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Marry Me Salmon

Marry me salmon features seared fillets in a creamy sun-dried tomato Parmesan sauce. The salmon cooks in a 12-inch skillet, then warms in the sauce for a tender finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon 6-ounce fillets, about 1 inch thick
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the sauce
  • 2 tbsp butter unsalted
  • 3 cloves garlic minced
  • 1 tbsp flour all-purpose
  • 0.5 cup chicken broth
  • 0.75 cup heavy cream
  • 0.33 cup sun-dried tomatoes in oil, drained and chopped
  • 1 tsp Italian seasoning
  • 0.25 tsp red pepper flakes
  • 0.33 cup Parmesan cheese finely grated

Equipment

  • 1 12-inch skillet

Method
 

Cook the salmon
  1. Pat the salmon dry and season both sides with the salt and pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering.
  3. Add the salmon, skin-side down if using skin-on fillets, and cook for 4–5 minutes.
  4. Flip the salmon and cook for 2–4 minutes, until the thickest part reaches 145°F; transfer to a plate.
Make the sauce
  1. Reduce the heat to medium and melt the butter in the same skillet.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the chicken broth and heavy cream.
  5. Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes.
  6. Simmer for 3–4 minutes, stirring, until slightly thickened.
  7. Stir in the Parmesan until melted.
Finish the dish
  1. Return the salmon to the skillet and spoon the sauce over it.
  2. Warm for 1–2 minutes, then serve.

Notes

Use a thermometer to avoid overcooking the salmon. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free option, use a 1:1 gluten-free flour blend.