Marry Me Salmon
Creamy Marry Me Salmon with sun-dried tomatoes, garlic, and Parmesan. A 30-minute, restaurant-worthy dinner perfect for weeknights or special occasions.
Servings: 4
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
Calories: 660kcal | Carbohydrates: 12g | Protein: 42g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 188mg | Sodium: 698mg | Potassium: 1312mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1340IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 3mg
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