I have three good reasons for sharing this Tuscan Salmon Skillet Dinner recipe with you. First, it’s screamingly delicious. The salmon and its sides — cannellini beans, sun dried tomatoes, and leafy greens — are cloaked in a fragrant vermouth and cream sauce. Next, it’s a one-skillet meal, just as the title indicates. And finally, it’s lightning-fast to make! I’m talking about 15 minutes from simple start to fabulous finish. Here’s the recipe:
Tuscan Salmon Skillet Dinner:
Warm some butter and olive oil in a skillet over medium heat.
When the butter melts, add salt and pepper directly to the pan. Then add the salmon, and sear it until it is nicely browned but not cooked through — 2-3 minutes per side.
Transfer the fillets to a plate.
Now tip some vegetable stock and some dry French vermouth into the pan. Can’t have vegetable stock? Double the vermouth.
Next, deglaze the pan: As the liquid boils, use a wooden spoon or spatula to scrape up the bits of salmon that have stuck to the skillet. These caramelized pieces are loaded with flavor!
While clutching your pearls, spill some heavy cream into the pan. Stir until the cream boils and begins to thicken — about 30 seconds.
Return the salmon to the skillet…
Add some cut-up sun-dried tomatoes…
Some (drained and rinsed) canned cannellini beans…
And a big handful of leafy greens. I used watercress in the video. You might prefer baby spinach leaves or torn up pieces of Swiss chard or kale.
Cover the pan, reduce the heat to “low,” and cook just until the greenery wilts and the salmon is done but not overdone — about 4 minutes.
Plate and enjoy!
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Here’s the printable:
Tuscan Salmon Skillet Dinner
Ingredients
- Butter and olive oil -- a generous tablespoon of each
- Kosher salt and freshly ground pepper
- 2 salmon fillets, skin removed (about 1 pound total)
- 1/2 cup vegetable stock
- 1/2 cup dry French vermouth
- 3/4 cup heavy cream
- Sun dried tomatoes cut into julienne strips -- enough to equal about 1/3 cup
- 1 (15.5 ounce) can cannellini beans, drained and rinsed
- A generous handful of leafy greens (i.e., watercress, arugula, baby spinach, or torn pieces of Swiss chard or kale)
Instructions
- In a large skillet, warm the butter and oil over medium heat. When the butter melts, sprinkle on the salt and pepper. Add the salmon, and sear until deeply browned -- 2-3 minutes per side. Transfer the salmon to a plate.
- Add the stock and vermouth to the pan. As the liquid boils, use a wooden spoon or spatula to scrape up the bit of salmon that have stuck to the pan. Add the heavy cream, and let it boil until it begins to thicken -- 30 seconds to 1 minute.
- Return the salmon to the skillet. Then add the sun dried tomatoes, cannellini beans, and greens. Cover the skillet, reduce the heat to "low," and cooked just until the greens wilt and the salmon is done but not overdone -- about 4 minutes.
- Divide the dinner among two plates, and enjoy!
Tressa says
I have no idea what French vermouth is. Can you make a recommendation?
Kevin Lee Jacobs says
Hi Tressa – dry French vermouth is an aromatic fortified wine. It’s available in all liquor stores. Look for the “Noilly-Pratt” brand — it’s terrific for cooking and is not expensive.
Jean Diemer says
Hi Kevin,
Thanks for the salmon recipe. We do lots of salmon so I can’t wait to try your version as we love your recipes. Hoping Binky stays out of the freezer! Our granddaughter had some kittens and opened and closed the fridge but didn’t notice in between one of the kittens jumped up into the fridge. Luckily someone opened the fridge shortly after and found a kitten inside. They have lots of energy. Hope Binky is doing better and better.
Kevin Lee Jacobs says
Hi Jean – Thanks for asking about Binky. She’s doing great. Hope you enjoy the salmon!
Linda Becker says
Thank you Kevin for what sounds like a truly delicious recipe. I’m going to try it this week!!! Hoping Binky is doing well.
Kevin Lee Jacobs says
Hi Linda – Great! Let me know how the salmon works out for you!
Sue Chiafullo says
This looks delicious and so easy. Right up my alley! Can’t wait to try making it.
Kevin Lee Jacobs says
Hi Sue – If you make this skillet dinner, please let me know how it works out for you!
Linda says
Lots of salmon in the freezer and tired of my same old cooking method – this looks delish! Making a list to pick up what I need to make this week.
Kevin Lee Jacobs says
Hi Linda – Hope you enjoy!
Rose says
Dear Kevin, This salmon looks delicious! Thanks for sharing the recipe. As I have no vermouth, would you be kind enough to suggest a substitute? Thanks, Rose
Kevin Lee Jacobs says
Hi Rose – Use any dry white wine (i.e., Pinot Grigio; Sauvignon Blanc). Enjoy!
Rita says
Hi Kevin
I love my freezer. Have it stocked with wonderful things. Just a note though keep a list of what you put in it and cross off the items that you use. So easy to forget what’s in there. Every now and then I rearrange a little so I can keep track of older dated foods.
Love you for taking great care of Binky.
Rita
KB says
Kevin love your videos! One comment: please, please stop pronouncing toeMAYtoes as toeMOToes!!
