I absolutely love this Marry Me Salmon Recipe with Sun-Dried Tomatoes and Parmesan Cream Sauce Recipe because it delivers a restaurant-quality dish right at home without any fuss. The creamy parmesan sauce with tangy sun-dried tomatoes perfectly complements the tender salmon, making each bite feel indulgent and fresh. Whether you’re cooking for a special dinner or want to impress friends, this dish hits the mark.
When I first tried this recipe, I was amazed at how simple ingredients transformed into something so flavorful. You’ll find that it’s ideal for weeknight dinners or any occasion when you want a meal that feels fancy but is easy to prepare. The sauce is luscious yet light enough that even picky eaters in my family go crazy for it!
Why You’ll Love This Recipe
- Simple yet elegant: It turns everyday ingredients into a dish that feels special without complicated steps.
- Rich and creamy sauce: The parmesan cream sauce with sun-dried tomatoes adds layers of flavor that keep you coming back.
- Versatile pairing: Perfect served over pasta, rice, or even crusty bread for soaking up every last drop.
- Crowd-pleaser: My family can’t get enough and I bet yours will love it too!
Ingredients You’ll Need
The ingredients for this Marry Me Salmon Recipe with Sun-Dried Tomatoes and Parmesan Cream Sauce Recipe are straightforward and easy to find, yet they come together beautifully. I always recommend using fresh salmon fillets and authentic parmesan cheese for the best results.
- Salmon filets: Skinless works best for a crisp sear and easy plating.
- Olive oil: Divided use helps with both searing the salmon and building flavor.
- Dried Italian seasoning: Adds that herby, aromatic touch to the fish and sauce.
- Kosher salt: Essential for bringing out all the flavors without being overpowering.
- Cracked black pepper: Freshly cracked adds the best bite.
- Butter: Creates a rich base for the sauce—don’t skimp here!
- Garlic, minced: Just a touch to elevate the sauce’s depth.
- Flour: The thickening agent for a smooth, creamy sauce.
- Chicken broth: Adds savory richness without heaviness.
- Heavy cream: For that decadently creamy texture you’ll love.
- Parmesan cheese, grated: The star of the sauce, melting in beautifully.
- Sun-dried tomatoes: Drained and chopped, they provide bursts of tangy sweetness.
- Lemon zest: Brightens the whole dish with subtle citrus notes.
- Fresh basil: For garnish, adding a fresh herbal finish.
Variations
I love how this recipe can be gently customized to what you have on hand or your personal preferences. Feel free to experiment with different herbs, cheeses, or even a little heat if you like some spice.
- Add a kick: I often sprinkle in some red pepper flakes for a subtle spicy zing that livens up the creaminess.
- Cheese swaps: Trying mozzarella or even a bit of cheddar can be fun and adds its unique twist to the sauce.
- Vegetarian version: Replace salmon with thick slices of grilled portobello mushroom for a meaty texture with the same sauce.
- Fresh tomatoes instead of sun-dried: Use chopped cherry tomatoes sautéed briefly as a lighter alternative.
How to Make Marry Me Salmon Recipe with Sun-Dried Tomatoes and Parmesan Cream Sauce Recipe
Step 1: Prep and Season the Salmon
Start by brushing each salmon filet with olive oil. Then sprinkle each piece evenly with dried Italian seasoning, kosher salt, and cracked black pepper. This simple seasoning mix really lets the salmon’s flavor shine while giving it a nice aromatic base. I usually do this step ahead to let the seasoning sink in if I’m short on time later.
Step 2: Sear Your Salmon to Perfection
Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Place the salmon filets skin-side down (or just one side if skinless) and cook until you get a beautiful golden crust—about 3 minutes. Flip carefully and cook the other side the same. You want it crispy on the outside but still tender and juicy inside. After searing, lower the heat to gently finish cooking the salmon through to the center before removing it from the skillet.
