Salmon has always been a staple in our household, and I've always been on the lookout for new and exciting ways to prepare it. You see, after the Marry Me Chicken craze took over social media, I thought, why not give this delectable dish a salmon twist?
My family didn’t need much convincing—after all, flaky salmon in a creamy sauce is practically a guaranteed winner at our dinner table. And let me tell you, it was gobbled up in a flash!
This Marry Me Salmon recipe is a delightful fusion of classic ingredients like salmon fillets, heavy cream, and Parmesan cheese, paired with the vibrant flavors of sun-dried tomatoes, fresh basil, and a hint of red pepper flakes.
The result? A dish that’s rich, flavorful, and just fancy enough to make any weeknight feel a bit more special.
Chef Secrets for Marry Me Salmon
- Perfect Searing: Patting the salmon dry is crucial for achieving that golden brown crust. Make sure your skillet is hot before adding the salmon to avoid sticking.
- Deglazing: Scrape up those browned bits after adding the wine—they add depth to your sauce and enhance the overall flavor.
- Simmer, Don’t Boil: Keep the sauce at a gentle simmer to avoid curdling the cream. Stir frequently to ensure a smooth, velvety texture.
Ingredients Needed:
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How to Make Marry Me Salmon
Start by preheating your oven to 375°F (190°C). This is essential, as you’ll finish cooking the salmon in the oven after searing it.
Prepare the Salmon: If your salmon isn’t already portioned, cut it into 6 fillets. Pat each piece dry with a paper towel to ensure the skin crisps up nicely when seared. Generously season both sides of the salmon with kosher salt and freshly cracked black pepper.
Sear the Salmon: Heat a heavy-bottomed skillet over medium-high heat. Add some olive oil and wait until it’s shimmering. Then, place the salmon fillets skin-side down in the hot skillet. Sear them for about 4 minutes, or until the skin is golden brown and crispy. Flip the fillets and sear the other side for an additional 2 minutes. The salmon won’t be fully cooked yet, but that’s okay—you’ll finish it in the oven.
Make the Sauce: Lower the heat to medium-low and allow the skillet to cool slightly. Add minced garlic and sauté just until fragrant. Next, Stir in the sundried tomatoes and then pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan—this is where the magic happens! Stir in the heavy cream, followed by the Parmesan cheese, and half of the fresh basil. Let the sauce simmer gently, stirring occasionally, until it thickens slightly.
Bake the Salmon: Once the sauce is ready, return the seared salmon fillets to the skillet, spooning the creamy sauce over each piece. Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the salmon reaches an internal temperature of 130-135°F (54-57°C).
Serve and Enjoy: Let the salmon rest for about 5 minutes, during which time it will continue to cook to a food-safe 145°F (63°C). Spoon some of the extra creamy sauce over the top, garnish with the remaining fresh basil, and serve immediately.
Serving Suggestions
Marry Me Salmon pairs beautifully with a side of crusty bread to soak up the creamy sauce.
You could also serve it over a bed of fluffy mashed potatoes, al dente pasta, or even steamed vegetables for a lighter option.
For a pop of color and a burst of freshness, a simple arugula salad with a lemon vinaigrette would be the perfect complement.
Commonly Asked Questions
- Can I use chicken stock instead of white wine? Absolutely! Chicken stock adds a rich flavor and works well if you prefer not to cook with alcohol.
- What if I don’t have fresh basil?You can substitute dried basil, but reduce the amount by half since dried herbs are more potent. Fresh parsley or thyme would also work in a pinch.
- Can I make this dish ahead of time?While the salmon is best served fresh, you can prepare the sauce in advance and reheat it gently before serving.
Storing & Reheating Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce.
- Avoid using the microwave, as it can overcook the salmon and make it dry.
More Main Dish Recipes
- Salmon Florentine
- Roasted Sticky Miso Chicken Thighs
- Hibachi Style Fried Rice
- Homemade Swedish Meatballs
Equipment Needed
Marry Me Salmon
Ingredients
- 6 salmon fillets
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Sundried Tomato Cream Sauce
- 3 cloves garlic minced
- ¾ cup dry white wine
- 2 tablespoons fresh lemon juice about 1 average lemon
- ½ cup heavy cream
- ½ cup grated fresh parmesan cheese grated
- 1 cup sun-dried tomatoes
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons fresh basil chiffonade
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to warm up.
- Prepare the Salmon: If your salmon isn’t already portioned, cut it into 6 equal portions. Pat each piece dry with paper towels on all sides.
- Season the Salmon: Generously season both sides of the salmon portions with salt and black pepper. Set them aside for now.
- Deglaze the Pan: Stir in the sundried tomatoes and then pour in the white wine and lemon juice, using a spatula to scrape up any browned bits from the bottom of the pan.
- Create the Cream Sauce: Add the heavy cream to the skillet and gently whisk it into the wine mixture. Once combined, stir in the half of the basil, and red pepper flakes.
- Incorporate the Parmesan: Remove the skillet from heat and whisk in the Parmesan cheese. Taste the sauce and adjust the salt and pepper as needed.
- Simmer the Sauce: Return the skillet to the burner and bring the sauce to a slow, steady simmer over medium-low heat, stirring occasionally.
- Bake the Salmon: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes. Begin checking the salmon’s doneness with a meat thermometer. The salmon is ready when the internal temperature reaches 130-135°F (54-57°C) in the thickest part.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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Leave a Comment & Rating!
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This was delicious and recipe was easy to follow! The whole family enjoyed. I didn’t have an oven safe skillet that was big enough to hold all the salmon we made so when we were done frying the salmon we put it in a deep roasting pan, made the sauce in the same skillet, poured the sauce over salmon and baked in the pan. Still turned out delicious!
Hannah, I love hearing this! Sounds like you pulled off a perfect kitchen improv—always a win in my book. Using a roasting pan was a genius move, and I’m so glad it all came together deliciously. Thanks for sharing your tweak—it might just help someone else out, too!