Make dinner extra special with this easy Marry Me Salmon! Perfectly tender salmon is nestled in a creamy sun-dried tomato sauce that tastes like it came from your favorite Italian restaurant. Ready in just 30 minutes, this easy one-pan Tuscan-style dinner is perfect for busy weeknights but special enough for date night!
If you love this recipe, you'll also like my One Pan Tuscan Chicken or Salmon Pasta.
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Easy Marry Me Salmon Recipe
This restaurant-worthy salmon dish transforms simple ingredients into something extraordinary! Here's why you'll love it:
- The ultimate date night dinner! One pan, minimal prep, and maximum wow factor. Perfect when you want to impress without spending hours in the kitchen!
- Restaurant quality made simple! The cream sauce comes together quickly and everything's ready in just 30 minutes. You'll be amazed at how easy it is to create something this delicious!
- Perfect for any occasion! It is elegant enough for special celebrations but simple enough for weeknight dinners. The leftovers (if you have any!) make an amazing lunch the next day.
For more impressive seafood recipes, try my Honey Glazed Smoked Salmon or Air Fryer Salmon Bites in Garlic Cream Sauce.
Recipe Ingredients
Simple ingredients combine to create something extraordinary. Here's everything you'll need, with special notes below to assist you:
- Salmon Filets: Use salmon filets with a bright pink color and firm texture. I used Coho salmon. If they're frozen, make sure to thaw them first. Not sure how fresh your salmon is? Check out How Long Does Salmon Last in the Fridge?
- Sun-dried Tomatoes: Use the ones packed in oil - they're more flavorful. You can find them near the canned tomatoes in the grocery store.
- Heavy Whipping Cream: This creates that silky, restaurant-style texture that makes the sauce irresistible. Half-and-half works, too, but won't be quite as rich. You could also use canned coconut milk.
- Parmesan Cheese: Fresh-grated melts best and creates the smoothest sauce. Pre-grated will work, but fresh really makes a difference!
- Fresh Basil: Adds bright flavor and beautiful color. Look for bright green leaves without any brown spots. You can also use dried basil, oregano, or Italian seasoning instead.
See the recipe card below for full information on ingredients and quantities.
How to Make Perfect Marry Me Salmon
Prepare the fillets
Carefully remove the skin with a sharp fillet knife. Pat salmon dry with a paper towel and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear skinless salmon in the hot pan for 2-3 minutes per side until golden brown. The salmon should be slightly undercooked at this point. Remove the salmon from the skillet and set aside on a plate.
Create the luxurious sauce base
In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the garlic and butter, whisking constantly for 1-2 minutes to create a roux.
Build the creamy sauce
Slowly pour in the chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Slowly add the heavy cream in a steady stream, whisking continuously. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens.
Reduce the heat to low and stir in the grated Parmesan cheese, chopped sun-dried tomatoes, and chopped basil. Simmer the sauce for 2-3 minutes until thick and creamy. If it is too thick, thin it with a little more broth or cream.
Finish and serve
Gently place the salmon fillets back in the skillet, nestling them into the sauce. Spoon the hot sauce over each fillet. Cover and cook for 2-3 minutes until the salmon is cooked. Garnish with additional fresh basil before serving if you like.
Top Tips
- Make sure to remove the salmon skin before cooking.
- Don't overcrowd the pan - give each filet space to cook evenly.
- Use freshly grated Parmesan for the smoothest sauce.
What to Serve With Marry Me Salmon
Here are the perfect pairings for this special dinner:
- Date night: Serve with Bacon Wrapped Asparagus or Air Fryer Brussels Sprouts with Bacon for an elegant touch.
- Comfort style: Pair with Twice Baked Mashed Potatoes or Instant Pot Jasmine Rice.
- Light and fresh: Add Greek Cucumber Salad and Homemade Baking Powder Biscuits or Homemade Air Buns to soak up the sauce.
Recipe Variations
- Add spinach and sautéed mushrooms.
- Use half-and-half for a lighter sauce.
- Add 1 teaspoon of lemon zest.
- Add a pinch of red pepper flakes for some spice.
Make Ahead & Storage
Make Ahead: While best served fresh, you can prep ingredients up to 24 hours ahead by seasoning the salmon and storing it covered in the fridge, and making the sauce and storing it in an airtight container in the refrigerator.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Gently warm the sauce in a skillet over low heat. Add salmon for the final 1-2 minutes to heat through. Add a splash of cream if the sauce is too thick.
Recipe FAQs
Yes! Thaw completely and pat dry thoroughly before cooking to ensure a good sear. Or make my Frozen Salmon in Air Fryer and add it to the sauce.
Too thick? Add chicken broth a tablespoon at a time. Too thin? Simmer for a few extra minutes or whisk in more grated Parmesan.
Salmon is done when it flakes easily with a fork and is just opaque in the center, about 145°F. Don't overcook it!
Roasted red peppers make a great substitute. Or try fresh cherry tomatoes - they'll need a few extra minutes to break down in the sauce.
More Romantic Dinner Ideas
If you love this Marry Me Salmon, be sure to try these other date night favorites:
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Recipe
Marry Me Salmon
Ingredients
For the Salmon
- 4 (6 ounce) salmon filets skin removed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For the Sauce
- 3 tablespoons butter unsalted
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese grated
- ½ cup sun-dried tomatoes drained and chopped
- 1 tablespoon fresh basil chopped
- ½ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Pat salmon filets dry with paper towels. Season with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium to medium-high heat. Add the salmon filets and cook for about 2-3 minutes on each side, just until lightly golden. The salmon should be slightly undercooked at this point. Remove the salmon from the skillet and set aside on a plate.
- Reduce heat to medium and melt butter in the same skillet. Add garlic and sauté 1 minute until fragrant. Sprinkle flour over the garlic butter, whisking constantly for 1-2 minutes.
- Slowly pour in chicken broth, whisking constantly to prevent lumps. Add heavy cream in a steady stream, whisking continuously.
- Reduce heat to low and cook for 3-4 minutes until thickened, stirring occasionally. Reduce heat to low and stir in Parmesan cheese, sun-dried tomatoes, salt, pepper, and chopped fresh basil.
- Gently place the salmon filets back into the skillet, nestling them into the sauce. Spoon some sauce over each filet. Cover and cook for 2-3 minutes until salmon is just cooked through (internal temp of 145℉).
- Serve the salmon immediately, generously spooning the creamy sun-dried tomato sauce over each filet. Garnish with additional chopped basil if desired. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
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Recipe Notes:
- Use filets of even thickness for consistent cooking.
- For the perfect sear, make sure the salmon is completely dry, and your pan is hot before adding the fish.
- Add 1 teaspoon of lemon zest to the sauce for more flavor.
- You can use coconut milk or half-and-half instead of heavy cream for a less rich sauce.
- If your sauce gets too thick, thin it with additional chicken broth. Too thin? Simmer a few extra minutes or add more Parmesan.
- Salmon is done when it reaches 145°F and flakes easily with a fork.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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