creamy garlic butter tuscan salmon is restaurant quality pan seared salmon in a delicious creamy sauce with spinach, sun dried tomatoes and parmesan!
Rich and creamy, crispy on the outside, tender and juicy on the inside salmon fillets. The entire family loves this deliciously easy to make Salmon recipe. The creamy sauce is to die for!
Besides providing us with incredible rich flavour and high-quality protein, salmon has many healthy benefits. Full of vitamins and minerals (potassium, selenium and vitamin B12), it’s the amount of omega-3 fatty acids that gives salmon its ‘brain food’ reputation.
how do you pan sear or fry salmon?
- Use skin on or skinless fillets.
- Remove from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
- Pat dry with paper towel to prevent sticking, allowing the outsides to crisp evenly while cooking.
- Heat oil in a large skillet before adding your fillets and make sure your pan is nice and hot.
- Season just before cooking to prevent drawing out moisture and drying out your fish.
- Sear your fillets flesh-side down first (skin-side up) for 4-5 minutes each side, depending on thickness.
knowing when to flip
While fillets are cooking, notice the colour along the sides of the fillets slowly begin to change to a paler colour, from the bottom where the fish is touching the pan up to the centre.
Once the colour has moved up to the centre, it’s time to flip! What you’ll get is a tender, juicy and crispy fillet.
sauce for salmon
Leave the juices in the pan after searing your fillets…that’s where all of the flavour is! Melt the butter, cook your garlic until fragrant — about one minute to prevent burning while allowing the garlic to release flavour.
If using wine, simmer it down slightly before adding in the sun dried tomatoes (give them time to release their flavours). Add sun dried tomato oil for more flavour!
what to serve with salmon
Pasta, rice or steamed/roasted veggies are a low carb favourite (think zoodles OR cauliflower rice).
Also, Garlic bread to soak up that creamy sauce!
what wine goes well with this recipe?
A light Chardonnay or Pinot Gris. For a sweeter wine, Riesling or a Sparkling Moscato.
some cooking tips:
- Substitute white wine for chicken broth.
- Gently simmer the cream sauce to avoid separating.
- Substitute salmon for Trout, Cod or Burramundi.