Creamy Salmon

This creamy salmon recipe is made with sun dried tomatoes and spinach smothered in a rich parmesan cream sauce. It’s impressively easy and made right on the stovetop!

Why this recipe works

This creamy salmon recipe takes inspiration from our salmon pasta with a smooth parmesan cream sauce that’s balanced out with white wine. Sun dried tomatoes add further flavor to the mix along with spinach to make an absolutely mouth-watering dish centered around flakey, tender salmon.

You can easily consider creamy salmon something along the lines of a Tuscan-inspired recipe, or even close to that of marry me chicken. They share quite a few ingredients and flavors that make it obvious why they are so popular. I think it’s time salmon takes its place in the rich and creamy category. This one is seriously a winner!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – I always recommend center-cut salmon so your filets are all evenly sized. That also means they cook at the same rate in the pan. You’ll want your salmon to be thawed completely that way the seasonings don’t slip off as it cooks.

SAUCE – White wine truly brings out the flavor of this dish. Choose a dry white wine that you would enjoy sipping on, but it does not have to be expensive. Think Pinot Grigio, Sauvignon Blanc, or Chardonnay. It’s also important to stick to heavy whipping cream here, that way you can achieve that perfectly rich sauce the salmon deserves!

How to Make Creamy Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut salmon into 6 filets.
2. In a small bowl combine Old Bay Seasoning, garlic salt, and half of the olive oil. Use a basting brush to apply mixture to the salmon filets.
3. To a saucepan add the minced garlic and white wine. Bring to a boil over medium high heat, allowing it to reduce by about 25%.
4. Add heavy whipping cream and bring back to a boil. Whisk in the parmesan cheese.
5. Add the sun dried tomatoes and the spinach leaves. Continue cooking until spinach is wilted. Remove from heat.
6. Heat olive oil in skillet over medium-high heat until shimmering.
7. Add salmon filets, skin side up. Cook over medium-high for 3-5 minutes, or until nicely browned. Turn over and cook an additional 3 minutes.
8. Add reserved cream mixture over the salmon filets. Bring back to a boil, then reduce heat to medium. Cook to reduce and thicken sauce to your liking.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve creamy salmon with a side of roasted vegetables, rice, mashed potatoes, sweet potatoes, or a leafy dinner salad.

More Salmon Recipes

• Stuffed Salmon
• Honey Salmon
• Brown Sugar Salmon
• Pan Seared Salmon

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Creamy Salmon

A dreamy, creamy salmon recipe with sun dried tomatoes and spinach in a rich parmesan cream sauce.

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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

Servings: 6 servings

40 minutes mins

Calories: 537

Author: Amanda Davis

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

• ▢
  Mixing bowls
• ▢
  Basting brush
• ▢
  Saucepan
• ▢
  Large heavy bottomed skillet

Before You Begin

• Just a note that we have included a cornstarch slurry in the ingredient list. This is totally optional for thickening. We found that it thickened on its own and was not needed.
• I always recommend center-cut salmon so your filets are all evenly sized. That also means they cook at the same rate in the pan. You’ll want your salmon to be thawed completely that way the seasonings don’t slip off as it cooks.
• Choose a dry white wine that you would enjoy sipping on, but it does not have to be expensive. Think Pinot Grigio, Sauvignon Blanc, or Chardonnay. You can substitute it with equal amounts of vegetable broth or chicken broth.

Instructions

• Cut salmon into 6 filets.
• In a small bowl combine Old Bay Seasoning, garlic salt, and half of the olive oil. Use basting brush to apply mixture to the salmon filets.
• To a saucepan add the minced garlic and white wine. Bring to a boil over medium high heat, allowing it to reduce by about 25%.
• Add heavy cream and bring back to a boil. Whisk in the parmesan cheese.
• Add the sun dried tomatoes and the spinach leaves. Continue cooking until spinach is wilted. Remove from heat.
• Heat olive oil in skillet over medium-high heat until shimmering.
• Add salmon filets, skin side up. Cook over medium-high for 3-5 minutes, or until nicely browned. Turn over and cook an additional 3 minutes.
• Add reserved cream mixture over the salmon filets. Bring back to a boil, then reduce heat to medium. Cook to reduce and thicken sauce to your liking.

Expert Tips & FAQs

• Store cooled leftovers in an air-tight 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 filets 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

Serving: 1serving (1 filet) | Calories: 537cal | Carbohydrates: 6g | Protein: 41g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 152mg | Sodium: 1344mg | Potassium: 1208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1690IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 3mg

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