Decadent Creamy Salmon with Sun-Dried Tomatoes & Spinach: Your New Favorite Easy Stovetop Dinner
Prepare to be enchanted by this exquisitely easy and utterly delicious creamy salmon recipe! Flaky, tender salmon fillets are perfectly pan-seared and then enveloped in a luscious, rich parmesan cream sauce, brimming with the vibrant flavors of sun-dried tomatoes and fresh spinach. This impressive meal comes together right on your stovetop, making it an ideal choice for both busy weeknights and special occasions.
Why This Creamy Salmon Recipe is a Must-Try
This creamy salmon recipe elevates simple ingredients into a truly gourmet experience. Drawing inspiration from our popular salmon pasta dish, it features a velvety smooth parmesan cream sauce, expertly balanced with the subtle acidity and depth of dry white wine. The addition of tangy sun-dried tomatoes infuses the dish with a concentrated, sweet-tart burst of flavor, while fresh spinach adds a touch of earthy freshness and vibrant color. The result is an absolutely mouth-watering meal centered around beautifully cooked, melt-in-your-mouth salmon.
You might find yourself comparing this creamy salmon to popular Tuscan-inspired recipes, or even a seafood version of the viral Marry Me Chicken. They share a similar philosophy: combining succulent protein with a luxurious, savory cream sauce that’s hard to resist. The rich, aromatic flavors and the ease of preparation make it clear why these dishes gain such immense popularity. We believe it’s high time salmon claimed its rightful place in this rich and creamy category. This particular recipe is seriously a winner, promising a restaurant-quality meal without the fuss.
Beyond its incredible taste, this stovetop creamy salmon is incredibly efficient. It minimizes cleanup and maximizes flavor, ensuring that even on your busiest days, you can enjoy a wholesome, satisfying, and impressive dinner. The combination of healthy salmon, nutrient-rich spinach, and the vibrant kick from sun-dried tomatoes makes this not just a delicious choice, but a balanced one too. It’s designed for home cooks who appreciate both convenience and culinary excellence.
Essential Ingredients for Your Creamy Salmon Masterpiece
To create this irresistible creamy salmon dish, you’ll need a selection of fresh and flavorful ingredients. All precise measurements, a complete list of ingredients, and detailed instructions are readily available in the printable recipe card located at the conclusion of this extensive post. Gathering these components before you begin will ensure a smooth and enjoyable cooking process.
Ingredient Spotlight & Expert Substitution Tips
Let’s dive deeper into the key components of this creamy salmon recipe, along with some helpful tips and potential substitutions to ensure your dish is perfect every time:
Selecting the Best Salmon
SALMON – For optimal results and even cooking, we strongly recommend using center-cut salmon fillets. These cuts are typically uniform in thickness, which ensures that all your salmon pieces cook at the same rate and reach that perfect flaky tenderness simultaneously. Always make sure your salmon is completely thawed before seasoning and cooking. This prevents the seasonings from slipping off and allows the fillets to sear beautifully, locking in moisture and flavor. Look for vibrant, moist-looking fillets without any strong fishy odor.
Crafting the Perfect Cream Sauce
SAUCE – The rich, complex flavor of this dish is significantly enhanced by the inclusion of white wine. Opt for a dry white wine that you genuinely enjoy drinking, 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 wonderfully. The wine reduces and concentrates, adding a depth that broth simply cannot replicate. However, if you prefer to avoid alcohol, an equal amount of good quality vegetable broth or chicken broth can be used as a substitute, though the flavor profile will be slightly different.
It is absolutely crucial to stick with heavy whipping cream for this recipe. Lighter creams or milk alternatives will not achieve the desired thickness, richness, or luxurious texture that defines this creamy parmesan sauce. Heavy cream provides the body and mouthfeel necessary to beautifully coat the salmon and vegetables, creating that truly decadent experience.
Flavorful Additions: Sun-Dried Tomatoes & Spinach
SUN-DRIED TOMATOES – These gems are a powerhouse of concentrated, sweet-tart tomato flavor. We recommend using oil-packed, julienned sun-dried tomatoes for convenience and optimal taste. Drain them well before adding to the sauce. Their chewy texture and intense flavor complement the salmon and cream sauce perfectly, adding a wonderful Mediterranean touch.
SPINACH – Fresh baby spinach is ideal for this recipe. It wilts down quickly and adds a beautiful green hue and a mild, earthy flavor that balances the richness of the sauce. You’ll be surprised how much spinach you can incorporate into this dish, boosting its nutritional value. If fresh spinach isn’t available, frozen spinach can be used, but ensure it’s thoroughly thawed and squeezed dry to remove excess water, which could thin your sauce.