Step 3: Build the Creamy Parmesan Sauce
Return the skillet to medium-high and melt the butter. Toss in minced garlic and sauté for just 30 seconds until fragrant—don’t let it brown or burn. Sprinkle the flour over the butter and garlic and stir constantly, forming a paste that will thicken the sauce later. This step is crucial for that velvety texture you want in your parmesan cream sauce.
Step 4: Whisk in Liquids and Cheese
Slowly whisk in the chicken broth, heavy cream, and grated parmesan cheese. Stir regularly until the sauce comes together and starts to thicken slightly. This sauce is your flavor powerhouse, so make sure you taste and adjust with a little salt or pepper as needed.
Step 5: Add Sun-Dried Tomatoes and Finishing Touches
Stir in the sun-dried tomatoes, an extra teaspoon of Italian seasoning, and freshly grated lemon zest. These ingredients brighten up the sauce and add a burst of color and tang. Let it simmer for a few minutes until nicely thickened.
Step 6: Return Salmon and Simmer Gently
Place the salmon filets back into the pan, nestling them on top of the sauce. Turn the heat down to medium-low and let everything simmer together for about 10 minutes. This gentle simmer allows the flavors to meld and ensures the salmon stays moist without overcooking.
Step 7: Garnish and Serve
Finish with a sprinkle of fresh basil leaves and some extra lemon zest for a bright, fresh finish. Serve this gorgeous salmon with your favorite pasta or a fluffy bed of rice—both soak up that delicious parmesan cream sauce so well!
Pro Tips for Making Marry Me Salmon Recipe with Sun-Dried Tomatoes and Parmesan Cream Sauce Recipe
- Get the perfect sear: Pat the salmon dry before oiling and seasoning to help it crisp up beautifully on the stove.
- Don’t rush the sauce: Stir constantly when adding flour and liquids to avoid lumps and ensure silky smoothness.
- Use fresh lemon zest: I found that fresh zest adds so much brightness that bottled lemon juice can’t replicate.
- Avoid overcooking salmon: Turn off the heat just before it’s fully cooked; residual warmth finishes the job perfectly without drying it out.
How to Serve Marry Me Salmon Recipe with Sun-Dried Tomatoes and Parmesan Cream Sauce Recipe
Garnishes
I usually top this dish with fresh basil leaves and a little extra lemon zest to brighten the rich sauce and add a lovely herbaceous aroma. Sometimes, a light sprinkle of freshly cracked black pepper on top brings out the flavors even more.
Side Dishes
Pasta tossed in olive oil and garlic works beautifully, or you can serve it over steamed jasmine rice to soak up the parmesan cream sauce. I’ve also enjoyed this with roasted asparagus or garlic sautéed spinach for a fresh, green contrast.
Creative Ways to Present
For special dinners, I like plating the salmon on a neat bed of creamy risotto with the sauce spooned generously around the plate. Adding a lemon wedge and a sprig of rosemary rings the dinner bell on elegance and invites compliments from guests every time.
Make Ahead and Storage
Storing Leftovers
I store leftover salmon and sauce separately in airtight containers in the fridge. This helps maintain the salmon’s texture and keeps the sauce fresh. Leftovers usually keep well for 2-3 days, perfect for quick lunches or next-day dinners.
Freezing
While I haven’t frozen the cooked salmon with sauce often, I do freeze the sauce alone. It defrosts well and you can reheat it gently before adding freshly cooked salmon for a fast meal later on. Keep it in a sealed container for up to 2 months.
Reheating
I reheat leftovers gently on the stove over low heat, stirring frequently to prevent the cream sauce from separating. Adding a splash of broth or cream if it’s too thick helps bring it back to perfect pourable consistency. Avoid microwaving as it can toughen the salmon and break the sauce texture.
FAQs
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Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon but be sure to thaw it completely in the fridge overnight and pat dry before seasoning and cooking. This prevents excess moisture, which can interfere with that beautiful sear.
