Marry Me Salmon

5 from 1 vote

Make dinner special with this creamy Marry Me Salmon! Perfectly seared filets nestle in a sun-dried tomato cream sauce that tastes like it came from your favorite Italian restaurant. Ready in just 30 minutes, this easy one-pan wonder is perfect for busy weeknights but special enough for date night!

Prep Time10

Cook Time20

Total Time30

Course: All Recipes, Main Course

Cuisine: American, Italian

Servings: servings

Calories: 458kcal

Author: Jeri Walker

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!
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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