Marry Me Salmon Recipe

Marry Me Salmon Recipe | Creamy Garlic Tuscan-Style Dinner

When I first made the Marry Me Salmon, I remember how the creamy sun-dried tomato sauce smelled as it simmered—it felt like I was cooking something truly special.

I could tell from that golden sear on the salmon that this dish was going to be memorable. Every bite mixed rich, tangy, and savory flavors in a way that surprised me.

It’s become one of my go-to recipes when I want comfort food that still looks fancy. I hope when you try it, it delights you as much as it did me. You can also enjoy a similar creamy cajun pepper salmon recipe for another flavor-packed seafood dinner.

Ingredients Section

Here are the precise ingredients I used, with tips so yours turns out as delicious and consistent:

• 4 salmon fillets (roughly 6 ounces each) – Fresh, skin-on if possible; skin helps keep them intact during searing.
• Salt, to taste – To season the salmon; adjust depending on whether fillets are briny.
• Black pepper, to taste – Freshly cracked works best.
• 1 tablespoon olive oil – For searing; gives a crisp outside and prevents sticking.
• 2 tablespoons unsalted butter – Helps build richness in the sauce.
• 3 cloves garlic, minced – Fresh garlic adds aroma; cook briefly so it doesn’t burn.
• ½ cup sun-dried tomatoes, chopped – I prefer oil-packed ones for extra flavor; they bring color and depth.
• 1 cup heavy cream (or coconut cream for dairy-free) – Heavy cream gives that silky, luxurious texture in the sauce.
• ¼ cup Parmesan cheese, freshly grated – Fresh grate melts smoothly; adds sharp, nutty flavor.
• ½ teaspoon red pepper flakes, optional – For a gentle kick; use more or less depending on how spicy you like it.
• 1 teaspoon Italian seasoning – Herbal notes bind everything together.
• Fresh basil, chopped, for garnish – Adds a bright, fresh finish and color.

Note: several serving
This makes 4 servings.

Variations

You can tweak this dish depending on what diet you follow or what flavors you like:

• Dairy-free version: Use coconut cream instead of heavy cream, and replace Parmesan with vegan cheese or nutritional yeast.
• Less rich version: Reduce the butter, maybe use half heavy cream, or use a lighter cream.
• Gluten adjustment: The recipe doesn’t rely on flour or gluten ingredients, so it’s naturally gluten-friendly already.
• Extra heat or flavor enhancers: Add more red pepper flakes, or include a splash of white wine while making the sauce. A touch of lemon juice at the end heightens brightness.
• Protein swaps: If you don’t like salmon, you can try the same sauce with chicken or shrimp; cooking times will differ. For more ideas, browse these flavorful dinner recipes that pair creamy sauces with quick cooking proteins.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: approximately 15 minutes
• Total Time: around 25 minutes from start to finish.

Equipment You Need

• Large skillet – To sear the salmon and make the sauce in the same pan so you capture all the flavor.
• Sharp knife & cutting board – For trimming and chopping garlic, tomatoes, basil cleanly and safely.
• Measuring cups & spoons – So that cream, Parmesan, seasonings are precise, which impacts texture.
• Grater – To freshly grate the Parmesan cheese for best melting and flavor.
• Spoon or spatula – To flip salmon and to stir sauce without scratching your pan.

How to Make Marry Me Salmon

Preparing & Searing the Salmon

I start by patting the salmon fillets completely dry, then season both sides with salt and pepper. I heat the olive oil in a large skillet over medium-high heat until it shimmers.

Then I sear each fillet for about 3-4 minutes per side, until a golden crust forms. Once seared, I carefully remove them from the pan and set aside so they don’t overcook.

Building the Creamy Sun-Dried Tomato Sauce

Using the same skillet, I melt butter and then add the minced garlic, cooking it just for about 30 seconds so it becomes fragrant but not bitter. I stir in the chopped sun-dried tomatoes and let them warm through for a minute or two to release their flavor.

Then, I lower the heat and pour in the heavy cream, add the Parmesan, Italian seasoning, and (if using) red pepper flakes, stirring gently until the sauce becomes smooth and starts to thicken.

Finishing & Simmering Together

Once the sauce is slightly thickened, I nestle the salmon fillets back into the skillet, spoon some of the sauce over each piece, and let everything simmer for another 2-3 minutes so the salmon fully cooks and absorbs the flavors.

I finish by chopping fresh basil and sprinkling it over each portion, which not only adds flavor but gives a beautiful pop of green. Then I serve immediately while it’s warm and saucy.

