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Pan Seared Creamy Tuscan Salmon

This flaky and buttery tuscan salmon with a creamy white wine sauce will make your weeknights feel like fancy dinner outings. It’s packed with pan seared salmon, juicy cherry tomatoes, garlic, and spinach for a mouthwatering Italian bite.

Why You’ll Love This Tuscan Salmon Recipe

This fancy but easy tuscan salmon is so good it can make an appearance on weeknights, holidays, and special gatherings.

  • Dairy-free. The rich and creamy sauce is made with coconut-milk for a dairy-free dinner.
  • Quick. Everyone has time for a 40-minute meal! You can also get a head-start by prepping the ingredients in advance.
  • One-pan. This recipe is perfect for easy clean-up because it comes together in the same pan.
  • Family-friendly. Swap the wine for veggie stock to make this a family-friendly dinner.
Ingredients for tuscan salmon.

What You’ll Need

Cherry tomatoes, fragrant garlic, and coconut milk are the base for this tuscan salmon recipe. Scroll to the recipe card at the bottom of the post for exact amounts.

  • Salmon filets – Use skin-on or skinless.
  • Seasonings – Salt, pepper, and red pepper flakes.
  • Grape seed oil – Feel free to use olive, avocado, or coconut oil.
  • Unsalted butter – Reduce the salt in the rest of the recipe if you use salted butter.
  • Garlic – Garlic powder is a good swap.
  • Sweet onion – White or yellow onions are fine.
  • White wine – Sauvignon blanc is my favorite for this. For an alcohol-free dish, use veggie stock.
  • Cherry tomatoes – Don’t use regular tomatoes because they’re too large and meaty.
  • Baby spinach – You can use regular chopped spinach too.
  • Coconut milk – Full-fat helps with a thicker sauce, but low-fat works as well.
  • Lemon juice – Lime juice is a good swap but reduce the amount by half.
  • Fresh basil – Reduce the amount by half if you use dried basil.
Fresh salmon filets in a bowl.

Fresh vs Frozen Salmon

Frozen salmon is just about deciding whether you want it with skin on or not, but there are more things to watch out for when it comes to fresh salmon:

  • Check the color. Fresh salmon should look bright orange or pink, not beige (almost like cooked salmon). If it’s pale, avoid it at all costs.
  • Look at the eyes. They should look shiny, not sunk-in. Once they begin to dry out and sink in, it means the fish is no longer fresh.
  • Check the gloss. The flesh should look naturally buttery and glossy, not opaque.
Tuscan salmon in the creamy wine sauce.

How to Make Pan Seared Creamy Tuscan Salmon

Deglazing is a “fancy” technique that’s actually quite easy and adds great flavor to any sauce. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the salmon. Remove the salmon fillets from the fridge 15 minutes before cooking. Season both sides generously with salt and pepper.
  • Sear it. Preheat a pan over medium-high heat. Pour grape seed oil into the pan and place the salmon flesh-side down. Cook the salmon for 5 minutes on each side. Remove it from the pan and set it aside.
  • Cook the garlic and onions. Add butter to the pan and let it melt. Add garlic, sautéing for 30 seconds while stirring continuously. Throw in the onions and sauté until translucent.
  • Deglaze the pan. Pour in white wine, scraping off any brown bits from the bottom with a wooden spoon. Season with salt and red pepper flakes.
  • Add the veggies. Introduce the cherry tomatoes and cook for 3-4 minutes or until they burst. Add spinach and sauté it until wilted.
  • Finish the sauce. Pour in the coconut milk, stir, and simmer for 3-4 minutes. Add lemon juice and fresh basil, stirring to combine.
  • Serve. Return the salmon to the pan, remove the pan from the heat, and serve immediately.
Tuscan salmon in a pan.

Tips for Success

This creamy tuscan salmon will look straight out of a fine-dining kitchen as long as you don’t over-cook the sauce.

  • Use dairy. Swap the coconut milk in the recipe for heavy cream or half-and-half if no one’s lactose intolerant.
  • Add pasta. Boil your favorite short pasta and mix it into the sauce for a 2-in-1 dinner combo.
  • Make it spicy. Add chili oil to taste to increase the heat.
  • Watch the sauce. Remove the pan from the heat when the recipe indicates because over-cooking can make the sauce split.
  • Add mushrooms. Sauteed mushrooms are a great way to add more flavor and texture to each bite.
  • Up the umami. Finely chop 1-2 sun-dried tomatoes and mix them in along with 1 tablespoon of their oil to increase the umami in the dish.
  • Ask the fishmonger. If you can’t find skinless fresh salmon, ask the fishmonger to remove the skin for you to cut down on prep time.
  • Choose the right wine. It needs to be a dry white wine. Sweet ones will clash with the flavors and make the recipe taste funny.
Creamy tuscan salmon in the pan with cherry tomatoes and spinach.

