Why You’ll Love This Recipe
-
Rich & Creamy: A velvety sauce made with sun-dried tomatoes, garlic, Parmesan, and cream.
-
Quick & Easy: Ready in just 25 minutes with simple ingredients.
-
Elegant Presentation: Looks fancy, but is incredibly easy to make.
-
Customizable: Great with different herbs or paired with your favorite sides.
-
Perfect for Any Occasion: Whether it’s a weekday dinner or a special event, it’s always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
4 salmon fillets (skin-on or skinless)
-
1 tablespoon olive oil
-
2 tablespoons butter
-
3 cloves garlic, minced
-
1/4 cup sun-dried tomatoes (chopped, oil-packed recommended)
-
1/4 cup heavy cream
-
1/4 cup chicken broth
-
1/4 cup freshly grated Parmesan cheese
-
1 teaspoon dried thyme
-
1 teaspoon dried basil
-
Salt and pepper, to taste
-
Fresh parsley, chopped (for garnish)
Directions
-
Preheat Oven: Preheat to 400°F (200°C).
-
Season the Salmon: Pat salmon dry. Drizzle with olive oil and season with salt, pepper, thyme, and basil.
-
Sauté Garlic & Tomatoes: In a skillet, melt butter. Add garlic and cook for 1 minute. Add sun-dried tomatoes and sauté for 2–3 minutes.
-
Make the Sauce: Stir in cream and chicken broth. Simmer for 3–4 minutes. Add Parmesan, thyme, basil, and adjust seasoning.
-
Assemble: Place seasoned salmon in a baking dish. Pour sauce over the top.
-
Bake: Bake for 15–20 minutes until salmon is flaky.
-
Serve: Garnish with parsley and serve warm with your choice of side.
Servings and Timing
-
Servings: 4
-
Total Time: 25 minutes
-
Calories per serving: ~350–400
Variations
-
Dairy-Free: Use coconut cream instead of heavy cream and a dairy-free cheese alternative.
-
Add Heat: Sprinkle red pepper flakes into the sauce for a spicy version.
-
Alternate Proteins: Try this sauce with trout, halibut, or chicken.
Storage/Reheating
-
To Store: Refrigerate in an airtight container for up to 3 days.
-
To Reheat: Warm in the oven at 325°F or in a skillet over low heat.
Conclusion
Marry Me Salmon is a stunning and satisfying dish that’s both rich in flavor and easy to make. With its creamy sauce and perfectly baked fish, it’s guaranteed to be a showstopper—whether for a romantic night in or a cozy family dinner.
Marry Me Salmon
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Marry Me Salmon is an easy, elegant dish featuring salmon fillets baked in a creamy Parmesan and sun-dried tomato sauce. Perfect for weeknights or romantic dinners, it’s rich, flavorful, and ready in under 30 minutes. A simple yet showstopping recipe everyone will love!
Ingredients
4 salmon fillets (skin-on or skinless)
1 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
¼ cup sun-dried tomatoes, chopped (oil-packed recommended)
¼ cup heavy cream
¼ cup chicken broth
¼ cup freshly grated Parmesan cheese
1 tsp dried thyme
1 tsp dried basil
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
-
Preheat Oven: Preheat oven to 400°F (200°C).
-
Season the Salmon: Pat salmon fillets dry. Drizzle with olive oil and season with salt, pepper, thyme, and basil.
-
Sauté Aromatics: In a skillet over medium heat, melt butter. Add garlic and cook for 1 minute. Add sun-dried tomatoes and sauté for 2–3 minutes.
-
Make the Sauce: Stir in heavy cream and chicken broth. Simmer for 3–4 minutes until slightly thickened. Add Parmesan and stir until melted. Adjust seasoning to taste.
-
Assemble & Bake: Place salmon in a baking dish. Pour the sauce evenly over the fillets. Bake for 15–20 minutes, or until salmon is opaque and flakes easily.
-
Serve: Garnish with fresh parsley. Serve warm with rice, mashed potatoes, or pasta.
Notes
For extra flavor: Sear the salmon skin-side down in a pan for 2–3 minutes before baking.
Add a little heat: Stir in ¼ tsp red pepper flakes for a spicy twist.
Make it dairy-free: Use coconut cream and a dairy-free Parmesan substitute.
