Lu-Ann Simon January 3, 2026

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Pan Seared Salmon in Parmesan Cream Sauce

Name: Pan Seared Salmon in Parmesan Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 salmon fillets; 2 tablespoons olive oil; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup sun-dried tomatoes, chopped; 2 cups fresh spinach; Salt and pepper to taste; Fresh basil for garnish, optional

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A warm, golden fillet of salmon sizzles in the pan, its skin crackling and releasing a scent that hints at butter and sea, while a silky Parmesan cream sauce gently bubbles and wraps around sun rich tomatoes and spinach, turning a weeknight meal into something quietly celebratory. This Pan Seared Salmon in Parmesan Cream Sauce is perfect for a cozy dinner, a small dinner party, or any night you want something comforting yet elegant. If you love creamy, cheesy sauces and simple one pan dinners, you might also enjoy the comforting textures in this one pan creamy Parmesan chicken and rice recipe, which shares the same rich, velvety spirit.

What Makes This Special

There is something irresistible about the contrast between a crisp, well seared exterior and a tender, flaky interior, and this Pan Seared Salmon in Parmesan Cream Sauce gives you both. The salmon develops a bronze, crackling skin that offers a satisfying texture, while the Parmesan cream sauce brings a lush, savory richness that clings to every forkful. When sun dried tomatoes arrive, they add a touch of umami and a concentrated sweetness that brightens the cream, and fresh spinach folds in for color and a gentle vegetal note.

Why this dish sings

Crisped skin against a silky sauce creates a delightful mouthfeel.
The sauce is quick to make, yet tastes indulgent and layered.
It feels special enough for guests, simple enough for a weeknight.
This recipe balances texture, flavor, and speed, so you get a luxurious dinner without a long fuss.

What You’ll Need

The components here each play a clear role, the salmon for richness and substance, the cream and Parmesan for body and depth, sun dried tomatoes for bright intensity, and spinach for freshness. If you need to tweak quantities, aim to keep the balance of fat and acid so the sauce stays silky.

4 salmon fillets
2 tablespoons olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
Salt and pepper to taste
Fresh basil for garnish, optional

Tip, use a good quality Parmesan and drain excess oil from sun dried tomatoes if they are packed in oil, that keeps the sauce from getting greasy.

Method

Heat olive oil in a large skillet over medium-high heat, you want it shimmering but not smoking. Season the salmon fillets with salt and pepper, then add them to the skillet, skin-side down, and press gently so the skin makes full contact, you should hear a steady sizzle.
Cook for 4 to 5 minutes until the skin is crispy and deep golden, smell of toasty, savory richness will fill the kitchen, then flip and cook for another 3 to 4 minutes until cooked through, the flesh should feel firm but springy. Remove salmon from the skillet and set aside, tent loosely if you want to keep it warm.
In the same skillet, reduce the heat to medium and add the heavy cream, scraping up any browned bits from the pan, those bits carry a lot of flavor. Stir in the Parmesan cheese until melted and smooth, the sauce will thicken into a glossy, velvety coating.
Add the sun-dried tomatoes and spinach to the cream sauce, stirring as the spinach wilts, the tomatoes lend a tangy, concentrated tomato note while the spinach collapses into bright green ribbons. Cook until the spinach is just wilted, watch for a fragrant, slightly sweet aroma from the tomatoes.
Return the salmon to the skillet, spooning the sauce over the top so each fillet is coated, let everything warm together for an additional minute to marry the flavors. Slide the fillets onto warm plates and garnish with fresh basil if desired, the basil offers a fragrant, herbaceous lift.

Prep ~10 minutes, Cook ~15 minutes, Total ~25 minutes, Servings ~4, Kcal ~720

Make-Ahead and Prep Tips

You can make key elements ahead without losing the dish’s freshness. Trim and season the salmon, then store it covered in the fridge for up to 24 hours so it is ready to cook. Chop the sun-dried tomatoes and grate the Parmesan in advance, storing them separately in airtight containers. You can also make the cream sauce up to one day ahead, cool it quickly, then refrigerate in a sealed container. To finish, gently rewarm the sauce in a skillet over low heat and return the just-seared salmon to the pan for a minute so the fish stays at its best.

If you need a true make ahead main, cook the salmon fully, cool it, and keep fillets in the fridge for up to 2 days, but sear just before serving for the best skin texture.

Storing and Reheating

Refrigerate leftovers within two hours of cooking, placing the salmon and sauce in an airtight container, they will keep well for 2 to 3 days. For longer storage, freeze the sauce on its own in freezer safe containers for up to 2 months, cream sauces can lose a bit of texture after freezing but taste remains good. If you freeze salmon with the sauce, expect a slight change in texture, use within one month for best quality.

To reheat gently, thaw if frozen in the refrigerator overnight, then warm the sauce in a skillet over low heat, stirring until smooth, add a splash of cream or milk if it has thickened too much. Nestle the salmon into the warmed sauce and heat for a minute or two until warmed through, avoid high heat, which can dry the fish. A freshness cue, if the sauce or fish smells off or unusually sour, discard it, fresh salmon and cream should smell clean and slightly sweet.

