Insanely Good Creamy Tuscan Garlic Salmon - The Recipe Critic (2024)

FAQs

What is Tuscan cream sauce made of? ›

It's full of garlic, butter, seasoning, and most importantly, heavy cream. — The mix-ins. We added cherry tomatoes and spinach to our skillet (like we do in most of our Tuscan-inspired recipes), but you can add even more additions if you have them on hand, or swap out the cherry tomatoes for sun-dried tomatoes.

I'm talking about brining! Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.

Using your hands or a brush, rub a dollop of quality olive oil on the flesh side of your salmon filet. Next, season generously with kosher sea salt and pepper. For a classic flavor, try adding garlic powder, dried basil, dried parsley, and onion powder. If you want a smokier taste, use paprika, chile powder, or cumin.

Brush salmon with butter and season with salt and pepper. Place salmon on prepared baking sheet, skin-side up. Transfer baking sheet to oven and roast until a metal skewer can be easily inserted into fish and, when left in for 5 seconds, feels just warm when touched to your lip, 6 to 8 minutes.

Tuscany is named after its pre-Roman inhabitants, the Etruscans. It was ruled by Rome for many centuries. In the Middle Ages, it saw many invasions, but in the Renaissance period it helped lead Europe back to civilization.

Freshly Grated Parmesan

The Parmesan cheese helps thicken the sauce. It's really important to use freshly grated Parmesan cheese for a smooth and creamy sauce. Pre-shredded Parmesan won't melt very well and most likely will result in a clumpy, grainy pasta sauce.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Which spice goes well with salmon? ›

Seasoning salmon with salt and pepper for baking is exactly like seasoning it for any other cooking process: Pat it dry, sprinkle all sides with salt and pepper (including skin if your fish has it) and use a lighter touch if you're adding salty or peppery ingredients later.

Yes, yes, and yes again! Butter is a wonderful substitute for oil when it comes to cooking salmon because it adds a beautifully rich flavor to the fish. Just try this lemon butter salmon recipe if you need proof!

Baking salmon in parchment paper is one of the healthiest cooking methods. It's also easy to prep and clean up. However, some people may prefer the texture of pan-fried or grilled salmon over steamed salmon en papillote.

In Italy, “salsa cremosa” refers to any creamy sauce, and it can apply to a great variety of sauces, including those which contain fresh cream, milk, and sometimes cheese. These sauces are often thick and can be used with pasta, meat, vegetable or fish preparations.

The Tuscan flavor profile includes herbs such as rosemary, basil, parsley, thyme and marjoram. Aromatics like onion, garlic, red bell pepper and spicy red pepper flakes along with cracked black pepper. Lemon and citrus play a large part in the Tuscan flavor so lemon zest and lemon crystals make an appearance as well.

Basic Italian White Cream Sauce (Like an Alfredo or Bechamel)