Seared salmon finished in a creamy sun-dried tomato and parmesan sauce, all in one skillet. It takes about 25 minutes and one pan to wash.
Recipe overview
- Total time: about 25 minutes
- Serves: 4
- Pan: one 12-inch skillet with a lid
- Done when: the thickest part reaches 145°F, or flakes easily and looks opaque in the center
- You need: salmon fillets, sun-dried tomatoes in oil, garlic, heavy cream, broth, and parmesan
Marry me salmon is seared salmon finished in a creamy sauce of sun-dried tomatoes, garlic, cream, and parmesan. Everything happens in one skillet, and dinner is on the table in about 25 minutes.
The sauce does most of the work. The fillets only need a good sear, and the sauce finishes them while it thickens. This recipe walks you through the six steps, how to tell when the fish is done, and how to fix a sauce that turns grainy.
Why this creamy salmon works on a weeknight
The name comes from Marry Me Chicken, the viral creamy sun-dried tomato chicken. The salmon version uses the same sauce, and it cooks faster because salmon fillets are thinner than chicken breasts. If you like the original, our Marry Me Chicken and Marry Me Shrimp use the same idea.
Nothing gets wiped from the pan between steps. The browned bits left from the sear melt into the cream and give the sauce its savory depth. Oil from the sun-dried tomato jar adds herb and tomato flavor before the sauce even starts.
Ingredients
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For the salmon
For the sauce
Equipment: a 12-inch skillet with a lid (or a baking sheet to cover it) and a thin spatula.
How to make it
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1. Season the salmon. Pat the fillets completely dry with paper towels. Mix the garlic powder, smoked paprika, salt, and pepper, then press it onto both sides of each fillet.
2. Sear the salmon. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Lay the fillets in presentation side down and leave them alone for 3 to 4 minutes, until a golden crust forms and they release from the pan. Flip and cook 2 minutes more, then move them to a plate. They won't be cooked through yet. If your fillets have skin, sear the skin side second and peel it off before they go back in the sauce, because skin turns soft in cream.
Four fillets need a wide, heavy pan so they brown instead of steam, and the browned bits they leave become the sauce. The Tramontina tri-ply 12-inch stainless skillet builds that browning well and cleans up with a soak. It doesn't come with a lid, so cover it with any lid that fits or a baking sheet in Step 6.
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3. Start the sauce. Turn the heat to medium. Without wiping the pan, add the garlic and stir for 30 to 45 seconds, just until fragrant. Stir in the sun-dried tomatoes.
4. Add the cream and broth. Pour in the cream and broth and scrape up the browned bits from the bottom. Bring it to a gentle simmer, not a hard boil, and cook uncovered for 2 to 3 minutes, until it thickens slightly.
5. Melt in the parmesan. Turn the heat to low. Stir in the parmesan a handful at a time until the sauce is smooth and glossy. Add the Italian seasoning and red pepper flakes, then taste for salt. Freshly grated parmesan from a rasp-style grater (paid link) melts smoother than a coarse shred.
6. Finish the salmon in the sauce. Nestle the fillets back into the pan and spoon sauce over them. Cover and cook on low for 3 to 4 minutes, until the thickest part reaches 145°F or flakes easily and looks opaque in the center. Scatter the basil over the top and serve.
How to tell when the salmon is done
The safe internal temperature for fish is 145°F, according to the FoodSafety.gov minimum cooking temperature chart. Thicker fillets need the full 4 minutes in Step 6, and thin tail pieces can be ready in 2.
Signs your salmon is ready
- An instant-read thermometer in the thickest part reads 145°F.
- The center looks opaque, with no glossy, see-through layer.
- The flesh separates into flakes when you press it with a fork.
- White beads of protein are just starting to show on the sides. Lots of white means it's going dry.
A thermometer takes the guessing out of Step 6, because it reads the center without cutting the fillet open. The TempPro instant-read thermometer folds away in a drawer. It isn't meant to stay in the pan, so check the fish, then pull it out.
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What to serve with it
The sauce is rich, so keep the sides simple. Linguine or fettuccine catch the sauce best, and white rice works when pasta feels too heavy. Crusty bread handles the last spoonfuls of sauce.
For something green, roasted asparagus, green beans, or steamed broccoli cut the richness. For more ways to cook salmon on other nights, see our guide on how to cook salmon and our herb-crusted salmon with lemon butter.
Storage and reheating
Store leftovers in an airtight container in the fridge and eat them within 2 days. The sauce thickens as it chills, so add a splash of broth when you reheat it.
Warm the salmon and sauce in a covered skillet over low heat until hot all the way through (165°F for leftovers). A microwave tends to overcook the fish. Freezing isn't a good fit, because cream sauce separates when it thaws.
Make the sauce your own
Once the sauce feels familiar, it works with other proteins. Chicken thighs, shrimp, or a drained can of white beans all go in the same pan. Keep marry me salmon for the nights you want dinner on the table fast with one skillet to wash, and let the sauce carry the rest of the week.
Frequently asked questions
Can I use frozen salmon for marry me salmon?
Yes, as long as it's fully thawed first. Thaw the fillets overnight in the fridge, or seal them in a bag and submerge them in cold water for 30 to 45 minutes. Pat them very dry before seasoning, because extra moisture keeps them from searing and thins the sauce.
Why did my sauce turn grainy or separate?
The heat was too high when the cheese went in, or the cream boiled hard. Turn the burner to low before adding the parmesan and stir it in a little at a time. If it has already separated, take the pan off the heat and whisk in a splash of warm cream or broth.
Can I make marry me salmon ahead for meal prep?
Make the sauce ahead, but cook the salmon fresh. The sauce keeps in the fridge for up to 2 days. When you're ready to eat, sear the fillets, warm the sauce in the same pan, and finish them together.
What can I use instead of sun-dried tomatoes?
Roasted red peppers from a jar are the closest swap, chopped and patted dry. A tablespoon of tomato paste stirred in with the garlic also gives the sauce a tomato base. Use olive oil to sear, since you won't have the tomato oil.
Can I use a different fish?
Yes, any firm fillet works. Cod and halibut hold up well in the sauce. Thinner fillets cook faster, so check them after about 2 minutes in Step 6.
How do I make it milder for kids?
Leave out the red pepper flakes and pass them at the table instead. The smoked paprika adds color and a little warmth but no real heat. Serving the sauce over plain pasta also helps picky eaters try it.
Is it called marry me salmon because it's a special-occasion dish?
No. The name comes from Marry Me Chicken, a creamy sun-dried tomato chicken that went viral online. The salmon version borrows the same sauce and works as an everyday dinner.
Settle This: Skin On or Skin Off in Creamy Salmon?
Skin helps a fillet hold together and crisps up in a hot pan. Once it sits in cream sauce, though, that crisp skin goes soft.
Pick your side.
Why did you vote that way? Drop your take in the comments.