Additional Tips for Making this Recipe Better

• Pat the salmon very dry before searing so it browns nicely.
• Let the oil heat fully before adding the fish for a crisp crust.
• Taste the sauce before adding the salmon back in—adjust salt or add a squeeze of lemon if needed.
• Simmer slowly to thicken the sauce without curdling the cream.
• Use a splash of the oil from the sun-dried tomatoes for extra richness if you like.

How to Serve Marry Me Salmon

• Serve the salmon over pasta, rice, or mashed potatoes so the creamy sauce coats every bite.
• Garnish with fresh basil and a sprinkle of Parmesan for a pretty finish.
• Pair with a simple green vegetable or salad for freshness and color.
• If you love creamy salmon dishes, you might also like this creamed corn orzo with salmon recipe for another comforting seafood meal.

Nutritional Information

Approximate nutrition per serving:

• Calories: ~450
• Protein: ~30 g
• Carbohydrates: ~8–12 g
• Fat: high, mostly from salmon and cream

Make Ahead and Storage

• Refrigerate: Cool slightly, then store in an airtight container for up to 3 days.
• Freeze: You can freeze for about a month, though the sauce may separate slightly.
• Reheat: Warm gently on the stovetop with a splash of cream to restore the sauce.

Why You’ll Love This Recipe

• It feels gourmet but cooks in under 30 minutes.
• The creamy, tangy sauce is perfectly balanced with the rich salmon.
• Simple pantry ingredients create a big flavor.
• Easy to customize for spice level or diet preferences.
• Leftovers reheat beautifully when treated gently.
  

Ash Tyrrell

Marry Me Salmon Recipe

When I first made the Marry Me Salmon, I remember how the creamy sun-dried tomato sauce smelled as it simmered—it felt like I was cooking something truly special. I could tell from that golden sear on the salmon that this dish was going to be memorable.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets roughly 6 ounces each – Fresh, skin-on if possible; skin helps keep them intact during searing.
• Salt to taste – To season the salmon; adjust depending on whether fillets are briny.
• Black pepper to taste – Freshly cracked works best.
• 1 tablespoon olive oil – For searing; gives a crisp outside and prevents sticking.
• 2 tablespoons unsalted butter – Helps build richness in the sauce.
• 3 cloves garlic minced – Fresh garlic adds aroma; cook briefly so it doesn’t burn.
• ½ cup sun-dried tomatoes chopped – I prefer oil-packed ones for extra flavor; they bring color and depth.
• 1 cup heavy cream or coconut cream for dairy-free – Heavy cream gives that silky, luxurious texture in the sauce.
• ¼ cup Parmesan cheese freshly grated – Fresh grate melts smoothly; adds sharp, nutty flavor.
• ½ teaspoon red pepper flakes optional – For a gentle kick; use more or less depending on how spicy you like it.
• 1 teaspoon Italian seasoning – Herbal notes bind everything together.
• Fresh basil chopped, for garnish – Adds a bright, fresh finish and color.

Method

 

1. I start by patting the salmon fillets completely dry, then season both sides with salt and pepper. I heat the olive oil in a large skillet over medium-high heat until it shimmers. Then I sear each fillet for about 3-4 minutes per side, until a golden crust forms. Once seared, I carefully remove them from the pan and set aside so they don’t overcook.
2. Using the same skillet, I melt butter and then add the minced garlic, cooking it just for about 30 seconds so it becomes fragrant but not bitter. I stir in the chopped sun-dried tomatoes and let them warm through for a minute or two to release their flavor. Then, I lower the heat and pour in the heavy cream, add the Parmesan, Italian seasoning, and (if using) red pepper flakes, stirring gently until the sauce becomes smooth and starts to thicken.
3. Once the sauce is slightly thickened, I nestle the salmon fillets back into the skillet, spoon some of the sauce over each piece, and let everything simmer for another 2-3 minutes so the salmon fully cooks and absorbs the flavors. I finish by chopping fresh basil and sprinkling it over each portion, which not only adds flavor but gives a beautiful pop of green. Then I serve immediately while it’s warm and saucy.

Notes

• Pat the salmon very dry before searing so it browns nicely.
• Let the oil heat fully before adding the fish for a crisp crust.
• Taste the sauce before adding the salmon back in—adjust salt or add a squeeze of lemon if needed.
• Simmer slowly to thicken the sauce without curdling the cream.
• Use a splash of the oil from the sun-dried tomatoes for extra richness if you like.
• Pat the salmon very dry before searing so it browns nicely.
• Let the oil heat fully before adding the fish for a crisp crust.
• Taste the sauce before adding the salmon back in—adjust salt or add a squeeze of lemon if needed.
• Simmer slowly to thicken the sauce without curdling the cream.
• Use a splash of the oil from the sun-dried tomatoes for extra richness if you like.