Creamy Garlic Tuscan Salmon
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Rich and creamy on the outside; tender, juicy, and flaky on the inside. This Creamy Garlic Tuscan Salmon is going to be a keeper!
If you love salmon recipes, you’ll want to check out my Salmon Cakes and my Air Fryer Blackened Salmon Rice Bowls!
We love seafood dishes in this house and if you search the site, you definitely won’t find a shortage of recipes to fit a fishy craving.
Tuscan Salmon Recipe
One of the things I love most about cooking with salmon is the versatility of the fish. It’s a little like chicken, if you will—so many ways to cook it/prep it and never get tired of the same old recipe.
To my fish friends and salmon lovers, this is a MUST TRY recipe. To those on the edge when it comes to fish or salmon, I promise, this is going to be a winner in your book too!
It might even be THE recipe that turns you into a seafood lover.
In less than 30 minutes, you are going to have a crowd pleasing – get the people talking – incredible salmon dinner on the table.
…and when they ask how you did it? This is your time to shine with, “Oh this? I just whipped it up in under 30 minutes!“
This recipe is Whole30 compliant, Gluten Free, and dairy free! So it’s truly one that everyone can love.
Tuscan Salmon Ingredients
Protein: I used fresh 5 ounce salmon fillets, if you don’t have fresh available, you can also use frozen.
Pro-Tip: If you don’t like salmon or have a non-fish eater in the house, you can substitute with chicken. You can follow the cook time on this post.
Greens and veggies: This recipe calls for staple greens and veggies, making this salmon a heart healthy meal. You will need baby spinach, fresh basil, onion, garlic, and sun dried tomatoes.
Wet ingredients: To achieve that perfect rich and creamy texture and taste, you will need full fat coconut milk (this is a dairy-free safe milk!), chicken bone broth, dijon mustard, and olive oil.
Spices: Let’s pack in the flavor! You are going to need a handful…okay, maybe an arm full, of some of my favorite herbs and spices like: garlic powder, onion powder, paprika, arrowroot powder, red pepper flakes, Italian seasoning, and salt and pepper.
How to Make Tuscan Salmon
1. Cook the salmon. Preheat the oven broiler to high and set the oven rack about 6 inches away from the heat source. Line a baking sheet with foil and spray with olive oil or other cooking oil.
Place the salmon on the foiled baking sheet and brush olive oil over each fillet and season. Broil the salmon for 6-8 minutes (depending on how thick your salmon is) until the internal temperature has reached 145 F.
2. Sauté the onions. Heat olive oil in a large skillet and cook the onions over medium heat until soft, then stir in the garlic and cook another minute.
3. Make the sauce. Whisk in the arrowroot powder, add the red pepper flakes, bone broth, and coconut milk. Stir to combine, scraping the brown bits off the bottom.
Then stir in the mustard, Italian seasoning, salt and pepper. Cook and stir over medium-high heat until it starts to thicken.
4. Mix in remaining ingredients. Add the basil, spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted. Place the salmon in the skillet and simmer another 2 minutes.
I love serving this salmon over spaghetti squash because it adds a nice textured crunch!
Cooking Tips for Salmon
Over the years, I have learned some essential tips for cooking salmon. Below are some of my “salmon secrets”. I recommend giving these a read before you head to the grocery store for ingredients.
Buy GOOD salmon/fish. I prefer to buy fresh, never frozen salmon when I can. Nothing beats a thick cut of fresh fish! However, if you aren’t going to cook it right away, frozen works too.
Use it quickly. Salmon can go bad quickly, so when I’m buying fresh fish, I want to make sure I use it that day or the next for the best taste and freshness.
Skin on or skin off? Always leave the skin on! The skin protects the fish from the heat of a hot pan and keeps your salmon tender, juicy, and full of flavor. The last thing you want is a piece of dry and flavorless salmon.
Do not over cook your fish! Just like all fish, salmon is prone to become overcooked quickly. If you ever question your salmon in the cooking process, cut the middle and check the color and temperature of the fish.
My favorite way to check for doneness is by gently pulling at the salmon with a fork to see if it flakes easily. Using a meat thermometer is the most accurate way to check though.
Questions you may have
What Is a Good Side Dish With Salmon?
A meal is not complete without a side dish…or two! Here are some of my favorite sides to pair any salmon recipe.
What Is The Best Way To Eat Salmon?
Broiled salmon and air fryer salmon are my favorite ways to enjoy salmon and all its health benefits. However, there is really no “wrong” way to enjoy salmon.
How Long Should Salmon Sit Before Cooking?
Let your salmon reach room temperature before cooking. A rough estimate on time is 15-20 minutes.
Don’t let your salmon sit out for more than 20 minutes without checking on it; you don’t want to let your fish get warm as it will cause it to go bad.
What is That White Stuff That Comes Out of Salmon?
The “white stuff” that may ooze out of your salmon while cooking is a protein called Albumin, a coagulated protein.
Whole30 Resources You Might Find Helpful
- Whole30 Survival Guide
- New Year New Me: Whole30 Recap
- Get Back To Healthy With Whole30
- 5 Tips For Successfully Surviving The Whole30 Diet
- 30 Easy Whole30 Recipes
More Whole30 Recipes To Try
- Weeknight Skillet Chicken
- Sheet Pan Chicken Fajitas
- Creamy Mushroom Hasselback Potato Gratin
- Whole30 Mushroom Bolognese Sauce
More Dinner Recipes To Try
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Creamy Garlic Tuscan Salmon
Equipment
Ingredients
- 2 5 oz salmon filets
- 1 tablespoon olive oil plus additional if needed
- salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 small onion, chopped
- 4 cloves garlic minced
- 1 teaspoon arrowroot powder
- 1/4 teaspoon red pepper flakes
- 1 cup chicken bone broth
- 1/2 cup full fat coconut milk, mixed before adding if needed
- 1/2 tablespoon dijon mustard
- 1 teaspoon Italian seasoning blend
- 1/4 cup fresh basil, roughly chopped
- 1 1/2 cups baby spinach, roughly chopped
- 1/2 cup sun dried tomatoes in oil,* roughly chopped
Instructions
- Preheat the oven broiler to high and set the oven rack about 6 inches away from the heat source. Line a baking sheet with foil and spray with olive oil or other cooking oil. Place the salmon on the foiled baking sheet and brush 1 tbsp of olive oil over each fillet and season the with salt, pepper, garlic powder, onion powder, and paprika. Broil the salmon for 6-8 minutes (depending on how thick your salmon is) until the internal temperature has reached 145 F.
- Heat 1 tbsp of olive oil in a large skillet and cook the onions over medium heat for 2-3 minutes until soft, then stir in the garlic and cook another minute.
- Whisk in the arrowroot, add the red pepper flakes, bone broth, and coconut milk. Stir to combine, scraping the brown bits off the bottom. Then stir in the mustard, Italian seasoning, salt and pepper. Cook and stir over medium-high heat until it starts to thicken (about 5-6 minutes).
- Add the basil, spinach and sun-dried tomatoes and allow mixture to simmer for 1-2 minutes or until spinach is wilted. Place the salmon in the skillet and simmer another 2 minutes. Serve over cauliflower rice, zucchini noodles, or with roasted potatoes. Enjoy!
Notes
- If following the Whole30 diet, check the ingredients on your sun dried tomatoes, as many that are stored in oil are not compliant. You can also use tomatoes that are not stored in oil, just allow them to simmer long enough to soften in the broth.
