Marry Me Salmon

5 from 1 vote

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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: North American

Servings: servings

Calories: 386kcal

Author: Olena Osipov

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

US Customary - Metric

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