Tuscan butter salmon has the flavor of a 5 star recipe that can be made in your own kitchen in under 30 minutes.
Get ready to impress with a restaurant-worthy meal cooked right in your own kitchen. Introducing Tuscan butter salmon. This dish combines the richness of butter, cream and the savory flavors of Tuscany to create a culinary masterpiece.
What makes this recipe even more enticing is its quick preparation time. In just 30 minutes, you can have a gourmet meal on your table that looks and tastes like it was made by a professional chef. The salmon, cooked to flaky perfection, pairs perfectly with the flavorful Tuscan sauce, resulting in a dish that is both indulgent and satisfying.
With its impressive flavor profile and easy-to-follow recipe, this is a dish that will elevate any occasion. So, put on your chef’s hat and get ready to enjoy a restaurant-quality meal without leaving the comfort of your own home.
How To Make Tuscan Butter Salmon
Ingredients needed
- Salmon
- White wine
- Heavy cream
- Sun dried tomatoes or fresh cherry tomatoes
- Garlic
- Butter
- Spinach or kale
- Parmesan
- All-purpose flour
Quick tips and suggestions for the recipe
- In the instructions below, I will give directions for using sun-dried tomatoes. But, you are welcome to switch them out for fresh tomatoes as well. Simply add the fresh tomatoes when it’s time to serve to keep them fresh. Or, you can sauté them a bit when you add in the garlic.
- Spinach or kale, this is personal preference. I used spinach but you can toss in some fresh kale in the place of it as well.
- My go-to white wine for any recipe is pinot Grigio. You’ll want something dry with sweetness but do not use champagne please.
Making the Tuscan butter salmon recipe
- About 30 minutes before cooking, remove the salmon from the fridge and allow it to come to room temperature. Before cooking, prep all the ingredients according to the directions.
- Season the salmon with salt and black pepper. In a frying pan on medium high heat add a little oil then sauté and cook the salmon all the way through. Be sure to flip every few minutes for two golden colored sides.
- When the salmon is fully cooked remove from the pan and lower the heat to medium. Add in the minced garlic, there should still be a little oil in the pan but if not add a little.
- Then, when the garlic is golden add in the butter. Once the butter has melted add in the flour and mix around in the pan. Next, pour in the white wine. The wine will mix with the flour but cook gently until the alcohol smell has cooked off, about 30-60 seconds.
- Next, pour in the heavy cream. Bring the pan to a simmer but do not allow it to boil. Boiling could destroy the entire sauce but a simmer is fine.
- Add in the chopped parmesan, sun-dried tomatoes and the spinach. Continue to stir until the parmesan has melted down then add the salmon back into the pan. Baste the sauce over the salmon and turn off the heat.
- Sever the Tuscan butter salmon with something such as rice, noodles or mashed potatoes where you can really make use of the sauce in the entire recipe.
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Tuscan Butter Salmon
Ingredients
- 2 salmon fillets
- 3 cloves garlic, minced
- 1 tablespoon butter
- 2 teaspoon all-purpose flour
- 1/3 cup white wine
- 1 cup heavy cream
- 2 ounce parmesan, finely chopped or grated
- 1/4 cup sun-dried tomato
- 1 cup fresh baby spinach
Instructions
- About 30 minutes before cooking, remove the salmon from the fridge and allow it to come to room temperature. Before cooking, prep all the ingredients according to the directions.
- Season the salmon with salt and black pepper. In a frying pan on medium high heat add a little oil then sauté and cook the salmon all the way through. Be sure to flip every few minutes for two golden colored sides.
- When the salmon is fully cooked remove from the pan and lower the heat to medium. Add in the minced garlic, there should still be a little oil in the pan but if not add a little.
- Then, when the garlic is golden add in the butter. Once the butter has melted add in the flour and mix around in the pan. Next, pour in the white wine. The wine will mix with the flour but cook gently until the alcohol smell has cooked off, about 30-60 seconds.
- Next, pour in the heavy cream. Bring the pan to a simmer but do not allow it to boil. Boiling could destroy the entire sauce but a simmer is fine.
- Add in the chopped parmesan, sun-dried tomatoes and the spinach. Continue to stir until the parmesan has melted down then add the salmon back into the pan. Baste the sauce over the salmon and turn off the heat.
- Sever the Tuscan butter salmon with something such as rice, noodles or mashed potatoes where you can really make use of the sauce in the entire recipe.
How much butter should be used??
Apologies, added that in there but its 1 tablespoon.