Marry Me Salmon Recipe

If you’ve never experienced the creamy, rich, and downright irresistible magic of Marry Me Salmon, you’re in for a treat! This dish is a beautiful marriage of tender salmon fillets and a luxurious, sun-dried tomato cream sauce that’s got just the right amount of spice and flavor. The recipe gets its playful name because it’s said to be so good, it could inspire a marriage proposal! While I can’t guarantee that will happen, I can assure you that anyone who takes a bite will fall head over heels in love—with the salmon, at least.

I stumbled across this dish on one of those “dinner in a pinch” nights when I had salmon fillets in the fridge but wanted something special, not just another grilled fish recipe. I whipped up a creamy sauce with pantry ingredients like dried basil, garlic powder, and some sun-dried tomatoes that were begging to be used up. The result was nothing short of perfection. Since then, it’s been my go-to dish when I want something that feels fancy but doesn’t take forever to make.

this RECIPE

🍽 The origin story (or, how creamy sauces make everything better)

The “Marry Me” variation of this dish is rooted in a timeless combination of ingredients: garlic, tomatoes, cream, and herbs. It’s reminiscent of classic Italian flavors, specifically creamy Tuscan dishes. The idea of serving salmon in a rich sauce brings together the best of both worlds—healthy fish and indulgent, comforting flavors. This recipe plays off that balance, with a dash of heat from red pepper flakes and a luxurious cream sauce. It’s evolved over time with home cooks like me tweaking it to their tastes, adding more garlic, more heat, or more of that salty-savory parmesan punch.

Let’s talk ingredients: the stars of this creamy salmon

Every great recipe starts with fresh, high-quality ingredients, and this one’s no different. Here’s a breakdown of the key players in this Marry Me Salmon:

• Salmon fillets: Salmon is the heart of this dish. I prefer using skinless fillets for easier searing, but if you only have skin-on, you can crisp it up and remove it after cooking. Salmon’s rich, fatty profile complements the cream sauce beautifully. Wild-caught is ideal, but farmed works too!
• Sundried tomatoes: These little gems pack an intense sweet and tangy punch. If you’re out of sundried tomatoes, cherry tomatoes roasted in olive oil make a good substitute.
• Garlic: The more, the merrier. Fresh minced garlic gives the sauce a depth you can’t achieve with powder. That said, in a pinch, garlic powder will still get the job done!
• Heavy cream: This is what transforms everything into a velvety, smooth sauce. If you want to lighten it up a bit, you can use half-and-half, but the richness of heavy cream really makes this dish stand out.
• Parmesan cheese: Freshly shredded parmesan adds a salty, umami kick that balances the richness of the cream. Don’t skip this step—pre-grated cheese doesn’t melt the same way!
• Chicken stock: I like using unsalted chicken stock to control the seasoning levels. Vegetable stock is a good swap if you prefer to keep things pescatarian.
• Red pepper flakes: These add a subtle heat. Adjust to taste if you’re heat-sensitive—or crank it up if you love a kick!

Kitchen gear: what you need (and what you can totally skip)

This recipe doesn’t require any fancy tools, but there are a few items that’ll make your life easier:

• A large skillet: I recommend a stainless steel or cast-iron skillet for this dish. It helps with the searing process and gives a good even heat. Non-stick works too, but you might not get as good a crust on the salmon.
• Tongs: These are super handy for flipping your salmon fillets without breaking them.
• A microplane: This isn’t strictly necessary, but it’s the best way to grate fresh parmesan cheese quickly.
• Wooden spoon or spatula: For deglazing the pan and stirring your sauce.

If you don’t have any of these, don’t worry—you can get by with a good pan and a spatula. The rest are just bonuses!

Step-by-step: my foolproof method for creamy salmon bliss

Now, let’s dive into the nitty-gritty of making this Marry Me Salmon. I’ll walk you through each step, sharing a few tricks I’ve picked up along the way.

1. Season the salmon: In a small bowl, combine your dried basil, garlic powder, onion powder, thyme, red pepper flakes, salt, and black pepper. Rub half of this seasoning onto your salmon fillets, making sure to coat both sides evenly. This dry rub gives the fish a burst of flavor right from the start.
2. Sear the salmon: Heat olive oil in your skillet over medium-high heat. Once the oil’s hot (but not smoking!), place the salmon fillets flesh-side down first. Sear them for about 5 minutes per side. This will give them a lovely golden crust. Don’t worry if the salmon isn’t fully cooked through yet—we’ll finish it off in the sauce later.
3. Start the sauce: After removing the salmon from the skillet, toss in your minced garlic and sundried tomatoes. If you’ve got some sundried tomato oil, splash a little into the pan for extra flavor. Lower the heat and sauté for 1-2 minutes until fragrant.
4. Deglaze the pan: Pour in your chicken stock, scraping up any browned bits stuck to the pan’s bottom. Those bits are flavor gold! Once deglazed, stir in the heavy cream, parmesan cheese, and the remaining seasoning mix. Let it simmer on medium-low heat for 10-15 minutes until it thickens up nicely.
5. Finish with salmon: Place the seared salmon fillets back into the skillet, spooning that rich, creamy sauce over them. Let the salmon cook in the sauce for another 3-5 minutes. If you prefer your salmon more on the medium side, stick to 3 minutes, but if you like it well done, go for the full 5.
6. Serve and enjoy: Once your salmon is cooked to perfection, garnish with fresh basil leaves for a pop of color and added freshness. I like to tear the basil by hand rather than chopping it—it feels more rustic that way.

