Homemade Cajun Garlic Butter Lobster Tails Corn Ribs Step-by-step instructions

Before you start

Before starting, remove the salmon from the refrigerator and let it sit at room temperature for about 15 minutes (no more than 30). Pat the salmon dry with paper towels. Cut the salmon into 1-inch cubes and set aside.

Mince the garlic, chop the sun-dried tomatoes, and measure the spinach. Grate the parmesan cheese finely. Have all ingredients within reach, as the cooking moves quickly. Heat the skillet over medium-high heat before adding the butter.

Instructions

Sear and Prep

1. 1Prep the Salmon and Cheese
   Cut the salmon fillet into thick 1-inch cubes. Pat the cubes dry with paper towels. In a small bowl, stir together the Italian seasoning, salt, and black pepper. Sprinkle the seasoning mixture over the salmon cubes and toss gently to coat evenly. Grate the parmigiano-reggiano cheese finely; set aside.
   Look for The salmon cubes are evenly coated with seasoning and the cheese is finely grated.
   Tip Patting the salmon dry helps it sear golden rather than steam.
2. 2Sear the Salmon
   Heat a large skillet over medium-high heat. Add the butter and let it melt until foamy. Carefully place the salmon cubes in the skillet in a single layer. Sear for 2-3 minutes per side, turning gently, until golden brown on all sides. The salmon should be just cooked through but still moist. Transfer the salmon to a plate and set aside.
   Look for The salmon cubes are golden brown on the outside and flake easily when pressed.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Do not overcrowd the pan; sear in batches if needed to get a good crust.

The salmon cubes are golden brown on all sides, with a slight crust. The interior is just cooked through and still moist. The butter has browned slightly, adding a nutty aroma. The garlic is fragrant but not burnt. The pan has browned bits that will flavor the sauce.

Simmer the Sauce

3. 3Build the Cream Sauce
   Reduce the heat to medium. Add the minced garlic to the same skillet and cook, stirring, for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let the cream bubble for 2-3 minutes until it thickens slightly.
   Look for The cream is simmering and has reduced slightly, coating the back of a spoon.
   Tip Scraping the browned bits from the pan adds flavor to the sauce.
4. 4Add Tomatoes, Spinach, and Parmesan
   Stir in the sun-dried tomatoes and baby spinach. Cook for 1-2 minutes, stirring, until the spinach wilts. Gradually sprinkle in the grated parmesan cheese, stirring constantly, until the cheese melts and the sauce is smooth and creamy.
   Look for The spinach has wilted and the sauce is thick, smooth, and pale golden.
   Tip Add the cheese slowly and keep stirring to prevent clumping.

The cream is gently bubbling and has reduced slightly, turning a pale golden color. The garlic is infused throughout.

The spinach has wilted and turned bright green. The parmesan has melted into the sauce, making it smooth and creamy. The sauce coats the back of a spoon.

Finish and Serve

5. 5Return Salmon to the Sauce
   Gently place the seared salmon cubes back into the skillet, nestling them into the sauce. Spoon some of the sauce over the top of the salmon. Let everything simmer together for 2-3 minutes, until the salmon is heated through and the sauce has thickened to your liking.
   Look for The salmon is coated in the creamy sauce and flakes easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Be gentle when stirring so the salmon cubes stay intact.
6. 6Finish and Serve
   Remove the skillet from the heat. Spoon the creamy Tuscan garlic parmesan salmon onto plates or into a serving dish. Serve hot, with extra sauce spooned over the top. Optionally, garnish with additional grated parmesan or fresh herbs, if desired.
   Look for The sauce is glossy and coats the salmon and greens.
   Tip Serve with crusty bread or over pasta to soak up the sauce.

The salmon cubes are coated in the creamy sauce and are heated through. The sauce has thickened to a luxurious consistency. The dish is glossy and fragrant with garlic and parmesan. Serve immediately, as the sauce will thicken further as it cools.

Common mistakes

Avoid overcooking the salmon, as it will become dry and tough. Sear the cubes just until golden and cooked through, then remove them from the pan. When adding the parmesan, do so gradually and stir constantly to prevent clumping.

Do not let the cream boil vigorously, as it can curdle. If the sauce seems too thick, thin it with a little cream or chicken broth. Finally, don't skip patting the salmon dry – it's essential for a good sear.

How to tell it’s done

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C) in the thickest part of a cube. The sauce should be thick enough to coat the back of a spoon, and the spinach should be fully wilted.

The parmesan should be completely melted, and the sauce should be smooth, not grainy. If the sauce is too thin, let it simmer an extra minute or two. If it's too thick, add a splash of cream or water.

• Fish: 145°F (63°C) in the thickest part