Marry Me Salmon is a creamy, flavorful dish that brings together tender salmon fillets smothered in a garlicky, sun-dried tomato cream sauce. The sauce is rich and silky, with just the right touch of herbs and a little bit of tang from the tomatoes, making it a meal that feels special but is really easy to make. The salmon stays juicy and flaky, perfectly soaking up all the delicious sauce.
I love making this dish when I want to impress without spending hours in the kitchen. The sauce comes together quickly and tastes like you put a lot of effort into it, but it’s really simple to whip up. I always think the name is a fun little hint—like, if someone made you this, you might just want to say yes to more than dinner! It’s one of those recipes that feels like a treat but still hits the spot for a comforting weeknight meal.
One of my favorite ways to serve this salmon is over a bed of creamy mashed potatoes or alongside fluffy rice so I can soak up every last bit of that sauce. Sometimes I toss some steamed green beans or a crisp salad on the side to balance the richness. It’s a crowd-pleaser that’s perfect for a date night dinner or when friends come over and you want something tasty and memorable without stress.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this recipe. If fresh isn’t available, thawed frozen fillets work too. For a lighter option, consider skinless cod or trout.
Sun-dried Tomatoes: They add lovely tang and texture. If you don’t have oil-packed, use dry-packed but soak them in warm water first to soften.
Heavy Cream: The cream makes the sauce rich and smooth. You can swap with half-and-half or coconut milk for a lighter or dairy-free version, but the sauce will be less thick.
Parmesan Cheese: This gives a subtle nutty flavor and helps thicken the sauce. Grana Padano or Pecorino Romano are good substitutes in a pinch.
Fresh Basil & Lemon Juice: Fresh basil adds brightness and lemon juice balances creaminess. No fresh basil? Use a pinch of dried basil, but add less since dried is more concentrated.
How Do I Get a Crispy, Perfectly Cooked Salmon Fillet?
Cooking salmon just right can be tricky. The goal is a nice crispy outside while keeping the inside tender and juicy. Here’s how I do it:
- Pat the salmon dry before seasoning to get a good sear.
- Heat the skillet and oil until very hot before adding salmon—this prevents sticking.
- Place fillets skin-side down first; cook undisturbed about 4 minutes so the skin crisps and it cooks evenly.
- Flip the fillets gently with a spatula to avoid breaking them.
- Cook the second side about 3 minutes or until just cooked through. The salmon should flake easily but still be moist inside.
Rest the salmon a minute off heat, then add it back to the sauce to warm through. This way, the texture stays perfect with all that creamy sauce.
Equipment You’ll Need
- Large non-stick or stainless steel skillet – perfect for searing salmon evenly and making the sauce in the same pan.
- Wooden or silicone spatula – gentle on the salmon when flipping and stirring the sauce.
- Measuring cups and spoons – to get the right amounts of cream, broth, and seasonings.
- Sharp knife and cutting board – for chopping garlic, sun-dried tomatoes, and basil easily.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts or thighs; the creamy tomato sauce pairs well with both.
- Add spinach or kale to the sauce for extra greens and nutrition.
- Use feta or goat cheese instead of Parmesan for a tangier, creamier sauce.
- Include a pinch of smoked paprika or cayenne for a smoky or spicier kick.
Marry Me Salmon Recipe
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 ounces each)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
For The Sauce:
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup heavy cream
- ½ cup chicken broth (or vegetable broth)
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, thyme)
- ¼ teaspoon crushed red pepper flakes (optional, for a mild kick)
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- ¼ cup fresh basil leaves, thinly sliced
- Lemon slices, for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15 minutes to cook, for a total of around 25 minutes. It’s quick enough for a weekday dinner but fancy enough to impress guests!
Step-by-Step Instructions:
1. Season and Cook the Salmon:
Start by seasoning both sides of the salmon fillets with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until hot. Place the salmon skin-side down if it has skin. Cook for about 4 minutes until the bottom is nicely browned and the fish is halfway cooked through. Flip the fillets and cook another 3 minutes, or until they flake easily with a fork. Remove the salmon from the pan and set it aside.
2. Make the Sun-Dried Tomato Cream Sauce:
Lower the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the chopped sun-dried tomatoes and stir for one minute. Pour in the heavy cream and chicken broth, stirring well to combine. Add the dried Italian herbs, crushed red pepper flakes (if using), and Parmesan cheese. Stir continuously for 3-5 minutes until the sauce thickens just a bit.
3. Finish the Dish:
Stir in the fresh lemon juice and thinly sliced basil leaves. Taste and add more salt or pepper if needed. Return the salmon fillets to the skillet and spoon some sauce over each one. Let everything warm together for 1-2 minutes to meld the flavors. Serve the salmon on plates with extra sauce drizzled on top, garnished with fresh basil and lemon slices. This salmon pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely in the fridge overnight. Pat it dry before cooking to get a nice sear and avoid excess moisture in the pan.
What Can I Substitute for Heavy Cream?
If you want a lighter option, try half-and-half or a coconut milk substitute for a dairy-free version. Keep in mind the sauce might be less rich and creamy but will still taste delicious.
How Should I Store Leftovers?
Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave to avoid overcooking the salmon.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the sun-dried tomato cream sauce in advance and refrigerate. Warm it slowly on the stove before adding the cooked salmon to reheat everything together.