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Marry Me Salmon

Marry me salmon is a quick skillet dinner with flaky seared salmon simmered in a rich sun-dried tomato cream sauce. The Parmesan-thickened sauce coats the fish for a restaurant-style, creamy finish ready in about 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

salmon
  • 4 salmon fillets
seasoning
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper divided
sauce base
  • 2 tbsp olive oil
  • 3 garlic minced
  • 1 cup heavy cream
  • 0.5 cup chicken broth
sauce flavorings
  • 0.33 cup sun-dried tomatoes chopped
  • 0.5 cup grated Parmesan
  • 1 tsp Italian seasoning
garnish
  • 2 tbsp fresh basil chopped, for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the salmon
  1. Season the salmon fillets with half the kosher salt and half the black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Sear the salmon for 4 minutes per side, until golden and flaky, then remove and set aside. Keep the juices on the plate—don’t rinse the fish.
Make the sun-dried tomato cream sauce
  1. In the same skillet, sauté the minced garlic for 30 seconds. Stir constantly until fragrant, not browned.
  2. Pour in the heavy cream and chicken broth, scraping up any browned bits. Bring to a gentle simmer.
  3. Stir in the chopped sun-dried tomatoes, grated Parmesan, Italian seasoning, and the remaining kosher salt and black pepper. Simmer for 3–4 minutes, until thickened and glossy.
Finish and serve
  1. Return the salmon fillets to the skillet and spoon the sauce over the top. Make sure each piece is partially covered with sauce.
  2. Simmer for 1–2 more minutes, until the salmon is warmed through. Use gentle pressure to check that it flakes easily.
  3. Garnish with chopped fresh basil and serve immediately. Spoon extra sauce from the skillet over the fish.

Notes

Pro tip: keep the sauce at a gentle simmer once the cream goes in—high heat can break the cream. Store leftovers in an airtight container in the fridge for up to 3 days; rewarm gently on the stove over low heat. Freezing isn’t recommended because cream sauces can separate after thawing. For a lighter option, replace half the heavy cream with chicken broth (it will be slightly less thick).