Have you ever tasted a dish so incredibly good it feels like a special occasion? That’s the magic of this Marry Me Salmon. Imagine perfectly seasoned, tender baked salmon nestled in a rich, dreamy cream sauce studded with sweet sun dried tomatoes and garlic, all finished with fresh basil and Parmesan. It’s a show stopping meal that tastes like you spent hours in the kitchen, but the secret is it all comes together in about 30 minutes.
The name isn’t just for fun; this recipe, inspired by the famous “Marry Me Chicken,” is legendary for being irresistibly delicious. It’s the perfect blend of elegant enough for a date night at home and simple enough for a stress free weeknight. Get ready to fall in love with your new favorite salmon recipe.
Why You’ll Love This Marry Me Salmon
- Restaurant Quality at Home: This dish looks and tastes incredibly gourmet. The vibrant sauce and elegant presentation will impress anyone.
- Surprisingly Simple & Fast: With about 15 minutes of active prep and cook time, you can have this stunning dinner on the table in half an hour.
- Perfectly Balanced Flavors: The savory, garlicky cream sauce, sweet sun dried tomatoes, and herby Italian seasoning create a symphony of flavor that complements the rich salmon beautifully.
- Incredibly Versatile: Serve it over pasta to soak up every drop of sauce, with creamy mashed potatoes for a cozy meal, or simply with crusty bread and a green salad.
- A Proven Crowd Pleaser: This recipe has a cult following for a reason. It’s a guaranteed hit with family and friends, earning its romantic name one delicious bite at a time.
Let’s Make Marry Me Salmon
This recipe works so well because you can cook the salmon and make the luxurious sauce simultaneously. The key is using high quality, simple ingredients.
Ingredients You’ll Need
For the Salmon:
- 4 (4 ounce) salmon fillets, skin on or skinless
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- 1 teaspoon brown sugar (for a hint of caramelization!)
- 1 teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
For the Famous Cream Sauce:
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock (or vegetable stock)
- 1 teaspoon chicken “Better Than Bouillon” or 1 bouillon cube
- ¾ cup freshly grated Parmesan cheese, divided
- 1 (7 ounce) jar sun dried tomatoes, drained and roughly chopped
- ¾ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a subtle kick)
- ¼ cup thinly sliced fresh basil leaves
- Kosher salt, to taste
- Cooked pasta or mashed potatoes, for serving (optional)
Step by Step Instructions
1Prep and Season the Salmon: Preheat your oven to 375°F (190°C) and position a rack in the center. Pat the salmon fillets very dry with paper towels; this ensures the seasoning sticks and the skin gets crispy (if using skin on). In a small bowl, mix the salt, brown sugar, garlic powder, Italian seasoning, and black pepper. Place the salmon on a rimmed baking sheet, brush with the 2 tablespoons of olive oil, then rub the spice mixture all over the top and sides until fully coated.
2Bake the Salmon: Bake the salmon for 12 to 15 minutes, or until it flakes easily with a fork at the thickest part. The baking time is perfect for making the sauce!
3Create the Cream Sauce: While the salmon bakes, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant; be careful not to burn it. Pour in the heavy cream and chicken stock, then add the bouillon, ½ cup of the Parmesan cheese, the sun dried tomatoes, Italian seasoning, and ¼ teaspoon of the red pepper flakes (if using).
4Simmer and Thicken: Bring the sauce to a gentle simmer. Let it cook, stirring occasionally, for 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from the heat and season with a pinch of salt to taste. Remember, the Parmesan adds saltiness.
5Bring It All Together: Once the salmon is done, you can easily discard the skin if desired. Nestle the hot salmon fillets directly into the creamy sauce in the skillet. Top with the fresh basil, the remaining ¼ cup of Parmesan cheese, and the rest of the red pepper flakes for garnish.
6Serve and Enjoy! Serve immediately, spooning plenty of sauce over each fillet. This dish is fantastic over a bed of cooked pasta (like fettuccine or pappardelle) or a scoop of creamy mashed potatoes.
Pro Tips for the Best Results
- Freshly Grate Your Cheese: Pre grated Parmesan contains anti caking agents that prevent it from melting smoothly into the sauce. A block of Parmesan and a microplane will make your sauce incredibly silky.
- Don’t Overcook the Salmon: Salmon is best when it’s still tender and slightly translucent in the very center when you pull it from the oven. It will continue to cook from residual heat.
- Choosing Salmon: Both wild caught and high quality farmed salmon work wonderfully here. Look for fillets that are bright in color and have a fresh, ocean like scent.
- Make it Your Own: Add a handful of baby spinach to the sauce just before adding the salmon for extra greens. For a richer flavor, use the oil from the sun dried tomato jar to sauté the garlic.
- This Marry Me Salmon is more than just a meal; it’s an experience. I hope it becomes your secret weapon for creating unforgettable dinners that feel like a celebration.
Marry Me Salmon
Ingredients
For the Salmon:
- ¾ tsp kosher salt
- 1 tsp brown sugar
- 1 tsp garlic powder
- ¾ tsp Italian seasoning
- ½ tsp freshly cracked black pepper
- 4 4 ounce salmon fillets
- 2 tbsp extra virgin olive oil
For the Sauce:
- 2 tbsp extra virgin olive oil
- 3 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 tsp chicken "Better Than Bouillon" or 1 bouillon cube
- ¾ cup freshly grated Parmesan cheese divided
- 1 7 ounce jar sun dried tomatoes, drained and chopped
- ¾ tsp Italian seasoning
- ½ tsp red pepper flakes optional (divided)
- Kosher salt to taste
- ¼ cup thinly sliced fresh basil
- Cooked pasta or mashed potatoes for serving (optional)
Instructions
- Preheat oven to 375°F. Mix salt, sugar, garlic powder, Italian seasoning, and pepper in a bowl.
- Place salmon on a baking sheet. Brush with 2 tbsp olive oil, then rub spice mix all over. Bake for 12-15 min until flaky.
- Meanwhile, heat 2 tbsp oil in a skillet over medium. Cook garlic 30 sec until fragrant.
- Add cream, stock, bouillon, ½ cup Parmesan, sun dried tomatoes, Italian seasoning, and ¼ tsp red pepper flakes (if using). Simmer 5-7 min until thickened. Season with salt.
- Nestle baked salmon into the sauce. Top with basil, remaining ¼ cup Parmesan, and remaining red pepper flakes. Serve over pasta or potatoes if desired.
Notes
- For the smoothest sauce, use freshly grated Parmesan cheese from a block.
- Salmon is done when it flakes easily with a fork at the thickest part.
- Leftover sauce is delicious over pasta or chicken the next day.
