Creamy Garlic Butter Tuscan Salmon Recipe

Heat the oil in a large pan over medium-high heat. Season the salmon fillets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 7 minutes on each side, or until cooked to your liking. Once cooked, remove from the pan and set aside.

Melt the butter in the remaining juices leftover in the pan. Add in the garlic and fry until fragrant (about 10 minutes). Fry the onion in the butter. Pour in the white wine (if using), and allow to reduce down slightly. 

Reduce heat to low heat, add the all-purpose cream, and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the parmesan cheese and allow to melt in the sauce, then add in the parsley until it wilts. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add cornstarch in the center of the mixture, and continue to simmer while quickly stirring the cornstarch into the mixture until the sauce thickens.)

Add the salmon back into the pan; sprinkle with chili flakes and spoon the sauce over each fillet. Serve over pasta, rice, or steamed vegetables.