Tuscan Butter Salmon Recipe

If you re looking for a cozy, flavorful dinner that feels fancy without fuss, this Tuscan Butter Salmon Recipe is absolutely for you. I love this recipe because it strikes the perfect balance between rich, buttery sauce and fresh, vibrant ingredients that come together quickly on weeknights or impress on weekends. The cream, garlic, spinach, and cherry tomatoes meld beautifully around tender salmon, creating a dish that makes me want to serve it repeatedly.

When I first tried this Tuscan Butter Salmon Recipe, I was blown away by how restaurant-quality it tasted without spending hours in the kitchen. You’ll find that it s surprisingly simple, and full of satisfying, fresh flavors that don t feel heavy. Whether it s for a family dinner or a date night in, it s definitely worth adding to your recipe rotation.

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Ingredients You’ll Need

The ingredients for this Tuscan Butter Salmon Recipe work wonderfully together to create a creamy sauce that complements the salmon perfectly. I always recommend using fresh herbs if you can, and make sure your salmon is nice and dry before cooking – it really helps to get that beautiful golden crust.

• Olive oil: Use good quality extra virgin olive oil for best flavor and to help sear the salmon nicely.
• Salmon fillets: Skin-on fillets work best here, allowing you to get that crispy skin texture and easier cooking.
• Kosher salt: Season generously, it brings out the flavor like nothing else.
• Freshly cracked black pepper: Adds that essential subtle spice-freshly cracked is key for a bright bite.
• Butter: This elevates the sauce to silky richness; salted or unsalted butter both work fine.
• Garlic: Minced fresh garlic is better than powder here for that fragrant aroma.
• Cherry tomatoes: Halved cherry tomatoes add juicy sweetness and a pop of color.
• Baby spinach: Adds freshness and a mild, earthy flavor that wilts perfectly in the sauce.
• Heavy cream: Creates a luxurious, velvety sauce that hugs every bite of salmon.
• Freshly grated Parmesan cheese: For that nutty, savory depth that brightens the sauce.
• Fresh parsley and/or basil: Chopped herbs bring herbaceous brightness; I love a combo of both.
• Lemon wedges: Squeezed over at the end for zesty freshness that cuts through the richness.

Variations

I love to make this Tuscan Butter Salmon Recipe my own by tweaking a few ingredients or adding a twist here and there-feel free to play with it to suit your taste or diet!

• Variation: For a dairy-free version, substitute the butter and cream with coconut milk and a little olive oil, and it turns out just as creamy and delicious.
• Variation: Adding sun-dried tomatoes instead of fresh cherry tomatoes gives the sauce a more intense flavor that I enjoy on colder days.
• Variation: Throw in some mushrooms with the spinach for extra texture and umami-it’s my go-to when I want a heartier meal.
• Variation: For a smoky twist, sprinkle smoked paprika over the salmon before cooking; the family went crazy for it.

How to Make Tuscan Butter Salmon Recipe

Step 1: Sear the Salmon to Perfection

Start by warming the olive oil in a large nonstick skillet over medium-high heat. Season your salmon fillets all over with kosher salt and freshly cracked pepper-don t be shy with seasoning here! Once the oil is shimmering but not smoking, carefully place the salmon skin side UP in the pan. This might seem backwards, but it helps to get a beautiful golden sear on the flesh. Cook for about 5 minutes without moving it-patience pays off here! Flip the fish and cook for another 2 minutes. You want the skin to be crispy but not burnt, and the flesh to be nearly cooked through. Then transfer the salmon to a plate while you prepare the sauce.

Step 2: Build the Tuscan Butter Sauce

Lower the heat to medium and add the butter to the same skillet. When melted, stir in the minced garlic and cook just until fragrant-about 20 seconds-because burnt garlic turns bitter. Next, toss in the halved cherry tomatoes and season them with a pinch of salt and pepper. Cook until the tomatoes start bursting and releasing their juices, about 3-4 minutes. Then add the baby spinach, stirring until it s just wilted. This combination creates the base of a rich, fresh-tasting sauce that s utterly addictive.

Step 3: Finish the Sauce and Reheat the Salmon

Pour in the heavy cream and sprinkle in the freshly grated Parmesan cheese along with the chopped parsley and/or basil. Bring the sauce to a gentle simmer-adjust the heat so it bubbles softly-and cook until it thickens slightly, about 3 minutes. Now return the salmon fillets to the pan, spooning sauce over them. Let them simmer for another 2 to 3 minutes until the salmon is cooked through but still tender and juicy.

Step 4: Serve with a Bright Finish

Before serving, sprinkle on a little extra fresh herbs for color and freshness, then squeeze lemon wedges over the top. That tangy citrus cut elevates the whole dish and balances the creamy sauce perfectly. I usually serve this immediately with something on the side to soak up every last bit of that amazing sauce.

