Tuscan salmon
Tuscan salmon – the midweek taste of the med
Forget the Leaning Tower of Pisa, forget the rolling vineyards (well… maybe not the wine), because this Tuscan Salmon deserves to be the number-one attraction in Tuscany. We’re talking flaky, perfectly pan-fried salmon fillets with that gorgeous crispy skin, sitting in a silky sauce made of cherry tomatoes, garlic, herbs, and a splash of white wine. A spoonful of crème fraîche rounds it all out, making this dish feel indulgent while still being light enough for a weeknight. Honestly, one bite and you’ll be booking flights to Florence.
This recipe is an ode to the kind of Italian-inspired comfort food that ticks every box: simple to make, bursting with flavour, and guaranteed to impress anyone lucky enough to be sitting at your table. Whether you’re cooking for family, friends, or just yourself (because you deserve it), this Tuscan salmon delivers big flavours with minimal faff.
Why you’ll love this fishy number
Crispy skin salmon – perfectly pan-fried, never soggy.
A sauce worth mopping up – tomato, garlic, herbs, and crème fraîche make it luxuriously creamy.
Quick to make – on the table in no time.
Versatile – pair it with crispy potatoes, crusty bread, or rice.
This isn’t just dinner; it’s the kind of meal you make when you want restaurant vibes without leaving the house.
What’s in the pan?
The beauty of this recipe is that it uses ingredients you probably already have:
Salmon fillets – the star of the show, flaky and rich.
Banana shallot & garlic – the aromatic base for flavour.
Cherry tomatoes – juicy, sweet, and the backbone of the sauce.
Smoked paprika & dried herbs – a little depth and subtle spice.
White wine & chicken stock – to deglaze and bring body to the sauce.
Crème fraîche – creamy, tangy, and luxurious.
Samphire & lemon zest – for brightness and zing.
Everything comes together in one pan, which means less washing up and more time to tuck in.
How to serve it
I love this with crispy potato cubes because they soak up all that gorgeous sauce. But honestly, you can serve Tuscan salmon with:
Crusty bread (ideal for mopping).
Simple white rice.
A green salad for something fresh.
Or even pasta if you want to go full on Italian feast.
Glass of chilled white wine on the side? Non-negotiable.
FAQ – Tuscan salmon
1. Can I use another fish instead of salmon?
Yes, if you fancy something a bit different. Trout, sea bass, or even cod work beautifully with this sauce. Just adjust the cooking time depending on the thickness of the fillets.
2. Can I make this recipe ahead of time?
It’s best served fresh so the salmon skin stays crispy, but you can make the sauce ahead. Reheat gently, then add the salmon right before serving.
3. What can I substitute for crème fraîche?
Greek yoghurt, sour cream, or even double cream will do the job. Crème fraîche gives the best tangy richness, but use what you’ve got.
4. Do I have to use wine?
Not at all. If you prefer, replace the white wine with extra chicken stock and a squeeze of lemon juice for acidity.
5. Can I make this dairy-free?
Yes. Just swap the crème fraîche for a plant-based alternative or a splash of coconut cream. The flavours of the tomatoes, garlic, and herbs will still shine.
6. How do I keep the salmon skin crispy?
Always pat the salmon dry before cooking, season with salt, and start skin side down in a hot pan. Once it’s crispy, rest it skin side up while you make the sauce, that way it doesn’t steam and go soggy.
7. Can I add more vegetables?
Absolutely. Spinach, courgette, or roasted peppers would all be delicious stirred into the sauce before serving.
Final thoughts…
This Tuscan Salmon is one of those recipes that feels special but doesn’t take much effort at all. A handful of fresh, vibrant ingredients, one pan, and about half an hour later, you’ve got a dish that looks straight out of a trattoria. It’s hearty, creamy, and completely irresistible. A perfect example of why Italian-inspired salmon recipes are always a win.
Tuscan salmon
By Poppy Cooks
https://www.poppycooks.com/recipes/tuscan-salmon/
Ingredients
- light olive oil
- 4 x 120g skin-on salmon fillets
- 1 banana shallot, finely diced
- 2 garlic cloves, minced
- 250g cherry tomatoes, quartered
- 1 teaspoon smoked paprika
- 1 teaspoon dried mixed herbs
- 125ml white wine
- 200ml chicken stock
- 100g crème fraîche
- 90g samphire
- 1 lemon, zested
- salt and black pepper
Metric
Imperial
Instructions
- Heat your pan over a medium–high heat and add a drizzle of olive oil. Pat dry the salmon fillets with kitchen paper, then season well with salt. Place them in the pan, skin side down, and pan-fry for 5–6 minutes, until the skin is crispy.
- Carefully turn over the salmon, pan-frying for 45 seconds on each of the three other sides, until nearly cooked. Remove the salmon from the pan and set it aside on a plate to rest – place it skin side up so that the skin doesn’t go soft.
- Add a drizzle more oil into the empty pan and throw in the shallot, garlic and cherry tomatoes. Fry over a medium heat for 3–5 minutes, until the shallot has softened, then scatter in the smoked paprika and dried herbs.
- Deglaze the pan with the white wine and pour in the chicken stock. Season with salt and pepper, then leave the liquid to reduce on a medium–low heat for 10 minutes, until thickened slightly.
- Stir through the crème fraîche and samphire, then nestle in the salmon fillets with the skin just poking out of the top of the sauce. Sprinkle over the lemon zest and dig in. Crispy potato cubes are my go-to here for an accompaniment, if you want one, but hunks of crusty bread or some rice are good, quick options too.