Few things make me as happy as a one-pan dinner that looks fancy but feels effortless.

This Creamy Tomato Salmon Skillet is rich, comforting, and layered with flavor—from garlicky onion and warming spices to crushed tomatoes and spinach wilted just enough.

It’s exactly what I crave when I want something soul-satisfying and still weeknight-friendly.

Why You’ll Love This Recipe

One pan, minimal cleanup

Creamy tomato base with bold spices

Perfectly seared salmon, tender and flaky

Spinach, anchovy, and Parmesan take it up a notch

Impressive enough for guests, easy enough for Tuesday

What You’ll Need (Ingredient Highlights)

Salmon fillets – Skinless and seared to golden perfection

Garlic & onion – The essential flavor foundation

Crushed tomatoes & tomato paste – For deep, tangy richness

Chicken broth – Helps loosen and deepen the sauce

Spinach – Adds freshness and balance

Anchovy fillet – Melts into the sauce and adds umami

Paprika, oregano, sage, chili – Spice and warmth in every bite

Parmesan & parsley – For creamy finish and herby brightness

Pro Tips Before You Start

Pat salmon dry – Helps it brown better in the skillet

Don’t skip the anchovy – It melts away and deepens flavor (no fishy taste!)

Sear in batches if needed – Avoid overcrowding the pan

Use a wooden spoon – Scraping the brown bits = flavor gold

Thin the sauce with broth – If it gets too thick after simmering

How to Make Creamy Tomato Salmon Skillet

Step 1: Prep Everything First

Chop the onion, mince the garlic, and pat the salmon dry.

Season salmon on both sides with 1 teaspoon each salt and black pepper.

Step 2: Sear the Salmon

Heat olive oil and butter in a nonstick skillet over medium heat.

Sear salmon for 3–4 minutes per side, until lightly golden. Remove and set aside.

Step 3: Sauté Aromatics

Lower the heat. Add onion and garlic, and cook until fragrant, about 2 minutes.

Stir in anchovy, chili, oregano, sage, paprika, and the remaining salt and pepper.

Step 4: Build the Sauce

Add tomato paste, stir for 1 minute.

Pour in chicken broth, scraping up the browned bits.

Add crushed tomatoes, and simmer for 5 minutes.

Step 5: Add Spinach and Cheese

Toss in the spinach and cook until wilted, about 2 minutes.

Stir in the grated Parmesan.

Step 6: Return the Salmon

Place the salmon back into the sauce.

Let simmer for 3 minutes, until just cooked through.

Add extra broth if needed to loosen the sauce.

Step 7: Garnish and Serve

Top with red pepper flakes, fresh black pepper, and chopped parsley.

Serve warm and enjoy.

What to Serve It With

Creamy mashed potatoes or buttery polenta

Garlic rice or crusty bread for dipping

Steamed green beans or roasted zucchini

A chilled glass of white wine—Sauvignon Blanc works great

Lemon wedges on the side for extra zing

Variations / Substitutions

Use cod or halibut instead of salmon

Coconut milk for a dairy-free creamy twist

Fresh basil in place of parsley

Red wine splash for a deeper, richer sauce

Skip chili for a milder, kid-friendly version

Storage & Leftovers

Fridge – Store in an airtight container up to 3 days

Reheat – Gently on the stovetop or in the microwave

Freeze – Best not to freeze due to dairy and spinach

Repurpose – Flake salmon over pasta or grain bowls

FAQs

Can I use frozen salmon?
Yes, just thaw completely and pat dry before cooking.

Do I need the anchovy?
It melts into the sauce and enhances flavor, but you can skip if needed.

Can I make this dairy-free?
Yes—omit the butter and Parmesan, and use coconut milk for creaminess.

How spicy is this dish?
It has mild heat. Use less chili or skip it for a gentler version.

Can I double the sauce?
Absolutely! Great if serving with pasta or rice.

What can I use instead of spinach?
Kale, Swiss chard, or arugula all work well.

How do I know when salmon is done?
It should be opaque and flake easily with a fork.

Final Thoughts

This Creamy Tomato Salmon Skillet is the kind of cozy meal I turn to again and again.

It’s flavorful, flexible, and foolproof.

Whether you’re looking to impress guests or just treat yourself to something homemade and hearty, this recipe delivers every single time.

The Boat Shed Kitchen

Creamy Tomato Salmon Skillet

This Creamy Tomato Salmon Skillet is rich, savory, and loaded with comforting flavors. Tender salmon fillets are nestled in a velvety tomato sauce with garlic, Parmesan, and spinach—making it a perfect weeknight dinner that feels restaurant-worthy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 skinless salmon fillets
• 3.5 garlic cloves minced
• 1 yellow onion finely chopped
• 2 tsp salt
• 2.2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried sage
• 1 tsp sweet paprika
• 1 tsp fresh chili or red chili flakes, more to taste
• 1 anchovy fillet in oil
• 2.5 tbsp tomato paste
• ¼ cup chicken broth
• 1 ⅔ cups crushed tomatoes
• 3.5 oz spinach
• 1.5 oz grated Parmesan
• 2 tbsp chopped parsley

Method

 

1. Finely chop onion and mince garlic.
2. Pat salmon dry and season with 1 tsp salt and black pepper.
3. Heat olive oil and butter in skillet.
4. Sear salmon 3–4 minutes per side. Remove and set aside.
5. Lower heat. Sauté onion and garlic for 2 minutes.
6. Add anchovy, chili, remaining salt/pepper, oregano, sage, and paprika.
7. See full steps with tips & photos → https://theboatshedcafe.com/creamy-tomato-salmon-skillet/

Notes

• Anchovy adds depth but won’t taste “fishy”—skip if desired.
• For extra creaminess, stir in ¼ cup heavy cream with the Parmesan.
• Leftovers reheat well the next day for pasta or grain bowls.