Description
Marry Me Salmon is a luscious, flavorful baked salmon dish featuring a creamy sun-dried tomato and Parmesan sauce, infused with garlic and Italian seasoning. This elegant yet easy-to-make recipe delivers tender, perfectly cooked salmon nestled in a rich, velvety sauce that’s perfect for serving over pasta or mashed potatoes.
Ingredients
Scale
For the Salmon
- ¾ teaspoon kosher salt
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
- 4 (4-ounce) salmon fillets
- 2 tablespoons extra-virgin olive oil
For the Sauce
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- ¾ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Kosher salt, to taste
- ¼ cup thinly sliced fresh basil leaves
- Cooked pasta or mashed potatoes, for serving (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F and position a rack in the center of the oven to ensure even cooking.
- Prepare Spice Mix: In a small bowl, mix together kosher salt, brown sugar, garlic powder, Italian seasoning, and freshly cracked black pepper to create a flavorful seasoning blend.
- Season Salmon: Place the salmon fillets skin side down on a rimmed baking sheet. Brush each fillet with extra-virgin olive oil and then rub the prepared spice mixture all over the salmon until fully coated.
- Bake Salmon: Bake the salmon in the preheated oven for 12 to 15 minutes, depending on thickness, until the fish flakes easily with a fork, indicating it is perfectly cooked.
- Make Sauce: While the salmon bakes, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the heavy cream, chicken stock, chicken bouillon, ½ cup Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Simmer the sauce, stirring occasionally, until thick enough to coat the back of a spoon. Season with kosher salt to taste and remove from heat.
- Assemble Dish: Remove the salmon skin and place the cooked salmon fillets into the skillet with the sauce. Spoon sauce over the salmon to coat well, then sprinkle with fresh basil leaves and the remaining ¼ cup Parmesan cheese. Add any remaining red pepper flakes if desired.
- Serve: Serve the Marry Me Salmon hot, ideally over cooked pasta or creamy mashed potatoes to soak up the delicious sauce.
Notes
- Adjust baking time based on salmon thickness to avoid overcooking.
- Use skin-on salmon for easier handling and to retain moisture, but be sure to discard skin before serving as instructed.
- The red pepper flakes are optional and can be reduced or omitted for less heat.
- This dish pairs wonderfully with pasta varieties such as fettuccine or linguine, or creamy mashed potatoes for a comforting meal.
- Leftover salmon and sauce can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 115mg
