If you are ready to fall in love with a dish that combines soulful comfort and elegant flavors, the Marry Me Salmon with Sun-Dried Tomato Cream Sauce Recipe is your new best friend. This recipe brings together perfectly seared salmon fillets and a rich, velvety sun-dried tomato cream sauce that is bursting with layers of garlic, Parmesan, and a hint of tangy lemon. Every bite feels like a celebration, effortlessly turning any night into a special occasion. Whether you’re cooking for a dinner date or treating yourself to something indulgent, this dish delivers a wow factor that will have you craving seconds and asking for the recipe to share with loved ones.
Ingredients You’ll Need
This recipe relies on a handful of everyday ingredients that pack incredible flavor and texture. Each component plays a crucial role, from the salmon’s flaky tenderness to the cream sauce’s luscious body and vibrant pops of sun-dried tomatoes and herbs.
- Salmon fillets: Fresh, 4 to 6 ounces each, ensuring juicy, tender fish that cooks evenly.
- Salt, black pepper, and paprika: Simple seasonings that elevate the salmon’s natural flavor with warmth and a hint of smokiness.
- Olive oil: For a perfect sear and subtle fruity undertone.
- Butter: Adds creamy richness to the sauce and carries the garlic’s fragrance beautifully.
- Garlic cloves: Minced fresh to create depth and savory aroma in the sauce.
- Vegetable broth: A light base that balances the creaminess without overpowering flavors.
- Heavy cream: The silky backbone of the sauce, uniting all ingredients with its velvety texture.
- Sun-dried tomatoes: Finely chopped to infuse bursts of tangy sweetness and a jewel-like color.
- Parmesan cheese: Finely grated for sharp, nutty complexity that melts smoothly into the sauce.
- Dried thyme, crushed red pepper, and Italian seasoning: A fragrant trio of herbs and spice to infuse warmth and balance.
- Lemon juice and zest: Fresh lemon adds bright acidity and aroma that lifts the richness perfectly.
- Fresh basil: For garnish, providing a fresh herbal note and stunning presentation.
How to Make Marry Me Salmon with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Season and Sear the Salmon
Begin by patting your salmon fillets dry with paper towels—this step is key for a beautifully crisp surface. Season both sides with salt, black pepper, and paprika to enhance the natural flavors and add a welcoming hint of warmth. Heat olive oil over medium-high heat in a large pan, then add the salmon skin side up. Let it sear for about 4 to 5 minutes per side until the flesh is lightly golden and mostly cooked through. Once done, transfer the fillets to a plate; don’t worry, they will finish cooking in the sauce!
Step 2: Create the Sun-Dried Tomato Cream Sauce
Reduce the heat to medium and melt butter in the same pan, stirring to capture all those leftover flavorful bits. Add minced garlic and cook just 30 seconds until fragrant—this releases an irresistible aroma that will fill your kitchen. Pour in vegetable broth and gently scrape the pan’s base to lift those delicious browned morsels into your sauce. Stir in heavy cream, finely chopped sun-dried tomatoes, parmesan cheese, thyme, crushed red pepper, and Italian seasoning. Simmer gently for 3 to 4 minutes, stirring occasionally, until the sauce thickens to a luscious consistency. Finish with lemon juice and zest to brighten and balance the richness. Taste and adjust seasoning if needed—this is your moment to perfect the sauce.
Step 3: Combine and Finish Cooking
Carefully return the salmon fillets to the pan, nestling them into the creamy sauce. Spoon some sauce generously over the top to keep the fish moist and flavorful. Let everything simmer together for another 3 to 4 minutes, giving the salmon a chance to cook through just right — it should flake easily with a fork but still be tender and juicy. Don’t forget to sprinkle fresh basil over the top just before serving to add a lovely herbal finish.
How to Serve Marry Me Salmon with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Garnishing this dish with fresh basil not only adds a burst of vibrant green color but also a fresh aromatic layer that perfectly complements the creamy sauce and rich salmon. A light sprinkle of additional Parmesan right before serving welcomes extra umami and texture for a visual and flavor boost.
Side Dishes
This salmon calls for sides that can soak up that heavenly sauce! Think creamy mashed potatoes, fluffy quinoa, or even a bed of buttered pasta. For something lighter and brighter, pair with a crisp green salad or roasted vegetables. Each option balances the richness in its own way and elevates the entire meal.
Creative Ways to Present
For a stunning presentation, serve the salmon on a platter with the sauce spooned artistically around the fillets. Alternatively, plate each portion individually with a small nest of fresh greens underneath to give a restaurant-quality vibe. Adding a lemon wedge on the side invites guests to add a little extra zing if desired.
Make Ahead and Storage
Storing Leftovers
Leftover Marry Me Salmon with Sun-Dried Tomato Cream Sauce Recipe should be stored in an airtight container in the refrigerator. Keep it chilled for up to 2 days to enjoy later. Make sure to cover it well to preserve the delicate flavors and prevent the sauce from absorbing any fridge odors.