Ardelle Tuxen says
This looks so very delicious. I will try this someday this week when I pick up some fresh salmon – I am loving ‘simple’ recipes more all the time. Haven’t been grocery shopping for 3 weeks – nice having a garden and freezer 🙂
Helene Willis says
Have gotten tired of the same-o, same-o recipes I have for salmon, and so glad to find this fun, new recipe. It’s definitely on the menu for this week. Thank you, thank you. Thank you also for the up-datng on Binky. I’m such an avid kitty and cat lover! We saved a lost, wandering feral cat who was older than Binky by a couple of years, but so emancipated and weak. I took him in to join our other two cats.j That was 12 years ago, and he’s now our only cat and the joy of our lives!
Liz says
It IS delicious, Kevin! Even my sans beans husband gave it the thumbs up . Had it with rice which soaked up the wonderful sauce. Thank you!
Kevin Lee Jacobs says
Hi Liz – I’m so glad!
Beryl Shore says
“While clutching your pearls, spill some heavy creme into the pan.” Ha! I love it! I will do this from now on (maybe when adding butter, too). Can’t wait to try this.
Ruby Stevens says
This recipe looks great. I cook for just myself and would like to make it in half. Would this work. Thank you so much for all of the info you give us.
Kevin Lee Jacobs says
Hi Beryl – My pleasure to share. Thanks for reading/watching!
Hi Ruby – You could certainly halve this recipe. Enjoy!
Carol T says
Good morning Kevin and everyone. Of ALL the emails I receive, which are a pain, I feel delighted when I see your name in my inbox Sunday mornings. Thanks for the smile, Kevin and what adorable lifelong friends they’re going to become.
Clutch my pearls?? Lol. Hahahahahaha
This looks delicious and will try it next time I buy salmon. Have you ever used frozen Salmon?
Mary says
Your Tuscan Salmon recipe looks delicious! Can’t wait to try. Now, I’m inspired to make sun dried tomatoes with sone of my tomato harvest.
cleo says
Being English I am very happy to hear you pronounce Tomatoes correctly Kevin so thank you. For your information we say ‘Wooster’ sauce in England as Worcester is where it is from and we never pronounce the ‘shire’ even though we almost all live in one! [there are quite a few].
What a great Salmon recipe I am going to make it tonight as I love all the ingredients and remember having Salmon with white beans in Italy and it was scrumptious.
Nancy says
Hi Kevin,
I so enjoy all your teaching videos, thank-you so much for your clear and concise lessons. The Tuscan Salmon Skillet Dinner looks delicious and as I love salmon, it will be on my list to make…….soon !! I have to tell you that at the end of your video, your cat Tiger meowed and I thought it was my cat Isabella. I called to her right as you mentioned your cat so had to laugh at myself. All the best to you, Mr.Fox and all your fur babies.
Nancy and Isabella in British Columbia
Kevin Lee Jacobs says
Hi Carol T – I haven’t tried this dish with frozen salmon, but I suspect that it will work out just fine!
Hi Mary – Sun-dried tomatoes from home-grown stock is excellent. Enjoy!
Hi Cleo – Thanks for backing me up on the proper pronunciation of “tomato!” And now I know to say “Wooster” sans “shire.”
Hi Nancy – Too funny about Tiger the Cat. She likes to be in the kitchen when I film, and she is only too happy to offer unsolicited commentary.
Maureen says
Kevin – I made this with sea scallops, because that’s what was in the fridge, and it was fantastic! I also sauteed sliced leek (because I had one in the fridge) in the butter/oil before adding the scallops. Used a sauvignon blanc (since that’s what I was drinking) for the deglaze. This is a wonderful recipe and very versatile. Can’t wait to try it with salmon!
Kevin Lee Jacobs says
Hi Maureen – Sea scallops, leeks, sauvignon blanc — what a great variation on this recipe!
John says
This is a winner Kevin! Fast, easy and delicious. We’ve had it twice in the last 10 days.
Kevin Lee Jacobs says
Hi John – I’m so glad! Thank you for the 5-stars!
Georgeann Brown says
Morning, question concerning servings, when I change the number of servings for printing, the ingredients do not update. I know it is easy to figure the ingredient increase but usually other sources update. Am I not doing something concerning this? Thanks.
Kevin Lee Jacobs says
Hi Georgeann – Not sure why the increase/decrease servings-feature on the printable is not working. Will ask my tech person to investigate.
Luna Regina says
Oh my! This sounds wonderful. I can’t wait to try this version!
Judy Brown says
This has become a regular at our house made with ButcherBox Salmon. It’s our favorite way to eat salmon this season.
Kevin Lee Jacobs says
Hi Judy – One of my favorite dinners. So glad that you enjoy it, too!
Vickie P says
I am always looking for new salmon recipies. This looks so delicious and imagine it tastes the same, can’t want to try! And, thank you for the step-by-step instructions. They always make me feel comfortable when making one of your recipes knowing what yours looks like and mine are the same.
Samantha says
This is my go to recipe – we love it! I first saw it in your video, Kevin, and now I’m cooking it every time I need a quick and delicious dinner. Beans and salmon is such unusual combination, but it works wonderfully. Thank you :)!