Marry Me Salmon

Get ready to fall in love with this Marry Me Salmon featuring tender, flaky salmon filets smothered in a creamy sun-dried tomato sauce. It’s a deceptively easy 30-minute dinner to make any meal feel special and memorable.

Ready to make this easy salmon recipe that will have everyone asking for the recipe? Let’s get cooking!

I never thought I’d be this excited about a salmon recipe, but marry me salmon totally won me over. This is the kind of recipe that makes me want to light a candle, pour a glass of wine, and pretend I’m at a fancy bistro without ever leaving my kitchen. It’s cozy, elegant, and ridiculously easy to throw together.

I’ve made it for date nights, family dinners, and even when I just wanted something extra for myself. This tasty recipe never lets me down.

Why I love this recipe

I love how easy this is to make in just 30 minutes, yet it always feels like a special occasion. It’s rich without being too heavy, and the creamy tomato-garlic combo is just next-level good. Oh, and did I mention it only needs one pan so cleanup is a breeze!

If you love this recipe, you should try my Tuscan chicken pasta or creamy garlic herb chicken, they have the same comforting, creamy tastethat makes dinner feel special.

Ingredients

Here’s everything you’ll need to make this creamy, flavor-packed marry me salmon. It’s a short list with big flavor!

For the salmon:

• skinless salmon fillets: frozen salmon is perfect for this recipe and affordable too, be sure to thaw according to package directions. If your salmon fillets have skin, sear it first and peel it off after cooking. It comes off easily.
• avocado oil: you can also use olive oil if you don’t have avocado oil
• Italian seasoning, garlic powder, red pepper flakes, salt and pepper:

For the cream sauce:

• butter: unsalted or salted, if using salted be sure to taste test before adding salt for the final seasoning
• garlic: fresh or jarred minced garlic is best, you can use garlic powder for a more subtle flavor
• chicken broth: substitute vegetable broth if you don’t have chicken
• heavy cream: this makes the sauce so rich! You can substitute half and half but i don’t recommend using regular milk as it’s too thin
• freshly grated Parmesan cheese: pre-shredded cheese has a powder coating to prevent sticking and this prevents the sauce from melting smoothly
• sun-dried tomatoes: this lends the classic Tuscan sauce flavor with their slightly sweet taste
• lemon juice and zest: brightens the sauce and brings the flavors together
• cayenne pepper, salt, and black pepper: puts the finishing touch on the flavor
• fresh parsley and basil: is the perfect garnish and makes the dish look extra special, if you don’t have fresh you can season to taste with dried herbs or omit altogether

Step by step

This recipe is super simple and all made in one big skillet. You’ll sear the salmon, whip up a creamy sauce, and have dinner ready in no time.

Prepare the salmon

1. Pat the salmon filets dry using a paper towel. Lightly brush with oil, then season with Italian seasoning, garlic powder, crushed red pepper flakes, salt, and black pepper.
2. In a large skillet over medium-high heat, add the remaining oil and coat the bottom of the pan. Once hot, sear the salmon for 3–4 minutes per side until crispy and cooked through. Remove and set aside.

To make the sauce

1. Using the same skillet, melt the butter over medium-high heat. Add the garlic and cook for about a minute, just until it becomes fragrant.
2. Pour in the chicken broth, heavy cream, and parmesan cheese. Stir until everything is combined and the cheese has melted. Lower the heat and let the sauce simmer for 8 to 10 minutes, stirring regularly, until it thickens.
3. Pour in the chicken broth, heavy cream, and parmesan. Stir until smooth and the cheese melts. Reduce heat and simmer for 8-10 minutes, stirring often, until thickened.
4. Add the sun-dried tomatoes, lemon juice, lemon zest, cayenne pepper, along with a bit more salt and pepper. Stir well and taste to adjust seasoning if needed.
5. Place the cooked salmon back into the skillet, spooning some of the sauce over each piece. Let it simmer for another 3 to 5 minutes until warmed through.
6. Top with freshly chopped parsley and basil. Serve over pasta, rice, or mashed potatoes. Enjoy!

Variations

You can play with this recipe by changing up the cheeses; parmesan is the usual choice but asiago or pecorino-romano give a similar flavor with a slight variation on the final flavor.

I also like stirring in spinach at the end and cooking until just wilted, but you could also add in drained artichoke hearts .

Serving suggestion

I like to serve over pasta, rice, mashed potatoes, or quinoa. Riced cauliflower is another option if you prefer low-carb or you can serve it on it’s own with a side of veggies like roasted broccoli and carrots, roasted russet potatoes, or parmesan roasted cauliflower.

Storage

Store cooled leftover Marry Me Salmon in an airtight container in the fridge for up to 3 days. When reheating, do it gently over medium-low heat on the stove, stirring often. You can add a splash of chicken broth if the sauce is too thick.

I do not recommend freezing this Tuscan salmon recipe, the sauce does not thaw well.

If you try this recipe please comment and rate it below, I love hearing from you!