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This creamy Marry Me Salmon is ready in just 30 minutes and tastes like something you’d order at a restaurant. Tender pan-seared salmon is simmered in a rich garlic Parmesan sauce with sun-dried tomatoes – perfect for busy weeknights, date nights, or anytime you want an easy but impressive dinner.
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Creamy Marry Me Salmon Recipe
The first time I made this Marry Me Salmon, my husband (who isn’t a big seafood fan) went back for seconds. That’s when I knew this creamy sun-dried tomato salmon was something special. Even my kids couldn’t get enough. My son kept spooning that rich, garlicky Parmesan sauce over his rice and asking for more.
There’s something about that velvety cream sauce paired with perfectly seared salmon that makes this dish feel indulgent without being heavy. It’s simple enough for busy weeknights, and that’s exactly why I keep it in my regular rotation.
If you’re planning a special occasion dinner or date night, you might also enjoy creamy Chicken Florentine, comforting Chicken Stroganoff, or bold and flavorful Pepper Steak. Each one is impressive yet simple enough to make at home – perfect for Valentine’s Day, anniversaries, or any night you want a dinner that feels a little extra special.
Ingredients You’ll Need
Here’s everything that goes into this creamy garlic Parmesan salmon, plus a few helpful notes so you get the best results.
For a full ingredients list with measurements, check the recipe card below.
- Salmon fillets – I prefer center-cut fillets because they cook evenly. Skin-on helps create a beautiful crust and prevents sticking, but skinless works too.
- Olive oil + unsalted butter – This combination is important. The oil prevents burning, while the butter gives that golden, restaurant-style crust I always look for.
- Creamy sauce base
- Garlic – Fresh minced garlic makes a big difference. I wouldn’t substitute garlic powder here.
- Chicken stock – Adds depth and balances the cream. You can substitute vegetable broth if needed.
- Heavy cream – This creates that rich, velvety texture. I wouldn’t recommend half-and-half because the sauce won’t be as thick.
- Freshly grated Parmesan cheese – I always grate my own. It melts smoother and prevents a grainy sauce.
- Flavor Boosters
- Dried oregano, thyme & (optional) Red chili flakes – Small amounts, big flavor. the pepper flakes add warmth not heat (you can omit them if you prefer).
- Sun-dried tomatoes (oil-packed) – These are the star of the sauce. They add sweet, tangy depth.
- Fresh basil – Stirred in at the end for brightness and freshness.
How to Make Marry Me Salmon
This is a simple, one-skillet recipe. I’ll walk you through it so you get perfect salmon every time.
- Season the salmon: Pat the fillets dry (this helps them sear properly). Season both sides evenly with salt and pepper.
- Sear until golden: Heat olive oil and butter in a large skillet over medium heat. Place the salmon skin-side down if using skin-on. Let it cook undisturbed until golden and crisp, then flip and cook until just cooked through. Remove and set aside.
Tip: Don’t move the salmon too early. It releases naturally when it’s ready to flip.
- Build the flavor base: In the same skillet, sauté the garlic just until fragrant. Pour in the chicken stock and gently scrape the bottom of the pan to lift all that flavor.
- Create the creamy sauce: Lower the heat slightly. Stir in the heavy cream and Parmesan. Let it gently simmer until it thickens slightly. Keep the heat moderate – boiling can cause separation.
- Add the sun-dried tomatoes & herbs: Stir in oregano, thyme, chili flakes, and chopped sun-dried tomatoes. Simmer briefly so everything melds together.
- Finish the Dish: Return the salmon to the skillet and spoon the sauce over the top. Let it simmer gently until the sauce thickens to your liking and the salmon is warmed through. Finish with fresh basil and serve immediately.
TIPS FROM NELI’S KITCHEN
The Secret to Perfect Creamy Salmon
Here are my tested recipe notes & tips after making this Marry Me Salmon many times and tweaking it until it was perfect (including what most recipes don’t tell you).
- Bring the salmon to room temperature first. I usually let it sit out for about 10-15 minutes before cooking. This helps it sear evenly and reduces that white protein (albumin) from forming on the surface.
- Don’t overcook the salmon. I remove the salmon when it reaches 125 – 135 F in the thickest part. It continues to rise slightly from carryover cooking and warms again in the sauce. I always use my instant-read meat thermometer so I never have to guess.
- Know the visual cues. The salmon should flake easily, look opaque on the outside, and be slightly translucent in the center. If a lot of white protein seeps out, it’s usually a sign it’s overcooked.
- Simmer, don’t boil the cream. High heat can cause the sauce to separate. Gentle heat keeps it smooth and velvety.
- Grate your own Parmesan. I always grate my own Parmesan – it melts smoother, tastes better, and keeps the sauce perfectly creamy.
- Check the sauce consistency. It should coat the back of a spoon. If it’s too thin, let it simmer a bit longer. If too thick, add a splash of broth.
- Let the sauce rest for 2–3 minutes off heat before serving – it thickens beautifully.
Best Sides to Serve with Marry Me Salmon
Here are a few simple ways I love serving this Marry Me Salmon, whether it’s a busy weeknight or a special dinner:
- My favorite way to serve it is over perfectly cooked Jasmine rice or creamy Yukon Gold mashed potatoes.
- It’s also delicious over pasta, and I love adding warm homemade garlic bread made with herb butter to soak up every drop of that sauce.
- For a fresh contrast, I’ll add sautéed green beans on the side or a bright Italian chopped salad to balance the richness.
- If you’re keeping it lower-carb, it pairs perfectly with spaghetti squash, zucchini noodles or my easy cauliflower rice for a lighter but still satisfying meal.
Storing & Reheating
- Storing – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating – Reheat the salmon gently on the stovetop over low heat, adding a small splash of cream or broth to loosen the sauce and bring back its silky texture. I recommend avoiding high microwave heat, as it can quickly dry out the salmon and cause the sauce to separate.
More Easy Salmon Dinners To Try
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Marry Me Salmon
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Ingredients
- 4 salmon fillets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Pinch of red chili flakes, optional
- ⅓ cup chopped sun-dried tomatoes
- 1 tablespoon fresh basil, chopped
Instructions
- Season the salmon. Pat the salmon fillets dry with paper towels. Sprinkle both sides with salt and black pepper.
- Sear the salmon. Heat olive oil and butter in a large skillet over medium heat. Add the salmon (skin-side down if it has skin) and cook undisturbed for about 4–5 minutes per side, until golden and cooked to an internal temperature of 125–135°F in the thickest part. Remove from the pan and set aside.
- Build the flavor base. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
- Make the creamy sauce. Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese. Let simmer for 2–3 minutes until slightly thickened.
- Add the sun-dried tomatoes and seasoning. Stir in the oregano, thyme, chili flakes, and chopped sun-dried tomatoes. Simmer for another 2–3 minutes so the flavors come together.
- Finish and serve. Return the salmon to the skillet and spoon the sauce over the top. Let simmer for a few minutes until the sauce thickens and the salmon is heated through. The sauce will thicken more as it cools. Garnish with fresh basil and serve warm.
Notes
- Avoid overcooking the salmon — check for 125–135 F in the thickest part with an instant-read thermometer. It will continue cooking slightly in the sauce.
- Keep the sauce at a gentle simmer; boiling can cause the cream to separate.
- The sauce thickens as it cools. If it becomes too thick, stir in a splash of warm chicken stock or cream to loosen.
- Use oil-packed sun-dried tomatoes for the best flavor.
- See the full post above for additional pro tips on perfect doneness and sauce consistency
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
