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close up view of creamy Tuscan salmon in cream sauce.

Creamy Tuscan Salmon

This simple Tuscan salmon recipe starts with fresh salmon filets coated in a simple seasoning. The creamy Tuscan sauce offers loads of flavor thanks to the garlic, sun-dried tomatoes, and cream. Rich and decadent, but low carb and keto friendly!

overhead view of creamy Tuscan salmon recipe on black plate with broccoli.

If this recipe looks a bit familiar, it’s because I’m straight up obsessed with the sauce!

Not only do we make this creamy Tuscan chicken on the regular, we also make Tuscan shrimp.

It was only a matter of time before we brought salmon into the mix. 😉

One of the things I love about this recipe is how simple it is. Season the salmon, cook it in a skillet, add in a handful of ingredients for the sauce and let it simmer. Boom. The most flavorful dinner ever!

Ingredients:

Salmon Filets – This recipe makes enough sauce for 4, but you could increase the salmon and sauce according to how many people you’re feeding.

Paprika – We prefer smoked paprika, but regular is fine.

Garlic Powder

Butter

Heavy Cream – We haven’t tested this with half and half or light cream, but it would likely work. The carb count will change a bit and the sauce will be thinner.

Sun-Dried Tomatoes – We buy them oil packed in a jar, but the dried ones also work.

Garlic – We only call for 2 cloves, but feel free to go crazy, keeping in mind that there is 1 net carb per clove of garlic.

Fresh Spinach – We haven’t tested this with frozen or canned spinach.

overhead view of salmon in tuscan sauce in skillet.

Is salmon keto?

Like all fresh meat and seafood, salmon is keto friendly.

Some recipes add ingredients that are not keto friendly, but our creamy Tuscan sauce is made with keto friendly ingredients, such as heavy cream, sun-dried tomatoes, and spinach.

While sun-dried tomatoes do contain a lot more carbs per cup than fresh raw tomatoes, they pack such a flavor punch that you only need to use a small amount.

close up view of creamy Tuscan salmon in cream sauce.

How long is cooked salmon good for?

Cooked salmon will last in the fridge for up to 3 days.

To reheat, we recommend using a low power and cooking in 30 second increments in the microwave along with the sauce.

More low carb seafood recipes:

tuscan salmon recipe on black plate next to broccoli.

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tuscan salmon recipe on black plate.

Creamy Tuscan Salmon

We make this recipe using chicken and shrimp, so it was only a matter of time before we gave it a try with salmon. The creamy sauce is so rich and flavorful and it's perfect with the seasoned salmon filets.

Yield 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 4 salmon filets, skin removed
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 1 cup heavy cream
  • ½ cup oil-packed sun-dried tomatoes
  • 2 cloves garlic, minced
  • 1 cup chopped spinach

Instructions

  1. Combine the paprika, garlic powder, and salt and sprinkle evenly over both sides of the salmon to coat.
  2. Heat a large, heavy bottomed skillet over medium heat. Add the butter to the skillet.
  3. When the butter has melted add the salmon and cook 5 minutes per side or until cooked to your liking
  4. Remove the salmon to a plate and set aside.
  5. Add the heavy cream, sun-dried tomatoes, and garlic to the pan and stir well to combine. Let the sauce cook for 2 minutes to thicken over low heat.
  6. Add the spinach and stir well. Continue cooking over low heat until spinach has wilted and sauce has thickened, about 3 minutes.
  7. Return the salmon to the skillet and coat with the sauce.
  8. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 767Total Fat: 57gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 226mgSodium: 798mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 2gProtein: 54g

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9 thoughts on “Creamy Tuscan Salmon”

  1. Luna Regina

    I’m always looking for new ways to cook salmon and I’ll have to try this recipe! Thanks for sharing!

  2. This was so delicious. My husband said it was like eating in a restaurant. It really was. I’m going to try the same recipe with chicken breasts.

  3. I don’t usually have ‘fresh’ salmon fillets. Can this recipe be used with frozen salmon fillets? Would I have to thaw them first or can they go directly in the skillet still frozen? And why does it have to be a heavy bottomed pan?

    1. Karly Campbell

      You would want to thaw the salmon before cooking it. Heavy-bottomed pans, like cast iron, heat more evenly and cook more evenly.

  4. Tammy Durden

    This sounds wonderful!! We don’t like sun-dried tomatoes. Do you think I could use fresh tomatoes instead? Thank you for the recipe!

    1. All you can do is try it. You may like it if you don’t like sun dried tomatoes, but it doesn’t sound good to me. The sun dried tomatoes are excellent in this. I suggest you try it as written before you write it off.
      I love all the variations of this….chicken, shrimp. I’ll be trying the salmon variation soon!

    2. Karly Campbell

      Hi Tammy! I’ve never made this with fresh tomatoes. I imagine it won’t have nearly the pop of flavor and the sauce will be a lot thinner.

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