Creamy Garlic Butter Tuscan Salmon: A Rich, Flavorful Delight

If you’re craving a dish that’s rich, creamy, and bursting with flavor, Creamy Garlic Butter Tuscan Salmon is the answer. This dish is inspired by the famous Tuscan flavors, combining the savory richness of salmon with the indulgent garlic butter sauce. Packed with sun-dried tomatoes, fresh spinach, and Parmesan, this meal is perfect for a cozy dinner or an elegant special occasion. Whether you’re using salmon or a mild white fish like trout, this recipe will become a go-to favorite for its creamy goodness and irresistible taste.

For more seafood recipes, check out Tuscan Garlic Butter Salmon from Delish and Creamy Tuscan Salmon on Taste of Home.

Basic Recipe: Ingredients and Instructions

Creamy Garlic Butter Tuscan Salmon – A Rich, Flavorful Seafood Delight

Author: Jennifer Mitchell
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Creamy Garlic Butter Tuscan Salmon is a rich, indulgent dish featuring pan-seared salmon (or other fish like trout or white fish) smothered in a luscious, creamy sauce made with garlic, sun-dried tomatoes, and spinach. The sauce is enhanced with dry white wine and fresh Parmesan, creating a delightful balance of savory flavors. This dish is perfect for a cozy weeknight dinner or an elegant special occasion meal.

Ingredients

Scale

For the Salmon (or Fish)

4 salmon fillets (skin off), or trout or any white fish
1 pinch salt (for seasoning)
1 pinch pepper (for seasoning)
2 teaspoons olive oil

For the Creamy Garlic Butter Sauce

2 tablespoons butter
6 cloves garlic, finely diced
1 yellow onion, diced
⅓ cup dry white wine (optional – do not use a sweet white wine)
5 ounces sun-dried tomato strips in oil (jarred, drained of oil)
1 ¾ cups half and half (see notes for alternatives)
1 pinch salt (to taste)
1 pinch pepper (to taste)
3 cups baby spinach leaves
½ cup Parmesan cheese (freshly grated, do not include for dairy-free option)
1 teaspoon cornstarch (cornflour), mixed with 1 tablespoon water (optional, for thickening)
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Prepare the Fish:
Season the salmon fillets (or other fish) with a pinch of salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat.
Add the fish fillets and cook for about 4-5 minutes on each side, or until golden and cooked through. Remove from the skillet and set aside.
Make the Creamy Garlic Butter Sauce:
In the same skillet, reduce the heat to medium and melt the butter.
Add the diced onion and cook for about 2-3 minutes, until softened and translucent.
Add the garlic and sauté for another 1-2 minutes, until fragrant.
If using, pour in the dry white wine, stirring to deglaze the skillet and cook for 2-3 minutes to reduce the wine slightly.
Stir in the sun-dried tomatoes and cook for another minute.
Add the Cream and Spinach:
Pour in the half and half, stirring to combine. Season with a pinch of salt and pepper to taste.
Add the baby spinach leaves and cook, stirring occasionally, until the spinach wilts and the sauce begins to thicken (about 2-3 minutes).
Thicken the Sauce (Optional):
If you want a thicker sauce, mix the cornstarch with 1 tablespoon of water and stir it into the sauce. Let it cook for another 2-3 minutes until the sauce reaches the desired consistency.
Add Parmesan:
Stir in the freshly grated Parmesan cheese and cook until it melts into the sauce, creating a smooth and creamy texture.
Return the Fish to the Skillet:
Place the cooked salmon fillets (or other fish) back into the skillet, spooning the creamy sauce over the top.
Allow the fish to warm through for 2-3 minutes, ensuring the flavors meld together.
Garnish and Serve:
Sprinkle fresh chopped parsley over the dish for a burst of color and freshness.
Serve immediately, enjoying the creamy and savory flavors of the garlic butter sauce over the tender fish.

Notes

For a dairy-free option, omit the Parmesan cheese and use a dairy-free alternative for the half and half (e.g., coconut cream or cashew cream).
The dry white wine adds depth to the sauce, but it can be omitted for a non-alcoholic version. You can replace it with extra chicken or vegetable broth for more flavor.
If you prefer a thicker sauce, the cornstarch option will help achieve a velvety consistency.
If you don’t have fresh spinach, you can use frozen spinach (make sure to thaw and drain it first).

