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Marry Me Salmon Recipe

Marry Me salmon is a one-skillet dinner with pan-seared fillets nestled in a rich Parmesan cream sauce with garlic, sun-dried tomatoes, and spinach. This creamy, restaurant-style method delivers tender salmon finished to 145°F with a glossy sauce in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets 6 oz each, skin removed or skin-on
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
For the Marry Me Sauce
  • 2 tbsp unsalted butter
  • 5 garlic cloves minced
  • 0.5 cup sun-dried tomatoes chopped
  • 1.5 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes optional
  • 2 cup baby spinach
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • salt to taste
  • black pepper to taste
For Garnish
  • fresh basil leaves
  • parmesan cheese freshly grated
  • lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Pat the salmon fillets dry with paper towels, then season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear the salmon for 4–5 minutes per side until golden and nearly cooked through, then transfer to a plate.
Make the Parmesan cream sauce
  1. Reduce the heat to medium and melt unsalted butter in the same skillet.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the chopped sun-dried tomatoes and cook for 1 minute.
  4. Pour in the chicken broth and scrape up any browned bits from the pan.
  5. Add the heavy cream, Italian seasoning, and crushed red pepper flakes, then simmer for 3–4 minutes.
  6. Stir in the Parmesan cheese until the sauce is smooth and creamy.
  7. Add the baby spinach and cook until just wilted.
Finish and serve
  1. Return the salmon to the skillet, spoon the creamy sauce over each fillet, and simmer for 3–4 minutes until the salmon reaches 145°F (63°C).
  2. Sprinkle with fresh basil and fresh parsley, along with extra Parmesan, then serve with lemon wedges.

Notes

Pro tip: use freshly grated Parmesan and keep the sauce at a gentle simmer so it stays silky instead of grainy. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet over low heat until just heated through. Freezing isn’t recommended due to texture changes in the cream sauce. Dietary swap: substitute half-and-half for heavy cream for a lighter sauce (simmer a few minutes longer for body).