Aromatic Enhancers: Garlic and Seasoning
GARLIC – Freshly minced garlic is non-negotiable for its aromatic foundation in the cream sauce. If you’re short on time, pre-minced garlic in a jar can be used, though fresh always offers the most pungent and vibrant flavor. Adjust the amount to your preference!
OLD BAY SEASONING & GARLIC SALT – This classic seasoning blend, combined with garlic salt, creates a robust and savory crust on the salmon. Old Bay provides a unique blend of spices that really enhances seafood. If you don’t have Old Bay, a simple mix of paprika, onion powder, and a pinch of cayenne pepper with additional salt and pepper can work in a pinch, though the flavor will be different.
Step-by-Step Guide: How to Make Creamy Salmon
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this incredible creamy salmon recipe. For a convenient, printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this post.
- Begin by preparing your salmon: Carefully cut your large salmon fillet into 6 evenly sized individual portions. This ensures consistent cooking and easy serving.
- In a small bowl, combine the Old Bay Seasoning, garlic salt, and half of the olive oil. Whisk these ingredients together until well blended. Using a basting brush, generously apply this savory mixture over all sides of each salmon fillet, ensuring they are thoroughly coated for maximum flavor.
- Prepare your luscious cream sauce: To a medium saucepan, add the minced garlic and dry white wine. Bring this mixture to a gentle boil over medium-high heat. Allow it to simmer and reduce by approximately 25%, which concentrates the wine’s flavor and burns off the alcohol.
- Once the wine has reduced, pour in the heavy whipping cream. Bring the mixture back to a boil, then immediately reduce the heat to a simmer. Vigorously whisk in the grated parmesan cheese until it is fully melted and incorporated, creating a smooth and creamy base.
- Stir in the sun-dried tomatoes and fresh spinach leaves into the cream sauce. Continue cooking over low heat, stirring occasionally, until the spinach has completely wilted and softened. Remove the saucepan from the heat and set the sauce aside.
- Now, to cook the salmon: Heat the remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until it begins to shimmer, indicating it’s hot enough for a good sear.
- Carefully add the seasoned salmon fillets to the hot skillet, placing them skin side up (flesh side down) first. Cook for 3-5 minutes, or until the flesh is nicely browned and a beautiful crust has formed. Then, gently turn each fillet over and cook for an additional 3 minutes, or until the salmon is cooked through and flakes easily.
- Finally, combine the elements: Pour the reserved creamy sun-dried tomato and spinach mixture evenly over the cooked salmon fillets in the skillet. Bring the sauce back to a gentle boil, then immediately reduce the heat to medium-low. Allow it to simmer gently, cooking for a few minutes to reduce and thicken the sauce to your preferred consistency. Serve immediately and enjoy your homemade creamy salmon!
Frequently Asked Questions & Expert Tips for Perfect Creamy Salmon
While we highly recommend using dry white wine as it introduces a remarkable layer of depth and nuanced flavor that truly elevates this dish, it’s not strictly mandatory. The alcohol cooks off, leaving behind a sophisticated taste. However, if you prefer not to use alcohol, you can easily substitute it with an equal amount of good quality vegetable broth or chicken broth. The resulting sauce will still be delicious and creamy, though it will have a slightly different, less complex flavor profile.
The best way to determine when salmon is perfectly cooked is by checking its internal temperature or texture. For optimal tenderness, salmon should reach an internal temperature of 145°F (63°C). Visually, you can test for doneness by gently poking the thickest part of the fillet with your finger or the back of a fork. If the fillet 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.
To keep your creamy salmon fresh, allow any cooled leftovers to reach room temperature, then transfer them to an airtight container. Store this in the refrigerator for up to 3 days. For reheating, it’s crucial to do so gently to prevent the salmon from drying out and the sauce from breaking. We recommend reheating at a low temperature in the oven. Preheat your oven to 300°F (150°C), place the salmon fillets on a baking sheet, and reheat for approximately 10-15 minutes, or until warmed through. Avoid microwaving if possible, as it can drastically alter the texture of both the salmon and the sauce.
Yes, you absolutely can use frozen salmon fillets for this creamy salmon recipe! The most important step is to ensure they are fully thawed before you begin cooking. Thaw them overnight in the refrigerator, or for a quicker method, place the sealed salmon in a bowl of cold water for 1-2 hours, changing the water every 30 minutes. Pat them very dry with paper towels before seasoning and searing to achieve that beautiful crust.
