This Marry Me Salmon is a creamy, flavorful dish that will make anyone fall in love! It features perfectly seasoned salmon fillets cooked in a rich, sun-dried tomato Parmesan cream sauce—a guaranteed showstopper for date night or family dinners.
Ingredients:
For the Salmon:
- 4 salmon fillets (6 oz each, skinless or with skin)
- 2 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt & pepper, to taste
For the Creamy Sauce:
- 2 Tbsp butter
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (optional for spice)
- 1 tsp Italian seasoning
- ½ cup chicken broth (or vegetable broth)
- 1 Tbsp fresh basil, chopped (for garnish)
Instructions:
Step 1: Season & Cook the Salmon
- Pat dry the salmon fillets with a paper towel.
- Rub the fillets with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat a large skillet over medium-high heat and add olive oil.
- Place the salmon fillets skin-side down (if using skin-on). Sear for 3–4 minutes per side, until golden brown and cooked through.
- Remove from the skillet and set aside.
Step 2: Make the Creamy Sauce
- In the same skillet, melt butter and add garlic. Sauté for 30 seconds until fragrant.
- Stir in sun-dried tomatoes, red pepper flakes, and Italian seasoning. Cook for 1 minute.
- Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits.
- Add heavy cream and Parmesan cheese, stirring until the sauce is smooth and creamy.
Step 3: Bring It All Together
- Return the salmon fillets to the skillet, spooning sauce over the top.
- Simmer for 2–3 minutes, allowing the flavors to meld.
Step 4: Garnish & Serve
- Sprinkle with fresh basil and serve hot over pasta, rice, or mashed potatoes.
30 Popular Questions & Answers About Marry Me Salmon
General Recipe Questions
- Why is it called “Marry Me Salmon”?
- It’s named after the famous “Marry Me Chicken” because it’s so delicious it could make someone propose! 💍
- Can I use frozen salmon?
- Yes! Thaw completely and pat dry before seasoning.
- Do I need to remove the skin?
- No, but if you prefer skinless salmon, you can remove it before or after cooking.
- Can I bake the salmon instead?
- Yes! Bake at 400°F for 12–15 minutes, then add it to the sauce.
- What kind of salmon is best?
- Wild-caught salmon is best for flavor and nutrition, but farm-raised works too.
Ingredient Substitutions
- Can I use milk instead of heavy cream?
- Yes, but add 1 Tbsp flour or cornstarch to thicken the sauce.
- What can I use instead of Parmesan?
- Romano, Asiago, or Pecorino cheese work well.
- Can I make it dairy-free?
- Yes! Use coconut cream and a dairy-free cheese alternative.
- What if I don’t have sun-dried tomatoes?
- Use cherry tomatoes or roasted red peppers instead.
- Can I use shrimp instead of salmon?
- Absolutely! Shrimp cooks faster, so adjust the cooking time.
Cooking & Preparation Questions
- How do I know when the salmon is done?
- It should be 145°F in the thickest part, or flaky with a fork.
- How do I keep the salmon from sticking to the pan?
- Use a nonstick skillet or cast iron, and ensure the pan is hot before adding the fish.
- Should I cook the sauce separately?
- No, making the sauce in the same pan adds extra flavor.
- Can I grill the salmon instead?
- Yes! Grill over medium-high heat for 4–5 minutes per side.
- Can I make this in the oven?
- Yes! Bake the salmon and make the sauce on the stovetop.
Storage & Leftovers
- How long does Marry Me Salmon last in the fridge?
- Store in an airtight container for up to 3 days.
- Can I freeze this dish?
- Yes, but the cream sauce may separate when reheating.
- How do I reheat leftovers?
- Reheat in a pan over low heat with a splash of broth or cream.
- Can I meal prep this?
- Yes! Store salmon and sauce separately and reheat before serving.
- Will the sauce thicken after sitting?
- Yes! Add a splash of broth or cream to thin it out.
Customization & Variations
- How can I make this spicier?
- Add extra red pepper flakes or a dash of hot sauce.
- Can I add veggies?
- Yes! Spinach, mushrooms, or asparagus work great.
- What can I serve this with?
- Mashed potatoes, rice, pasta, or roasted vegetables.
- Can I use a different protein?
- Yes! Try chicken, shrimp, or even tofu.
- How do I make it extra creamy?
- Add more Parmesan or a little cream cheese.
Serving Suggestions
- What wine pairs well with this dish?
- A Chardonnay, Pinot Grigio, or Sauvignon Blanc.
- Can I serve this with pasta?
- Yes! Toss cooked pasta directly into the sauce.
- Can I make it a one-pan meal?
- Yes! Add veggies like spinach or mushrooms directly to the sauce.
- How can I make this low-carb?
- Serve over cauliflower rice or zucchini noodles.
- Can I make this dish for a romantic dinner?
- Yes! It’s perfect for date night—hence the “Marry Me” name!
30 Tips for the Perfect Marry Me Salmon
For the Salmon
- Use fresh, high-quality salmon for best results.
- Pat salmon completely dry before seasoning.
- Don’t overcook! Remove when 145°F internally.
- Use medium-high heat for a crispy sear.
- Let salmon rest for 5 minutes before serving.
For the Sauce
- Use sun-dried tomatoes packed in oil for more flavor.
- Fresh garlic gives the best taste—don’t skip it!
- Whisk the sauce constantly to prevent curdling.
- Let the sauce simmer before adding cheese for smooth texture.
- Add more broth if the sauce gets too thick.
For Extra Flavor
- Toast the Parmesan slightly before adding for deeper flavor.
- Add fresh basil at the very end for brightness.
- Try white wine instead of broth for extra richness.
- A splash of lemon juice balances the richness.
- Serve with garlic bread to soak up extra sauce!
For Storage & Reheating
- Store sauce separately from the salmon.
- Reheat on low heat with a little broth.
- Avoid microwaving—it can dry out the salmon.
- Freeze sauce separately for up to 2 months.
- Use leftovers in pasta or sandwiches!
This Marry Me Salmon is creamy, flavorful, and unforgettable—just like a perfect love story! ❤️🐟✨