Marry Me Salmon

Marry Me Salmon is a flavorful and indulgent dish that has gained popularity due to its rich, creamy sauce and the perfectly cooked, tender salmon. The dish gets its name because it’s so delicious that it could potentially inspire a proposal! The combination of salmon, a luscious cream-based sauce, garlic, sun-dried tomatoes, and a touch of Parmesan creates a mouthwatering dish that is sure to impress. It’s perfect for special occasions, romantic dinners, or a delightful weeknight meal.

The History of Marry Me Salmon

The exact origins of “Marry Me Salmon” are unclear, but the dish became widely popular through social media and food blogs in recent years, with many declaring it so delicious that it’s marriage-worthy. It’s believed to be a modern creation, combining classic ingredients that pair perfectly with salmon, such as garlic, cream, and sun-dried tomatoes. The dish is a variation of creamy salmon recipes but with the added depth of flavors that make it stand out. As salmon became more widely available and recognized for its health benefits, dishes like Marry Me Salmon emerged, making use of the fish’s rich flavor and the tendency to pair well with luxurious sauces.

Ingredients Breakdown

Salmon: The star of the dish. Salmon is rich in healthy fats, particularly omega-3 fatty acids, which contribute to its flavor and health benefits.
Sun-Dried Tomatoes: These add a tangy, sweet flavor that complements the richness of the salmon. They also bring a bit of umami to the dish.
Heavy Cream: Provides the luxurious, velvety texture of the sauce. It’s essential for creating that creamy, indulgent base.
Garlic: Aromatic and savory, garlic adds depth and warmth to the sauce.
Parmesan Cheese: This adds a salty, umami flavor and helps thicken the sauce, bringing richness to the dish.
Herbs: Commonly used herbs in Marry Me Salmon include basil, thyme, and rosemary, which complement the flavors of both the salmon and the sauce.
Olive Oil: Used for cooking the salmon, olive oil imparts a light, fruity flavor and ensures the fish doesn’t stick to the pan.
Lemon: A squeeze of fresh lemon juice adds brightness and helps cut through the richness of the sauce.
Butter: A small amount of butter is used to sauté the garlic and give the sauce an extra touch of richness.

Step-by-Step Recipe

Ingredients:

4 salmon fillets (6 oz each)
1 tbsp olive oil
Salt and pepper, to taste
1 tbsp butter
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed is best)
1/2 cup heavy cream
1/4 cup chicken broth or white wine
1/4 cup Parmesan cheese, grated
1 tsp fresh thyme or basil (or 1/2 tsp dried)
1 tbsp lemon juice
Fresh parsley or basil, for garnish (optional)

Instructions:

Prep the salmon: Season the salmon fillets with salt and pepper on both sides. Heat a large skillet over medium heat and add olive oil.
Cook the salmon: When the oil is hot, add the salmon fillets, skin-side down (if they have skin). Cook for 3-4 minutes on each side, until the salmon is golden brown on the outside and cooked through (or until it reaches your desired doneness). Remove the salmon from the skillet and set aside.
Make the sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant.
Add the sun-dried tomatoes: Add the chopped sun-dried tomatoes to the skillet and sauté for 2-3 minutes, allowing their flavor to infuse the butter and garlic.
Build the sauce: Pour in the chicken broth or white wine and let it reduce for about 1-2 minutes. Then, add the heavy cream and bring the mixture to a simmer. Stir in the Parmesan cheese, thyme or basil, and lemon juice. Allow the sauce to simmer and thicken for about 3-4 minutes.
Return the salmon: Once the sauce has thickened, return the cooked salmon fillets to the skillet, spooning the sauce over them. Allow the salmon to heat through in the sauce for 2-3 minutes.
Garnish and serve: Once the salmon is heated through, garnish with fresh parsley or basil. Serve immediately with your choice of sides, such as steamed vegetables, mashed potatoes, or rice.

Tips for the Perfect Marry Me Salmon

Don’t overcook the salmon: Salmon cooks quickly, and overcooking it can lead to dryness. Aim for salmon that is still slightly pink in the center for the best texture. If you’re unsure, use a thermometer—salmon is cooked at 145°F (63°C).
Use high-quality sun-dried tomatoes: Opt for oil-packed sun-dried tomatoes, which are softer and more flavorful. If using dried ones, soak them in warm water for 20 minutes before using.
Adjust the creaminess: If you want a lighter sauce, you can reduce the amount of cream or substitute it with half-and-half or coconut milk, though it may change the flavor slightly.
Customize the herbs: Feel free to experiment with herbs like rosemary, oregano, or parsley. Fresh herbs will give the dish a vibrant, aromatic quality.
Add a touch of spice: If you like a bit of heat, consider adding red pepper flakes or a dash of hot sauce to the sauce to spice things up.

