Tuscan Butter Salmon by Delish

I love Salmon! Salmon is my favorite fish. You can grill, fry, bake or even make soup out of salmon.

If you have been following Casa Baluarte you may already noticed how many SALMON RECIPES I have here so when I saw a video on how to make HOW TO MAKE TUSCAN BUTTER SALMON from delish.com Facebook account I went to my local Asian grocery store to hunt for good pieces of salmon right after the video end. The Delish video made it look so easy and so delicious that I am not going to wait another day.

It was a success and it turned out really good. Give it a try and let me know.

See step by step pictures below and direction on how to make Tuscan Butter Salmon.

View Delish complete recipe and video here: Tuscan Butter Salmon video

Most of the ingredients are already in my pantry and fridge aside from the salmon, heavy cream, baby spinach, cherry tomatoes and parsley. 

  • 2-3 lbs salmon fillet
  • kosher salt
  • ground black pepper
  • 2 tbsp. olive oil
  • 3 tbsp. butter
  • 5 cloves garlic, minced
  • 2 cups halved cherry tomatoes
  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • 1/4 cup parmesan
  • 1/3 cup chopped parley 
  • lemon wedges for garnish


In a large skillet over medium-high heat, heat oil. 

Pat dry salmon using paper towel. Season Salmon with salt and ground pepper. 

Add salmon to the skillet, salmon skin side down. Cook until golden brown, about 3 minutes (depends on how thick the salmon).

Flip over and cook 2 minutes more. Remove salmon from the skillet and transfer to a plate. Set aside. 

Reduce hear to medium and add butter. When butter has melted, stir in garlic and cook until fragrant. 

Add cherry tomatoes and cook until tomatoes are beginning to burst. 

Add spinach and cook until spinach beginning to wilt.

Stir in heavy cream, parmesan and parsley. Bring mixture into simmer. 

Reduce heat to low and simmer until sauce is slightly reduced, about few 3 minutes. 

Return salmon back to the skillet and spoon over sauce. 

Simmer until salmon is cooked through. 

Garnish with more parsley and squeeze lemon on top before serving. Serve hot and enjoy. 




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