Creamy Garlic Butter Tuscan Salmon Recipe

Ben Carraoli

Creamy Garlic Butter Tuscan Salmon Recipe

I first made this creamy garlic butter Tuscan salmon on a whim, and it instantly became a household favorite. The salmon turns out perfectly flaky, bathed in a rich, garlicky cream sauce that feels so luxurious.

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Prep Time 10

Cook Time 20

Ingredients Method Notes

Ingredients

4 salmon fillets skinless - Using skinless fillets allows the creamy sauce to coat every part of the fish. Fresh salmon will have the best texture, but thawed frozen salmon works too.
2 teaspoons olive oil - For searing the salmon to get that perfectly crisp exterior.
2 tablespoons butter - This adds a rich flavor base for the garlic and onions.
6 cloves garlic finely diced - Fresh garlic is essential for that aromatic, savory depth. Don't be shy with the amount!
1 small yellow onion diced - Adds a subtle sweetness that balances the garlic.
1/3 cup dry white wine optional - A splash of wine like a Pinot Grigio or Chardonnay deglazes the pan and adds a layer of complexity.
5 ounces sun-dried tomatoes in oil drained and chopped - These provide a sweet, tangy, and slightly chewy element that defines the "Tuscan" flavor.
1 ¾ cups half-and-half - This creates the creamy sauce. You can also use heavy cream for a richer sauce or a mix of milk and light cream.
3 cups fresh baby spinach - It wilts down beautifully into the sauce adding nutrients and a touch of color. Always use fresh, as frozen spinach releases too much water.
½ cup freshly grated Parmesan cheese - Grating your own cheese from a block ensures it melts smoothly without the anti-caking agents found in pre-shredded cheese.
1 tablespoon fresh parsley chopped - For a final fresh, herbaceous note.
Salt and pepper to taste - To season the salmon and the sauce.
1 teaspoon cornstarch mixed with 1 tablespoon of water optional - A simple slurry to thicken the sauce if it’s thinner than you’d like.

Method

First, pat your salmon fillets completely dry with a paper towel; this is crucial for getting a good sear. Season both sides generously with salt and pepper. Heat the olive oil in your large skillet over medium-high heat.
Once the oil is shimmering, carefully place the salmon fillets in the pan, flesh-side down, and sear for about 4-5 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set it aside on a plate.
In the same skillet, reduce the heat to medium and melt the butter in the pan drippings. Add the diced onion and cook for 2-3 minutes until softened. Add the finely diced garlic and cook for another minute until fragrant.
If you're using wine, pour it in now to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce for a minute. Stir in the drained sun-dried tomatoes and cook for another minute to let their flavor bloom.
Lower the heat and pour in the half-and-half, stirring gently. Let it come to a gentle simmer, but do not let it boil. Season the sauce with salt and pepper. Stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce.
Once all the spinach has wilted, stir in the freshly grated Parmesan cheese until it melts and the sauce is smooth. If the sauce seems too thin, whisk in the cornstarch slurry and let it simmer for a minute to thicken.
Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of each fillet to warm them through. Garnish with fresh chopped parsley and serve immediately.

Notes

Don’t Overcook the Salmon: The biggest mistake you can make is overcooking the salmon. It should be just cooked through, so it flakes easily but is still moist and tender inside. I check for doneness by gently pressing on the fillet; if it flakes, it's ready.
Use Fresh Ingredients: I can't stress this enough. Fresh garlic, fresh spinach, and freshly grated Parmesan make a world of difference in the final flavor and texture of the sauce.
Control the Heat: When making the cream sauce, keep the heat low to prevent it from curdling or breaking. A gentle simmer is all you need to bring the flavors together.
Taste as You Go: Always taste your sauce before adding the salmon back in. You might need a little more salt, a pinch of pepper, or even a squeeze of lemon juice to brighten it up.