Hey, my lambs! It’s Mariah Carey, kicking off the stilettos and stepping into my kitchen for Mariah’s Culinary Butterfly. Today, I’m bringing you a dish that’s got me weak in the knees—Creamy Tuscan Salmon. We’re talking juicy salmon fillets swimming in a garlicky, creamy sauce with spinach, sun-dried tomatoes, and a kick of Parmesan. I threw this together one night when I was craving something cozy but with a little Italian flair, and honey, it’s been a love affair ever since. Grab a seat—we’re cooking this step-by-step, and I’m laying it all out for you.

I’m a sucker for anything creamy—give me a sauce I can mop up with bread, and I’m happy. This one hit me on a chilly evening after a long day of writing—needed something warm, rich, and fast. The salmon’s tender, the sauce is pure decadence, and those Tuscan vibes? Straight outta a daydream. I’d never been to Tuscany back then, but I’d seen the pictures—olive trees, golden hills—and this dish feels like that in a skillet. It’s not a quick bake like some of my go-tos; this one’s stovetop, hands-on, but worth every stir.

We’re doing this together, like I’m right there with you, spilling wine and spilling secrets. It’s not hard—takes about 40 minutes—but it looks like you slaved away. Perfect for a date night, a girls’ night, or just you and a big glass of Pinot. Crank up Butterfly, tie your hair back, and let’s get messy, darling!

What You Need (For 4 of Us)

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

For the Creamy Tuscan Salmon

  • 4 salmon fillets (6 ounces each, skin on or off—I keep it on)
  • 1 teaspoon salt (kosher, girl, always)
  • ½ teaspoon black pepper
  • 1 teaspoon paprika (smoked if you’re feeling it)
  • 2 tablespoons olive oil
  • 2 tablespoons butter (unsalted, split it up)
  • 4 garlic cloves, minced (don’t skimp)
  • ½ cup sun-dried tomatoes (the oil-packed kind, chopped)
  • 1 cup heavy cream (no half-measures here)
  • ½ cup chicken broth (keeps it light-ish)
  • ½ cup Parmesan cheese, grated (fresh, not the shaky stuff)
  • 2 cups fresh spinach (big handfuls, rough chopped)
  • 1 teaspoon Italian seasoning (or just oregano if that’s what’s around)
  • Squeeze of lemon (optional, but brightens it)

Gear

  • Big skillet (cast iron’s my baby)
  • Spatula or tongs
  • Cutting board
  • Knife
  • Wooden spoon
  • Plate (for resting the salmon)

Step 1: Season and Sear the Salmon

Let’s get this party started, honey. Pull your salmon out and pat it dry with paper towels—wet fish won’t crisp, and we want that golden edge. Sprinkle the salt, pepper, and paprika over the top—rub it in with your hands, get it all over. It’s like giving the salmon a little pep talk before the heat.

Grab your big skillet and pour in the olive oil—medium-high heat, let it get hot til it shimmers. Drop in 1 tablespoon of butter too—it’ll foam up and smell nutty. Lay the salmon in, skin-side down if it’s got skin, and let it sear for 4-5 minutes. Don’t mess with it—just let it sit and get that crust. Flip it over and give the other side 3 minutes—should be golden, not burned. Scoop it out with a spatula and set it on a plate. We’re not cooking it through yet—it’ll finish later.

I remember the first time I did this—almost flipped it too soon ‘cause I’m impatient. Held off, though, and that crispy skin was everything. Kitchen smelled like a dream already, and I was just getting started.

Mariah’s Tip: Hot pan’s key—cold oil means soggy fish, and we’re not about that.

Step 2: Build the Base

Don’t clean that skillet—those bits stuck to the bottom are gold. Drop in the other tablespoon of butter and let it melt over medium heat. Toss in your minced garlic—4 cloves, girl, ‘cause we love it bold. Stir it around for 30 seconds til it smells like heaven, but don’t let it brown—it’ll turn bitter, and we’re keeping this sweet.

Add the chopped sun-dried tomatoes—drain ‘em a bit if they’re oily, but a little oil’s fine. Cook ‘em for a minute—they’ll soften and wake up. Pour in the chicken broth and scrape the pan with your wooden spoon—get all that flavor up. Let it simmer for 2 minutes, reducing a touch, then we’re ready for the good stuff.

This part’s where I started humming—garlic and tomatoes hitting the nose, I was in my zone. Used to make this with whatever broth I had—veggie works too if you’re out of chicken.

Mariah’s Tip: Smash the garlic with the flat of your knife first—makes mincing a breeze.

Step 3: Make It Creamy

Here’s the magic, lambs. Pour that heavy cream into the skillet—watch it swirl into the broth, all silky and lush. Stir it good, then add the Parmesan—sprinkle it in slow so it melts, not clumps. Keep stirring til it’s smooth—takes a minute or two. Toss in the Italian seasoning and let it bubble gentle for 3-4 minutes—should thicken up a bit, coat the spoon.

Throw in the spinach—big handfuls, don’t be shy. Stir it around til it wilts down—happens fast, like 1 minute. Taste the sauce—salt? Pepper? Tweak it if it needs it. I sometimes squeeze a little lemon here—cuts the richness, but you decide. It’s looking like a Tuscan sunset now, all creamy and green.

First time I made this, I spilled half the cream on the counter—clumsy moment—but it still turned out fire. Learned to pour slow after that.

Mariah’s Tip: Stir the cheese in off the heat if it’s clumping—heat’s the enemy there.

Step 4: Bring the Salmon Back

Slide those seared salmon fillets back into the skillet—nestle ‘em right into the sauce, spoon some over the top. Turn the heat to low, cover it loose with a lid (or foil if your skillet’s lidless), and let it simmer for 5-7 minutes. The salmon’ll finish cooking—flaky and perfect—while soaking up that creamy goodness.

Check it with a fork—should flake easy but still be moist inside. If it’s not done, give it a couple more minutes, but don’t overdo it—dry salmon’s a sin. Pull the skillet off the heat when it’s right—let it sit a sec while you grab your plates.

I’ve had this sauce bubble over once—got too cocky with the heat. Low and slow’s the move here, keeps it smooth.

Mariah’s Tip: Spoon sauce over the fish while it cooks—keeps it juicy.

Step 5: Plate and Dig In

Time to eat, honey! Scoop a fillet onto each plate—spatula or tongs, whatever’s handy. Spoon that creamy sauce over the top—get some spinach and tomatoes in there too. It’s pretty as hell—pink salmon, green spinach, red tomato bits in that white sauce. I serve it straight up—maybe with crusty bread to sop up the extra—or over pasta if I’m starving. You do you.

First bite’s insane—creamy, garlicky, with that salmon melting in your mouth. It’s rich but not heavy, thanks to the spinach and lemon. Makes me feel like I’m in Italy, even if I’m just in my sweats at home.

Mariah’s Tip: Warm your plates in the oven first—keeps it hot while you eat.

Why I’m Obsessed

This dish is my cozy-night hero—creamy sauce, tender fish, all that Tuscan soul. It’s not hard, but it feels fancy, like I’m treating myself right. Try it, snap a pic, hit me up on Mariah’s Culinary Butterfly. What’s next, lambs? Tell me!

Love,
Mariah