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Marry Me Salmon
Looking for a quick weeknight meal? This Marry Me Salmon is the answer! Juicy salmon fillets seared to golden brown perfection, smothered in a gorgeous creamy sun-dried tomato sauce, with a touch of fresh basil. It’s the perfect recipe to impress your family or guests any night of the week!
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Servings: 6
Calories: 459kcal
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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.
- Heat the Skillet: Place a heavy-bottomed skillet on the stove over medium-high heat. Once it’s warm, add olive oil and swirl it around to cover the skillet’s surface.
- Sear the Salmon: When the oil is hot and shimmering, place the salmon portions in the skillet, skin-side down. Sear for about 4 minutes, or until the skin is crisp and lightly golden.
- Flip and Sear: Carefully flip the salmon and sear the other side for an additional 2 minutes. Then, transfer the salmon to a plate and set it aside. (Note: The salmon will not be fully cooked yet.)
- Prepare the Sauce Base: Return the skillet to the stovetop and lower the heat to medium-low. Allow the skillet to cool slightly, then add minced garlic. Sauté for about 30 seconds, just until the garlic is fragrant but not browned.
- 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.
- Add the Salmon to the Sauce: Once the sauce is simmering, return the seared salmon to the skillet, spooning some sauce over the top of each portion.
- 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.
- Rest the Salmon: Carefully remove the skillet from the oven. Spoon some sauce over the salmon and let it rest for 5 minutes. During this time, the salmon will continue cooking and reach a food-safe internal temperature of 145°F (63°C).
- Serve: After resting, transfer the salmon to serving plates. Top with the remaining sauce from the skillet and garnish with the remaining basil. Serve immediately with your choice of sides. Enjoy!
Nutrition
Serving: 1 fillet with sauce | Calories: 459kcal | Carbohydrates: 13g | Protein: 40g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 122mg | Sodium: 626mg | Potassium: 1528mg | Fiber: 2g | Sugar: 8g | Vitamin A: 671IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 3mg
*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.