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Creamy Tuscan Cast Iron Salmon

Perfectly pan-seared salmon fillets bathed in a rich, luxurious garlic butter cream sauce featuring intensely flavorful sun-dried tomatoes and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 fillets
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 large salmon fillets 6-8 oz each, patted dry
  • 1 tbsp olive oil or avocado oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
For the Tuscan Cream Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic finely minced
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 0.5 cup chicken broth or vegetable broth
  • 0.75 cup heavy whipping cream
  • 2 tbsp fresh parsley or basil, chopped
  • 1 wedge lemon for serving

Equipment

  • Cast iron skillet
  • Fish spatula
  • Paper towels

Method
 

  1. Pat the salmon fillets completely dry with paper towels. Season the flesh side generously with kosher salt and cracked black pepper.
  2. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the salmon, seasoned side down. Sear undisturbed for 4-5 minutes until a deep golden crust forms.
  3. Carefully flip the salmon and cook for 2-3 more minutes. Remove the salmon to a plate and set aside.
  4. Reduce skillet heat to medium-low. Add the butter and minced garlic, sautéing for 1 minute until fragrant.
  5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let reduce by half.
  6. Stir in the chopped sun-dried tomatoes and heavy cream. Bring to a gentle simmer for 3-4 minutes until the sauce naturally thickens.
  7. Return the salmon to the skillet, spooning the cream sauce over the top to warm through.
  8. Garnish generously with fresh chopped parsley and serve immediately with lemon wedges.

Notes

For best results, use heavy whipping cream as lighter milk products may curdle or remain too thin. Oil-packed sun-dried tomatoes provide the best flavor and texture. Serve over pasta, rice, or with a side of asparagus.