Tuscan salmon isn't actually Tuscan—it's a 1990s American invention using sun-dried tomatoes that Italians rarely eat with fish.
Tuscan Salmon
Savor the rich flavors of our Tuscan Salmon, where succulent fish meets the aromatic trio of garlic, onion, and a splash of white wine. Toss in vibrant spinach and crown it all with a sprinkle of parmesan for a creamy finish that will make your taste buds dance. Get ready to indulge in a hearty, Mediterranean-inspired dish that’s as easy to make as it is to enjoy!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 6 Cloves Garlic (minced)
- 1 Onion (diced)
- Spinach
- Sun-Dried Tomato Strips
🥩Meat & Seafood(1)
- 4 Salmon Filets (skin off)
🥛Dairy & Eggs(3)
- 2T Butter (28 g)
- 1 3/4C Half and Half (420 ml)
- 1/2C Parmesan Cheese (grated) (120 ml)
🫙Pantry Staples(1)
- 2T Oil (30 ml)
🧂Spices & Seasonings(1)
- S&P to taste
📦Other(1)
- 1/3C Dry White Wine (79.2 ml)
👨🍳 Instructions
- 1
Remove the skin from the salmon and generously season both sides with salt and pepper.
- 2
In a cast iron pan, heat the oil on medium high, and cook the salmon for about 5 minutes.
- 3
Flip the salmon and cook for another 2-3 minutes depending on thickness, then remove from the pan.
- 4
Add the butter to the pan and cook the garlic until fragrant, then add the onion and cook for 2 minutes.
- 5
Add the white wine and reduce slightly, then add the sun-dried tomatoes and cook for 2 minutes.
- 6
Reduce heat to low, add the half and half and salt and pepper to taste, and simmer for 5 minutes.
- 7
Add the spinach and once wilted, add the parmesan cheese and simmer for 2 more minutes.
- 8
Add the salmon back to the pan, cover with sauce, and serve.
💡 Pro Tips
- ✓Cook salmon to an internal temperature of 125-130°F for medium-rare, as the proteins coagulate gradually and retain 15-20% more moisture than well-done fish.technique125-130°F
- ✓Let salmon rest at room temperature for 15 minutes before cooking so the center cooks evenly and prevents a 20°F temperature gradient between surface and core.timing15 minutes
- ✓Add spinach in batches and wait for each batch to wilt completely before adding more, as overcrowding releases excess water that dilutes the cream sauce by 30-40%.technique30-40% dilution
- ✓Reduce white wine by half before adding cream to concentrate flavors and prevent the alcohol from curdling the dairy through rapid temperature change.timing50% reduction
- ✓Use a cast iron pan preheated for 3-4 minutes to achieve the Maillard reaction at 280-300°F, creating better salmon crust and flavor compounds.equipment280-300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tuscan salmon isn't actually Tuscan—it's a 1990s American invention using sun-dried tomatoes that Italians rarely eat with fish.
Tuscan Salmon
Savor the rich flavors of our Tuscan Salmon, where succulent fish meets the aromatic trio of garlic, onion, and a splash of white wine. Toss in vibrant spinach and crown it all with a sprinkle of parmesan for a creamy finish that will make your taste buds dance. Get ready to indulge in a hearty, Mediterranean-inspired dish that’s as easy to make as it is to enjoy!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 6 Cloves Garlic (minced)
- 1 Onion (diced)
- Spinach
- Sun-Dried Tomato Strips
🥩Meat & Seafood(1)
- 4 Salmon Filets (skin off)
🥛Dairy & Eggs(3)
- 2T Butter (28 g)
- 1 3/4C Half and Half (420 ml)
- 1/2C Parmesan Cheese (grated) (120 ml)
🫙Pantry Staples(1)
- 2T Oil (30 ml)
🧂Spices & Seasonings(1)
- S&P to taste
📦Other(1)
- 1/3C Dry White Wine (79.2 ml)
👨🍳 Instructions
- 1
Remove the skin from the salmon and generously season both sides with salt and pepper.
- 2
In a cast iron pan, heat the oil on medium high, and cook the salmon for about 5 minutes.
- 3
Flip the salmon and cook for another 2-3 minutes depending on thickness, then remove from the pan.
- 4
Add the butter to the pan and cook the garlic until fragrant, then add the onion and cook for 2 minutes.
- 5
Add the white wine and reduce slightly, then add the sun-dried tomatoes and cook for 2 minutes.
- 6
Reduce heat to low, add the half and half and salt and pepper to taste, and simmer for 5 minutes.
- 7
Add the spinach and once wilted, add the parmesan cheese and simmer for 2 more minutes.
- 8
Add the salmon back to the pan, cover with sauce, and serve.
💡 Pro Tips
- ✓Cook salmon to an internal temperature of 125-130°F for medium-rare, as the proteins coagulate gradually and retain 15-20% more moisture than well-done fish.technique125-130°F
- ✓Let salmon rest at room temperature for 15 minutes before cooking so the center cooks evenly and prevents a 20°F temperature gradient between surface and core.timing15 minutes
- ✓Add spinach in batches and wait for each batch to wilt completely before adding more, as overcrowding releases excess water that dilutes the cream sauce by 30-40%.technique30-40% dilution
- ✓Reduce white wine by half before adding cream to concentrate flavors and prevent the alcohol from curdling the dairy through rapid temperature change.timing50% reduction
- ✓Use a cast iron pan preheated for 3-4 minutes to achieve the Maillard reaction at 280-300°F, creating better salmon crust and flavor compounds.equipment280-300°F