Freezing
Although best enjoyed fresh, you can freeze the cooked salmon and sauce for up to 1 month. Place portions in freezer-safe containers and thaw overnight in the refrigerator before reheating. Note that texture may slightly change, especially with the cream sauce, but it still makes for a convenient, tasty meal option.
Reheating
Reheat gently on the stovetop over low heat to prevent the sauce from breaking or separating. Stir occasionally and add a splash of broth or cream if it thickens too much after refrigeration. Avoid using a microwave to keep the salmon tender and the sauce creamy.
FAQs
Can I use dry-packed sun-dried tomatoes instead of oil-packed?
Yes! If you only have dry-packed sun-dried tomatoes, soak them in hot water for about 10 minutes to soften before chopping and adding to the sauce. This helps them rehydrate and bring the full flavor without being too chewy.
What kind of salmon is best for this recipe?
Fresh, wild-caught salmon fillets that are about 4 to 6 ounces each work best. They have a firm texture and buttery flavor that stands up beautifully to the rich sauce. Farmed salmon can work, but wild tends to deliver a more vibrant taste.
Is it possible to lighten the sauce for a lower-calorie version?
Absolutely. You can substitute half-and-half or a mixture of milk and a touch of cornstarch for the heavy cream, though the sauce will be less rich and creamy. Reduce cheese slightly and skip the butter if desired to cut calories further.
Can this recipe be made gluten-free?
Yes, it is naturally gluten-free as long as your vegetable broth and seasoning blends do not contain gluten. Always check labels to be sure. This makes it perfect for gluten-sensitive guests or family members.
How do I know when the salmon is cooked perfectly?
The salmon is done when it flakes easily with a fork but still feels moist. Avoid overcooking, which can make the fish dry. The simmer time in the sauce helps finish cooking the fillets gently and keeps them tender.
Final Thoughts
Trust me when I say the Marry Me Salmon with Sun-Dried Tomato Cream Sauce Recipe is destined to become a beloved classic in your kitchen. Rich, elegant, and surprisingly easy to make, it’s perfect for impressing guests or simply elevating your weeknight dinner. So pop open a bottle of your favorite wine, gather your ingredients, and dive into this deliciously romantic dish—you might just want to “marry” it yourself!
PrintMarry Me Salmon with Sun-Dried Tomato Cream Sauce Recipe
This Marry Me Salmon recipe features tender, flaky salmon fillets seared to perfection and smothered in a rich, creamy sauce bursting with garlic, sun-dried tomatoes, Parmesan, and Italian herbs. It’s a quick, elegant dish perfect for impressing guests or enjoying a special weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Carb
Ingredients
For the Salmon:
- 4 – 6 ounce salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Marry Me Sauce:
- 2 tablespoons butter
- 5 garlic cloves, minced
- 1/2 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/2 cup Parmesan cheese, finely grated
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoons Italian seasoning
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- Fresh basil, for garnish
Instructions
- Prepare and season the salmon: Pat the salmon fillets dry with paper towels. Sprinkle each fillet evenly with salt, black pepper, and paprika to season.
- Sear the salmon: Heat olive oil in a large pan over medium-high heat. Place salmon fillets skin side up and cook for 4-5 minutes, then flip and cook another 4-5 minutes until lightly golden and nearly cooked through. Remove salmon to a plate to rest.
- Make the sauce base: In the same pan, reduce heat to medium and melt butter. Add minced garlic and sauté for 30 seconds until fragrant, careful not to burn.
- Add liquids and seasonings: Pour in vegetable broth, scraping the pan’s bottom to loosen browned bits. Stir in heavy cream, chopped sun-dried tomatoes, grated Parmesan, dried thyme, crushed red pepper flakes, and Italian seasoning.
- Simmer the sauce: Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring frequently until the sauce thickens slightly. Stir in lemon juice and adjust seasoning to taste.
- Finish cooking the salmon in the sauce: Return the salmon fillets to the pan, spoon sauce over the fillets, and simmer for another 3-4 minutes or until salmon is fully cooked and flakes easily with a fork.
- Garnish and serve: Sprinkle fresh basil over the top and serve immediately, paired with your choice of pasta, rice, mashed potatoes, quinoa, or a green salad.
Notes
- This salmon pairs wonderfully with pasta, rice, mashed potatoes, quinoa, or a simple green salad to complement the rich sauce.
- Oil-packed sun-dried tomatoes yield the best flavor, but dry-packed can be rehydrated by soaking in hot water for 10 minutes, then drained and chopped.
- If the sauce thickens too much while simmering, add a little vegetable broth to thin it. If too thin, continue simmering or stir in extra Parmesan.
- Check salmon doneness by ensuring it flakes easily with a fork; be cautious not to overcook to keep it tender and moist.
- Leftovers can be stored in an airtight container in the fridge up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce becomes too thick after refrigeration.