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-seared and simmered
Cuisine: Italian-American

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: 430 kcal
Sugar: 3g
Sodium: 600mg
Fat: 31g
Saturated Fat: 11g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 34g
Cholesterol: 100mg

Keywords: Creamy Garlic Butter Tuscan Salmon

Instructions:

Prepare the Fish: Season the salmon fillets with a pinch of salt and pepper. Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the salmon fillets and cook for about 3-4 minutes per side, or until golden and cooked through. Remove the fillets from the skillet and set them aside on a plate.
Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Deglaze the Pan: If using dry white wine, pour it into the pan to deglaze, scraping any bits from the bottom of the skillet. Let it cook for 1-2 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
Create the Creamy Sauce: Add the sun-dried tomatoes and half and half to the skillet, stirring well to combine. Season the sauce with a pinch of salt and pepper. Allow the mixture to simmer for 3-4 minutes, letting the flavors meld together.
Thicken the Sauce (Optional): If you’d like a thicker sauce, mix the cornstarch with water and slowly pour it into the sauce while stirring. Let it simmer for an additional 1-2 minutes to thicken.
Add the Spinach and Cheese: Stir in the spinach leaves and cook for 2 minutes until wilted. Add the fresh grated Parmesan cheese (if using) and stir until it melts into the sauce.
Combine with the Fish: Return the cooked salmon fillets to the skillet, spooning some of the creamy sauce over the top of each fillet. Let everything cook together for another 2 minutes to reheat the fish and allow the sauce to soak in.
Garnish and Serve: Sprinkle the chopped fresh parsley over the top for a burst of color and added flavor. Serve your Creamy Garlic Butter Tuscan Salmon immediately with your choice of sides such as rice, mashed potatoes, or roasted vegetables.

Advanced Techniques

Perfectly Cooking the Salmon

For perfectly cooked salmon, aim for a golden exterior with a tender, moist interior. You can test the doneness by gently flaking the fish with a fork – it should easily separate into flakes without being dry or overcooked. To ensure even cooking, make sure the salmon fillets are of uniform thickness.

Creating a Silky, Smooth Sauce

To achieve the best creamy sauce consistency, avoid overcooking the half and half. If the sauce seems too thin, mix in the cornstarch slurry to thicken it to your desired consistency. Be sure to stir constantly to prevent lumps and to maintain a smooth texture.

Infusing More Flavor into the Sauce

To elevate the flavor profile of the sauce, add a pinch of red pepper flakes for some heat or a teaspoon of lemon zest for added brightness. Fresh basil or thyme can also be stirred in for a herbaceous touch that pairs beautifully with the rich, creamy sauce.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers

If you have leftovers, allow the Creamy Garlic Butter Tuscan Salmon to cool down and store it in an airtight container. Keep it in the refrigerator for up to 2 days. Be sure to store the salmon separately from the sauce to help preserve the fish’s texture.

Reheating Leftovers

To reheat, place the salmon and sauce in a skillet over low heat. Gently warm everything up, being careful not to overcook the salmon. Alternatively, you can microwave the leftovers on low heat, stirring occasionally to ensure even reheating.

Freezing Leftovers

While salmon can be frozen, it’s important to note that freezing may slightly affect the texture. To freeze, wrap the salmon fillets tightly in plastic wrap and store them in an airtight container. You can freeze the leftovers for up to 1 month. When ready to eat, thaw in the refrigerator overnight and reheat gently.

Shelf Life

This dish is best consumed within 2 days of preparation when stored in the refrigerator. Freezing is an option for preserving the leftovers but for the freshest taste, it’s recommended to enjoy the dish within 1 month if frozen.

Dietary Adaptations and Substitutions

Dairy-Free Option

For a dairy-free version of this recipe, you can replace the half and half with a non-dairy cream, such as coconut cream or oat cream. Skip the Parmesan cheese or use a dairy-free alternative, such as nutritional yeast, for a cheesy flavor.

Low-Carb and Keto-Friendly

The Creamy Garlic Butter Tuscan Salmon is already quite low in carbs due to the absence of starches. Serve it with low-carb sides such as cauliflower rice or zucchini noodles for a keto-friendly meal.

Gluten-Free Adaptation

This recipe is naturally gluten-free, so no substitutions are necessary. Just be sure to check the ingredients of any store-bought items like the sun-dried tomatoes to ensure they are gluten-free.

FAQs About The Recipe

Can I use another type of fish?

Yes, you can use other types of fish like trout, halibut, or even a mild white fish like cod. Just make sure to adjust the cooking time depending on the thickness of the fillets.

Can I make this recipe ahead of time?

While the Creamy Garlic Butter Tuscan Salmon is best enjoyed fresh, you can prepare the sauce ahead of time and refrigerate it for up to 2 days. When ready to serve, simply reheat the sauce and cook the fish.

Is the wine necessary?

The wine adds depth and complexity to the sauce, but you can leave it out if you prefer. Just substitute with a bit of extra broth or water for deglazing the pan. You could also add a splash of lemon juice for acidity if you choose to skip the wine.

What if I don’t like sun-dried tomatoes?

If sun-dried tomatoes aren’t your thing, you can substitute them with fresh diced tomatoes or even roasted red peppers for a different flavor profile. You can also omit them entirely if preferred.

Conclusion & Final Thoughts

Creamy Garlic Butter Tuscan Salmon is an indulgent yet simple dish that brings together tender fish, a luscious garlic butter sauce, and vibrant spinach. Whether you’re cooking for a special occasion or a weeknight dinner, this dish is sure to impress. With its rich flavors and creamy texture, it’s a comforting meal that will leave everyone asking for seconds. Feel free to experiment with different herbs and ingredients to make it your own. Regardless, this dish will always be a crowd-pleaser!