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What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, fresh chopped tomatoes lightly sautéed can work as a fresher alternative. Just remember that the flavor will be less concentrated and tangy, so you might want to add a splash of balsamic vinegar or a pinch of salt to boost it.
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Is this recipe suitable for meal prep?
Definitely! The sauce can be made ahead and refrigerated for up to 3 days. When you’re ready, simply reheat the sauce and cook fresh salmon to serve for maximum flavor and texture.
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Can I make this dairy-free?
For a dairy-free version, try swapping heavy cream with full-fat coconut milk and use a dairy-free cheese alternative. The flavor profile will change slightly, but you’ll still get a creamy, delicious sauce.
Final Thoughts
Honestly, this Marry Me Salmon Recipe with Sun-Dried Tomatoes and Parmesan Cream Sauce Recipe is one of those dishes I keep coming back to because it’s effortless yet feels so thoughtfully crafted. I love sharing it with friends because it sparks “wow” moments every time at the table. I hope you’ll enjoy making this recipe as much as I do—trust me, it’s a keeper and such a delicious way to celebrate salmon at home.
Print
Marry Me Salmon Recipe with Sun-Dried Tomatoes and Parmesan Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This Marry Me Salmon recipe features perfectly seared salmon filets cooked in a rich and creamy sun-dried tomato and parmesan sauce. The dish is bursting with Italian flavors like garlic, Italian seasoning, and lemon zest, finished with fresh basil for garnish. It’s an elegant yet easy skillet dinner that pairs wonderfully with pasta or rice, perfect for a special date night or any cozy meal at home.
Ingredients
Salmon
- 4 salmon filets, skinless
- 2 tablespoons olive oil, divided
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
Sauce
- 3 tablespoons butter
- 2 teaspoons garlic, minced
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 cup parmesan, grated
- 1/2 cup sun-dried tomatoes, drained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon lemon zest
- Fresh basil, for garnish
Instructions
- Prepare the salmon: Brush olive oil on each salmon filet and evenly season with dried Italian seasoning, kosher salt, and cracked black pepper to build the base flavor.
- Sear the salmon: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the salmon filets and cook each side for about 3 minutes until the surface is golden brown and crispy. Reduce the heat slightly and cook through to the center. Remove the salmon from the skillet and set aside.
- Make the sauce: With the skillet back on medium-high heat, melt the butter. Sauté the minced garlic for about 30 seconds until fragrant, but not browned. Stir in the flour to create a roux, cooking it briefly to remove the raw flour taste.
- Whisk in the liquids: Gradually whisk in the chicken broth and heavy cream to avoid lumps, then stir in the grated parmesan cheese to melt smoothly into the sauce.
- Add the remaining ingredients: Stir in the sun-dried tomatoes, an additional teaspoon of dried Italian seasoning, and lemon zest. Taste and adjust seasoning with more salt and pepper as needed.
- Simmer and thicken: Allow the sauce to simmer gently for a few minutes until it thickens to a creamy consistency, stirring occasionally to prevent sticking.
- Return the salmon: Nestle the seared salmon filets back into the skillet on top of the sauce, coating them lightly.
- Simmer and garnish: Reduce heat to medium-low and simmer the salmon in the sauce for 10 minutes to meld the flavors and finish cooking the fish. Garnish with freshly chopped basil leaves and extra lemon zest if desired.
- Serve: Serve the Marry Me Salmon warm over your choice of pasta or rice for a complete, delicious meal.
Notes
- You can adjust the spice level by adding more or less Italian seasoning according to your taste preference.
- If you don’t have sun-dried tomatoes, chopped fresh tomatoes can be substituted, though the flavor will be milder.
- Different cheeses like cheddar or mozzarella can be used for a variation in taste and texture.
- This dish is excellent as a make-ahead meal. Prepare the sauce in advance and refrigerate for up to 3 days. Reheat before adding the salmon and finishing the cooking process.