How to Serve Tuscan Butter Salmon Recipe

Garnishes

I almost always garnish this Tuscan Butter Salmon Recipe with extra fresh parsley and a few basil leaves-just adds a pop of green and herbaceous aroma. A generous squeeze of fresh lemon juice right before eating is essential for that bright, fresh finish. Sometimes, I ll add thinly sliced radishes or a pinch of red chili flakes if I want a touch of crunch or heat.

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes or a simple garlic butter pasta to soak up the sauce. Roasted vegetables like asparagus or zucchini also complement the richness well and keep the meal balanced. If you want to keep it light, steamed jasmine rice or a crisp green salad with vinaigrette are lovely options.

Creative Ways to Present

When I m serving this for guests, I like to plate the salmon over a mound of spinach and tomato sauce, finishing with the sauce drizzled generously around the plate. Adding edible flowers or colorful microgreens on top always gets compliments. For a rustic yet elegant touch, serve it family-style in the skillet right at the table so everyone can help themselves to that buttery sauce.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Tuscan Butter Salmon in an airtight container in the fridge for up to 2 days. The salmon stays quite tender and the sauce remains creamy, but it s best eaten soon to enjoy peak freshness.

Freezing

Freezing this dish is possible, but I ve found that the heavy cream sauce can separate a bit after thawing. If you want to freeze, I recommend freezing the salmon and sauce separately to maintain texture better, then gently reheating and combining before serving.

Reheating

The best way I ve found to reheat is low and slow on the stovetop over medium-low heat with a splash of cream or water to loosen the sauce. Microwaving works too, but watch the fish closely so it doesn t dry out. A quick reheat keeps the salmon moist and the sauce silky.

FAQs

Final Thoughts

This Tuscan Butter Salmon Recipe is one of those dishes that feels like a treat but is really approachable for home cooks. I love how it effortlessly brings a little bit of Italy into our kitchen, and how the flavors are comforting yet fresh. Trust me, once you try it, you ll get why my family keeps asking for it on repeat. So go ahead-give this recipe a whirl and enjoy that savory, buttery goodness on your plate!

Tuscan Butter Salmon Recipe

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• Author: Bertha
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

This Tuscan Butter Salmon recipe features perfectly seared salmon fillets cooked in a rich, creamy sauce made with garlic, cherry tomatoes, spinach, Parmesan cheese, and fresh herbs. Ready in just 25 minutes, it’s a flavorful and elegant dish perfect for a quick weeknight dinner or special occasion.

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Ingredients

Units USM Scale 1x2x3x

Salmon

• 2 tablespoons olive oil
• 4 (6 ounces each) salmon fillets, skin on, patted dry
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Sauce

• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 & 1/2 cups halved cherry tomatoes
• 2 cups baby spinach
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley and/or basil

Garnish

• Lemon wedges, for serving

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Instructions

1. Heat olive oil and sear salmon: Warm the olive oil in a large nonstick skillet over medium-high heat. Season the salmon fillets all over with kosher salt and freshly cracked black pepper. When the oil is shimmering but not smoking, place the salmon skin side UP in the skillet. Cook until the flesh side is deeply golden, about 5 minutes. Flip the salmon and cook for an additional 2 minutes. Transfer the salmon to a plate and set aside.
2. Prepare the sauce base: Reduce the heat to medium and add butter to the skillet. Once melted, stir in the minced garlic and cook until fragrant, about 20 seconds. Add the halved cherry tomatoes, seasoning them with salt and pepper. Cook until the tomatoes start to burst, releasing their juices.
3. Add spinach and simmer sauce: Add the baby spinach to the skillet and cook until just wilted. Then stir in the heavy cream, freshly grated Parmesan cheese, and chopped fresh parsley and/or basil. Bring the mixture to a gentle simmer, adjusting heat to keep a slow bubble, and cook until the sauce slightly thickens, about 3 minutes.
4. Finish cooking salmon in sauce: Return the seared salmon fillets back to the skillet. Spoon the creamy sauce over the salmon and simmer gently until the salmon is cooked through, about 2 to 3 minutes more.
5. Garnish and serve: Garnish the dish with additional chopped herbs and squeeze fresh lemon juice over the top before serving to brighten the flavors.

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Notes

• Patting the salmon dry before cooking helps achieve a nice golden sear.
• Adjust seasoning gradually, especially salt, as Parmesan adds saltiness.
• Use fresh herbs for best flavor, but dried herbs can be substituted if needed.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Serve with crusty bread, rice, or pasta to soak up the delicious sauce.

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Nutrition

• Serving Size: 1 salmon fillet with sauce
• Calories: 520
• Sugar: 4 g
• Sodium: 580 mg
• Fat: 38 g
• Saturated Fat: 18 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 36 g
• Cholesterol: 140 mg