Marry Me Salmon is a rich and creamy dish that’s as lovely as its name suggests. The salmon fillets are baked with a flavorful sauce made from sun-dried tomatoes, garlic, cream, and Parmesan cheese, creating a juicy, tender fish with a sauce that’s silky and full of bright, tangy flavors. It’s a dish that feels special but comes together without a fuss.
What I love about this recipe is how the sauce really hugs the salmon, making each bite super moist and delicious. I also appreciate that it’s not just good for a date night but great for a cozy dinner any day of the week. If you want to add a little extra, I sometimes sprinkle fresh basil on top before serving, which adds a nice, fresh pop to the creamy sauce.
I like to serve this salmon with simple sides like steamed green beans or a light salad to balance out the richness of the sauce. It’s the kind of meal that impresses your guests or family without needing hours in the kitchen. Every time I make it, I’m reminded of how something so easy can taste so elegant and satisfying.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with the skin removed work best for even cooking. If fresh isn’t available, frozen fillets thawed completely are fine. Wild-caught salmon offers more flavor but farmed is more affordable.
Sun-dried tomatoes: These add a tangy, slightly sweet kick. Oil-packed tomatoes provide richer flavor, but dry-packed work well if rehydrated in warm water first.
Heavy cream: This creates the sauce’s richness. For a lighter option, try half-and-half or coconut cream if you want dairy-free.
Parmesan cheese: Freshly grated Parmesan melts smoothly for a creamy sauce. If you can’t find it, Pecorino Romano is a sharper alternative.
Chicken broth or white wine: This adds depth and helps deglaze the pan. Vegetable broth can be used for a vegetarian twist, and dry white wine is optional but flavorful.
How Do You Get Perfectly Seared Salmon With a Creamy Sauce?
The key is to sear salmon first, then make the sauce in the same pan to keep all those tasty bits.
- Dry the salmon to avoid steaming, then season with salt and pepper.
- Heat olive oil until shimmering but not smoking before adding salmon—this prevents sticking.
- Sear 2-3 minutes per side; you want a golden crust but not fully cooked inside. Set salmon aside.
- Use medium heat to gently cook the garlic and sun-dried tomatoes; too high can burn the garlic and ruin the sauce flavor.
- Deglaze with broth or wine, scraping the pan’s bottom to mix in all the browned flavor.
- Add cream and cheese, simmer gently to thicken slightly—avoid boiling to prevent curdling.
- Put salmon back and spoon sauce over it, then finish in the oven until just cooked through. This keeps the fish moist and tender.
Equipment You’ll Need
- Oven-safe skillet – perfect for searing the salmon and then baking it without extra dishes.
- Tongs or spatula – helps you flip the salmon carefully without breaking it.
- Sharp knife – for chopping sun-dried tomatoes and slicing fresh basil.
- Measuring cups and spoons – to get the sauce ingredients just right.
- Whisk or spoon – to stir the sauce and keep it smooth while cooking.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts or cod fillets when you want a different protein; the sauce still tastes amazing.
- Add fresh spinach or kale to the sauce for a green boost and extra texture.
- Stir in red pepper flakes for a little spicy kick if you like heat.
- Use goat cheese instead of Parmesan for a tangier, creamier sauce variation.
How to Make Marry Me Salmon
Ingredients You’ll Need:
- 4 salmon fillets (6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (preferably oil-packed), chopped
- 1 cup heavy cream
- 1/4 cup chicken broth (or white wine)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, thyme)
- Fresh basil leaves, thinly sliced, for garnish
- Optional: cherry tomatoes, roasted (for serving)
- Optional: steamed asparagus or green beans (for serving)
Time Needed:
This recipe takes about 10 minutes to prep and sear the salmon, plus 7-10 minutes baking time. You’ll spend a bit of extra time preparing the sauce and garnishes, so plan for about 25-30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Season the Salmon:
First, preheat your oven to 375°F (190°C). Pat each salmon fillet dry with paper towels, then sprinkle both sides generously with salt and freshly ground black pepper. This helps create a tasty crust when seared.
2. Sear the Salmon:
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot and shimmering, add the salmon fillets. Cook them for 2-3 minutes on each side until they have a nice golden-brown color. Once seared, remove the salmon from the skillet and set aside.
3. Make the Creamy Sauce:
Lower the heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant. Next, pour in the chicken broth or white wine to deglaze the pan, scraping up all the tasty browned bits from the bottom.
Stir in the heavy cream, grated Parmesan, and dried Italian seasoning. Let the sauce simmer gently for 3-4 minutes until it thickens slightly and becomes creamy.
4. Bake the Salmon in the Sauce:
Place the salmon fillets back into the skillet, spooning some of the sauce over the top. Then transfer the skillet to the preheated oven. Bake for 7-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Garnish and Serve:
Remove the skillet from the oven and sprinkle fresh, thinly sliced basil over the salmon. Serve the creamy, flavorful salmon alongside roasted cherry tomatoes and steamed asparagus or green beans for a beautiful, well-rounded meal.
Enjoy your Marry Me Salmon—a simple yet elegant dish that’s sure to impress!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon fillets, but be sure to thaw them completely in the fridge overnight before cooking. Pat them dry well to avoid excess moisture when searing.
Can I Substitute Heavy Cream?
Absolutely! For a lighter version, use half-and-half or coconut cream. Keep in mind that using lighter cream may result in a thinner sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave to keep the salmon moist and the sauce creamy.
What Side Dishes Pair Well With Marry Me Salmon?
This dish goes wonderfully with steamed asparagus, green beans, or a simple salad. You can also serve it over rice or pasta to soak up the creamy sauce.