If you find your creamy parmesan sauce isn’t as thick as you’d like, you have a couple of options. First, simply continue to simmer it gently over medium-low heat, stirring occasionally. The sauce will naturally reduce and thicken over time. If you’re in a hurry or want a thicker sauce, you can create an optional cornstarch slurry (as included in the recipe card below). Whisk together 2 teaspoons of cornstarch with ¼ cup of cold water until smooth. Gradually whisk this mixture into the simmering sauce and continue to cook for another minute or two, allowing it to thicken to your desired consistency. Be sure to cook out any raw cornstarch taste.
Delightful Serving Suggestions for Creamy Salmon
This versatile creamy salmon with sun-dried tomatoes and spinach pairs beautifully with a variety of side dishes, allowing you to customize your meal. For a complete and satisfying dinner, consider serving it alongside fluffy white or brown rice, which soaks up the delicious creamy sauce perfectly. Creamy mashed potatoes or oven-roasted sweet potatoes offer a comforting and hearty complement. If you prefer a lighter option, a crisp leafy green salad with a bright vinaigrette provides a refreshing contrast, or steamed or roasted vegetables like asparagus, broccoli, or green beans add healthy goodness and vibrant color. The rich sauce also makes it a fantastic topping for pasta, transforming it into a luxurious seafood pasta dish.
Discover More Irresistible Salmon Recipes
If you love salmon as much as we do, you’re in for a treat! Explore some of our other fantastic salmon creations:
- Stuffed Salmon
- Honey Salmon
- Brown Sugar Salmon
- Pan Seared Salmon
- Tuscan Salmon
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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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Course: Dinner
Cuisine: American
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: Key Tips for Success
- Just a note that we have included a cornstarch slurry in the ingredient list. This is totally optional for thickening. We found that the sauce thickens wonderfully on its own as it reduces, and the slurry was often not needed. However, it’s there if you prefer a notably thicker sauce.
- For perfect, evenly cooked salmon fillets, always aim for center-cut salmon. These pieces are typically uniform in size, ensuring they all cook at the same rate in the pan. Crucially, ensure your salmon is thawed completely before you begin cooking; this prevents seasonings from slipping off and promotes a beautiful, even sear.
- When choosing your white wine for the sauce, select a dry white variety that you would personally enjoy sipping on, such as Pinot Grigio, Sauvignon Blanc, or a Chardonnay. There’s no need for an expensive bottle; a good quality, affordable option works perfectly. If you prefer to avoid alcohol, you can easily substitute the white wine with an equal amount of vegetable broth or chicken broth, though the flavor profile will be slightly different.
Instructions
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Carefully cut your large salmon fillet into 6 evenly sized individual portions to ensure consistent cooking.
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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.
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To a saucepan, add the minced garlic and dry white wine. Bring this mixture to a boil over medium-high heat, allowing it to reduce by about 25% to concentrate the flavors.
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Add the heavy cream to the saucepan and bring it back to a boil. Reduce heat to a simmer, then whisk in the grated parmesan cheese until fully melted and smooth.
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Stir in the sun-dried tomatoes and fresh spinach leaves. Continue cooking over low heat until the spinach is completely wilted. Remove the saucepan from heat.
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Heat the remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers.
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Add the seasoned salmon fillets to the hot skillet, skin side up (flesh side down). Cook over medium-high heat for 3-5 minutes, or until nicely browned and a crust has formed. Turn the fillets over and cook for an additional 3 minutes, or until the salmon is cooked through and flakes easily.
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Pour the reserved creamy sauce mixture evenly over the cooked salmon fillets in the skillet. Bring the sauce back to a gentle boil, then reduce heat to medium-low. Cook for a few minutes to further reduce and thicken the sauce to your liking. Serve immediately.
Expert Tips & FAQs
- For best results, store cooled leftovers in an air-tight container kept in the refrigerator for up to 3 days. This helps maintain freshness and flavor.
- When reheating, it’s best to do so at a low temperature in the oven to preserve the salmon’s moisture and the sauce’s texture. We recommend preheating the oven to 300°F (150°C), 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, becoming less palatable.
- Always pat your salmon fillets thoroughly dry with paper towels before seasoning and cooking. This is a crucial step for achieving a beautiful, crispy sear and preventing the salmon from steaming instead of browning.
- Taste your sauce and adjust seasonings as needed! A pinch of salt, a crack of black pepper, or even a squeeze of fresh lemon juice at the end can brighten all the flavors.
Nutrition Information
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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.