Skip to Content
Advertisements

Creamy Garlic Butter Tuscan Salmon: A Restaurant-Quality Dish Made Easy

Creamy Garlic Butter Tuscan Salmon: A Restaurant-Quality Dish Made Easy
Advertisements

This Creamy Garlic Butter Tuscan Salmon is a restaurant-quality dish that’s surprisingly easy to make at home. Pan-seared salmon fillets are bathed in a luscious, creamy sauce infused with garlic, sun-dried tomatoes, spinach, and Parmesan cheese. The combination of flavors is rich, savory, and utterly irresistible. This guide provides a comprehensive breakdown of the recipe, ensuring a perfect, flavorful meal every time.

Advertisements

An Italian-Inspired Delight (Optional Anecdote)

My love for Tuscan flavors – sun-dried tomatoes, garlic, spinach, and creamy sauces – inspired this recipe. I wanted to create a dish that was both elegant and comforting, and salmon seemed like the perfect canvas for these flavors. The result is a dish that’s both impressive enough for a special occasion and easy enough for a weeknight dinner.

Ingredient Descriptions: Building a Symphony of Flavors

Each ingredient plays a vital role in creating the dish’s complex and satisfying flavor profile:

  • Salmon Fillets (Skin Off): The star of the show! Salmon provides a rich, buttery flavor and a flaky texture that pairs beautifully with the creamy sauce. You can substitute other fish, such as trout, cod, or halibut. Skinless fillets are recommended for ease of eating, but skin-on fillets can be used (sear skin-side down first).
  • Salt and Pepper: Season the salmon and the sauce to taste.
  • Olive Oil: Used for searing the salmon. Olive oil adds a subtle flavor and helps create a crispy exterior.
  • Butter: Adds richness and flavor to the sauce. Unsalted butter is preferred, allowing you to control the salt level.
  • Garlic (Finely Diced): A crucial component of the Tuscan flavor profile. Use fresh garlic for the best results.
  • Yellow Onion (Diced): Adds a savory sweetness to the sauce.
  • Dry White Wine (Optional): Adds depth and acidity to the sauce. A dry white wine, such as Sauvignon Blanc, Pinot Grigio, or Chardonnay, is recommended. Do not use a sweet white wine. If you don’t have white wine, you can substitute with chicken broth or simply omit it.
  • Sun-Dried Tomato Strips in Oil (Jarred, Drained): Provide an intense, sweet, and tangy flavor. Make sure to drain the oil before adding them to the sauce.
  • Half-and-Half: Creates the creamy base of the sauce. You can substitute with heavy cream for an even richer sauce, or a mixture of milk and heavy cream for a lighter option. See notes for details.
  • Baby Spinach Leaves: Adds a pop of color and a mild, earthy flavor.
  • Parmesan Cheese (Freshly Grated): Adds a salty, nutty flavor and helps thicken the sauce. Freshly grated Parmesan is highly recommended for the best flavor and melting properties. Do not include for a dairy-free option.
  • Cornstarch (Cornflour) (Optional): Used to thicken the sauce, if desired. Mix with a little cold water before adding to the sauce to prevent clumping.
  • Fresh Parsley (Chopped): Adds a fresh, herbaceous garnish.

Equipment/Tools: Essential Gear for Pan-Seared Perfection

  • Large Skillet (Preferably Cast Iron or Non-Stick): For searing the salmon and making the sauce.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • Cutting Board and Knife: For dicing the garlic and onion, and chopping the parsley.
  • Tongs or Spatula: For flipping the salmon.
  • Whisk: For mixing the sauce and the cornstarch slurry (if using).
  • Grater: For Parmesan

Complete Recipe: Creamy Garlic Butter Tuscan Salmon

Ingredients with Measurements:

  • 4 salmon fillets (skin off), or Trout or any white fish
  • 1 pinch salt, to season
  • 1 pinch pepper, to season
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 6 cloves garlic, finely diced
  • 1 yellow onion, diced
  • 1/3 cup dry white wine (optional)
  • 5 ounces sun-dried tomato strips in oil, jarred, drained of oil
  • 1 3/4 cups half-and-half
  • 1 pinch salt, to taste
  • 1 pinch pepper, to taste
  • 3 cups baby spinach leaves
  • 1/2 cup Parmesan cheese, freshly grated (do not include for dairy-free option)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water (optional)
  • 1 tablespoon fresh parsley, chopped

Step-by-Step Instructions:

1. Sear the Salmon:

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the salmon fillets on both sides with salt and pepper.
  3. Place the salmon fillets in the hot skillet, flesh-side down first (if using skin-on fillets, place skin-side down first).
  4. Sear for 5 minutes on each side, or until cooked to your liking. The internal temperature should reach 145°F (63°C) for medium doneness.
  5. Remove the salmon from the pan and set aside.

