Marry Me Salmon is a creamy, flavorful dish that’s so good it might just spark a proposal. Tender, pan-seared salmon is smothered in a rich sun-dried tomato cream sauce, making it a perfect centerpiece for a romantic dinner—or just a next-level weeknight meal I want to savor.
Why You’ll Love This Recipe
I love how the bold flavors of the sauce blend with the buttery texture of the salmon. The garlic, parmesan, and sun-dried tomatoes create a savory depth, while the touch of cream ties it all together. It’s simple to make, but the result feels indulgent and elegant. Best of all, it’s ready in about 30 minutes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin-on or skinless)
- Olive oil
- Garlic (minced)
- Sun-dried tomatoes (chopped)
- Heavy cream
- Chicken broth or vegetable broth
- Grated parmesan cheese
- Red pepper flakes (optional, for a kick)
- Italian seasoning
- Salt
- Black pepper
- Fresh basil (for garnish)
Directions
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I start by seasoning the salmon with salt and pepper, then sear it in a hot skillet with olive oil, skin-side down first, until golden and just cooked through. I remove it and set it aside.
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In the same skillet, I sauté the garlic and sun-dried tomatoes for about a minute until fragrant.
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I stir in the heavy cream, chicken broth, Italian seasoning, and parmesan. I let it simmer gently for a few minutes to thicken the sauce.
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I return the salmon to the skillet, spoon the sauce over the top, and simmer for another 2–3 minutes to bring it all together.
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I garnish with fresh basil and serve hot over pasta, rice, or veggies.
Servings and timing
This recipe serves 4 and takes about 30 minutes total. It’s quick enough for a weeknight but elegant enough for a dinner date or special occasion.
Variations
- I’ve used coconut cream for a dairy-free twist and it still comes out delicious.
- Sometimes I add spinach or baby kale for some greens right in the sauce.
- A squeeze of lemon at the end brightens the whole dish.
- I like to serve it over mashed potatoes, polenta, or even crusty bread to soak up the sauce.
Storage/reheating
I store leftovers in the fridge for up to 2 days in an airtight container. When reheating, I do it gently on the stove over low heat with a splash of broth or cream to loosen the sauce. I try not to microwave salmon, as it can dry out quickly.
FAQs
Why is it called “Marry Me” Salmon?
The name comes from the idea that the dish is so delicious, it could inspire a marriage proposal—like its popular cousin, “Marry Me Chicken.” I think it’s just a fun way to say it’s that good.
Can I use frozen salmon?
Yes, I thaw it completely first and pat it dry before searing. I make sure there’s no excess moisture to avoid splatter and ensure a good sear.
Is this dish spicy?
It has a gentle heat from the red pepper flakes, but I adjust or skip them depending on who I’m cooking for.
Can I make the sauce ahead?
Yes, I’ve made the sauce in advance and stored it in the fridge for a day. I reheat it gently and add the salmon just before serving.
What can I substitute for heavy cream?
I sometimes use half-and-half or a mix of milk and cream cheese. Coconut milk also works for a dairy-free option.
Conclusion
Marry Me Salmon is one of those dishes that feels fancy but comes together effortlessly. The rich, creamy sauce combined with perfectly cooked salmon creates a meal that’s impressive and satisfying. Whether I’m cooking for someone special or just treating myself, this recipe always feels like love at first bite.
Print
Marry Me Salmon
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American, Italian-Inspired
- Diet: Gluten Free
Description
Marry Me Salmon is a rich and creamy salmon dish featuring sun-dried tomatoes, garlic, and parmesan in a velvety sauce that’s so irresistible, it just might spark a proposal. Ready in 30 minutes, this romantic and flavorful recipe is perfect for a cozy dinner date or a special weeknight indulgence.
Ingredients
- Salmon fillets (skin-on or skinless)
- Olive oil
- Garlic, minced
- Sun-dried tomatoes, chopped
- Heavy cream
- Chicken broth or vegetable broth
- Grated parmesan cheese
- Red pepper flakes (optional)
- Italian seasoning
- Salt
- Black pepper
- Fresh basil, for garnish
Instructions
- Season salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down until golden and just cooked through. Remove and set aside.
- In the same skillet, sauté garlic and sun-dried tomatoes for 1 minute.
- Add heavy cream, broth, Italian seasoning, and parmesan cheese. Simmer until the sauce thickens slightly.
- Return salmon to the skillet, spoon sauce over the fillets, and let simmer for 2–3 more minutes.
- Garnish with fresh basil and serve hot.
Notes
- Substitute coconut cream for a dairy-free version.
- Stir in spinach or kale for added greens.
- Add a splash of lemon juice at the end for brightness.
- Pairs well with mashed potatoes, rice, pasta, polenta, or crusty bread.
- Reheat gently on the stovetop with a splash of broth or cream.
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