Creamy Tucson Salmon

The BEST Pan Seared Creamy Tuscan Salmon Recipe you'll ever make. Crispy tender Salmon served with a creamy Tuscan garlic white wine sauce that will make you swoon. 


4 (4 oz) salmon filets
salt & pepper
1 tablespoon grape seed oil
2 tablespoons unsalted butter
4 garlic cloves, minced
1/2 cup diced sweet onion
1/3 cup dry white wine
1/8 teaspoon red pepper flakes
2 cups cherry tomatoes
2 cups baby spinach
1 cup full fat coconut milk
1 tablespoon lemon juice
1/4 cup fresh basil, chiffon


1- Bring salmon filets out of refrigerator 15 minutes prior to cooking.

2- Season both sides with salt and pepper.

3- Heat a skillet to medium high heat.

4- Add grape seed oil to the pan and then add salmon flesh side down, gently pressing the salmon into the pan to "help" the sear.

5- Cook salmon for 5 minutes on both sides.

6- Remove from pan and set aside.

7- Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.

8- Add in onions and saute until translucent, about 2 minutes.

9- Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.

10- Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.

11- Next add in spinach and saute until wilted down, about 2 minutes.

12- Pour in the coconut milk. Stir and simmer for 3-4 minutes.

13- Then add lemon juice and fresh basil. Stir to combine.

14- Place the salmon back in the pan and serve!