2. Make the Sauce:

  1. Reduce the heat to medium.
  2. Add the butter to the same skillet (with the remaining juices from the salmon).
  3. Once the butter is melted, add the diced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
  4. Add the diced onion and cook until softened and translucent, about 3-5 minutes.
  5. Pour in the white wine (if using) and allow it to reduce slightly, scraping up any browned bits from the bottom of the pan (about 2 minutes).
  6. Add the drained sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally, to release their flavors.
  7. Reduce the heat to low.
  8. Pour in the half-and-half (or heavy cream/milk mixture).
  9. Bring the sauce to a gentle simmer, stirring occasionally.
  10. Season with salt and pepper to taste.
  11. Add the baby spinach leaves and stir until wilted (about 1-2 minutes).
  12. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
  13. Optional: Thicken the Sauce: If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl to create a slurry. Add the slurry to the center of the simmering sauce and whisk quickly to incorporate. Continue to simmer, stirring constantly, until the sauce thickens to your desired consistency.

3. Combine and Serve:

  1. Gently return the seared salmon fillets to the pan, nestling them into the sauce.
  2. Spoon the sauce over the salmon fillets.
  3. Sprinkle with chopped fresh parsley.
  4. Serve immediately over pasta, rice, mashed potatoes, or steamed vegetables.
Advertisements

Troubleshooting Common Problems:

  • Salmon is Dry: This can be caused by overcooking. Use a thermometer to check for doneness, and remove the salmon from the heat as soon as it reaches the desired internal temperature.
  • Sauce is Too Thin: Simmer the sauce for a few more minutes to reduce it, or add a cornstarch slurry (cornstarch mixed with water) to thicken it.
  • Sauce is Too Thick: Add a little more half-and-half, cream, or milk to thin the sauce.
  • Sauce is Bland: Add more salt, pepper, garlic, or Parmesan cheese to taste. You can also add a pinch of red pepper flakes for a touch of heat.
  • Salmon is sticking to the pan: Be sure the pan and oil are hot before adding the salmon.

Tips and Variations:

  • Different Fish: Use trout, cod, halibut, or another firm white fish instead of salmon.
  • Add Vegetables: Add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini.
  • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for extra heat.
  • Lemon Juice: Add a squeeze of fresh lemon juice to the sauce for a brighter flavor.
  • Fresh Herbs: Add other fresh herbs, such as basil, thyme, or oregano, to the sauce.
  • Dairy-Free: Omit the Parmesan, and use a plant-based cream alternative.
  • Make it a One-Pan Meal: Add small, halved or quartered potatoes to the pan along with the onions, and let them cook in the sauce.

Serving Suggestions:

  • Serve over pasta (linguine, fettuccine, or penne are good choices).
  • Serve over rice (white, brown, or wild rice).
  • Serve over mashed potatoes or cauliflower mash.
  • Serve with steamed vegetables, such as asparagus, broccoli, or green beans.
  • Serve with a side salad.

Pairing Recommendations:

  • Drinks: A crisp white wine (like Sauvignon Blanc or Pinot Grigio), a light-bodied red wine (like Pinot Noir), or a rosé. Iced tea or lemonade would also be refreshing.
  • Side Dishes: A simple green salad, roasted vegetables, or crusty bread.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 4 servings). Actual values may vary based on specific ingredients and portion sizes.

