Marry Me Salmon Skillet

When I want a show—stopping dinner packed with flavor and comfort, Marry Me Salmon is always a winner in my kitchen. The creamy sun dried tomato sauce hugs buttery salmon fillets, giving every bite a restaurant quality vibe without hours of prep or fussy steps.

Every time I make this, the house smells like heaven and my partner always jokes we need to get remarried just for another excuse to cook this again. Do not be surprised if people ask for the recipe on the spot.

Ingredients

• Salmon fillets: Boneless and skinless. Select evenly sized pieces for even cooking and ask your fishmonger for the freshest catch
• Olive oil: Use extra virgin for the best flavor and smooth texture
• Dried basil: Brings a sweet herby layer that complements the creamy sauce. Look for vibrant green leaves
• Garlic powder: Builds savory depth and enhances the fresh garlic punch
• Onion powder: Gives gentle warmth and rounds out the spice blend
• Dried thyme: Adds subtle earthiness and complexity
• Red pepper flakes: Just enough heat to perk up the sauce. Adjust to your preference
• Salt: Essential for seasoning and drawing out flavor. Opt for sea salt if possible
• Black pepper: Adds a bit of spice. Do not skip freshly ground if you can
• Chicken stock: Unsalted lets you control the seasoning and gives the sauce body. Go for high quality cartons or homemade if available
• Heavy cream: Creates that luxuriously silky sauce. Use full fat for richness
• Sundried tomatoes: Packed with tang and a touch of sweetness. Oil—packed work best for extra flavor
• Garlic cloves: Minced. Fresh garlic absolutely shines here. Do not substitute
• Parmesan cheese: Freshly shredded melts best and adds salty nuttiness. Avoid pre—grated if you can
• Fresh basil: For garnish. Brightens up everything. Choose unblemished leaves

Instructions

Prep the Seasonings:

Mix all dried spices together in a small bowl to ensure even distribution and maximum flavor in every bite

Season the Salmon:

Sprinkle and rub half the spice mixture over both sides of the salmon fillets, pressing it in so it sticks well

Sear the Salmon:

Heat olive oil in a large skillet on medium—high and wait until hot to get a good sear. Place salmon flesh side down and cook undisturbed for about five minutes. Flip and sear the other side for another five minutes. Remove salmon to a plate. This step gives the salmon a crispy edge and locks in moisture

Sauté the Aromatics:

Without cleaning the skillet, add chopped sundried tomatoes and minced fresh garlic. Stir constantly over low heat for just a minute or two until fragrant. The hot oil will release their best flavors. If you like, add a spoonful of the tomato oil for extra richness

Deglaze and Build the Sauce:

Pour in the chicken stock and use a spatula to scrape up every bit of browned goodness from the pan bottom. This deepens the sauce flavor

Finish the Sauce:

Stir in heavy cream, parmesan, and the remaining spice mixture. Increase the heat slightly and simmer for about ten to fifteen minutes. Stir often so nothing sticks. The sauce should thicken and become glossy

Return the Salmon:

Nestle the seared salmon fillets back in the sauce. Gently spoon sauce over the tops for extra infusion. Let them warm through for up to five minutes according to your preferred doneness

Garnish and Serve:

Once the salmon is just cooked through, scatter fresh basil over everything and serve straight from the pan over rice, pasta, or simply with crusty bread

The sun dried tomatoes in this dish always make me nostalgic. They remind me of my first date night dinner where I cooked for my now spouse and hoped to impress with bold flavor.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to three days. To reheat, try gently warming in a skillet over low heat with a splash of water or cream to help bring the sauce back to life. Avoid microwaving for too long or the salmon may dry out.

Ingredient Substitutions

No heavy cream? Try full fat coconut milk for a dairy free option or half and half for something lighter. You can swap parmesan with asiago or pecorino for a twist. If you do not eat fish, this sauce is beautiful with chicken breast.

Serving Suggestions

I love sharing this dish over buttery mashed potatoes, simple steamed rice or twirling it into al dente pasta. Bright broccolini or crisp green salad are perfect sides. As a starter, pair with focaccia to sop up all the sauce.

Cultural and Historical Context

This recipe takes classic creamy Tuscan flavors and puts them front and center with salmon. The combination of sun dried tomato, basil, garlic, and creamy notes is inspired by Italian countryside cooking where family style comfort reigns.

Seasonal Adaptations

Toss in baby spinach or chopped kale during the last few minutes for a green boost. Swap sun dried tomatoes for cherry tomatoes in summer for lighter flavor. Top with fresh tarragon or chives instead of basil in spring.

Success Stories

A friend once brought this to a potluck dinner and not a single bite was left. The sauce gets rave reviews every time and someone always asks for the secrets. After making it for Valentine’s Day, the compliments kept rolling in for weeks.

Freezer Meal Conversion

Cook the sauce completely and let it cool before freezing. Pour into a ziptop bag and freeze flat for easy storage. When ready to serve, simply thaw overnight and reheat in a pan adding seared fish fresh. Toasting new salmon instead of freezing it with the sauce gives the best texture.

This dish proves that restaurant level comfort food is possible in your own kitchen. The creamy sauce and tender salmon deliver a meal everyone will want again soon.

Recipe Q&A

→ How do I prevent the salmon from sticking to the skillet?

Ensure the skillet and oil are fully heated before placing salmon fillets. Avoid moving the salmon too soon to achieve a good sear.

→ Can I substitute fresh tomatoes for sun-dried tomatoes?

Sun-dried tomatoes provide distinct sweetness and tang. If using fresh, cook longer to concentrate the flavor, but expect a milder taste.

→ What kind of cream works best for the sauce?

Heavy cream creates a rich, velvety consistency. Light cream can be used, but the sauce may be thinner and less indulgent.

→ Do I need to remove salmon skin before cooking?

This method works best with skinless fillets, allowing even seasoning and a smoother presentation in the final dish.

→ What side dishes complement this meal?

Try serving with steamed rice, quinoa, or crusty bread to soak up the flavorful sauce. Roasted vegetables also pair well.

→ Can I make the sauce ahead of time?

The sauce can be prepared in advance and gently reheated. Add salmon just before serving to keep fillets tender.