Save This creamy Marry Me Salmon is a showstopper for when you want dinner to feel special but do not want to spend hours in the kitchen. The combination of tender salmon luscious sun-dried tomato Parmesan sauce and basil comes together fast but tastes like something from your favorite date-night restaurant. It is my secret weapon for impressing guests and family alike with minimum fuss.
The first time I made this salmon I could not believe how quickly it disappeared. Now it is my partner’s top requested meal for cozy celebrations at home.
Ingredients
- Salmon fillets: The star of the dish so choose fresh thick fillets for the best flake and moisture
- Salt and pepper: Draws out the natural sweetness and helps build layers of flavor
- Sweet paprika: Gives warmth and subtle color without overpowering the fish
- Garlic powder: Rounds out the seasoning with mellow garlicky notes for depth
- Chili flakes: Brings just enough heat to wake up the creaminess
- Dried thyme: Offers earthiness that pairs beautifully with tomatoes
- Garlic cloves: Minced fresh for a punchy aromatic boost
- Basil leaves: Chopped for creamy green freshness at the end
- Oil from sun-dried tomatoes: Infuses the skillet with herby tang and extra richness
- Unsalted butter: Mellows out the base and builds a silky sauce
- Sun-dried tomatoes: Deep concentrated tomato taste that is key to the whole dish
- Tomato paste: Turns up the umami and ties the sauce together
- All-purpose flour: Helps thicken everything into a coat-your-spoon sauce
- Vegetable broth: Adds savory body and helps deglaze the pan for more flavor
- Heavy cream: The backbone of the creamy sauce
- Grated Parmesan: Nutty salty finish that melts right in
- Lemon juice: A fresh splash to cut through the richness at the end
- Freshly ground black pepper: For that peppery finish right before serving
Instructions
- Prep the Salmon:
- Pat salmon fillets dry and season both sides with paprika garlic powder half the salt and half the pepper. Proper seasoning means flavor goes all the way through
- Prep the Aromatics:
- Mince fresh garlic chop basil and roughly chop sun-dried tomatoes. The fresher your herbs the better the final flavor will pop
- Heat the Pan:
- In a large skillet combine sun-dried tomato oil and butter on medium-high. Let the butter sizzle then swirl to coat the pan and let the fat mingle
- Sear the Salmon:
- Add salmon fillets to the hot skillet and sear for three minutes on each side until the surface is deep golden and the fish lifts easily. Take care not to overcook so the inside stays tender. Remove to a clean plate
- Build the Sauce Base:
- Lower heat to medium. Add minced garlic and sauté for just one minute until fragrant but not brown. This fast step awakens the aromatics
- Layer Flavors:
- Stir in sun-dried tomatoes dried thyme chili flakes and the rest of your salt and pepper. Keep things moving so the flavors do not stick
- Add Tomato and Flour:
- Work in tomato paste until it is fully melded then sprinkle flour all across the pan and stir well. This helps thicken the sauce later and gives a subtle toasty flavor
- Deglaze and Simmer:
- Pour in vegetable broth and scrape the bottom of your skillet with a wooden spoon picking up every bit of fond. Simmer two minutes to reduce slightly
- Cream It Up:
- Stir in heavy cream and Parmesan. Keep stirring until the cheese melts and the sauce looks rich and glossy. You want everything silky
- Finish the Sauce:
- Add a splash of lemon juice and fold in your chopped fresh basil. Taste and adjust seasoning as needed. The lemon makes the sauce sing
- Return the Salmon:
- Place seared salmon fillets back into the skillet and gently simmer three more minutes spooning the sauce over the top to coat. This step rewarms the fish and helps it soak up flavor
- Garnish and Serve:
- Top with more basil extra chili flakes and freshly cracked black pepper. Serve immediately while everything is piping hot
Save If I had to choose a favorite part the sun-dried tomatoes win every time for their sweet burst and deep flavor. I will always remember my youngest running into the kitchen just to grab a spoonful of the sauce before dinner.
Storage Tips
This salmon keeps well in an airtight container in the fridge for up to two days. To reheat use gentle low heat on the stove covered with a splash of water or broth to keep the sauce from drying out. I avoid microwaving because it changes the texture of the fish
Ingredient Substitutions
If you need this gluten-free just use a cup for cup gluten free flour blend. Out of fresh basil swap in a generous teaspoon of dried but add it early with the thyme. You can also use light cream instead of heavy cream for a slightly lighter sauce though the flavor will be a touch less silky
Serving Suggestions
Serve this salmon with twirls of pasta fluffy mashed potatoes or thick slices of toasted sourdough bread to catch any leftover sauce. A crisp green salad or simple garlic sautéed greens makes a perfect side
Save If you want a meal that feels extra special with very little work give Marry Me Salmon a try. It is creamy saucy and downright irresistible every single time
Recipe Questions
- → How do I keep salmon fillets from sticking to the pan?
Ensure the skillet is properly heated and coated with oil before adding salmon. Avoid moving fillets until ready to flip.
- → Can I use fresh tomatoes instead of sun-dried tomatoes?
Sun-dried tomatoes give richness, but chopped fresh tomatoes can add a lighter, juicier texture to the sauce.
- → What sides pair well with this salmon?
Pasta, mashed potatoes, or crusty bread are great choices for soaking up the rich sauce. Steamed vegetables also work well.
- → How can I make this dish gluten-free?
Substitute all-purpose flour with a gluten-free alternative to thicken the sauce without gluten.
- → Is there a good substitute for heavy cream?
Half-and-half or coconut cream may be used for a lighter or dairy-free option, though the texture may vary slightly.
- → Should I remove the salmon skin?
Skinless fillets are best for even searing and a silkier sauce; however, skin-on may be used if preferred.