  • Calories: 450-550
  • Fat: 30-40g
  • Saturated Fat: 15-20g
  • Cholesterol: 150-200mg
  • Sodium: 400-500mg
  • Carbohydrates: 10-15g
  • Fiber: 2-3g
  • Sugar: 5-7g
  • Protein: 30-40g
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Garlic Butter Tuscan Salmon: A Restaurant-Quality Dish Made Easy


  • Author: Jessica

Description

Learn how to make this incredibly flavorful Creamy Garlic Butter Tuscan Salmon! This detailed recipe features pan-seared salmon in a rich and creamy sauce with sun-dried tomatoes, spinach, and Parmesan. Get step-by-step instructions, variations, and a comprehensive FAQ.


Ingredients

Scale

  • 4 salmon fillets (skin off), or Trout or any white fish
  • 1 pinch salt, to season
  • 1 pinch pepper, to season
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 6 cloves garlic, finely diced
  • 1 yellow onion, diced
  • 1/3 cup dry white wine (optional)
  • 5 ounces sun-dried tomato strips in oil, jarred, drained of oil
  • 1 3/4 cups half-and-half
  • 1 pinch salt, to taste
  • 1 pinch pepper, to taste
  • 3 cups baby spinach leaves
  • 1/2 cup Parmesan cheese, freshly grated (do not include for dairy-free option)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water (optional)
  • 1 tablespoon fresh parsley, chopped

Instructions

1. Sear the Salmon:

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Season the salmon fillets on both sides with salt and pepper.
  3. Place the salmon fillets in the hot skillet, flesh-side down first (if using skin-on fillets, place skin-side down first).
  4. Sear for 5 minutes on each side, or until cooked to your liking. The internal temperature should reach 145°F (63°C) for medium doneness.
  5. Remove the salmon from the pan and set aside.

2. Make the Sauce:

  1. Reduce the heat to medium.
  2. Add the butter to the same skillet (with the remaining juices from the salmon).
  3. Once the butter is melted, add the diced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic.
  4. Add the diced onion and cook until softened and translucent, about 3-5 minutes.
  5. Pour in the white wine (if using) and allow it to reduce slightly, scraping up any browned bits from the bottom of the pan (about 2 minutes).
  6. Add the drained sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally, to release their flavors.
  7. Reduce the heat to low.
  8. Pour in the half-and-half (or heavy cream/milk mixture).
  9. Bring the sauce to a gentle simmer, stirring occasionally.
  10. Season with salt and pepper to taste.
  11. Add the baby spinach leaves and stir until wilted (about 1-2 minutes).
  12. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
  13. Optional: Thicken the Sauce: If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl to create a slurry. Add the slurry to the center of the simmering sauce and whisk quickly to incorporate. Continue to simmer, stirring constantly, until the sauce thickens to your desired consistency.

3. Combine and Serve:

  1. Gently return the seared salmon fillets to the pan, nestling them into the sauce.
  2. Spoon the sauce over the salmon fillets.
  3. Sprinkle with chopped fresh parsley.
  4. Serve immediately over pasta, rice, mashed potatoes, or steamed vegetables.

Comprehensive FAQ:

Q: Can I make this ahead of time?

A: You can make the sauce ahead of time and store it separately in the refrigerator for up to 2 days. Sear the salmon just before serving. Reheat the sauce gently before adding the salmon.

Q: How long does it last in the refrigerator?

A: Leftover cooked salmon and sauce will last for up to 3-4 days in the refrigerator, stored in an airtight container.

Q: Can I freeze this dish?

A: It’s best to freeze the sauce separately from the salmon. The cooked salmon can become dry when reheated after freezing. Freeze the sauce in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Q: Do I really need to use fresh garlic?

A: Fresh garlic provides the best flavor, but you can substitute with 1 teaspoon of garlic powder if needed.

Q: Can I use skin-on salmon fillets?

A: Yes, you can use skin-on salmon fillets. Sear the salmon skin-side down first for crispy skin.

Q: My sauce is curdling. What did I do wrong? A: This can happen if the heat is too high when you add the dairy. Be sure to reduce to low heat.

Q: I don’t have half-and-half. What can I use? A: Heavy cream will result in a richer sauce. You can also use a mixture of half whole milk and half heavy cream, or even all whole milk (though the sauce will be thinner).

Q: Is this recipe gluten-free? A: As written, yes. Be sure to check labels on all products, though, especially if using a wine.

Recipe rating
Advertisements