What’s the best type of salmon to use for Marry Me Salmon?

Thick, evenly cut fillets work best. Wild-caught salmon has a bold flavor, while farmed Atlantic is milder and more forgiving thanks to its fat content. Skin-on fillets help protect moisture during cooking.

Can I use frozen salmon, and how should I prepare it?

Yes. Thaw it overnight in the refrigerator, then pat dry before seasoning. This step prevents steaming, encourages browning, and keeps the fish tender.

What are good substitutes for sun-dried tomatoes in this recipe?

Roasted red peppers, blistered cherry tomatoes, or drained canned diced tomatoes all work. Each brings a slightly different balance of sweetness and acidity.

How do I know when the salmon is cooked properly?

Use a thermometer in the thickest part: 125–135°F for medium-rare, or 145°F for well done. Flesh should be opaque and flake easily without becoming dry.

Marry Me Salmon Recipe : 7 Irresistible Tips for Creamy Flavor

Name: Marry Me Salmon Recipe: Creamy, Flavorful & Irresistible
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 salmon fillets, skin-on preferred; 2 tablespoons olive oil; 1 teaspoon paprika; Salt and black pepper, to taste; 3 garlic cloves, minced; 2 shallots, finely chopped; 1/2 cup sun-dried tomatoes, chopped; 1 cup chicken broth; 1 cup heavy cream (or half-and-half); 1/2 cup Parmesan cheese, grated; 1 tablespoon fresh basil or thyme

Description

Marry Me Salmon is a creamy, dreamy salmon dish with sun-dried tomatoes, garlic, and Parmesan in a luscious sauce. It’s rich, flavorful, and perfect for both weeknights and special occasions.

Ingredients

4 salmon fillets, skin-on preferred
2 tablespoons olive oil
1 teaspoon paprika
Salt and black pepper, to taste
3 garlic cloves, minced
2 shallots, finely chopped
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream (or half-and-half)
1/2 cup Parmesan cheese, grated
1 tablespoon fresh basil or thyme

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Instructions

Pat salmon fillets dry, then season with salt, pepper, and paprika.
Heat olive oil in a skillet. Sear salmon skin-side down until golden, then flip and lightly brown the top. Remove and set aside.
In the same pan, sauté garlic and shallots until fragrant.
Add chicken broth to deglaze the pan, then stir in cream, Parmesan, and sun-dried tomatoes.
Simmer gently until sauce thickens slightly.
Return salmon fillets to the pan, spoon sauce over the top, and cook until salmon reaches 125–135°F for medium-rare or 145°F for well done.
Serve hot, garnished with fresh basil or thyme, alongside mashed potatoes, pasta, or crusty bread.

Notes

Use a meat thermometer to avoid overcooking. If sauce becomes too thick, add a splash of broth; if too thin, simmer longer. Store leftovers in the fridge up to 2 days and reheat gently in the sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop & Oven
Cuisine: American