Marry Me Salmon

Get ready to fall in love with this “Marry Me” Salmon Recipe featuring tender, flaky salmon fillets in a rich and creamy sauce made with heavy cream, sundried tomatoes, garlic, and parmesan cheese. Ready in under 30 minutes!

30-Minute Marry Me Salmon

A dish so good that it inspires marriage. At least, that’s what the name suggests. But does it really? Is it really that good?

Um, yes. Most definitely, yes.

Ok, so I can’t confirm the marriage bit, but I can one hundred percent guarantee that this Marry Me salmon evokes a sense of comfort and indulgence that somehow feels extra special, especially when you’re on the receiving end.

The common thread in most “Marry Me” recipes is the rich and creamy sauce, which is typically made with heavy cream, butter, sun-dried tomatoes, and cheese—a winning combination.

Today, we’re making Marry Me salmon, although variations of this dish can be made with chicken, pork chops, meatballs, pasta, and shrimp. You can even find vegetarian versions filled with cauliflower or tofu!

The salmon is seasoned with salt, pepper, and crushed red pepper and pan-seared until juicy, tender, and flaky. It’s delicious in its own right, but it’s even better when smothered in the rich and creamy sun-dried tomato sauce. Serve over buttery pasta or cooked rice and your favorite steamed veggies. Each bite is like a little piece of heaven in your mouth.

Marry Me Salmon: Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Salmon: If possible, try to purchase wild-caught Alaskan salmon fillets of equal size. You may use skinless salmon or leave the skin on.
• Seasoning: The salmon fillets are seasoned with salt, black pepper, and crushed red pepper. Additional seasonings may include Italian seasoning, Cajun seasoning, or garlic powder.
• Sun-dried tomato oil: Most sun-dried tomatoes are packed in oil in glass jars. For this recipe, we’re using this oil to cook the salmon. If you prefer, feel free to use another type of oil, such as olive oil.
• Butter: Mostly used for flavor. It is also used to sauté the garlic.
• Garlic: Fresh garlic cloves that have been minced give the best flavor.
• Baby spinach: For color and nutrients. Feel free to add more spinach, if desired, or leave it out.
• Sun-dried tomatoes: Intensely flavorful and slightly chewy, sun-dried tomatoes are dehydrated tomatoes that are either packed in oil or simply dried.
• Heavy cream: I highly recommend using full-fat heavy cream. Definitely not whole milk or reduced-fat milk.
• Parmesan cheese: Freshly shredded parmesan cheese adds the perfect salty finish.

How to Make Marry Me Salmon

1. Prepare the salmon: Pat the salmon fillets dry with paper towels, then season both sides with salt, black pepper, and red chili flakes.

2. Sear the salmon: Heat the sun-dried tomato oil (or another type of oil, such as olive oil or avocado oil) in a large skillet set over medium-high heat. Once the skillet is hot and the oil shimmers, add the salmon fillets, leaving space between each fillet. Cook the salmon for 3-4 minutes on each side. The salmon is done when it flakes easily with a fork but remains moist. The internal temperature should reach 125°F (52°C) for medium-rare or 130°F-135°F (54°C-57°C) for medium as measured by a digital meat thermometer. Remove the salmon to a clean plate. Use paper towels to wipe out any extra oil in the pan. Note: If you are cooking salmon fillets with the skin on, add them to the skillet skin-side-down first.

3. Make the sauce: Return the skillet to medium heat. Melt the butter and cook the garlic for approximately 30 seconds or until fragrant. Stir in the spinach and drained sun-dried tomatoes and cook for about one minute or until the spinach is slightly wilted. Reduce the heat to low and stir in the heavy cream. Gently bring to a simmer, stirring often. If the sauce is too thick, add a little broth until the desired consistency is reached.

4. Combine: Remove from heat and stir in the freshly grated parmesan cheese until melted. Carefully nestle the cooked salmon fillets into the sauce and serve with fresh basil, parsley, lemon juice, or parmesan cheese, if desired.

Expert Tips

1. Pick high-quality, fresh salmon: Look for salmon with firm flesh and a mild scent. Mushy salmon is a no-no. You can cook with the skin on or off. Cooking with the skin on will help keep the salmon moist and add flavor, plus the skin is completely safe to eat.
2. Make sure the pan is hot: Before cooking the salmon, preheat your pan until hot and use oil with a high smoke point (olive oil, avocado oil, grapeseed oil, etc). This ensures a good sear, giving the salmon a crispy exterior.
3. Check for doneness: Salmon cooks quickly. Use a digital meat thermometer to avoid overcooking. The internal temperature should reach 125°F (52°C) for medium-rare or 130°F-135°F (54°C-57°C) for medium.
4. Gently heat the cream: When adding the heavy whipping cream, reduce the heat to low to prevent it from curdling. If the sauce is too thick, thin it with a bit of broth.
5. Serve with: This Marry Me salmon recipe is perfect served over rice, pasta (e.g., orzo or angel hair), couscous, and buttery mashed potatoes. It pairs perfectly with nearly any vegetable, including broccoli, asparagus, and sauteed zucchini.

Leftovers

While this creamy Marry Me salmon recipe tastes best when served immediately after cooking, leftovers can be saved and stored in an airtight container in the refrigerator for up to 2-3 days. I suggest reheating leftovers on the stovetop over low heat to avoid overcooking the salmon and/or breaking the sauce. Freezing is not recommended.

More Delicious Salmon Recipes

• Air Fryer Salmon
• Canned Salmon Salad
• Honey Garlic Salmon
• Baked Salmon with Lemon Butter (20 minutes!)
• Chili Lime Orange Glazed Salmon Recipe
• Salmon Sliders with Garlic Lemon Aioli
• Marinated Salmon Apple Salad
• BROWSE all of my SEAFOOD recipes