Marry Me Salmon Dinner (Printable)

Savory salmon fillets simmered in a creamy garlic and sun-dried tomato sauce with fresh basil.

# Components:

→ Salmon

01 - 2 skinless salmon fillets
02 - 2 tablespoons olive oil
03 - Salt to taste
04 - Black pepper to taste
05 - 1/2 teaspoon paprika

→ Creamy Sauce

06 - 4 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and sliced
08 - 1 cup chicken broth
09 - 1 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon red pepper flakes
13 - Salt and black pepper to taste

→ Garnish

14 - 1/4 cup fresh basil, chopped

# Method:

01 - Pat salmon fillets dry with paper towels. Season both sides with salt, black pepper, and paprika. Allow to sit at room temperature for 10 minutes.
02 - Heat olive oil in a large skillet over medium-high heat. Add salmon fillets and sear for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
04 - Add sun-dried tomatoes and cook for 2 minutes, stirring frequently.
05 - Pour chicken broth and heavy cream into the skillet, stirring to combine. Bring to a gentle simmer and cook for 3 minutes.
06 - Stir in Parmesan cheese until melted and sauce is creamy. Add Italian seasoning, red pepper flakes, salt, and black pepper to taste.
07 - Return seared salmon fillets to the skillet, spooning sauce over the top. Simmer for 5-7 minutes on low heat until salmon is heated through and sauce thickens.
08 - Garnish with fresh basil and serve immediately with rice, pasta, or roasted vegetables.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you barely turned on the stove.
  • The sauce is so good you'll find yourself scraping the pan with a piece of bread long after dinner ends.
  • Works beautifully whether you're cooking for someone you're trying to impress or just treating yourself on a Wednesday night.
02 -
  • Don't skip patting the salmon dry or you'll end up steaming it instead of searing it, which means no golden crust and a completely different dish.
  • If your sauce breaks or looks separated, remove it from heat immediately and whisk in a splash of cold cream to bring it back together—panic is not part of the recipe.
03 -
  • If you can find sun-dried tomatoes packed in oil, use those and drain them well—they have more depth than the dry-packed versions.
  • Keep your pan hot enough that the salmon sizzles immediately when it hits the oil; this is the non-negotiable detail that separates this from any other salmon recipe.
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