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Tuscan Butter Salmon is my new favorite recipe for cooking salmon. This recipe was created by Lauren Miyashiro of Delish.com.
So Many Wonderful Recipes
One day, while perusing Facebook, I saw this recipe. It looked, well, it looked “Delish”. So I shared it to save it to my timeline. A few weeks later, a friend asked about the recipe. Turns out she wanted to make it that night.
Be Brave – You Can Do This
Needless to say, she made it and told me it was, in fact, delicious! Challenge accepted, I had to actually make this recipe. I must admit, I was a little scared at first. I have never ever been successful with cooking salmon. In our house, I am usually the sous chef, prep cook, etc. My husband is the grill master, and we typically grill our salmon.
So, I simply printed out the recipe and prepared all of the ingredients. Once everything was measured and ready to go, I started cooking. It took about 20 minutes from start to finish, and is all done in one pan!
Let’s Get Started!
First get the pan heated up and add the oil Let the oil get hot, but not super hot. Then, place the salmon flesh side down and let it cook for 6 minutes (skin side will be up). Cooking it this way makes the salmon a little crunchy on the top and super moist and creamy inside.
Next, flip the salmon over carefully, so as not to splash the oil. Cook for an additional 2 minutes, then transfer the salmon to a plate. Don’t worry if it is not completely cooked, it will finish cooking in a few minutes.
Reduce the heat to medium and add butter to the pan. Once the butter has melted, add the minced garlic and cook until fragrant. Be careful not to burn the garlic. It doesn’t take more than a minute for the garlic to become flavorful.
Add in the sliced cherry tomatoes, salt, and pepper and let them cook until they start to blister or “burst”. Spinach is added and cooked until just wilted. I usually add a lot of spinach! So, feel free to add more than the recipe calls for if you love spinach as much as I do.
The heavy cream, Parmesan, and herbs are added next. Stir them to combine and let the mixture simmer for about 3 minutes. The sauce starts looking really pretty at this point, nice and creamy. The contrast between the sauce, tomatoes and spinach make this sauce spectacular. Especially since we tend to eat with our eyes!
Finish it Up!
When the sauce has reduced a bit, add the salmon back into the pan skin side down. Spoon the sauce over the salmon and let it cook for about 3 more minutes.
The flavor is absolutely incredible. I have used flat parsley, combined with basil or cilantro. Despite the fact that “heavy” cream is used, the sauce is light and lovely. I have made this dish with half and half in place of the heavy cream, and it was just as delicious! A special thank you to Lauren Miyashiro and Delish.com for this fabulous Tuscan Butter Salmon recipe.
Trust me, this dish will become a regular on your menu! And, the salmon will be cooked perfectly every time!
Enjoy,
Sherri
Tuscan Butter Salmon
Ingredients
- 2 tbsp Olive Oil extra virgin
- 4 Salmon Fillets 6 oz each, patted dry with paper towels
- Kosher Salt to taste
- Black Pepper freshly ground, to taste
- 3 tbsp Butter unsalted
- 3 cloves Garlic minced
- 1 1/2 cup Cherry Tomatoes sliced in half
- 2 cups Spinach baby
- 1/2 cup Heavy Cream or 1/2 and 1/2 to make it lighter
- 1/4 cup Parmesan freshly grated
- 1/4 cup Parsley, Basil or Cilantro chopped, two can be combined
- Lemon wedges optional
Instructions
- In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin side up and cook until deeply golden, about 6 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 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach. Cook until spinach is beginning to wilt.
- Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
- Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
- Garnish with more herbs and squeeze lemon on top before serving.
Notes