Perfect Pairings

Steamed or roasted baby potatoes tossed with parsley and lemon zest
A crisp green salad with lemon vinaigrette, something bright to cut the creaminess
Garlic sautéed green beans or asparagus for a crunchy, vegetal contrast
Fluffy orzo or mashed cauliflower to soak up the sauce
Crusty country bread to mop the pan, warm and chewy

To add a soup course, a light vegetable or tomato based option complements the richness without doubling down on heavy cream, for a similar cozy mood try a creamy Italian soup like ditalini and sausage made with bold flavors.

Make It Your Own

Lighter cream swap, use half-and-half instead of heavy cream for a slightly lighter sauce, it will be a touch thinner but still satisfying.
Citrus brightness, finish with a squeeze of lemon or a sprinkle of lemon zest to lift the sauce and balance the richness.
Heat and spice, add a pinch of red pepper flakes or a drizzle of chili oil when you add the tomatoes if you like some warmth.
Herb variations, swap basil for tarragon or dill, both pair beautifully with salmon and change the aromatic profile.
Tomato choice, use oven roasted cherry tomatoes if you prefer a fresher tomato texture rather than sun-dried.
Spinach alternatives, baby kale or chard work well if you prefer a heartier green, just reduce the wilting time.
Protein swap, serve the same Parmesan cream sauce over pan seared chicken breasts or a mild white fish for a different main.
Make it richer, stir in a spoonful of mascarpone or cream cheese for an extra velvet finish.

None of these versions introduce alcohol, pork, or bacon, and each keeps the dish approachable and adaptable to what you have on hand.

Pro Tips for Best Results

Pat the salmon dry before seasoning, moisture prevents the skin from crisping properly.
Use medium-high heat for the initial sear, then lower to finish cooking, that contrast gives the best texture.
Give the pan a moment after flipping, resist moving the fillets too often so a proper crust can form.
Taste the sauce as you go, Parmesan varies in saltiness so adjust with care, add pepper for depth, not more salt.
Use a thermometer if you like precision, remove salmon at an internal temperature of 125 to 130 degrees Fahrenheit for medium, it will continue to rise slightly as it rests.
Rest the salmon briefly off heat, even a small rest helps the juices settle and keeps the fish moist.

Frequently Asked Questions

How do I know when the salmon is cooked through?
Check for an opaque flake with a fork, the center should be just opaque and slightly springy, not translucent. For precision, an internal thermometer reading of 125 to 130 degrees Fahrenheit yields a moist, medium finish.
Can I use low fat cream or milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. If using milk or half-and-half, consider adding a cornstarch slurry or reducing the sauce a bit longer to thicken it, and taste for seasoning.
Are sun-dried tomatoes necessary, what can I substitute?
They add concentrated sweet tomato flavor and chew, but you can swap them with roasted cherry tomatoes or even a spoonful of tomato paste diluted in a little warm water. Fresh roasted tomatoes will give a brighter, juicier note.
Can I cook the salmon from frozen?
It is best to thaw salmon first for even cooking, but in a pinch you can cook from frozen by using a lower temperature and longer time, covering the pan for part of the cook, however the skin will not crisp as well.
How do I reheat the leftovers without drying the salmon?
Warm the sauce slowly over low heat, add a splash of cream or water if needed, then nestle the salmon into the sauce and heat gently for a minute or two. Use low heat, and avoid reheating directly in a hot pan, which can overcook the fish.
Can I make this for a dinner party of more than four?
Yes, scale ingredients proportionally and keep cooking in batches so the pan is not overcrowded, crisping the skin requires space. You can also make the sauce ahead and reheat it to combine with freshly seared fillets.

Final Thoughts

This Pan Seared Salmon in Parmesan Cream Sauce feels like a small indulgence you can make any night, a comforting combination of crisp textures and lush, savory sauce that delights the senses. It transforms simple ingredients into a memorable meal, and its flexible nature invites personal touches, from citrus brightening to herb swaps. Give it a try soon, and enjoy how easily a few thoughtful techniques and quality ingredients can lift a weeknight into something a little extraordinary.

Pan Seared Salmon in Parmesan Cream Sauce

Author: anastasia-rice
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Pescatarian

Print Recipe

Description

A warm, golden fillet of salmon served with a silky Parmesan cream sauce, sun-dried tomatoes, and fresh spinach – perfect for a cozy dinner or special occasion.

Ingredients

Scale

4 salmon fillets
2 tablespoons olive oil
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, chopped
2 cups fresh spinach
Salt and pepper to taste
Fresh basil for garnish, optional

Instructions

Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper, then add them skin-side down to the skillet.
Cook for 4 to 5 minutes until the skin is crispy and golden, then flip and cook for another 3 to 4 minutes until cooked through. Remove and set aside.
In the same skillet, reduce heat to medium and add heavy cream, scraping up any browned bits. Stir in Parmesan cheese until melted and smooth.
Add sun-dried tomatoes and spinach to the cream sauce, stirring as the spinach wilts.
Return the salmon to the skillet, spooning the sauce over the top. Warm together for an additional minute, then serve garnished with fresh basil if desired.

Notes

Make-ahead tips: Season salmon in advance and store in the fridge. Cream sauce can be made a day ahead and reheated with the salmon. Refrigerate leftovers and reheat gently over low heat.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan Searing
Cuisine: Italian