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Simple Recipes for Every Day

Marry Me Salmon

Marry Me Salmon fillets simmering in a creamy, sun-dried tomato sauce inside a skillet, garnished with basil and Parmesan.
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  15 min

Ingredients

For the salmon

  • ¾ teaspoon kosher salt
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon freshly cracked black pepper
  • 4 (4-ounce) salmon fillets
  • 2 tablespoons extra-virgin olive oil

For the sauce

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
  • ¾ cup freshly grated Parmesan cheese, plus more for serving
  • 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
  • ¾ teaspoons Italian seasoning
  • ½ teaspoon red pepper flakes, (optional)
  • Kosher salt, to taste
  • ¼ cup thinly sliced fresh basil leaves
  • Cooked pasta or mashed potatoes, for serving (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. Make the salmon. In a small bowl, combine the salt, sugar, garlic powder, Italian seasoning, and pepper.
  3. Place the salmon on a rimmed baking sheet, skin side down. Brush the salmon with olive oil, then rub with the spice mixture until completely coated.
  4. Bake for 12 to 15 minutes (depending on thickness), or until the fish flakes easily with a fork.
  5. Meanwhile, make the sauce. Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, bouillon, ½ cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, and ¼ teaspoon red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until thick enough to coat the back of a spoon. Remove from the heat and season with salt to taste.
  6. Discard the salmon skin and nestle the cooked salmon into the sauce. Top with the basil, remaining ¼ cup of Parmesan cheese, and remaining red pepper flakes, if using. Serve over pasta or mashed potatoes, if desired.