What to Serve with Tuscan Salmon

This tuscan salmon is the perfect dinner with Italian-inspired salads and simple veggie sides. Pair it with my Tomato Panzanella Salad or Italian Grinder Salad for something light and refreshing. My Cucumber Tomato Feta Salad and Simple Arugula Salad are other great options. For veggie sides, go for my Air Fryer Asparagus or Air Fryer Green Beans. Dipping my Garlic Parmesan Fries into the sauce is also something we love to do!

How to Store & Reheat Leftovers

This recipe isn’t freezer-friendly because the creamy sauce will split, but you can definitely prep it for the week and refrigerate it.

  • Fridge: Refrigerate the cooled leftovers in an airtight container for up to 4 days. Don’t store it longer because salmon spoils very easily. If the sauce begins to taste sour or the salmon smells off, discard it immediately.
  • To reheat it: Sprinkle it with 1 teaspoon water or coconut milk and microwave it for up to a minute. You can also heat it in a pan over medium-high heat for 7-8 minutes with the lid on.

More Easy Salmon Recipes

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Landscape photo of tuscan salmon.

Pan Seared Creamy Tuscan Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews
  • Author: Krista
  • Prep Time: 15 min
  • Cook Time: 27 min
  • Total Time: 42 min
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian


This creamy tuscan salmon recipe is a 40-minute dinner that’s packed with tomatoes, spinach, and garlic for some Italian bite.


  • 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

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37 comments on “Pan Seared Creamy Tuscan Salmon”

  1. 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

  2. Krista,

    Do you have to use grapeseed oil? Could I use avacado or olive oil in the tuscan salmon recipe?

  3. Avatar photo
    Susan Sherman

    Hi Krista,

    All I can say about your Creamy Tuscan Salmon is: OMG, the best I’ve ever made!

    I truly love salmon and it’s my regular go-to fish.

    I’ve been buying farm raised from Norway, but have made the shift to wild caught. Unfortunately I’m not “wild” about wild salmon and have not found a recipe that transforms it enough for me to enjoy, until now!

    Thank you for this wonderful recipe!❤️

    1. I am so happy you enjoyed this recipe! It is a favorite for sure. I hope you try the Tuscan Chicken and Shrimp recipes!

  4. Avatar photo
    Ginny Delycure

    I added 2 tbs of coconut cream also plus some arrowroot. I seared and cooked on both sides for 5-6 minutes so i could add later to the sauce. Cooking 10 plus rest time then back in pan would overcook to our taste.

    I added less lemon and more pepper flakes and this was amazing. I served over cauliflower rice with asparagus and my husband was in love!

  5. Avatar photo
    Judy B from Granite Falls, WA

    Do you think you could use Halibut? We have a lot of it in the freezer (we ate all the Salmon!). Or do you think it would be too bland of fish flavor?

    1. Yes, I think you could try it. I’ve made this recipe with chicken, salmon and shrimp and all have turned out great!

  6. Avatar photo

    This recipe was absolutely amazing!! Truly five stars. I used kale instead of spinach as that is what I had on hand. The next day we made the recipe again, but used shrimp and that too was amazing. Thank you for this recipe!!

  7. I love this recipe! My father-in-law is a very picky eater but loves fish – and he LOVED this when I cooked it for him. Whenever I make this, it always gets wolfed down by everyone 🙂

  8. Excellent receipe! I never would have thought to use coconut milk! I made it tonight, with a few variations, and it was FANTASTIC! (I didn’t have lemon!)
    Thank you!

  9. This is so good. I’m going to use this sauce on chicken next. I’m lactose intolerant and can’t enjoy many creamy sauces, so when I saw this with coconut milk, I decided to give it a try. Thank you so much!

  10. Avatar photo
    Vicki Donatelli

    My husband is not a salmon lover. I made this dish last night and served it with pasta and he loved it. Thank you for helping me get my husband to eat more fish.

  11. This recipe has converted me to a salmon lover! Everything about this blend of flavors is perfect. And my son can eat around the spinach while my husband picks out the tomatoes!

  12. Made it last night and it was delicious! I made the full sauce recipe, but only 2 salmon fillets, so there was a lot of leftover sauce. I refrigerated it. Is it safe to reheat and reuse? Any tips on best way to reheat the sauce?

  13. Avatar photo
    Jacque Hastert

    I can’t wait to give this a try. Salmon is one of my favorites and this dish sounds simply amazing.

  14. This was absolutely fabtastic. I will be impressing my husband with this again. Thanks so much.

  15. We’ve been trying to eat more fish, so this recipe will make it into dinner rotation. Thanks for sharing!