Marry Me Salmon
Add Preferred SourceIf you love a rich, creamy sauce and perfectly pan-seared salmon recipe, Marry Me Salmon is a dish you’ll want to make again and again. Tender salmon fillets are coated in a velvety garlic parmesan sauce with sun-dried tomatoes, bringing bold flavors to every bite.
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When I need a salmon dinner that brings everyone to the table without any fuss, this creamy sun-dried tomato salmon is always a hit. It’s the kind of meal that feels special enough for a gathering but easy enough for a weeknight. The salmon cooks to juicy perfection, soaking up every bit of the rich, flavorful sauce, making it a dish the whole family can enjoy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Salmon with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and you’ll have a creamy, flavorful salmon dish that feels like something out of a high-end restaurant—without the hassle.
Season and Sear the Salmon
Pat the salmon fillets dry with a paper towel to remove excess moisture, ensuring a good sear. Brush each fillet with olive oil, then season generously with Italian seasoning, salt, and black pepper.
Heat a large skillet over medium-high heat and add the salmon skin side down. Cook for about three minutes per side, or until the fillets develop a golden brown, crispy crust. Once done, remove from the skillet and set aside.
Make the Creamy Sun-Dried Tomato Sauce
Reduce the heat to medium and melt the butter in the same skillet. Stir in the minced fresh garlic and cook for about 30 seconds until fragrant.
Slowly pour in the chicken broth and heavy cream, whisking constantly to avoid lumps. Sprinkle in the flour and stir continuously to form a smooth paste. Stir in the freshly grated parmesan cheese. Let the sauce simmer for a few minutes until it thickens into a rich, velvety consistency.
Add the Sun-Dried Tomatoes and Simmer
Toss in the sun-dried tomatoes along with an extra sprinkle of Italian seasoning. Stir everything together, letting the flavors meld into the creamy sauce.
Allow it to simmer gently for another minute so the sauce fully develops its depth of flavor.
Return the Salmon to the Pan
Nestle the salmon fillets back into the skillet, spooning some of the sauce over the top. Reduce the heat to medium-low and let everything simmer together for about 10 minutes.
This gives the salmon a chance to absorb all the flavors while staying moist and tender.
Garnish and Serve
Right before serving, sprinkle freshly chopped basil over the dish for a bright, herby finish.
Serve warm over rice, cauliflower rice, orzo, your favorite pasta, mashed potatoes, roasted vegetables, or a light green salad to soak up every drop of that creamy, garlicky sauce.
Ingredients
- 1 pound salmon 4 fillets , skinless
- 2 tablespoons olive oil divided
- 2 teaspoons dried Italian seasoning
- Salt and pepper to taste
- 3 tablespoons butter
- 2 teaspoons garlic minced
- 3 tablespoons flour
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- ½ cup parmesan grated
- ½ cup sun-dried tomatoes drained
- 1 teaspoon dried Italian seasoning
- Fresh basil for garnish
Video
Instructions
- Brush each salmon fillet with olive oil, then season with Italian seasoning, salt, and pepper. Heat a large skillet over medium-high heat and place the fillets in the pan. Cook for about three minutes per side until the exterior is golden and crisp. Once done, remove the salmon from the skillet and set it aside.1 pound salmon, 2 tablespoons olive oil, 2 teaspoons dried Italian seasoning, Salt and pepper
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour, mixing until a paste forms. Gradually pour in the chicken broth while whisking continuously, then add the heavy cream and parmesan cheese. Let the sauce simmer for a few minutes, stirring occasionally, until it thickens.3 tablespoons butter, 2 teaspoons garlic, 3 tablespoons flour, 1 ½ cups chicken broth, ¾ cup heavy cream, ½ cup parmesan
- Stir in the sun-dried tomatoes and an extra sprinkle of Italian seasoning. Allow the sauce to simmer briefly to let the flavors meld together.½ cup sun-dried tomatoes, 1 teaspoon dried Italian seasoning
- Return the salmon fillets to the skillet, placing them in the sauce. Reduce the heat to medium-low and let everything simmer for about 10 minutes, allowing the salmon to absorb the flavors while remaining tender.
- Before serving, garnish with freshly chopped basil. Serve warm over rice, pasta, or roasted vegetables to enjoy the full depth of flavors.Fresh basil
Notes
- Pat the salmon dry: Removing excess moisture ensures a crispier sear and prevents it from sticking to the pan.
- Use freshly grated parmesan: Pre-packaged cheese doesn’t melt as well and can lead to a grainy texture in the sauce.
- Add a Little Heat: Add red pepper flakes to spice up the dish.
- Whisk the sauce constantly: This helps prevent lumps and ensures a smooth, creamy consistency.
- Let the sauce thicken before adding salmon: A slightly thickened sauce will coat the fillets better, giving you the most flavor in every bite.
- Taste before seasoning further: Sun-dried tomatoes add natural saltiness, so adjust seasoning at the end to avoid over-salting.
- Don’t overcook the salmon: Aim for an internal temperature of 125–130°F for perfectly cooked flaky salmon that remains tender.
Nutrition
Recipe Notes and Expert Tips
I want to make sure you get the best possible results, so here are some tips to keep in mind:
- Pat the salmon dry: Removing excess moisture ensures a crispier sear and prevents it from sticking to the pan.
- Use freshly grated parmesan: Pre-packaged cheese doesn’t melt as well and can lead to a grainy texture in the sauce.
- Add a Little Heat: Add red pepper flakes to spice up the dish.
- Whisk the sauce constantly: This helps prevent lumps and ensures a smooth, creamy consistency.
- Let the sauce thicken before adding salmon: A slightly thickened sauce will coat the fillets better, giving you the most flavor in every bite.
- Taste before seasoning further: Sun-dried tomatoes add natural saltiness, so adjust seasoning at the end to avoid over-salting.
- Don’t overcook the salmon: Aim for an internal temperature of 125–130°F for perfectly cooked flaky salmon that remains tender.
How to Store Leftover Marry Me Salmon
If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days. When reheating, do so gently over low heat on the stovetop, adding a splash of broth or cream to maintain the sauce’s creamy texture.
Freezing isn’t recommended, as the dairy-based sauce may separate when thawed, affecting the overall consistency.
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