Creamy Marry Me Salmon

I’ll be honest—I’m not usually one to make bold claims about a recipe’s name, but this one earned it. The first time I made this salmon for my husband on a random Tuesday night, he looked up from his plate and said, “Okay, what do you want?” That’s how good it is.

The sauce is rich and creamy with sun-dried tomatoes and a touch of garlic. It comes together in one pan while the salmon cooks, which means less cleanup and more time to enjoy dinner with your family. I’ve made this dish at least a dozen times since that first night, and it’s become our go-to for date nights at home.

Want to impress someone? Make this. Want an easy weeknight dinner that tastes fancy? Also make this. It works for both, and that’s pretty rare in my book.

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What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work just fine. If all you have access to is frozen salmon, don’t worry – it’ll still turn out great. Most fresh salmon at the supermarket has actually been previously frozen right off the boat, so just check that it was handled properly by looking for any ice crystals or signs of freezer burn. For this recipe, you’ll want to use skinless salmon filets since the creamy sauce is really the star of the show here, and the skin won’t add much to the dish when it’s cooked this way.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Salmon: While salmon works beautifully here, you can use other firm fish like cod, halibut, or sea bass. Just adjust the cooking time since thinner filets will cook faster than salmon.
• Heavy cream: If you want to lighten things up, you can use half-and-half instead. The sauce will be slightly thinner, so you might want to let it simmer a bit longer to thicken up.
• Chicken broth: Vegetable broth works just fine as a substitute and won’t change the flavor much at all.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) can work in a pinch, though you’ll miss some of that concentrated tangy flavor. You could also use roasted red peppers for a different but still tasty twist.
• Parmesan: Pecorino Romano or Asiago cheese can step in for parmesan. Just keep in mind that pecorino is saltier, so you might want to ease up on the added salt.
• Butter: You can use olive oil instead of butter for a dairy-free option, though the sauce will have a slightly different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking salmon is leaving it in the pan too long, which turns it dry and chalky – aim for an internal temperature of 125-130°F for moist, flaky fish that’s still slightly translucent in the center.

When making the creamy sauce, add the flour slowly and whisk constantly to avoid lumps, and make sure your butter is melted and bubbling before you sprinkle it in.

Don’t rush adding the cream and broth either – pour them in gradually while stirring to create a smooth, silky sauce instead of a separated mess.

If your sauce seems too thick, thin it out with a splash of chicken broth or pasta water, and remember to pat your salmon filets completely dry with paper towels before seasoning so they get a nice golden sear instead of steaming in the pan.

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What to Serve With Marry Me Salmon?

This creamy salmon pairs beautifully with something that can soak up all that amazing sun-dried tomato sauce. I love serving it over a bed of angel hair pasta, rice, or even creamy mashed potatoes – you really don’t want any of that sauce going to waste! A side of roasted asparagus or green beans adds a nice fresh crunch that balances out the richness of the dish. If you’re looking for something lighter, a simple arugula salad with lemon vinaigrette works perfectly, or you could go with some crusty bread for dipping into the sauce.

Storage Instructions

Store: Keep your leftover Marry Me Salmon in an airtight container in the fridge for up to 3 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal. I like to store the salmon and sauce together so the fish stays moist and soaks up all that flavor.

Freeze: While you can freeze this dish for up to 2 months, just know that cream-based sauces sometimes separate a bit when thawed. If you want to freeze it, let everything cool completely first, then store in a freezer-safe container with the sauce covering the salmon to prevent freezer burn.

Reheat: Gently warm the salmon in a covered skillet over medium-low heat with a splash of chicken broth or cream to loosen the sauce. You can also microwave it on 50% power in 30-second intervals, stirring the sauce between each one. Just be careful not to overcook the salmon or it’ll dry out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 140-160 g
• Fat: 110-125 g
• Carbohydrates: 30-38 g

Ingredients

For the salmon:

• 2 tsp dried Italian seasoning
• 4 skinless salmon filets (room temperature)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

For the sauce:

• 1/2 cup drained sun-dried tomatoes
• 1 tsp dried Italian seasoning
• 1 tsp lemon zest (freshly zested)
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream (for best flavor)
• 2 tsp minced garlic (freshly minced preferred)
• 3 tbsp butter (I like Kerrygold butter for this)
• 1/2 cup grated parmesan cheese (freshly grated)
• 3 tbsp flour

For the garnish:

• fresh basil

Step 1: Season the Salmon

• 1 tbsp olive oil
• 4 skinless salmon filets (room temperature)
• 2 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

Brush olive oil over the tops of the salmon filets using a basting brush.

