Marry Me Salmon is a mouthwatering dish featuring tender, pan-seared salmon fillets drenched in a rich, creamy garlic and sun-dried tomato sauce. This recipe is the perfect blend of flavors, with fresh herbs and Parmesan cheese creating a decadent sauce that’s bound to impress. Whether you’re cooking for a special occasion or a simple weeknight dinner, this salmon dish will surely win hearts.

Why You’ll Love This Recipe:

Quick and easy: Ready in just 25 minutes, making it perfect for busy weeknights or last-minute gatherings.
Flavor-packed: The combination of garlic, Parmesan, and sun-dried tomatoes delivers an irresistible punch of flavor.
Versatile: Pair it with mashed potatoes, pasta, or even a side of veggies for a complete meal.
Elegant yet simple: This dish is fancy enough for a date night but easy enough for family dinners.

Ingredients You’ll Need:

4 salmon fillets (about 6 oz each)
1 tbsp olive oil
1/2 cup heavy cream (or half-and-half for a lighter option)
1/4 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional for a little heat)
1 tbsp fresh basil, chopped
Salt and pepper to taste

How to Make Marry Me Salmon:

Step-by-Step Instructions:

Prepare the salmon: Season the salmon fillets on both sides with salt and pepper to taste. This simple seasoning enhances the natural flavors of the salmon and helps create a golden crust during searing.
Sear the salmon: In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned salmon fillets. Sear each fillet for about 3-4 minutes on each side, or until golden brown and fully cooked through. The salmon should flake easily with a fork. Remove the fillets from the skillet and set them aside on a plate.
Sauté the garlic: In the same skillet, add the minced garlic. Cook the garlic over medium heat for about 1 minute, or until fragrant. Be careful not to burn it, as garlic can turn bitter if overcooked.
Add the liquids: Pour in the chicken broth and heavy cream (or half-and-half for a lighter version). Stir the mixture, scraping up any browned bits from the bottom of the skillet. This helps build flavor in the sauce.
Incorporate the flavors: Stir in the grated Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer for about 2-3 minutes until slightly thickened, stirring occasionally to ensure everything is well combined.
Combine the salmon and sauce: Return the seared salmon fillets to the skillet, nestling them into the sauce. Spoon the creamy sauce over the top of the salmon. Let the salmon simmer in the sauce for an additional 2 minutes to absorb the flavors.
Garnish and serve: Just before serving, sprinkle the dish with freshly chopped basil for a burst of freshness and color. Serve the salmon with your favorite side dishes, such as mashed potatoes, pasta, or a warm crusty bread to soak up every last drop of the sauce.

Helpful Tips:

Don’t overcook the salmon: Salmon cooks quickly, so be careful not to leave it in the pan for too long. It’s done when it easily flakes with a fork and the internal temperature reaches 145°F.
Substitutions: Feel free to replace the sun-dried tomatoes with fresh spinach for a milder flavor. The spinach will wilt nicely in the sauce and adds a bit of extra nutrition.
For a lighter sauce: Use half-and-half instead of heavy cream to reduce the richness while still maintaining the creaminess of the sauce.

Recipe Details:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main Course
Method: Pan-seared, simmered
Cuisine: American, Italian-inspired
Diet: Gluten-free, pescatarian

Notes:

Seasoning: Adjust the amount of red pepper flakes based on your heat preference. If you prefer a spicier dish, feel free to add more.
Make it dairy-free: To make this recipe dairy-free, you can substitute the heavy cream with coconut cream and use a vegan Parmesan substitute.

Frequently Asked Questions:

Can I use frozen salmon? Yes, but make sure to thaw the salmon completely before cooking. Pat it dry with paper towels to remove excess moisture for the best sear.
Can I make this recipe with other types of fish? Absolutely! This sauce pairs well with other white fish such as cod, halibut, or sea bass. Adjust the cooking time depending on the thickness of the fish.
Can I make the sauce ahead of time? Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to two days. Reheat it gently on the stove before adding the salmon.

Storage Instructions:

Refrigerator: Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of broth or cream to loosen the sauce if needed.
Freezer: You can freeze the salmon and sauce for up to 1 month. Let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Creamy Tuscan Chicken
Lemon Parmesan Crusted Tilapia

Conclusion:

Marry Me Salmon is a stunning and flavorful dish that’s bound to impress anyone who tastes it. With its tender, juicy salmon fillets and rich, creamy sauce, this recipe will quickly become a favorite in your household. Enjoy it with family, friends, or that special someone – it’s a dish that’s made to be shared!

Marry Me Salmon

Author: Martha

Print Recipe

Description

Ingredients

Scale

4 salmon fillets (about 6 oz each)
1 tbsp olive oil
1/2 cup heavy cream (or half-and-half for a lighter option)
1/4 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp red pepper flakes (optional for a little heat)
1 tbsp fresh basil, chopped
Salt and pepper to taste

Instructions

Prepare the salmon: Season the salmon fillets on both sides with salt and pepper to taste. This simple seasoning enhances the natural flavors of the salmon and helps create a golden crust during searing.
Sear the salmon: In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned salmon fillets. Sear each fillet for about 3-4 minutes on each side, or until golden brown and fully cooked through. The salmon should flake easily with a fork. Remove the fillets from the skillet and set them aside on a plate.
Sauté the garlic: In the same skillet, add the minced garlic. Cook the garlic over medium heat for about 1 minute, or until fragrant. Be careful not to burn it, as garlic can turn bitter if overcooked.
Add the liquids: Pour in the chicken broth and heavy cream (or half-and-half for a lighter version). Stir the mixture, scraping up any browned bits from the bottom of the skillet. This helps build flavor in the sauce.
Incorporate the flavors: Stir in the grated Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer for about 2-3 minutes until slightly thickened, stirring occasionally to ensure everything is well combined.
Combine the salmon and sauce: Return the seared salmon fillets to the skillet, nestling them into the sauce. Spoon the creamy sauce over the top of the salmon. Let the salmon simmer in the sauce for an additional 2 minutes to absorb the flavors.
Garnish and serve: Just before serving, sprinkle the dish with freshly chopped basil for a burst of freshness and color. Serve the salmon with your favorite side dishes, such as mashed potatoes, pasta, or a warm crusty bread to soak up every last drop of the sauce.

Notes

Seasoning: Adjust the amount of red pepper flakes based on your heat preference. If you prefer a spicier dish, feel free to add more.
Make it dairy-free: To make this recipe dairy-free, you can substitute the heavy cream with coconut cream and use a vegan Parmesan substitute.