Fall in Love with This Marry Me Salmon Recipe!
Ever find yourself searching for a new dinner idea, scrolling till your thumb hurts? I’ve been there, trust me. That’s basically how I stumbled into the marry me salmon recipe. You know, the one everyone claims is so good, someone might propose on the spot. Well, I rolled my eyes and tried it anyway. And let me say, my picky eater (my boyfriend) basically licked his plate clean. If you’re a fan of salmon recipes, check out some other options in this salmon section. If you want more about me and my hits-and-misses in the kitchen, you can peek at my author page.
Why You’ll Love This Creamy Sun Dried Tomato Salmon Recipe
If you need a reason to try marry me salmon, here’s five. Actually, let’s start with its taste. It’s rich, creamy, garlicky, and packed with a little kick—the kind of flavor fest that makes you forget boring chicken for a while. The sauce is so good it deserves its own fan club. Everytime I make this, my kitchen smells like heaven (even my cat stares in awe).
Got a chaotic weeknight coming up? The marry me salmon recipe is speedy, comes together in one pan if you want, and clean-up is minimal. My neighbor actually knocked on my door once, asking what on earth I was making. Yep, I shared my leftovers, and now she’s obsessed with it too.
“This is honestly the best salmon I’ve ever made! My husband keeps requesting it – and I love how quick it is.”
There’s just something about creamy, sun dried tomato magic that makes life taste fancier—like you paid for a five-star meal, but you’re still in sweatpants.
Ingredients & Substitutions
You barely need a fancy shopping trip for this one. Here’s what you’ll need for the marry me salmon recipe:
- 4 salmon fillets (skin on or off, your call)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 garlic cloves (I’m not judging if you use six)
- 1 cup heavy cream (you can swap with half-and-half—slightly less rich, but still works)
- ½ cup chicken broth (veg broth if you like)
- ½ cup grated parmesan cheese (the more, the merrier)
- ⅓ cup chopped sun dried tomatoes (the ones packed in oil are magic)
- 1 teaspoon crushed red pepper flakes (optional, but trust me, a little heat is good)
- 1 tablespoon Italian seasoning
- Fresh basil for serving (or even dried, but fresh does taste brighter)
Wild-caught or farmed salmon both work. And honestly, if you’re out of heavy cream, I’ve made it with plain Greek yogurt—just stir in off the heat, so it doesn’t go weirdly lumpy.
How To Make Marry Me Salmon
Let’s not overcomplicate things. Get your salmon seasoned with salt and pepper, then sear in hot olive oil. I like to really get that golden crust, two to three minutes per side. Set fish aside and drop the heat. Add minced garlic—don’t burn it, be gentle—just a minute, until it smells amazing.
Pour in the broth and scrape up any bits. Then add heavy cream, parmesan, sun dried tomatoes, seasoning, and those cheeky chili flakes. My kitchen starts to smell insane at this stage. Bring it all up till it bubbles, then drop to simmer. Put the salmon back, spoon some creamy sauce over the top, and finish on low till it’s just-cooked.
(Ten-ish minutes start to finish… unless you’re like me and always get distracted by podcast drama.)
Check for doneness by gently flaking in the middle. If it looks moist and tender, you’re set. Top with basil, and wow—you did it.
Optional Variations & Dietary Adaptations
Now, I get it—maybe you’re paleo, low-carb, dairy-free, or just “out of half the ingredients.” Marry me salmon is forgiving like a good friend. I’ve swapped the cream for coconut milk. Different, kinda tropical, but still awesome. You can add baby spinach for some green action—just toss it into the sauce before adding the salmon back.
No salmon? I have a friend who used tilapia once. Not the same richness, but it saved their dinner. Even shrimp works, though it’s not, technically speaking, marry me salmon. And, for vegans—sub the fish for thick slabs of cauliflower, use cashew cream. Not my favorite, but you get the gist. For seasoning, play around. Smoked paprika, a hint of lemon zest, or thyme for something woodsy. Don’t be afraid to experiment.
