Marry Me Salmon
Marry Me Salmon is an irresistible, luxurious dish that features perfectly cooked salmon paired with a creamy, flavorful sauce. With its rich combination of garlic, sun-dried tomatoes, heavy cream, and Parmesan cheese, it has earned its name because it’s so delicious that you might feel moved to make a big commitment to it—whether you’re dining alone or with someone special. This dish is perfect for a romantic dinner, a special occasion, or just when you want to indulge in something decadent yet easy to make.
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.
Notes
- Sun-dried tomato oil: Most sun-dried tomatoes are sold packed in oil. For this recipe, we’re using this oil to cook the salmon. If you prefer, feel free to use another type of oil, such as olive oil or avocado oil.
- The salmon is fully cooked when it flakes easily with a fork but remains moist. The internal temperature should reach 125°F (52°C) for medium-rare or 130°F-135°F (54°C-57°C) for medium (as measured with a digital meat thermometer).
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Freezing is not recommended.