Marry 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.
