Creamy Sun-Dried Tomato Salmon
This creamy sun-dried tomato salmon recipe brings together tender salmon, sun-dried tomatoes, spinach, and Parmesan in a rich skillet sauce that feels both comforting and elegant. A splash of white wine adds depth, while the cream and cheese create a velvety finish that coats every bite. It’s the kind of meal that comes together easily but tastes like something you’d order at a restaurant.
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More About Creamy Sun-Dried Tomato Salmon
Which salmon should i use?
Atlantic salmon works especially well in this recipe because its richer fat content helps it stay tender and pairs beautifully with the creamy sauce. It also flakes easily and holds its shape well when returned to the pan. That said, any salmon you enjoy can work. Aim for pieces of similar thickness so they cook evenly.
Can I Use Frozen Salmon?
Frozen salmon works well as long as it is fully thawed before cooking. Thawing helps the fillets cook evenly and prevents excess water from thinning the sauce. Pat the salmon dry before seasoning so it sears properly in the pan.
can i make it without wine?
White wine adds depth and helps balance the richness of the cream and Parmesan, but you can leave it out if needed. Vegetable or chicken broth can be used instead to loosen the sauce and help lift the flavor from the pan. The overall dish will still be flavorful, just slightly less layered.
can i cook the salmon separately?
You can absolutely cook the salmon separately if you prefer. It works just as well grilled, baked, or pan-fried on its own, then added to the sauce at the end. Most of the time, we grill our salmon on a Blackstone grill. This can be especially helpful if you want a deeper sear or a smoky flavor from the grill while still enjoying the creamy sauce.
Make It A Meal
This salmon pairs especially well with sides that can catch some of the extra sauce. Rice, pasta, roasted potatoes, or crusty bread all work beautifully, while a simple green vegetable or salad keeps the meal balanced. If you want something easy, serve it over plain rice and spoon the sauce generously over the top.
Creamy Sun-Dried Tomato and Spinach Salmon
Ingredients
For the Salmon
- 2 lbs salmon filets
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
For the Sauce
- 2 tbsp olive oil
- 2 tbsp butter
- 2 medium onions diced
- 8 cloves garlic minced
- 8 oz sun dried tomatoes drained of oil
- 2/3 cup white wine
- 2 cups heavy cream
- 3 cups baby spinach
- 1 cup shredded Parmesan
Instructions
- Season the salmon fillets on both sides with salt, pepper, garlic, and paprika.2 lbs salmon filets, ½ tsp sea salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp paprika
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the salmon and cook until lightly golden on both sides and nearly cooked through (125-130℉) then transfer to a plate and set aside.2 tbsp olive oil, 2 tbsp butter
- In the same skillet, add the diced onions and cook until softened. Stir in the minced garlic and cook for another minute until fragrant.2 medium onions, 8 cloves garlic
- Add the sun-dried tomatoes and cook for 5 minutes. Pour in the white wine, deglaze the pan, and let it simmer for a few minutes to reduce slightly.8 oz sun dried tomatoes, 2/3 cup white wine
- Turn the heat down to medium. Slowly stir in the heavy cream and simmer for 10 minutes.2 cups heavy cream
- Add the spinach and cook until wilted.3 cups baby spinach
- Add the grated Parmesan and stir until the sauce is smooth and slightly thickened. Taste the sauce and season with salt and pepper to your taste.1 cup shredded Parmesan
- Return the salmon to the skillet and spoon the sauce over the top. Let everything simmer together for a few minutes until the salmon is heated through.
- Serve warm with extra sauce spooned over each fillet.
