Salmon is already packed with flavor, but a creamy sun-dried tomato sauce takes it to another level. The rich, garlicky sauce blends perfectly with the tender fish, creating a dish that feels special without being complicated.
I love salmon because it works with so many different flavors, but this sauce might be my favorite. The mix of Parmesan, garlic, and tangy sun-dried tomatoes adds so much depth without much extra effort.
There are plenty of ways to bring out the best in salmon. A citrusy poached orange salmon highlights its delicate side, while miso-glazed salmon adds deep, savory flavor. For a mix of sweet and salty, Asian glazed salmon is another great choice.
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Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Sun-dried tomatoes add a deep, tangy flavor that fresh tomatoes can’t provide, though you can use them in a pinch. Their concentrated sweetness gives the sauce a rich, intense taste that’s what you’re looking for.
Fresh tomatoes need extra time to cook down before adding the cream. Even with longer simmering, the sauce will be thinner and less bold than one made with sun-dried tomatoes.
For a closer match, oven-roasted tomatoes are the best alternative. Roasting brings out a deeper, slightly smoky sweetness that adds more complexity to the dish.
Should I Use Skin-On or Skinless Salmon?
Both skin-on and skinless salmon work, but skin-on fillets hold up better in the pan. The skin helps keep the fish moist and adds extra flavor while it cooks.
If you use skin-on salmon, sear it skin-side down first to give it a crispy texture and a golden crust. It also protects the fish from overcooking, which is why you may want to leave it on even if you choose not to eat it later.
Some people love crispy salmon skin, while others prefer to take it off. In a creamy sauce like this, the skin softens, so I usually remove it after cooking since it peels off easily.
Why Use Freshly Grated Parmesan?
Freshly grated Parmesan melts smoothly and creates a rich, creamy texture in the sauce. Pre-grated versions contain anti-caking agents that prevent proper melting, which can lead to a grainy consistency.
The flavor is also noticeably better with fresh Parmesan since it has a nutty, slightly salty note. Pre-grated options often taste dull or artificial, which can take away from the overall dish.
Grating a wedge of Parmesan in batches is an easy way to keep it fresh and ready to use. A little extra effort goes a long way in making the sauce taste its best.
I have a cheese grater that attaches to my kitchen counter that I use to easily grate cheese that I absolutely adore. It’s quick and easy and grates everything from cheddar to parm with options for different sizes – it’s so worth the price!
What Can I Use Instead of Heavy Cream?
Heavy cream makes the sauce rich and smooth, but there are a few substitutes. Half-and-half works, though the sauce ends up thinner, and while I’ve used it before, it doesn’t have the same luxurious texture.
For a dairy-free option, canned coconut milk adds a similar creaminess but brings a mild coconut flavor. I don’t mind the taste, but for something more neutral, blended cashew cream is a great alternative.
Lighter substitutes can make the sauce thinner, so a bit of cornstarch mixed with water helps thicken it. The texture won’t be quite the same, but work in a pinch.
What Is the Best Type of Sun-Dried Tomatoes to Use?
Oil-packed sun-dried tomatoes are the best choice because they are soft, flavorful, and fit well with the sauce. The oil they come in adds extra richness to the finished dish, too.
Dry-packed sun-dried tomatoes need a little prep before using them in the recipe. Soak them in hot water for about 10 minutes to help soften them, which makes them easier to chop and mix into the sauce.
If you use dry-packed tomatoes, add a little olive oil to the pan to get some of the missing richness. A teaspoon of Italian seasoning can also help recreate the flavor of the oil-packed version.
Do You Eat Salmon Skin?
Salmon skin is completely edible and full of nutrients like omega-3s, but it’s your choice whether to eat it or not. I’m not a huge fan, so I generally remove it.
If the skin isn’t crispy, it can turn chewy, which isn’t my favorite. In creamy sauces like this one, it softens, so I usually peel it off before serving since it separates easily from the fish.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat the salmon on the stove over low heat with a splash of broth or cream to keep the sauce smooth and the salmon moist.
Do NOT use the microwave if at all possible, as it can dry out the fish and make it tough. If you have to use a microwave, use a lower power setting and heat the first in short intervals to prevent overcooking.
For the best texture, reheat it slowly and stir the sauce occasionally. A little extra effort keeps the salmon tender and the sauce rich and creamy.
How to Make Creamy Sun-Dried Tomato Salmon
Slice the sun-dried tomatoes into small pieces and set them aside. Be sure to save the oil from the jar, as it adds extra flavor to the dish and helps create a richer sauce.
Pat the salmon fillets dry with a paper towel, then season both sides generously with salt and black pepper. Drying the fish helps achieve a better sear, and you always want to season protein before you cook it.
Heat a couple of tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat. If you accidentally tossed the oil from the tomatoes, use olive oil from your pantry instead.
Place the salmon fillets in the pan, skin-side down if using skin-on fillets, and cook them for three to four minutes per side until they’re cooked through. Once done, transfer them to a plate and set aside.
Lower the heat to medium and add the minced garlic and chopped sun-dried tomatoes to the same skillet. Stir frequently and sauté for about 30 seconds until the garlic is fragrant and the tomatoes start to soften.
Pour in the broth, using a spatula to scrape up any browned bits from the bottom of the pan. Let it simmer for a couple of minutes, allowing the flavors to develop and blend together.
Reduce the heat to medium-low, then stir in the heavy cream, Parmesan cheese, and red pepper flakes. Let the sauce simmer for two to three minutes, stirring occasionally, until it thickens slightly and the cheese melts into the sauce.
Return the salmon fillets to the pan and spoon some of the sauce over them. Let them warm through for about two minutes, allowing the fish to soak up the flavors of the creamy, garlicky sauce.
Stir in the lemon juice, then taste the sauce and adjust the seasoning if needed. Serve immediately over rice or pasta, making sure to drizzle plenty of sauce on top for extra flavor.
Creamy Sun-Dried Tomato Salmon
Ingredients
- 4 salmon fillets 4-6 ounces each
- 1 tablespoon oil from sun-dried tomatoes
- 4 cloves garlic minced
- 1/2 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
- 3/4 cup sun-dried tomatoes chopped
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup Parmesan cheese grated
- 1 tablespoon lemon juice
Instructions
- Slice the sun-dried tomatoes into small pieces and set them aside, reserving the oil from the jar.
- Pat the salmon fillets dry, then season both sides with salt and black pepper.4 salmon fillets, 1/2 teaspoon salt, 3/4 teaspoon black pepper
- Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Sear the salmon fillets for three to four minutes per side until cooked through, then transfer them to a plate.1 tablespoon oil from sun-dried tomatoes
- Lower the heat to medium, then sauté the minced garlic and chopped sun-dried tomatoes for about 30 seconds until fragrant and softened.4 cloves garlic, 3/4 cup sun-dried tomatoes
- Pour in the broth, scraping up any browned bits from the bottom of the pan, and let it simmer for a couple of minutes.1/2 cup chicken or vegetable broth
- Reduce the heat to medium-low, then stir in the heavy cream, Parmesan cheese, and red pepper flakes, letting the sauce simmer until thickened.1 cup heavy cream, 1/2 cup Parmesan cheese, 1/2 teaspoon red pepper flakes
- Return the salmon fillets to the pan, spooning the sauce over them, and let them warm through for about two minutes.
- Stir in the lemon juice, adjust the seasoning if needed, and serve immediately over rice or pasta with plenty of sauce.1 tablespoon lemon juice
Notes
- Half-and-half can be used for a lighter sauce, but it won’t be as rich. Canned coconut milk works as a dairy-free option, though it will add a slight coconut flavor.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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