Marry Me Salmon (Printable)

Tender salmon fillets seared and simmered in a rich, creamy sauce with sun-dried tomatoes, garlic, and parmesan.

# What You'll Need:

→ Salmon

01 - 4 (6 oz) skinless salmon fillets
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper

→ For Searing

04 - 2 tablespoons olive oil

→ Cream Sauce

05 - 1 tablespoon unsalted butter
06 - 3 cloves garlic, minced
07 - 1/2 cup chicken or vegetable broth
08 - 3/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 1/3 cup sun-dried tomatoes, chopped
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - 1 tablespoon fresh lemon juice

→ To Finish

14 - 2 tablespoons chopped fresh basil or parsley

# Directions:

01 - Pat salmon fillets thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets and sear for 3 to 4 minutes per side, until golden brown and just cooked through. Transfer to a plate and cover loosely with aluminum foil to keep warm.
03 - Reduce heat to medium. Add butter and minced garlic to the same skillet; sauté for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Pour in chicken or vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, grated Parmesan, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Simmer for 3 to 4 minutes, stirring frequently, until sauce thickens and coats the back of a spoon.
06 - Add fresh lemon juice to the sauce, then return salmon fillets to the skillet. Spoon sauce generously over the fillets and simmer for 2 minutes until heated through. Garnish with chopped fresh basil or parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours
  • Sun-dried tomatoes add an umami punch that makes regular salmon feel extraordinary
02 -
  • Overcooked salmon is dry salmon. Pull it when it still has a tiny bit of translucency in the center as it will continue cooking in the sauce.
  • The sauce will continue thickening off the heat. Stop simmering when it looks slightly thinner than you want.
03 -
  • Warm your plates in the oven for 5 minutes before serving. The sauce stays silky longer.
  • Squeeze the lemon juice into a separate bowl first to catch any seeds.

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