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Marry Me Salmon Recipe
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.
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Prep Time 10 minutes
Cook Time 15 minutes
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.