Variations and Customizations

Vegetarian Version: Replace the salmon with a thick piece of tofu or another plant-based protein like tempeh. You can also serve the sauce over roasted vegetables or pasta for a different twist.
Lemon and Dill: If you prefer a fresh, zesty flavor, swap the thyme for dill and increase the lemon juice for a more citrus-forward dish.
Seafood Version: Swap the salmon for other types of fish like halibut, or even shrimp or scallops. These proteins will cook more quickly, so adjust the cooking times accordingly.
Spicy Version: For some heat, add chopped fresh chili peppers or a teaspoon of red pepper flakes to the sauce.

Health Considerations and Nutritional Value

Calories: A typical serving of Marry Me Salmon (1 fillet with sauce) contains around 400-500 calories, depending on portion size and the amount of sauce.
Fat: The dish is relatively high in fat, particularly healthy fats from the salmon and olive oil. If you’re looking to reduce fat, use less butter and cream or opt for a lighter version of cream.
Protein: Salmon is an excellent source of protein, with around 22-25 grams per 6 oz serving. It’s also rich in omega-3 fatty acids, which are beneficial for heart health.
Carbohydrates: The dish is relatively low in carbs, with most of the carbs coming from the sun-dried tomatoes and the Parmesan cheese. You can keep it low-carb by pairing it with non-starchy vegetables like steamed asparagus or zucchini.
Sodium: Due to the Parmesan and any broth used, the dish can be high in sodium. Opt for a low-sodium chicken broth and use less cheese if you’re concerned about sodium intake.

FAQ

Can I make this dish ahead of time?
- While the sauce can be made in advance and stored in the fridge, it’s best to cook the salmon fresh to ensure it stays moist and tender.
Can I make this dish dairy-free?
- Yes, you can substitute the heavy cream with coconut cream and use a dairy-free cheese alternative. For the butter, use olive oil or a plant-based butter.
Can I use frozen salmon?
- Yes, you can use frozen salmon, but make sure to properly thaw it before cooking to ensure even cooking. Be sure to pat it dry to prevent excess moisture when cooking.
What can I serve with Marry Me Salmon?
- Marry Me Salmon pairs beautifully with rice, mashed potatoes, or a side of roasted vegetables like asparagus or green beans. You can also serve it with a simple salad for a light side.
How can I make the sauce richer?
- If you want a richer sauce, you can add a bit more Parmesan cheese or even a tablespoon of cream cheese to thicken and smooth out the sauce even further.

Enjoy your Marry Me Salmon, a luscious, flavorful dish that’s perfect for making any meal special!

Marry Me Salmon

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Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 678 kcal

Ingredients

▢1½ pounds salmon – or 4-5 salmon fillets
▢½ teaspoon salt
▢½ teaspoon black pepper
▢¼ teaspoon crush red pepper
▢2 tablespoon oil – see notes
▢4 tablespoon butter
▢2 cloves garlic – minced
▢1 cup baby spinach – packed
▢¼ cup sun-dried tomatoes – chopped
▢1 cup heavy cream
▢½ cup Parmesan cheese – grated plus more for serving
▢Fresh basil parsley, or lemon juice – for serving, optional

Instructions

Pat the salmon fillets dry with paper towels and season both sides with salt, black pepper, and red chili flakes.
Heat the sun-dried tomato oil (or another type of oil, such as olive oil or avocado oil) in a large skillet set over medium-high heat. Once the skillet and oil are hot, add the salmon, leaving space between each fillet.
Cook the salmon for 3-4 minutes on each side, then remove the salmon to a clean plate. Use paper towels to wipe out any extra oil in the pan. Note: If you are cooking salmon fillets with the skin on, add them to the skillet skin-side-down first.
Return the skillet to medium heat. Melt the butter and cook the garlic for approximately 30 seconds or until fragrant.
Stir in the spinach and drained sun-dried tomatoes and cook for about one minute or until the spinach is slightly wilted.
Reduce the heat to low and stir in the heavy cream. Gently bring to a simmer, stirring often. If the sauce is too thick, add a little broth until the desired consistency is reached.
Remove from heat and stir in the freshly grated parmesan cheese until melted. Carefully nestle the cooked salmon fillets into the sauce and serve with fresh basil, parsley, lemon juice, or parmesan cheese, if desired.

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