salmon flesh side down. Lightly press entire salmon into pan. Sear salmon, undisturbed, for 4-5 minutes until crispy and lightly browned.
  6. Gently flip salmon and co0k another 4-5 minutes.
  7. Remove from pan and serve. (optional, squeeze lemon over top)
fresh salmon filets on parchment

When is Pan Seared Salmon Done?

Pan Seared Salmon is done when it feels firm to the touch, so your finger will bounce back when you press the salmon. Some people like salmon slightly undercooked and others like it well done. The salmon will turn opaque, a solid light pink color, all the way through the center of the fish and easily flake with a fork when done. Remove from heat and serve.

What Goes With Pan Seared Salmon?

Salmon pairs very well with asparagus, quinoa or wild rice. For a sauce, usually a white wine sauce, lemon garlic sauce or just a squeeze of fresh lemon juice will enhance the flavor of the salmon.

creamy tuscan pan seared salmon in a skillet with a spatula underneath

Ok. So now you know how to cook the salmon let’s talk flavors shall we.

What is Tuscan Salmon?

Tuscan Salmon is pan seared salmon that is crispy on the outside and tender on the inside. The Salmon is served with a creamy garlic white wine butter sauce filled with blistered tomatoes, fresh herbs, spinach and parmesan. This creamy tuscan salmon dish is utterly mouthwatering and filled with tuscan notes but is dairy free!

Everything about this dish is incredible. There are so many different flavors going on and the tender flaky salmon is just the cherry on top. This dish is sure to impress and guaranteed to be a repeat even when it’s not date night.

Bon Appetit friends!

a spatula scooping creamy tuscan pan seared salmon in a skillet
a spatula scooping creamy tuscan pan seared salmon in a skillet

The BEST Pan Seared Creamy Tuscan Salmon Recipe

  • Author: Krista
  • prep_time Prep Time: 15 min
  • cook_time Cook Time: 27 min
  • total_time Total Time: 42 min
  • yield Yield: 4 1x
  • category Category: Dinner
  • method Method: Stove
  • cuisine Cuisine: Italian


The BEST Pan Seared Creamy Tuscan Salmon Recipe you’ll ever make. Crispy tender Salmon served with a creamy (dairy free) tuscan garlic white wine sauce that will make you swoon. Guaranteed to be new dinner favorite! 



  • 4 (4 oz) salmon filets
  • salt & pepper
  • 1 tablespoon grape seed oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1/2 cup diced sweet onion
  • 1/3 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 2 cups cherry tomatoes
  • 2 cups baby spinach
  • 1 cup full fat coconut milk
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chiffon


  1. Bring salmon filets out of refrigerator 15 minutes prior to cooking.
  2. Season both sides with salt and pepper.
  3. Heat a skillet to medium high heat.
  4. Add grape seed oil to the pan and then add salmon flesh side down, gently pressing the salmon into the pan to “help” the sear.
  5. Cook salmon for 5 minutes on both sides.
  6. Remove from pan and set aside.
  7. Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
  8. Add in onions and saute until translucent, about 2 minutes.
  9. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
  10. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
  11. Next add in spinach and saute until wilted down, about 2 minutes.
  12. Pour in the coconut milk. Stir and simmer for 3-4 minutes.
  13. Then add lemon juice and fresh basil. Stir to combine.
  14. Place the salmon back in the pan and serve!


  • Serving Size: 1 salmon + sauce
  • Calories: 492
  • Sugar: 5 g
  • Sodium: 27 mg
  • Fat: 35 g
  • Saturated Fat: 18 g
  • Carbohydrates: 13 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 15 mg

Keywords: tuscan salmon, pan seared salmon, how to pan sear salmon, pan fried salmon, valentines dinner recipes, healthy salmon recipes, gluten free recipes, valentines fish recipes, healthy seafood recipes, how to cook salmon, salmon recipes



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36 Responses
  1. Micheka

    Hello, this recipe looks great! Just for clarification, should I use canned coconut milk or the thinner (carton) type milk? Does it give the salmon a coconut flavor?
    Thanks so much

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