Marry Me Salmon is an elegant, pan-seared salmon dish finished in a luxurious creamy sauce brimming with sun-dried tomatoes, garlic, parmesan, and fresh basil. Its bold name is matched by flavor and flair, offering the perfect balance of richness and spice. This restaurant-worthy recipe comes together in just 30 minutes, making it ideal for both special occasions and elevated weeknight dinners.
Why You’ll Love This Recipe
This dish is more than just a catchy name—it’s a deliciously balanced, creamy salmon entrée that promises to impress. The seared salmon is perfectly flaky with a golden crust, while the velvety sauce combines savory parmesan, sweet sun-dried tomatoes, and herbs for a taste that lingers. Best of all, it’s prepared in one skillet with simple ingredients yet delivers an unforgettable dining experience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 salmon filets (skin on or off)
- 2 tsp olive oil
- 2 tbsp butter
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 3/4 cup parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 1 tsp dried thyme
- 2 1/2 tbsp Creole seasoning
- 1 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
- Season the salmon fillets generously on both sides with Creole seasoning, salt, and pepper.
- In a large skillet over medium heat, warm olive oil and butter. Sear the salmon for 4–5 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
- In the same pan, sauté the diced shallots and minced garlic for 1–2 minutes, until aromatic.
- Add the chopped sun-dried tomatoes and dried thyme. Cook for another minute.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the grated parmesan and stir until melted and the sauce becomes creamy and smooth.
- Mix in the chopped basil and crushed red pepper. Simmer until the sauce thickens slightly.
- Return the salmon to the pan. Spoon the sauce over each fillet and simmer for 2–3 minutes to warm through.
- Serve immediately, plated with extra sauce.
Servings and timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories per serving: 490 kcal
Variations
- Dairy-Free Version: Substitute coconut cream and a vegan parmesan alternative for a non-dairy option.
- Lighter Sauce: Use half-and-half or evaporated milk instead of heavy cream for a lighter consistency.
- Add Greens: Stir in a handful of spinach or kale to add a pop of color and nutrition.
- Different Protein: This sauce pairs wonderfully with chicken breast or shrimp.
- Wine Note: Deglaze the pan with dry white wine instead of chicken broth for added depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon and sauce in a skillet over low heat, stirring gently until warmed through. Avoid microwaving to preserve the sauce’s texture and prevent overcooking the fish. Freezing is not recommended due to the creamy nature of the sauce.
FAQs
What kind of salmon is best for this recipe?
Fresh Atlantic or wild-caught salmon fillets are ideal. Choose fillets with even thickness for consistent cooking.
Can I use jarred sun-dried tomatoes?
Yes, both oil-packed and dry-packed sun-dried tomatoes work well. If using oil-packed, drain excess oil before chopping.
Is this dish spicy?
It has a mild to moderate heat from crushed red pepper and Creole seasoning. Adjust these ingredients to your spice preference.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce up to one day ahead. Reheat it gently on the stovetop before adding the salmon.
What can I serve with Marry Me Salmon?
This dish pairs beautifully with mashed potatoes, roasted vegetables, rice, or a simple green salad.
Can I make this recipe keto-friendly?
Yes. This recipe is already low in carbs. Ensure your chicken broth and seasonings are sugar-free for a fully keto dish.
What can I substitute for Creole seasoning?
Use Cajun seasoning or make a simple blend with paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne.
Can I cook the salmon in the oven instead?
Yes. Bake the seasoned salmon at 400°F (200°C) for 12–15 minutes, then spoon the prepared sauce over the top.
How do I know when salmon is fully cooked?
Salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Can I use frozen salmon?
Yes, just be sure to thaw it completely and pat it dry before seasoning and searing.
Conclusion
Marry Me Salmon is a richly satisfying dish that brings gourmet flavors to your dinner table with minimal effort. With its succulent seared salmon and indulgent creamy sauce, it’s the perfect choice for romantic dinners, family meals, or when you simply want something extraordinary. Elegant, comforting, and utterly delicious—this recipe might just earn you a few marriage proposals.
Print
Marry Me Salmon
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender, pan-seared salmon fillets smothered in a rich and creamy sun-dried tomato parmesan sauce, infused with garlic, shallots, fresh basil, and a touch of spice—ideal for an elegant yet comforting dinner.
Ingredients
- 4 salmon filets (skin on or off)
- 2 tsp olive oil
- 2 tbsp butter
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 3/4 cup parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 1 tsp dried thyme
- 2 1/2 tbsp Creole seasoning
- 1 tsp crushed red pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Season the salmon filets on both sides with Creole seasoning, salt, and pepper.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear the salmon for 4–5 minutes per side until golden brown and just cooked through. Remove from pan and set aside.
- In the same skillet, sauté the shallots and garlic for 1–2 minutes until fragrant.
- Add the sun-dried tomatoes and thyme, cooking for another minute.
- Deglaze the pan with chicken broth, scraping up any browned bits.
- Stir in the heavy cream and bring to a gentle simmer.
- Add parmesan cheese and stir until melted and the sauce is smooth.
- Mix in the fresh basil and crushed red pepper flakes. Simmer until slightly thickened.
- Return the salmon to the pan, spoon sauce over the filets, and simmer for 2–3 minutes until heated through.
- Serve hot, plated individually with extra sauce on a white dish.
Notes
- Use skinless or skin-on salmon depending on preference; sear skin-side down first if using skin-on.
- Adjust the spice level by reducing or increasing the crushed red pepper.
- Serve with mashed potatoes, pasta, or steamed vegetables for a complete meal.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 490
- Sugar: 4g
- Sodium: 710mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 135mg