Variations: making it your own

I’ve experimented with this Marry Me Salmon recipe quite a bit, and trust me, there’s lots of room for customization! Here are a few twists you can try:

• Vegan version: Swap the salmon for firm tofu or portobello mushrooms and use coconut cream in place of heavy cream. Vegetable stock will work perfectly in place of chicken stock, too!
• Gluten-free: This recipe is naturally gluten-free, but double-check your chicken stock and sundried tomatoes to ensure there’s no sneaky gluten hiding in there.
• Low-carb/keto: It’s pretty low-carb as is, but if you want to cut down the carbs further, you can serve it over zoodles (zucchini noodles) or cauliflower rice instead of pasta or rice.
• Spice it up: Want more heat? Add more red pepper flakes or even a pinch of cayenne pepper to the sauce.
• Swap the protein: While salmon is a fantastic match for this sauce, you can easily switch it out for chicken breasts, shrimp, or even scallops. Just adjust the cooking times as needed.

Serving ideas: plating like a pro

When it comes to serving this dish, I love keeping things simple yet elegant. Serve the salmon fillets over a bed of creamy mashed potatoes, or go for pasta if you’re in the mood for carbs. Rice works too—especially wild rice, which has a lovely nutty flavor that complements the richness of the sauce. For garnishing, a sprinkle of fresh basil leaves adds a pop of color and freshness. You can also add a little extra parmesan on top for that melty, cheesy goodness.

Pair the dish with a fresh green salad or some roasted veggies on the side for a well-rounded meal. Asparagus, green beans, or even sautéed spinach would all work beautifully.

beverage pairings: refreshing sips

If you’re looking for a great drink to enjoy with this Marry Me Salmon, you’ve got plenty of options! Here are some of my favorites:

• Lemon sparkling water: The citrusy bubbles help cut through the richness of the cream sauce and keep things light.
• Iced green tea: A light, slightly bitter iced green tea balances out the creaminess and richness of the dish.
• Ginger ale: The mild spiciness of ginger pairs surprisingly well with the cream sauce and the hint of red pepper flakes.
• Cucumber mint water: For something super refreshing, try water infused with cucumber and mint. It’s light, crisp, and won’t overpower the dish.

Storing and reheating: leftovers made easy

If you have any leftovers (which, let’s be honest, might not happen because this dish is so good!), store them in an airtight container in the fridge for up to 3 days. To reheat, I recommend using the stovetop rather than the microwave. Simply warm the salmon in a skillet over medium-low heat, adding a splash of cream or chicken stock to loosen up the sauce. This will prevent the salmon from drying out and help keep the sauce nice and creamy.

Scaling the recipe: for a crowd or a cozy dinner for two

Cooking for more people? No problem! You can easily double or even triple this recipe. Just make sure to sear the salmon in batches so you don’t overcrowd the pan. If you’re only cooking for two, this recipe scales down nicely as well. You can halve the sauce ingredients, but I wouldn’t reduce the amount of garlic or sundried tomatoes—those are too good to skimp on!

Troubleshooting: what could go wrong (and how to fix it)

• Sauce too thin? If your sauce isn’t thickening up, let it simmer a little longer or add a touch more parmesan to help it along.
• Salmon sticking to the pan? Make sure your pan is hot enough before adding the fish, and don’t move it too soon after you place it in the skillet. It’ll release when it’s ready.
• Too spicy? Cut back on the red pepper flakes, or add a little extra cream to mellow things out.

Give it a try and make it your own!

I hope you fall in love with this Marry Me Salmon just as much as I have. It’s one of those dishes that feels fancy enough for date night but easy enough to whip up on a weeknight. Plus, it’s super adaptable, so you can make it your own based on what you have in the pantry. Give it a go, and don’t forget to garnish with that fresh basil—it really ties everything together!

Frequently asked questions

1. Can I use frozen salmon fillets? Yes! Just be sure to fully thaw the fillets and pat them dry before searing to avoid extra moisture in the pan.

2. What can I use instead of sundried tomatoes? Roasted cherry tomatoes or even canned diced tomatoes (drained) work well in a pinch.

3. How do I know when the salmon is cooked? Salmon should flake easily with a fork, and the internal temperature should reach 145°F (63°C) if you’re using a thermometer.

4. Can I make this dairy-free? Yes, you can substitute coconut cream for the heavy cream and nutritional yeast for the parmesan to make it dairy-free.

5. Is this dish spicy? It has a mild kick from the red pepper flakes, but you can easily adjust the spice level by adding more or less to your taste.

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