Marry Me Salmon is pan-seared tender and flaky salmon fillets in a lighter creamy sun-dried tomato sauce. Unforgettable, weeknight easy, and always a favorite!
Why You’ll Love This Recipe
This marry me salmon came about because I loved the viral marry me sauce so much, and since we fish a lot every summer, I had to put it on salmon. It turned out to be a perfect match!
I do make my marry me sauce lighter, but still indulgently creamy and delicious! You won’t miss a thing, it’s just lower in fat.
I have tried this marry me salmon recipe with coconut milk instead of heavy cream, and it absolutely works but just wasn’t my favorite. Just know it’s possible!
It’s such a universal delicious sauce that it goes with any protein! I have made marry me chicken and marry me cauliflower, this sauce turns a simple healthy dinner into something memorable.
Reader’s Review
This was DELICIOUS! I’ve tried several of the “marry me” recipes and this one may be my favorite, and a new favorite way to cook salmon. I made it exactly as written and served it over jasmine rice with roasted asparagus on the side. Thank you for a great recipe!
Sara
Ingredients for Marry Me Salmon
- Salmon fillet: Skin on or off. I usually leave the skin on because we fillet our own fish. I think it would be better off though, more aesthetically pleasing in a creamy sauce.
- Flour: For coating the salmon. I used all-purpose flour, but whole wheat or gluten-free flour works too.
- Butter: Adds rich flavor and helps create a creamy sauce. You can use salted or unsalted butter.
- Garlic cloves: Fresh minced garlic is best.
- Chicken broth: Adds to the volume of flavorful sauce without many extra calories. I use low sodium chicken broth.
- Heavy cream: I prefer heavy cream over coconut milk because it adds the classic flavor. I haven’t tried half and half, but you could give it a go too.
- Parmesan cheese: Freshly grated adds a salty punch and makes the sauce more creamy.
- Sun-dried tomatoes: I like to use the kind from a jar because tomatoes are soft. If you have dried tomatoes, just soak them in hot water first.
- Seasonings: Salt and pepper to season the salmon. Italian seasoning and red pepper flakes give the sauce some depth and a little kick.
- Oil: For frying and helps the salmon get a nice golden crust. Olive oil is a classic for Italian inspired dishes.
- Fresh basil: Adds more flavor. Fresh parsley works too.
How to Make Marry Me Salmon
- Coat the salmon: Mix flour, salt, and pepper on a plate. Dredge the salmon on both sides and shake off the extra. Keep the leftover flour for the sauce.
- Cook the salmon: Heat oil in a skillet over medium-high. Fry the salmon 3-4 minutes per side until golden, then move to a plate.
- Make the sauce: In the same skillet, melt butter and saute garlic for 30 seconds. Stir in Italian seasoning and red pepper flakes. Next, add the leftover flour, chicken broth, cream, Parmesan, and tomatoes. Bring to a boil.
- Simmer the salmon: Return the salmon to the skillet, spoon sauce over it, cover, and simmer for 10 minutes.
Salmon Tip
Salmon is ready when it flakes easily and a meat thermometer inserted in the center reads 140 F. You want to let it simmer in the sauce to soak up the flavor, but not cook too long. I find about 10 minutes is the sweet spot.
Tips for Best Results
Here are the little things that make this salmon recipe even better!
- Look for a perfect sear: Get the skillet and oil nice and hot first. Make sure the skillet is truly non-stick and let it sear, but don’t overcook.
- Grate your own cheese: Freshly grated Parmesan melts smoother and gives way better flavor than the pre-shredded kind.
- Wild vs. farmed salmon cook time: Wild salmon is leaner and cooks faster, farmed salmon is a bit thicker and fattier so it usually takes a couple minutes longer.
- Covering salmon in sauce: Make sure to spoon the sauce on fillets before simmering so they really soak up the flavor. Then spoon the sauce, including sun-dried tomatoes, on top of the cooked salmon when serving. It’s a big part of this dish!
- If you don’t like sun-dried tomatoes: Swap in cherry tomatoes, 1/2 cup of canned diced tomatoes, or roasted red peppers.
Serving Ideas
Marry me salmon is rich and creamy, so it pairs best with simple sides that soak up the sauce.
- Wild rice blend: We found we really-really enjoyed it over Lundberg wild rice blend cooked in the Instant Pot as per this Instant Pot brown rice recipe, not on the stovetop. It’s super chewy and goes very well with the creamy sauce!
- Pasta: Fettuccine, penne, or even orzo are great for catching all that sauce.
- Mashed potatoes: For a cozy comfort dinner, creamy mashed potatoes with this sauce is hard to beat.
- Steamed or roasted veggies: A lighter side like broccoli, green beans, or asparagus is simple and delicious.
- Crusty bread: Perfect for mopping up every last bit of the sauce.
How to Store and Reheat
Store: Place leftovers in an airtight container and keep in the fridge for up to 4 days.
Freeze: You can freeze it for up to 3 months, just let it thaw in the fridge overnight.
Reheat: Warm it up in the microwave or gently in a skillet with a splash of broth so the salmon stays juicy.
More Marry Me Recipes to Try
More Salmon Recipes
Marry Me Salmon
Equipment
Ingredients
For the Salmon:
- 2 pounds salmon fillet, cut into 6 slices
- 1/4 cup all purpose flour, whole wheat or gluten free flour
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil, for frying
For Marry Me Sauce:
- 1/2 tablespoon butter
- 3 large garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups chicken broth, low sodium
- 1/2 cup heavy cream, or half and half
- 1/3 cup Parmesan cheese, freshly grated
- 1/3 cup sun dried tomatoes, thinly sliced
- 2 tablespoons basil, thinly sliced
Instructions
- To cook salmon: In a large shallow plate, add flour, salt and pepper. Dredge salmon pieces in it on both sides, shaking off the excess. Do not discard the remaining flour. I usually do this as skillet is preheating.
- Preheat large skillet on medium-high heat and swirl oil to coat. Add salmon and pan fry for 3-4 minutes or until browned on each side. Transfer to a large plate.
- To make sauce: To the same skillet, add butter and garlic, saute for 30 seconds, stirring constantly. Add Italian seasoning and red pepper flakes, stirring for 30 seconds.
- Add any remaining flour from the plate, chicken broth, heavy cream, Parmesan cheese and sun dried tomatoes. Stir and bring to a boil.
- Add previously cooked salmon, spoon sauce on top, cover and simmer on low heat for 7-10 minutes. Salmon is ready when inserted in the center thermometer registers 140 F.
- Turn off heat and garnish with basil. Serve over pasta, rice or mashed potatoes.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Reheat: Reheat in a microwave for a few minutes or simmer in a skillet with a splash of broth while covered.
- Sun dried tomatoes: If using packed in oil, drain well. If using dried ones, soak in a bowl with hot water for 5 minutes, squeeze well and slice thinly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was DELICIOUS! I’ve tried several of the “marry me” recipes and this one may be my favorite, and a new favorite way to cook salmon. I made it exactly as written and served it over jasmine rice with roasted asparagus on the side. Thank you for a great recipe!
I’m so glad you enjoyed it! It means a lot that this version stands out among all the “marry me” recipes you’ve tried. I’m thrilled it’s become a new favorite way to cook salmon!