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Salmon so good, it will have everyone falling in love! Marry Me Salmon is soft and flaky, smothered in a buttery, creamy sun-dried tomato sauce. Trust me, it’s one of the best dishes you’ll ever make!
This marry me salmon is so delicious. The creamy, flavorful sauce will have everyone hooked! You’ll also have to try this reader-favorite marry me chicken!
Creamy Sun-Dried Tomato Salmon
It’s pretty clear that I love Tuscan recipes, I have quite a few on the blog now! (I’m just going to leave this Tuscan sausage pasta here for you to try if you haven’t already!) These dishes are creamy, buttery, and loaded with mouthwatering sun-dried tomato flavor. Marry me salmon is no different, and I know you’ll love it as much as my family does.
The salmon filets get cooked to seared, juicy perfection. They’re great on their own, but even better with this Tuscan sauce! It’s savory, buttery, with just a bit of sweetness from the dried tomatoes. Each bite is pure indulgence! Serve this salmon on a bed of your favorite pasta for a meal the whole family will be asking for all the time.
Ingredients in Marry Me Salmon
Each of these ingredients plays a part in making marry me salmon so irresistible! You can find all of the ingredients I used in the recipe card below.
For the Salmon
- Salmon Filets: I used skinless salmon. Be sure you use cuts that are roughly the same size so they cook at the same rate.
- Olive Oil: For cooking the salmon in and also helping the seasonings stick.
- Dried Italian Seasoning: No Tuscan recipe is complete without this tasty blend of herbs!
- Salt and Pepper: to give the salmon an extra layer of flavor.
For the Sauce
- Butter: To give the marry me salmon sauce a tasty richness!
- Minced Garlic: For the perfect savory flavor. Fresh minced garlic is best! If you prefer a milder garlic flavor, garlic powder can also be used.
- Flour: Thickens up the sauce a little.
- Chicken Broth: Acts as the flavorful base of the sauce. You can also use mushroom or vegetable broth, but it will change the flavor slightly.
- Heavy Cream: This is what makes the sauce so good! You can also use half and half if you want the sauce to be a little lighter.
- Grated Parmesan: For the best nutty, cheesy flavor.
- Sun-Dried Tomatoes: Give the dish that classic Tuscan flavor. Make sure they’re drained so they don’t add too much liquid to the sauce.
- Dried Italian Seasoning: More herbs to give the sauce flavor!
- Lemon Zest: Adds bright flavor that cuts through the richness of the sauce.
- Fresh Basil: This is optional, but if you want to add a little extra flavor to your dish, garnish with fresh chopped basil! It also gives the marry me salmon a perfect presentation.
How to Make Creamy Tuscan Salmon
This is a restaurant-quality dish that’s ready in 30 minutes. What could be better than that? Anything that tastes this good but is so easy to make is a winner in my book.
- Add Seasonings and Olive Oil: Brush olive oil on top of each of the salmon fillets using a basting brush. Season with Italian seasoning, salt, and pepper.
- Heat Skillet: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook: Add the salmon filets to the skillet and cook until golden brown and crispy, about 3 minutes on each side. Lower the heat and then allow the salmon to cook through to the center. Remove the filets from the skillet and set them aside.
- Melt Butter, Sauté Garlic: Return to the same skillet, and add the butter. Melt the butter over medium-high heat then sauté the garlic for 30 seconds until fragrant. Add in the flour and stir to make a paste.
- Add Broth, Cream, and Cheese: Whisk in the chicken broth, heavy cream, and parmesan cheese.
- Stir in Remaining Ingredients: Stir in the drained sun-dried tomatoes, Italian seasoning, and lemon zest. Season with more salt and pepper if needed.
- Thicken: Simmer the sauce for a few minutes for it to thicken.
- Add Salmon: Return the salmon filets back to the skillet and then layer on top of the sauce.
- Simmer: Turn the heat to medium-low, then continue to simmer for 10 minutes.
- Garnish: Garnish with freshly chopped basil leaves and additional lemon zest if desired.
- Serve: Serve marry me salmon warm over pasta or rice.
Tips and Variations
Get creative and adapt this marry me salmon to your own personal tastes! Here are a few tips to make sure it turns out perfectly.
- Perfect Searing: For that golden crust on your salmon filets, make sure the skillet is well heated before adding the fish. This will give you that satisfying crispy exterior.
- Cheese Choices: While parmesan is classic, you can try other hard cheeses like pecorino romano or asiago for a unique twist on the sauce’s cheesy flavor.
- Add Veggies: If you’re a veggie lover, consider adding sautéed baby spinach, artichoke hearts, or even diced bell peppers to the sauce. This can add extra color, flavor, and nutrients to the dish.
- Serve With: Instead of pasta or rice, try serving the salmon over mashed potatoes, quinoa, couscous, or even cauliflower rice for a healthier, keto-friendly alternative.
If you have leftover marry me salmon or want to make it ahead of time, it can be kept in an airtight container in the fridge for 2-3 days. Reheat over the stove until warmed through. You can add a splash of chicken broth if you need to thin out your sauce.
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Marry Me Salmon
- 4 salmon filets, skinless
- 2 tablespoons olive oil, divided
- 2 teaspoons dried Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon cracked black pepper
- 3 tablespoons butter
- 2 teaspoon garlic, minced
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- ¾ 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
- Brush olive oil on top each salmon filet using a basting brush. Season with Italian seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the salmon filets to the skillet and cook until golden brown and crispy, about 3 minutes on each side. Lower the heat and allow the salmon to cook through to the center. Remove the filets from the skillet and set them aside.
- Return to the same skillet, and add the butter. Melt the butter over medium-high heat then sauté the garlic for 30 seconds until fragrant. Add in the flour and stir to make a paste.
- Whisk in the chicken broth, heavy cream, and parmesan cheese.
- Stir in the drained sun-dried tomatoes, Italian seasoning, and lemon zest. Season with more salt and pepper if needed.
- Simmer the sauce for a few minutes for it to thicken.
- Return the salmon filets back to the skillet and layer on top of the sauce.
- Turn the heat to medium-low, and continue to simmer for 10 minutes.
- Garnish with freshly chopped basil leaves and additional lemon zest if desired.
- Serve warm over pasta or rice.
Nutrition information is automatically calculated, so should only be used as an approximation.