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–+ servings
Marry Me Salmon fillets plated in a creamy sun-dried tomato cream sauce garnished with fresh basil and parmesan in a cast iron skillet

Marry Me Salmon

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 4 wild-caught salmon fillets 6 oz each, skin-on or skinless, center-cut preferred
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 tbsp oil from sun-dried tomato jar or olive oil
  • 5 cloves garlic minced
  • 1/2 tsp red pepper flakes optional, adjust to taste
  • 1/2 cup sun-dried tomatoes oil-packed, drained and roughly chopped
  • 1/2 cup chicken broth or dry white wine
  • 1 cup heavy cream full-fat; see notes for lighter substitutes
  • 1/2 cup parmesan cheese finely grated, plus more for serving
  • 1 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 2 cups baby spinach optional but recommended
  • 1/4 cup fresh basil leaves torn, for garnish
  • salt and pepper to taste

Instructions
 

  • Pat the salmon fillets completely dry on all sides using paper towels — this is essential for a good sear. Season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
  • Heat a large stainless steel or cast iron skillet over medium-high heat. Add the sun-dried tomato oil and let it heat until shimmering, about 90 seconds.
  • Place the salmon fillets presentation-side down (skin-side up if using skin-on) in the hot pan. Press gently with a spatula. Sear undisturbed for 3 to 4 minutes until a deep golden crust forms and the salmon releases easily from the pan. Flip and sear the second side for 2 to 3 minutes. Remove salmon from the pan and set aside on a plate — it will finish cooking in the sauce.
  • Reduce heat to medium. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté for 60 seconds, stirring constantly, until fragrant and just starting to turn golden — do not let it burn.
  • Add the chopped sun-dried tomatoes, Italian seasoning, and onion powder. Stir and cook for 1 to 2 minutes to bloom the flavors.
  • Pour in the chicken broth (or white wine) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
  • Pour in the heavy cream and stir to combine. Bring to a gentle simmer over medium heat. Cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly.
  • Stir in the grated parmesan cheese until fully melted and incorporated. If using spinach, add it now and stir until just wilted, about 1 to 2 minutes. Taste the sauce and adjust salt and pepper as needed.
  • Return the seared salmon fillets to the skillet, nestling them into the sauce. Spoon sauce over the top of each fillet. Reduce heat to low and simmer gently for 3 to 5 minutes, until the salmon is cooked through to your preferred doneness. (Internal temp of 125°F for medium, 145°F for fully cooked.)
  • Remove from heat. Scatter torn fresh basil leaves over the top and add an extra grating of parmesan if desired. Serve immediately over pasta, rice, mashed cauliflower, or with crusty bread.

Notes

Lighter swap: Replace heavy cream with full-fat coconut cream (dairy-free) or half-and-half to reduce calories. Frozen salmon works well — thaw fully in the refrigerator overnight and pat very dry before searing. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered skillet over low heat with a splash of broth. Not recommended for freezing. Make it a complete meal: Add 2 cups of baby spinach or kale to the sauce before returning the salmon to the pan.
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