Marry Me Salmon Recipe
Marry Me Salmon is soft and flaky, covered in a rich, creamy sun-dried tomato sauce. Trust me, this will be one of the best dishes you’ll ever make! This salmon recipe is so delicious, and the creamy, flavorful sauce will have everyone hooked! It's a favorite in my family, and I'm sure you'll love it too.
Ingredients
For the Salmon:
- 4 skinless Salmon filets
- 2 tbsp Olive oil divided
- 2 tsp dried Italian seasoning
- ½ tsp Kosher salt
- ¼ tsp Cracked black pepper
For the Sauce:
- 3 tbsp Butter
- 2 tsp minced Garlic
- 3 tbsp Flour
- 1 ½ cups Chicken broth
- ¾ cup Heavy cream
- ½ cup grated Parmesan
- ½ cup Sun-dried tomatoes drained
- 1 tsp dried Italian seasoning
- 1 tsp Lemon zest
- Fresh basil for garnish
Instructions
Cook the Salmon:
- Brush olive oil on each salmon filet using a basting brush. Season with Italian seasoning, salt, and pepper.
- Heat 1 tablespoon of 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 cook until the salmon is done in the center. Remove the filets from the skillet and set them aside.
Make the Sauce:
- In the same skillet, add the butter and melt it over medium-high heat. 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.
- Let the sauce simmer for a few minutes to thicken.
- Return the salmon filets to the skillet and place them on top of the sauce.
- Reduce the heat to medium-low and continue to simmer for 10 minutes.
- Garnish with freshly chopped basil leaves and additional lemon zest if desired.
Notes
- Pat the Salmon Dry: Before seasoning the salmon, make sure to pat the filets dry with paper towels. This helps to ensure a crispy, golden-brown sear on the outside of the salmon when you cook it.
- Don't Overcrowd the Skillet: When cooking the salmon, make sure there's enough space between the filets in the skillet. Overcrowding can cause the salmon to steam rather than sear, which affects the texture. Cook the salmon in batches if necessary to maintain the desired crispiness.
- Adjust the Sauce Consistency: If the sauce is too thick, you can add a bit more chicken broth or heavy cream to reach your preferred consistency. If it's too thin, let it simmer a little longer to reduce and thicken. Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.