Marry Me Salmon is a simple, lovely dish that brings together tender salmon fillets with a creamy, flavorful sauce made from garlic, sun-dried tomatoes, and parmesan cheese. The sauce is rich and tangy, wrapping the salmon in a cozy, comforting hug that makes this meal feel special without any fuss.
I love making this recipe when I want to treat myself or impress friends without spending hours in the kitchen. The sauce comes together quickly and gives the salmon a delicious boost that always gets compliments. I find that the sun-dried tomatoes add just the right touch of sweetness and zest to make each bite exciting.
My favorite way to serve Marry Me Salmon is over a bed of fluffy rice or alongside some garlic-roasted veggies. It’s a dish that feels fancy but is easy enough for a weeknight dinner. Every time I make it, it feels like a little celebration at the table, which is why I keep coming back to this recipe again and again.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for this dish. I like skin-on for extra crispiness when searing, but skinless works too. You can use wild or farmed salmon based on what’s available.
Sun-dried tomatoes: These add a nice tang and sweetness to the sauce. If you can’t find oil-packed ones, you can soak dry-packed sun-dried tomatoes in warm water before chopping.
Capers: They bring a burst of salty, briny flavor that pairs wonderfully with salmon. If you’re not a fan, try a few green olives chopped finely as a milder substitute.
Heavy cream: This creates the rich, velvety sauce. For a lighter option, use half-and-half or full-fat coconut milk, but the sauce will be less thick and creamy.
Parmesan cheese: Parmesan melts into the sauce, adding a subtle nuttiness. If you need a dairy-free version, nutritional yeast can provide some cheesy flavor instead.
How Do You Get a Perfectly Crispy Seared Salmon?
Searing salmon nicely helps lock in flavor and gives a beautiful crust. Here’s my simple approach:
- Pat the salmon dry with paper towels—moisture means less crispness.
- Season well before cooking to enhance flavor.
- Heat your pan and oil until very hot but not smoking.
- Place salmon skin side down and don’t move it around. Let it cook gently for 4-5 minutes to get a good crust.
- Flip carefully and cook another 3-4 minutes until the salmon is just cooked through but still moist inside.
Don’t overcook—the salmon should flake easily but still be tender. This searing technique is key to a restaurant-quality salmon at home.
Equipment You’ll Need
- Large skillet – perfect for searing the salmon and making the creamy sauce all in one pan.
- Spatula or fish turner – helps you flip the salmon gently without breaking it.
- Measuring cups and spoons – to measure out cream, broth, and seasonings accurately.
- Knife and cutting board – for chopping garlic, sun-dried tomatoes, and herbs.
- Plate or tray – to keep the cooked salmon warm while you make the sauce.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts for a lean, easy alternative with the same creamy sauce.
- Add sautéed spinach or kale to the sauce for extra greens and nutrition.
- Use goat cheese instead of Parmesan for a tangy twist that melts into the sauce beautifully.
- Stir in a pinch of red pepper flakes or smoked paprika for a mild spicy kick.
How to Make Marry Me Salmon?
Ingredients You’ll Need:
Main Ingredients:
- 4 salmon fillets (about 6 oz each), skin on or off as preferred
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 tablespoons capers, drained
- 1 cup heavy cream
- 1/2 cup chicken broth or white wine
- 1/3 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning (or an herb mix of oregano, thyme, rosemary)
For Garnishing:
- Fresh rosemary sprigs
- Fresh basil leaves
- Lemon slices
- Optional: chopped fresh parsley or chives
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. In total, you’ll spend around 25 minutes making this delicious salmon dish, perfect for a quick yet elegant dinner.
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting your salmon fillets dry with paper towels. This helps them cook better. Season both sides generously with salt, black pepper, and the dried Italian seasoning. Set aside while you heat your skillet.
2. Sear the Salmon:
Heat olive oil in a large skillet over medium-high heat. When it’s hot, place the salmon fillets skin side down if they have skin. Cook them without moving for about 4 to 5 minutes until the bottom is golden and crisp. Turn the fillets gently and cook the other side for about 3 to 4 minutes until the salmon is just cooked through. Remove the salmon from the pan and keep it warm on a plate.
3. Make the Sauce:
Turn the heat down to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds to 1 minute until fragrant. Then, add the chopped sun-dried tomatoes and capers, stirring for another minute to mix the flavors.
4. Add Liquids and Simmer:
Pour in the chicken broth (or white wine) and heavy cream. Stir everything together and let the sauce simmer gently for 3 to 4 minutes until it starts to thicken just a little.
5. Finish the Sauce:
Mix in the grated Parmesan cheese until it melts smoothly into the sauce. Taste your sauce and add salt and pepper if you think it needs a little extra seasoning.
6. Bring It All Together:
Put the salmon back into the skillet and spoon some of the creamy sauce over each fillet. Let it warm through in the sauce for a minute or two.
7. Garnish and Serve:
Decorate the fish with fresh rosemary sprigs, basil leaves, and lemon slices. If you like, sprinkle some chopped parsley or chives on top for extra color and flavor. Serve your Marry Me Salmon hot over rice, pasta, or steamed veggies for a meal that feels cozy and special.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon—just be sure to thaw it completely in the fridge overnight or under cold running water before cooking. Pat it dry well to get a nice sear.
Can I Substitute the Heavy Cream?
Definitely! You can use half-and-half or coconut milk for a lighter or dairy-free option, but keep in mind the sauce may be less creamy and thick.
How Should I Store Leftovers?
Store any leftover salmon and sauce in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
You can prepare the sauce and cook the salmon separately in advance, then gently reheat together before serving. For best texture, cook the salmon just before serving if possible.