Serving Suggestions
Eat it straight from the pan if you want, but sometimes I like to jazz it up. My favorite ways to enjoy marry me salmon recipe:
- Over spaghetti or linguine (extra sauce for sure)
- With fluffy rice or quinoa for that hearty feel
- On top of crispy roasted potatoes (game changer)
- Next to garlicky sautéed greens—hello, grown-up dinner
If you’re into exploring recipe details or have allergies, peek at our disclaimer for peace of mind.
Expert Tips
Let’s get real. You want dreamy, not-dry salmon. Start with fillets that are similar in size, so everything’s ready at once. I always pat mine dry before searing. Get your pan hot, but not “fire department” hot, so your fish won’t stick or fall apart.
The sauce? Simmer, don’t boil. If you see it getting super thick, splash in a tad more broth. Parmesan clumping up? Whisk it in slowly, not all at once. If it feels too rich, squeeze a lemon on at the end—just a few drops—freshness makes a difference.
When in doubt, taste test along the way (I do, every single time). And yeah, store any leftovers airtight, but it never lasts long at our house.
Common Questions
Q: Can I make this marry me salmon recipe ahead?
A: Sorta. You can prep the sauce earlier. Do the salmon last minute for best texture.
Q: Can I use frozen salmon?
A: Absolutely. Thaw it first or it won’t cook evenly.
Q: I can’t find sun dried tomatoes. Suggestions?
A: Try roasted red peppers, or just skip it. Honestly, it’ll still taste awesome.
Q: Dairy-free option that actually tastes good?
A: Yep, coconut cream or a plant-based creamer. You lose a tiny bit of richness, but not much.
Q: How do I know when salmon’s cooked?
A: It flakes gently with a fork and is mostly opaque. Overcooking…well, don’t do it and you’ll be happy.
Ready for the Best Dinner Night Ever?
I’ve talked enough, but seriously—just give this marry me salmon recipe one shot. Not exaggerating, you might end up making it every week, like the folks at Marry Me Salmon | The Recipe Critic rave about. Find inspiration and more fun spins from the crowd over at Marry Me Salmon | Moribyan and maybe peek at Marry Me Salmon – Wellness by Kay for creative twists. If you want easy, restaurant-flavor stuff at home with barely any fuss, this is the one you save to favorites. Try it tonight—and let me know who proposes first!
Marry Me Salmon
Ingredients
Method
- Season the salmon fillets with salt and pepper.
- Heat olive oil in a pan over medium-high heat and sear the salmon for 2-3 minutes per side to achieve a golden crust.
- Remove the salmon from the pan and set aside.
- Lower the heat and add minced garlic to the pan, sautéing gently for about a minute until fragrant.
- Pour in the chicken broth, scraping up any bits stuck to the pan.
- Add heavy cream, parmesan cheese, sun dried tomatoes, Italian seasoning, and crushed red pepper flakes.
- Bring the sauce to a gentle bubble, then reduce to a simmer.
- Return the salmon to the pan and spoon the sauce over the top, cooking on low until the salmon is just cooked through.
- Check for doneness by gently flaking the salmon in the center; it should be moist and tender.
- Top with fresh basil before serving.
Notes
Marry Me Salmon
Ingredients
Method
- Get your salmon seasoned with salt and pepper.
- In a hot pan, sear the salmon in olive oil for 2 to 3 minutes on each side.
- Set the fish aside and lower the heat.
- Add the minced garlic to the pan and sauté for about a minute until fragrant.
- Pour in the chicken broth and scrape any bits from the bottom of the pan.
- Add the heavy cream, parmesan, sun dried tomatoes, Italian seasoning, and crushed red pepper flakes.
- Bring the mixture to a simmer, then return the salmon to the pan and spoon some sauce over it.
- Cook on low heat until the salmon is just cooked through, checking for doneness.
- Once done, top with fresh basil before serving.
