This Broiled Tuscan Garlic Butter Salmon and Shrimp is the seafood lover’s version of my favorite Tuscan Garlic Butter Chicken. It’s genuinely as good as anything you’ll get at a restaurant, but the real beauty of this recipe is the fact that it all comes together in under 30 minutes, and in one pan. Publishing recipes like this, that are truly delicious and so special but a total breeze to whip up, is what My Kitchen Little is all about.
Y’all are going to LOVE this one.
My Fare City: Tempest Charleston
Today’s recipe is a part of my My Fare City series, where I visit local eateries and create a home cook’s take on a standout dish – so you can get a small taste of Charleston in your own kitchen, wherever it may be.
This Broiled Tuscan Garlic Butter Salmon was actually inspired by a recent visit I made to Tempest Charleston – a knockout seafood spot here in downtown Charleston. If you ever visit or happen to be local to the Holy City, I cannot think of a better place to enjoy top-notch seafood creations. I was treated to an incredible sampling of their menu, and genuinely could not decide which item I liked most.
So. I took my dilemma straight to Instagram and did a little poll in my stories to see what people were more interested in making at home. The winner? Savory fish in a buttery, greens-laced sauce. I enjoyed a great grouper dish at Tempest – one that was served with hot butter (spicy butter) and tender, garlicky greens. It was so good that I had to give it a go. We also loved the simply prepared coal-fired shrimp we tried as a starter, so I’ve sort of combined two of my favorite dishes from my meal at Tempest into one here.
So, this is my very simple, quick and minimalist approach to the flavors and textures that I enjoyed while dining at Tempest. This recipe is only a stand-in for the real deal, though. If you’re ever in Charleston – please go to the restaurant and support them. You’ll enjoy an absolutely stunning meal, guaranteed.
Just be sure to tell them I sent you …
What you’ll need to make this garlic butter broiled salmon recipe:
1 TBSP olive oil
4 TBSP butter
1 small sweet onion, diced (about 1 ¼ to 1 ½ cups)
15-ounce can diced tomatoes
5 ounces fresh baby spinach (about half a bag)
Salt and pepper, to taste
3 garlic cloves, minced or grated
1 cup half and half
1 lb. raw shrimp, peeled and deveined (any size you like)
4 skinless salmon fillets
How to make this Tuscan Garlic Butter Salmon and Shrimp: The Step-by-Step
Add the olive oil and butter to a large, lidded skillet or braising pan set over medium heat. When it’s hot, add the diced onion and saute for about 5 minutes, or until tender. Add the tomatoes and spinach and season with salt and pepper to taste. Add the garlic, half and half and about ¼ cup water (you can add more, if you want a looser sauce). Stir to combine and allow the sauce to simmer for about 4 or 5 minutes.
Scatter the shrimp in the pan and then lay the salmon fillets over top, submerging them about halfway in the sauce, if you can. Season the fish lightly with salt and pepper. Cover the pan with the lid, reduce the heat to med-low, and simmer/steam everything for 5 or 6 minutes (if your salmon fillets are particularly thick, 6 minutes should be good). Meanwhile, preheat the broiler to high and adjust the oven rack to the top third position.
When the salmon and shrimp have gently braised for about 5 or 6 minutes, uncover and place under the broiler. Allow the salmon to broil until just cooked – takes about 5 or 6 minutes, max. Serve hot with any starchy sauce vehicle you like – crusty bread, rice, orzo, pasta, etc.
If you like the looks of this Tuscan Garlic Butter Salmon and Shrimp, you might also enjoy:
Chipotle Garlic Butter Chicken
Garlic Butter Tagliatelle with Maple Chipotle Shallots
Tuscan Garlic Butter Salmon and Shrimp
- Yield: serves 4
Ingredients
1 TBSP olive oil
4 TBSP butter
1 small sweet onion, diced (about 1 ¼ to 1 ½ cups)
15-ounce can diced tomatoes
5 ounces fresh baby spinach (about half a bag)
Salt and pepper, to taste
3 garlic cloves, minced or grated
1 cup half and half
1 lb. raw shrimp, peeled and deveined (any size you like)
4 skinless salmon fillets
Instructions
- Add the olive oil and butter to a large, lidded skillet or braising pan set over medium heat. When it’s hot, add the diced onion and saute for about 5 minutes, or until tender. Add the tomatoes and spinach and season with salt and pepper to taste. Cook, stirring, until the spinach has wilted into the sauce; about 2 or 3 minutes.
- Add the garlic, half and half, and about ¼ cup water (you can add more, if you want a looser sauce). Stir to combine and allow the sauce to simmer for about 4 or 5 minutes.
- Scatter the shrimp in the pan and then lay the salmon fillets over top, submerging them about halfway in the sauce, if you can. Season lightly with salt and lots of black pepper. Cover the pan with the lid, reduce the heat to med-low, and simmer/steam everything for 5 or 6 minutes (if your salmon fillets are particularly thick, 6 minutes should be good). Meanwhile, preheat the broiler to high and adjust the oven rack to the top third position.
- When the salmon and shrimp have gently braised for about 5 or 6 minutes, uncover and place under the broiler. Allow the salmon to broil until just cooked through – takes about 5 or 6 minutes, max. Serve hot with any starchy sauce vehicle you like – crusty bread, rice, orzo, pasta, etc.Â
