Marry Me Salmon is a dish so irresistibly delicious, it might just prompt a proposal. Juicy salmon fillets are pan-seared and smothered in a creamy, cheesy sauce with garlic, sun-dried tomatoes, a touch of chili, and fresh basil. It’s rich, flavorful, and so comforting, yet ready in just 30 minutes. Perfect for a date night, a special dinner, or even a family-friendly meal that feels fancy without the fuss.
We absolutely love this Marry Me Salmon recipe!
In my house, we have salmon for dinner at least once a week, and this one is always a favorite, especially with a side of creamy mashed potatoes, Mediterranean salad, and some garlic butter bread to soak up that delicious sauce. Then I call it a night. Pure comfort! 💛
- It’s foolproof. You can’t go wrong cause it’s quick, easy, and always turns out delicious.
- That sauce! Creamy, garlicky, and full of flavor from the sun-dried tomatoes. It’s seriously irresistible.
- Family favorite. Even Thomas and Pierre love it, which means clean plates every time. 😉
- Restaurant-quality at home. It feels fancy enough for date night but simple enough for a weeknight dinner.
Key Ingredients:
Salmon Fillets – I’ve made this recipe many times with both fresh and frozen salmon, and after testing, skinless fillets work best. They cook evenly and soak up the creamy sauce beautifully. You can also make this recipe with chicken (say hello to my Marry Me Chicken recipe) or even with white fish like cod and tilapia.
Seasonings – This simple mix of spices adds warmth, depth, and just the right amount of flavor without overpowering the salmon.
Olive Oil & Butter – I’ve tried making this with just one type of fat, but I think a mix of olive oil and butter gives the perfect balance. I like using olive oil for searing and butter for richness.
Aromatics (Onion & fresh Garlic) – Don’t skip this step because sautéing onion and garlic in butter builds a deep, flavorful base for the creamy sauce. You can also ass here some lemon zest for even more flavor.
Sauce (chicken broth, Heavy Cream, Mustard & Parmesan Cheese) – This combination of ingredients gives the most luxurious texture and flavor. The stock lightens the sauce, the cream makes it velvety, Dijon adds tang, and Parmesan ties everything together.
Sun-Dried Tomatoes & Fresh Basil – In my opinion, they’re the secret to that “Marry Me” flavor. Sun-dried tomatoes add richness and sweetness, while basil brings a bright, fresh finish. Do not skip these two ingredients!
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
How to Make Marry Me Salmon:
Step 1: Dry the salmon fillets with paper towels, then season evenly on both sides.
Step 2: Heat olive oil in a skillet over medium-high. Sear salmon 3–4 minutes per side until golden and cooked through. Set aside.
Step 3: Reduce heat to medium. Melt butter in the skillet, sauté onions 3 minutes, then add garlic and cook 30–60 seconds until fragrant.
Step 4: Add chicken stock and bring to a simmer. Stir in cream, Dijon, Parmesan, and red pepper flakes. Season with salt and pepper, whisk well and cook 2–3 minutes until slightly thickened.
Step 5: Stir in sun-dried tomatoes, return salmon to the skillet, spoon sauce over, and simmer 2–3 minutes until heated through. Garnish with basil.
Recipe Tips
Use fresh, high-quality salmon:
Fresh (or properly thawed) fillets make all the difference. Look for bright, vibrant color and no strong fishy smell.
Sear first, then simmer gently:
Start by searing in butter or olive oil for a few minutes per side, then finish cooking it in the sauce so it stays moist and soaks up all that flavor.
Pat salmon dry before searing:
This helps the salmon get that golden, crispy crust instead of steaming in the pan.
Use sun-dried tomatoes packed in oil:
They add rich flavor and help the sauce blend beautifully with the cream and Parmesan.
Don’t overcook it!
Salmon is perfect at 125–130°F (52–54°C) internal temp. It should flake easily but still be juicy and tender. Use a meat thermometer to check for doneness.
More Salmon Recipes
Garlic Butter Salmon Recipe
19 mins
Oven Baked Salmon in Foil
30 mins
Blackened Salmon Recipe
15 mins
Low-Carb Salmon Patties
25 mins
Marry Me Salmon
Equipment
Ingredients
- 4 medium salmon fillets skinless
- Kosher salt and black pepper to taste
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 cup white onion diced
- 2 garlic cloves minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 tsp Dijon mustard
- 3/4 cup grated Parmesan cheese
- 1 tsp chili flakes
- 1/4 cup sun-dried tomatoes chopped
- 1 tbsp fresh basil leaves thinly sliced
Instructions
- Pat the salmon fillets dry, then season both sides with salt, black pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add the salmon and sear for 3–4 minutes per side, until golden brown and just cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the butter and let it melt. Sauté the onions for about 3 minutes, then add the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
- Pour in the chicken stock and bring to a simmer. Stir in the heavy cream, Dijon mustard, Parmesan cheese, and chili flakes. Season with salt and pepper again. Cook for 2–3 minutes, stirring often, until the sauce thickens slightly.
- Add the chopped sun-dried tomatoes and simmer for another minute.
- Return the salmon fillets to the skillet, spooning the sauce over the top. Simmer for 2–3 minutes, just until the salmon is heated through and coated in the sauce.
- Sprinkle with fresh basil before serving. Enjoy with rice, pasta, mashed potatoes, or crusty bread to soak up the sauce.
Notes
- Fridge: Store cooled salmon leftovers and sauce in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reheat: Warm gently in a skillet or microwave. Add a splash of cream or water if the sauce is too thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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