Sprinkle the salmon with dried Italian seasoning, kosher salt, and cracked black pepper to ensure each piece is evenly coated.

Step 2: Sear and Cook the Salmon

• seasoned salmon filets from Step 1

Heat a large skillet over medium-high heat.

Add the seasoned salmon filets to the skillet and sear them for about 3 minutes on each side, or until golden brown and crispy.

Once browned, lower the heat and cook until the salmon is cooked through to the center.

Transfer the cooked salmon to a plate and set aside.

Step 3: Make the Creamy Sun-Dried Tomato Sauce

• 3 tbsp butter
• 2 tsp minced garlic (freshly minced preferred)
• 3 tbsp flour
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream (for best flavor)
• 1/2 cup grated parmesan cheese (freshly grated)
• 1/2 cup drained sun-dried tomatoes
• 1 tsp dried Italian seasoning
• 1 tsp lemon zest (freshly zested)

In the same skillet, add butter and let it melt over medium-high heat.

Add freshly minced garlic and sauté for about 30 seconds, just until fragrant.

Sprinkle in the flour and stir continuously to form a paste.

Gradually whisk in the chicken broth, heavy cream, and parmesan cheese until the sauce is smooth.

Stir in the drained sun-dried tomatoes, additional dried Italian seasoning, and lemon zest.

Season the sauce with more salt and pepper if desired.

Let the sauce simmer for a few minutes to thicken slightly.

I like to use freshly grated parmesan here for the richest taste.

Step 4: Simmer Salmon in the Sauce

• cooked salmon filets from Step 2
• creamy sun-dried tomato sauce from Step 3

Return the cooked salmon filets to the skillet, placing them gently on top of the creamy sauce.

Lower the heat to medium-low and let everything simmer together for 10 minutes, allowing the flavors to meld and the salmon to absorb some of the sauce.

Step 5: Garnish and Serve

• fresh basil
• additional lemon zest (optional)

Once the salmon is ready, turn off the heat and garnish the dish with fresh basil leaves and a bit more lemon zest if you like extra brightness.

Serve warm, ideally over pasta or rice to soak up the delicious sauce.

Creamy Marry Me Salmon

Delicious Creamy Marry Me Salmon recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 1700 kcal

Ingredients

  

For the salmon:

• 2 tsp dried Italian seasoning
• 4 skinless salmon filets (room temperature)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

For the sauce:

• 1/2 cup drained sun-dried tomatoes
• 1 tsp dried Italian seasoning
• 1 tsp lemon zest (freshly zested)
• 1 1/2 cups chicken broth
• 3/4 cup heavy cream (for best flavor)
• 2 tsp minced garlic (freshly minced preferred)
• 3 tbsp butter (I like Kerrygold butter for this)
• 1/2 cup grated parmesan cheese (freshly grated)
• 3 tbsp flour

For the garnish:

• fresh basil

Instructions

 

• Brush olive oil over the tops of the salmon filets using a basting brush. Sprinkle the salmon with dried Italian seasoning, kosher salt, and cracked black pepper to ensure each piece is evenly coated.
• Heat a large skillet over medium-high heat. Add the seasoned salmon filets to the skillet and sear them for about 3 minutes on each side, or until golden brown and crispy. Once browned, lower the heat and cook until the salmon is cooked through to the center. Transfer the cooked salmon to a plate and set aside.
• In the same skillet, add butter and let it melt over medium-high heat. Add freshly minced garlic and sauté for about 30 seconds, just until fragrant. Sprinkle in the flour and stir continuously to form a paste. Gradually whisk in the chicken broth, heavy cream, and parmesan cheese until the sauce is smooth. Stir in the drained sun-dried tomatoes, additional dried Italian seasoning, and lemon zest. Season the sauce with more salt and pepper if desired. Let the sauce simmer for a few minutes to thicken slightly. I like to use freshly grated parmesan here for the richest taste.
• Return the cooked salmon filets to the skillet, placing them gently on top of the creamy sauce. Lower the heat to medium-low and let everything simmer together for 10 minutes, allowing the flavors to meld and the salmon to absorb some of the sauce.
• Once the salmon is ready, turn off the heat and garnish the dish with fresh basil leaves and a bit more lemon zest if you like extra brightness. Serve warm, ideally over pasta or rice to soak up the delicious sauce.