A luxurious, flavor-packed dish that combines perfectly seared salmon fillets with a creamy garlic-Parmesan sauce bursting with sun-dried tomato richness. This Marry Me Salmon is everything I want in a dinner: simple, elegant, and absolutely irresistible. Whether I’m planning a cozy dinner for two or need a quick weeknight meal, this one-pan wonder delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets (about 6 oz each), skin-on or skinless
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup chopped sun-dried tomatoes (oil-packed)
1/4 cup heavy cream
3 cloves garlic, minced
1/4 cup chicken broth
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
I start by patting the salmon fillets dry and seasoning them with salt and pepper.
In a large skillet over medium heat, I warm the olive oil and butter until the butter is melted and foamy.
I place the salmon fillets in the skillet, skin-side down if using, and let them cook for about 4–5 minutes until golden. Then, I flip and cook for another 4–5 minutes until just cooked through. Once done, I remove them from the skillet and set them aside.
In the same skillet, I sauté the garlic until it’s fragrant, then stir in the chopped sun-dried tomatoes.
I pour in the heavy cream and chicken broth, bring everything to a simmer, and let it cook for 3–5 minutes until it thickens slightly.
Then I stir in the Parmesan cheese, dried thyme, and basil. After seasoning the sauce with a bit more salt and pepper, I give it a taste and adjust if needed.
I return the salmon fillets to the skillet and spoon the warm sauce over the top.
Just before serving, I garnish with fresh chopped parsley.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 350 kcal per serving
Variations
Make it dairy-free: I swap the butter and cream for plant-based alternatives and use nutritional yeast in place of Parmesan.
Add greens: I like tossing in a handful of baby spinach or kale right after adding the cream so it wilts gently into the sauce.
Use different protein: This sauce also pairs beautifully with chicken breast or shrimp.
Spice it up: A pinch of red pepper flakes gives the creamy sauce a nice little kick.
Serve it over: I often serve this with mashed potatoes, cauliflower mash, or even over pasta or rice to soak up every drop of the sauce.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the salmon gently on the stove over low heat with a splash of cream or broth to bring the sauce back to life. I avoid microwaving if possible, as it can dry out the fish.
FAQs
What kind of sun-dried tomatoes should I use?
I use oil-packed sun-dried tomatoes for the best flavor and texture. They blend seamlessly into the creamy sauce and add a rich, tangy depth.
Can I use frozen salmon?
Yes, I can use frozen salmon—just make sure it’s fully thawed and patted dry before cooking to get that perfect sear.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as the chicken broth and Parmesan used are certified gluten-free.
Can I make the sauce ahead of time?
Absolutely. I make the sauce ahead, store it in the fridge, and reheat it gently before adding freshly cooked salmon for a quicker dinner.
How do I know when the salmon is done?
I check that the salmon flakes easily with a fork and is opaque throughout. If I’m unsure, I use a thermometer—145°F (63°C) at the thickest part means it’s perfectly cooked.
Conclusion
This Marry Me Salmon with Creamy Sun-Dried Tomato Sauce has quickly become one of my go-to dishes when I want something that feels special but doesn’t require hours in the kitchen. With bold flavors, creamy texture, and a simple process, it’s a meal I return to again and again—perfect for impressing guests or just treating myself.
📖 Recipe:
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Marry Me Salmon with Creamy Sun‑Dried Tomato Sauce
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A luxurious one-pan dish featuring tender seared salmon fillets nestled in a creamy sun-dried tomato, garlic, and Parmesan sauce. Perfect for a romantic dinner or a quick weeknight meal, this recipe combines elegance and simplicity with rich, comforting flavors.
Ingredients
4 salmon fillets (about 6 oz each), skin-on or skinless
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup chopped sun-dried tomatoes (oil-packed)
1/4 cup heavy cream
1/4 cup chicken broth
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Pat the salmon fillets dry and season with salt and pepper.
- In a large skillet over medium heat, heat the olive oil and butter until melted and foamy.
- Place salmon fillets in the skillet, skin-side down if using. Cook for 4–5 minutes, then flip and cook another 4–5 minutes until cooked through. Remove and set aside.
- In the same skillet, sauté the garlic until fragrant.
- Add chopped sun-dried tomatoes and stir to combine.
- Pour in the heavy cream and chicken broth. Bring to a simmer and cook for 3–5 minutes until slightly thickened.
- Stir in Parmesan cheese, thyme, and basil. Season with additional salt and pepper to taste.
- Return the salmon to the skillet and spoon sauce over the top to warm through.
- Garnish with chopped fresh parsley before serving.
Notes
Use oil-packed sun-dried tomatoes for the best flavor and texture.
To make dairy-free, use plant-based butter, cream, and nutritional yeast.
This sauce pairs well with chicken or shrimp as alternatives to salmon.
Add spinach or kale for a boost of greens.
Serve over mashed potatoes, rice, or pasta to soak up the sauce.
Reheat gently on the stove with a splash of broth or cream; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
