Tuscan Butter Salmon
Updated
Updated
This Tuscan Butter Salmon recipe is super quick and easy to make, but tastes like something you’d order at a 5-star restaurant! Salmon fillets are pan-seared to perfection, then coated in an incredible creamy sauce made with Parmesan, garlic, cherry tomatoes, and baby spinach.
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5 STAR REVIEWS
Salmon is one of those fish that has so much flavor on its own, it doesn’t need a lot to make it shine. A little basting of hoisin sauce and air fryer salmon is amazing. Go the other route and make crab stuffed salmon for a special occasion.
Then there’s this creamy Tuscan butter salmon. It’s a fantastic meal that’s ready in under 30 minutes that’s practically effortless with big results. It can be enjoyed for an easy weeknight dinner with the family but it’s also elegant enough for a small dinner party.
Helpful Tips & Variations
- Fresh or frozen salmon. You’ll want 6 ounce fillets with the skin on, patted dry. Fresh or frozen salmon fillets will both work in this recipe. If you are using frozen salmon, thaw it overnight in the fridge and pat it dry with paper towels before using.
- Avoid overcooking the salmon. Salmon does cook quickly and overcooking can lead to dry salmon. To see if it’s done, poke it with a fork. If it flakes easily, it’s ready.
- Simmer, don’t boil. Be sure to keep the sauce at a gentle simmer, not a boil, as it can cause the cream to separate.
- Reduce the dairy. The heavy cream can be replaced with coconut cream, if needed to cut back on dairy.
- Add more flavor to the sauce with wine. Try adding in a big splash of dry white wine along with the cream, which takes the sauce up another level.
- Try the sauce on other things. This sauce is also great with cooked shrimp or tortellini pasta.
Tuscan Butter Salmon
Ingredients
- 2 tablespoons olive oil
- 4 (6 ounces each) salmon fillets, skin on, patted dry
- Kosher salt
- Freshly cracked black pepper
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 & 1/2 cups halved cherry tomatoes
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley and/or basil
- Lemon wedges, for serving
Instructions
- Warm the oil in a large nonstick skillet over medium-high heat. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side UP and cook until the flesh is deeply golden, about 5 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
- Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 20 seconds. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach and cook until just wilted.
- Stir in heavy cream, Parmesan, and parsley (and/or basil) and bring mixture to a simmer. Adjust heat so it's just a gentle bubble and cook until sauce is slightly reduced, about 3 minutes.
- Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 2 to 3 minutes more.
- Garnish with more herbs and squeeze lemon on top before serving.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
What To Serve With Creamy Garlic Tuscan Salmon
Since this creamy garlic butter salmon is truly the star of the show, I like to keep the sides simple. Keep it low carb by serving it with cauliflower rice or a side salad, both great options. For veggie sides, you can never go wrong with some roasted broccoli or roasted cauliflower.
Proper Storage
- Storing leftovers. Salmon is best enjoyed the day that it’s prepared. However, leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat. You can reheat this dish in the microwave, adding a bit of broth or cream to the sauce to loosen it up a bit. Just take care to not overcook the salmon.
More Salmon Recipes:
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This salmon recipe is amazing!I keep going back to it because others just don’t match up. Made it enough times, I have it memorized!!
We love this recipe! My husband said it was like a fancy restaurant would serve! On repeat now!
I did love this recipe so much
My husband has requested it three more times since I’ve made it.
Oh my this was fantastic!
I cook for my elderly parents weekly and decided to try this out. My dad who isn’t a salmon fan devoured this. I served it with pappardelle pasta and it soaked up the sauce beautifully. I might try jasmine or basmati rice as well. I didn’t have white wine so used some red I already had open and it added a slight richness. This is definitely a keeper and would work well with other meaty proteins as well. Thank you so much for the post.
Delicious and easy to make. Thank you for sharing your recipe.
It taste real good! My mother doesn’t like salmon with cream based sauces but she enjoyed this one. How did you manage to get it more of a yellow/orange color? Mine still look pretty beige color of the heavy cream
This was simple and stunning, both in taste and presentation!
Delicious. 3rd time I’ve made it. Will be making it for company soon.
This was fantastic! I added fresh rosemary and thyme during the simmer phase of the recipe and added the chopped basil closer to the end. Served it over farro. The entire family loved it!
I melted when I tasted it once I was done. I think I cooked my salmon too hot too quickly so it’s a bit crispier than I like but I’ll keep that in mind for next time. Amazing combo of flavors!
So great! I can’t have heavy cream so I substituted evaporated milk and it was perfect!
So easy and delicious. Definitely putting it in the rotation. Thank you.
Made this dish last night .Absolutely incredible!! Super easy to make and the results are definitely ‘company worthy’. Is on my monthly rotation.