Why You’ll Love This Recipe
This recipe combines the healthiness of salmon with the indulgence of a luxurious cream sauce. It’s quick, satisfying, and packed with gourmet flavor — perfect for impressing guests or simply treating yourself. The blend of garlic, sun-dried tomatoes, Parmesan, and herbs creates a sauce so good, it might just spark a proposal (or at least requests for seconds).
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
salmon fillets (skin on or off, your choice)
olive oil
butter
garlic (minced)
sun-dried tomatoes (chopped, packed in oil)
heavy cream
chicken broth (or vegetable broth)
grated Parmesan cheese
crushed red pepper flakes (optional)
Italian seasoning
salt and black pepper
fresh basil or parsley (for garnish)
Directions
- Season the salmon fillets with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the salmon, skin-side down (if applicable), for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter. Sauté the garlic until fragrant, about 1 minute.
- Stir in sun-dried tomatoes and cook for another minute.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Add heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer until thickened, about 3–4 minutes.
- Return the salmon fillets to the pan and spoon sauce over the top. Simmer gently for 2–3 minutes to warm through.
- Garnish with fresh herbs and serve hot.
Servings and timing
Serves 4. Prep time is 10 minutes, and cook time is about 20 minutes.
Variations
- Dairy-free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
- Spicy version: Add more red pepper flakes or a splash of hot sauce.
- Lemon twist: Add a squeeze of lemon juice to brighten the sauce.
- Vegetable boost: Add spinach, cherry tomatoes, or mushrooms to the sauce.
- Protein swap: Try this sauce with shrimp, chicken, or tofu for a versatile meal.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not ideal due to the cream-based sauce, which can separate when thawed.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving if possible to prevent overcooking the salmon.
FAQs
What kind of salmon should I use?
Fresh, skin-on fillets work best, but skinless also works. Wild-caught salmon is preferred for flavor and texture.
Can I bake the salmon instead?
Yes. Bake the salmon at 400°F (200°C) for 12–15 minutes, then pour the sauce over before serving.
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in healthy fats, making it suitable for keto diets.
Can I use milk instead of cream?
Milk will make the sauce thinner and less rich. Half-and-half is a better substitute if you need a lighter option.
Do I have to use sun-dried tomatoes?
They add a unique sweetness and tang, but you can substitute with cherry tomatoes or omit if preferred.
What sides go well with Marry Me Salmon?
Serve it with mashed potatoes, rice, pasta, or roasted vegetables for a complete meal.
Can I make this ahead of time?
You can make the sauce ahead and store it separately. Sear the salmon fresh for best texture.
How do I prevent the cream sauce from curdling?
Keep the heat moderate and avoid boiling once the cream is added.
Can I make it gluten-free?
Yes, this recipe is naturally gluten-free as long as your broth and Parmesan are certified gluten-free.
What’s the best pan to use?
A stainless steel or cast iron skillet is ideal for a good sear and even cooking.
Conclusion
Marry Me Salmon is a creamy, crave-worthy dish that transforms everyday ingredients into something truly special. With tender salmon and a rich, flavorful sauce, it’s a restaurant-quality meal you can make at home in under 30 minutes. Serve it up and don’t be surprised if someone asks for your hand in marriage — or at least for the recipe.
PrintMarry Me Salmon
Marry Me Salmon is a quick, luxurious dish featuring tender seared salmon in a creamy, garlicky sun-dried tomato sauce with Parmesan and herbs. Elegant enough for date night and easy enough for a weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 salmon fillets (skin on or off)
- 2 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (in oil, drained)
- 1/2 cup chicken broth (or vegetable broth)
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Season salmon fillets with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear salmon, skin-side down first if applicable, for 4–5 minutes per side. Remove and set aside.
- Reduce heat to medium, add butter to the skillet. Sauté garlic for about 1 minute until fragrant.
- Add sun-dried tomatoes and cook for another minute.
- Pour in chicken broth, scraping up browned bits from the pan, and bring to a simmer.
- Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened.
- Return salmon to the skillet, spoon sauce over fillets, and simmer gently for 2–3 minutes to warm through.
- Garnish with fresh herbs and serve hot with your favorite sides.
Notes
- Don’t overcook the salmon — it should be flaky and moist.
- Use freshly grated Parmesan for best flavor and melting.
- Add baby spinach or cherry tomatoes to the sauce for extra veggies.
- To make ahead, prep the sauce and store separately from the salmon.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 470
- Sugar: 3g
- Sodium: 410mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg
