Marry Me Salmon

Marry Me Salmon is a creamy, dreamy, and flavorful dish that’s so good, it just might inspire a proposal. With tender, pan-seared salmon fillets simmered in a rich sun-dried tomato cream sauce, this recipe is full of bold flavor and restaurant-quality appeal—without being complicated. It’s one of those meals I turn to when I want to impress or just indulge in something truly delicious.

Why You’ll Love This Recipe

I love this recipe because it’s fast, elegant, and absolutely packed with flavor. The salmon is juicy and perfectly crisped on the outside, while the sauce is a rich blend of garlic, cream, and tangy sun-dried tomatoes. The whole dish comes together in one pan and in under 30 minutes, making it perfect for date nights, dinner parties, or a cozy night in. It tastes like something from a fancy restaurant, but I make it right on my stovetop with minimal effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salmon fillets, skin on or off

• Salt and pepper

• Olive oil

• Garlic, minced

• Sun-dried tomatoes (in oil), chopped

• Heavy cream

• Chicken broth or vegetable broth

• Grated parmesan cheese

• Crushed red pepper flakes (optional)

• Fresh basil or parsley, chopped (for garnish)

directions

1. I start by patting the salmon fillets dry and seasoning both sides with salt and pepper.

2. In a large skillet, I heat olive oil over medium-high heat. I sear the salmon, skin-side down first (if using skin), for about 4–5 minutes per side until golden and cooked through. I remove the salmon and set it aside.

3. In the same pan, I lower the heat and add the minced garlic and chopped sun-dried tomatoes. I sauté for 1–2 minutes until fragrant.

4. I pour in the broth and use a spatula to scrape up any browned bits from the pan.

5. I add the heavy cream, parmesan cheese, and a pinch of red pepper flakes. I stir until the sauce is smooth and slightly thickened.

6. I return the salmon to the pan and spoon the sauce over the top. I let it simmer gently for a couple more minutes so the flavors meld.

7. I finish with a sprinkle of chopped fresh basil or parsley before serving.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15–20 minutes to cook, so it’s ready in around 30 minutes.

Variations

Sometimes I stir in spinach or kale to add some greens to the sauce. I’ve also used coconut cream for a dairy-free twist, or swapped parmesan with nutritional yeast for a vegan-friendly version if using a plant-based protein instead of salmon. When I want even more depth, I splash in a bit of white wine with the broth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently on the stovetop or in the microwave in short bursts, adding a splash of broth or cream to loosen the sauce if needed. I try not to overheat it, so the salmon stays tender.

FAQs

Can I use frozen salmon?

Yes, I’ve used frozen salmon—just make sure it’s fully thawed and patted dry before cooking so it sears properly.

What sides go well with this dish?

I love serving it with rice, mashed potatoes, or pasta to soak up the sauce. Steamed veggies or roasted asparagus work great too.

Is this recipe spicy?

Only slightly, if I add the red pepper flakes. I leave them out when I want a milder flavor.

Can I use half-and-half instead of heavy cream?

Yes, I’ve used half-and-half. The sauce won’t be quite as rich, but it still turns out creamy and flavorful.

Do I need to remove the salmon skin?

Not at all. If the skin is crisped up during searing, it adds great texture. But I’ve made it skinless too—it’s all personal preference.

Conclusion

Marry Me Salmon is one of those dishes that always makes dinner feel special. It’s easy enough for a weeknight, yet impressive enough for guests. The creamy sun-dried tomato sauce paired with tender salmon is a match made in heaven—and once I made it the first time, it instantly became part of my regular recipe rotation.